Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1903-09-07
Fireless Dinners


Are made in vessels named Nor
wegian kitchens, which are an idea
imported from the peasants Of Nor
way.
The kitchen is a box with an int
rior packing of felt or other non-con-
Quoting material, into which a heated
sauce pan with side handles is set,
after first being put upon the fire thor
oughly to boil.
The lid of the pan or pans, for two
or three may be set one upon another,
must be fitted firmly so that no steam
can escape when the transfer OF the
saucepan is made from the fire to the
cooking box; an inner padded cover
to the Norwegian kitchen prevents
any waste of heat, just as the inner
icebox cover prevents the escape OF
cold air.
The peasants in Norway and Sweden
start their food cooking at their ear
Hest rising, wind many bands of hay
around, and pile hay on top until it is
fairly buried.
When noon time comes dinner is
ready and is eaten in the fields with
their buckwheat breads and home
made liquors.
A Greenwood Supper
Is the up to the minute edition of
the picnic, and is as dainty and ele-
CANT as a dining room luncheon, the
table on the greensard considered.
On her invitations the hostess light
ly CLUES a frond of fern, states the
place and hour for the supper and
requests each guest to bring his or
her own cup, knife. fork and spoon.
The cups can be suspended by rib
bon around the neck and concealed in
the clothing, while fork, knife and
spoon, when neatly put into package,
are not cumbersome.
The feminine element starts en-
masse at an appointed hour with the
edibles and lays the table, while the
masculines follow in time for the
supper. Two dress suit cases hold the
supper, which is packed in shoe boxes
bottles and jars. The table cover and
napkins are fringed and nave heavy
borders. In the center of the table
there is a pyramid OF fresh fruit, pears,
peaches and plums being easy to man.
age. Each place is marked by a
large size paper lace mat and a toy
basket tied with green baby ribbon
suspending a name card, and contain
ing sailed almonds in the middle
and candies and olives on either side.
The menu runs something like this:
PURGE of fruit
Jellied chicken Ham sandwiches
Olive-lettuce sandwiches
Cheese balls Crackers Jam
Charlotte russo cake Fruit
Lemonade Root beer
For pouree of fruit let stoned
cherries, orange sections, slices or
peeled peaches, blackberries, and bits
of prepared pineapple stand in their
juice. For every pint of the fruit take
one quart of water, the juice of three
lemons, one cup of sugar. Boil water
and sugar for ten minutes, add lemon
and fruit, let all come to a boil and
cool. Some of Athe fruits my be
omitted if preferred. The pouree is
carried in bottles or glass cans and
poured into the individual cup. Allow
half a pint for each person.
The jellied chicken is to be had at
any good delicatessen shop or it can
be made thus: Draw and SINCE a
large fowl, wipe we'll with damp cloth,
put into kettle and cover with cold
water. Simmer gently until the meat
falls from the bones, which may be
several hours. Add one teaspoonful
OF salt when about half done. When
done take the meat Rom the bone and
cut into bits about one square inch.
Put the bones and skin back into the
kettle to boil until the liquor is re-
duced to one and one-half pints, then
strain and season with salt and pepper.
Mix this with the chicken, pour the
whole in a square mold and stand in
cold place to set. Carry the chicken
in the mold and serve on waxed paper
garnished with parsley.
The sandwiches are wrapped, one