Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-03
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HINTS

kN k.IV A.
Before the lunch basket goes into winter
quarters try an October picnic outing
party. If you have no children of your
own borrow your neighbors. If you are
forced to make your trip by trolley
afoot the luncheon will have to accommodate
itself to light marching order. But here's
hoping that you have old family horse
and democrat into which you can pile
the party, with provision for a dinner to be
cooked over gypsy fire in the open.
If you are near the seashore you can
have an oyster roast; but if inland, roast
corn, potatoes or apples, a pot of fresh
made coffee and a "Kebob' will fill the bill.
Do you know what a "kebob' is? 1t is
lamb or beef roasted a spit over an open
fire in the same old fashion employed by
the Greeks when they went to the Olym-
plan games in Homeric days, or as is still
done in Asia Minor Crete and the Balkans.
AS camp was always made near running
water, crude water wheel was utilized
to turn the spit; but falling that motive
power, two Self-Sa crific:ng individuals can
stand on either side of glowing bed of
Goals and turn the spit, whose ends run
through couple of upright notched sticks.
To prepare the meat as is done in the east,
take round steak lamb cut from the
quarter. cover with thnly sliced onion,
dust with salt and pepper and put heavy
weight upon 1t over night. On reaching
the picnic ground, cut in pieces about two
inches square, and string on a sharp-point-
ed green branch like willow cottonwood.
Sometimes each piece of meat is alternated
with slice of eggplant or tomato When
the campfire is reduced to a good bed of
Goals, set up the standards, which should
also be of green wood put the spit across
and roast, turning frequently. If the fire
is hot, 1t Will not take more than ten min
utes, while the aroma that is givel off
will bring every picnicler with his wooden
plate to the spot ready for helping. APP
pies are nice roasted on a stick over the
fire. potatoes in the ashes and corn in its
huSkS over a heap of hardwood emberS.
If you have gone chestnuting, and are
lucky enough to find any nuts roast some
of them for dessert; but lest you be dis
appointed. take box of marshmallows
along, and let each one toast his own over
the Goals, impaling them on the ends of
long sticks, for greater convenience. Eat
them from the stick.
Don't bother about too many dishes for
an October picnic. Go back to primitive
living, and see how much can be done with
just what nature provides first hand. Don't
forget to take plenty of salt along. and a
sharp knife for each member of the party.
Mangoes - These good old ia hioned
homemade pickles, which our grandmother
patterned after those of East Indian prep
aration, are again in the height of CASTRO
how to make them may be sure that they
will never go to waste on her hands. They
may be made from small green melons,
water or musk melons; green tomatoes,
large cucumbers, peppers, peaches-any
fruit, in fact from which the inside seeds
or stones can be removed, the cavity filled
with a sweet or sour pickle mixture and
the opening closed SO as to give the appear
ance of a whole fruit. When melons are
used, cut out a wedge large enough to
scoop out the seeds and soft portions. For
peppers or green tomatoes. cut circular
piece from the stem end and remove the
seeds. Then put the pieces in place again
and soak over night in brine. In the MORN
ing drain, taking pains to keep the sep
arated parts of the same fruit or vegetable
together. For filling use firm white cab
bage, chopped very fine, with a quarter as
much celery, cucumber. green tomato or
sweet peppers. Sprinkle well with salt and
stand aside for several hours. Drain and
to each pint of the vegetable add a small
onion. a few naSturtium seeds, a teaspoon
full of mustard seed and salt. pepper, gin
ger, cloves, allSpice and cinnamon, to taste
Mix thoroughly, fill the cavities. packing In
closely. fit in the pieces that belong in and
wrap firmly with Irvine. Cover with vine
gar and let the pickle stand over night. In
the morning heat all together and simmer
for half an hour. Remove carefully, put in
a stone jar and cover with cold vinegar
The next morning pour off the vinegar and
allow a half cup of sugar to each quart of
the vinegar. Scald and pour over the man
goes. Repeat the scalding for several
mornings, and when quite cold cover and
set away in a cool place.
Burberry Jelly.-The barberry should be
picked late after it has been touched with
the frost and the fruit is deep crimson.
If you are in the country these berries,
which grow wild. can be had for the pick
ing. and the jelly made from them is al
most as clear and quite as delicious as that
made from currantS. AS the fruit is eX-
tremely acid, a pound of sugar will be re-
quired for each pint of the fruit juice.
Pick over the berries and wash them.
Put in the preserving kettle with just a
little water to keep them from sticking, and
cook until the juice will press out easily.
Remove from the fire. wash and strain.
turn in a jelly bag to drain. Do not squeeze
it. or the jelly will not be clear. Boil the
juice twenty minutes, skim, and add the
sugar which should have been heated in the
oven. Stir until the sugar is all dissolved,
take out the spoon. cook five minutes
longer or until the syrup will thicken on a
cold saucer. Pour into glasses, and when
cold cover.
The English way of making barberry is
to allow pound of raisins to every five
pounds of fruit then proceed as above,
while the New England housewife ire
quently adds dozen sour apples, cored
and CHARTERED, to every four quarts of the
berries.
Chutney-Chutney is one of the most ap-
petizing relshes to keep on hand, yet is
an expensive thing to buy. Nearly all chut- |
neys improve with age, growing richer and
mellower with time. AS they almost never |
spoil, they are an encouraging preparation |
of fruit to work with, the housewife secure |
in the feeling that her efforts and material !!
will not be wasted They are deemed es-
pecially desirable for dyspepties and are
largely used by the English residents in |
India as aidS to digestion.
Apple Chutney.-A simple apple chutney |
is made by cooking together in quart and |
a half of cider vinegar fourteen large, sour |
apples ten large onions and two cloves OF |
garlic When soft rub through sieve. !