The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-07-27
For Picnic Purposes.
Good Housekeeping.

Good Housekeeping.
There Is hardly anything in flesh. fish.
fowl, fruit or vegetables which cannot be
converted into an excellent sandwich. Be
SIDES sandwiches, there are a score of other
dishes which can be utilized for the first
course of a picnic. There are veal and
chicken loaves. salads OF a wide variety,
meats in aspic, chicken galantine. ham
farcl. veal and ham pie. and eggs in all
sorts of styles. There are "A number OF
puddlngs which carry well to a picnic
and nelD fill out an appetizing menu.
Among them one can number poor man s
pudding or any cold pudding of rice or
tapioca, cabinet pudding, date souffle, tapi-
Oca ana apples, or "a good bread pudding.
Eaten with thick cream they top off IL
woodland luncheon very desirably. Pie is
not a good picnic dessert; transportation
does not improve its looks. and besides
there are other desserts better. If one
plans to carry a dessert into which gela-
tlne enters. pack IL in ice; II this is not
done. the result will be a thin, uneatable
mess. Ices and sherbets or frozen fruits,
IL frozen hard and we'll packed in salt and
Ice, can be easily transported and are
always the most eagerly anticipated dish
on the bill of fare. Let the cake that ac-
companies them be a plain sponge or LOAF
cake. An deliberately iced layer cake which
has travelled for miles in a tally-ho or
even a trolley car. does not always look
well at d journeys end. Take appetiZers
along-olives, pickles, chow-chow or a bot
tie of chilli or oscar sauce. In carrying
salad put the meat or vegetables with 4
little French dressing 10 marinate In d
glass can. and if ice is carried, it should
be set where it will be kept as chilly as
possible. Put the mayonnaisse and any
garnisn, such as cut olives, capers or hard
boiled eggs. into separate jelly glasses,
and prepare the dish just before serving.
Fruit can always be added TO the menu
Strawberries raspberries or blackberries
10 sugar and cream, or water
melon ana muskmelon. No better way of
chilling the latter can be found than the
old-fashioned country plan of setting them
In a brook surrounded by stones and allow
ing the water TO flow about them for an
hour OF SO before cutting. Coming to pic
mic beverages, there il a wide choice: Hot
or cold tea and coffee, lemonade, rasp-
berry vinegar or milk.
For sandwiches, all sorts of bread may be
used-ine white bread, graham, Boston
brown, entire wheat, or old-fashioned rye
bread Ir one is making bread especially
ful "A picnic IL is an excellent plan to bake
1t IN half-pOund baking powder boxes
which turn cut the neatest slices inagin-
able. Butter each can carefully and I'll
halt full OF dough. Allow ii TO rise within
two inches of the top, butter the inside
OF the lid, and put il on. DO not allow
them to bake more than half an hour, OIL
the outside will be too crusty. When but.
terins sandwiches, first cream the butter
fore cutting it from the loaf. Never ust
bread for sandwiches until ii is twenty.
four hours old. or il will not cut we'll
When the sandwiches are made, put then
In L pail or jar, spread over a napkin
wrung from hot water and nit on a Close
LID. They will keep deliciously moist fol-
four hours If carried in this style.