The Washington times., 1905-08-03
THE HONE ITS PROBLEMS 4AZD ITS INTERESTS
DLAN FOR AN ENJOYABLE
PICNIC LUNCH FOR TWELVE
The Menu Should Be Arranged Several Days in
AdYance-Hampers Should Be
Carefully Packed
By coRNELIA C. BEDFORD.

meats. stuffed or plain boiled eggs,
sandwiches. and fruits are sure to be
relished when properly prepared. and
to these substantials can be added such
things as the locality and the ingenuity
of the hostess viii furnish. All of the
following dishes are suitable for picnic
luncheOnS:
Meats-Fried chicken, disjointed before
cooking; roast chicken. cut in portions
before packing; broiled chicken; rare
roast beef. cut in wafer-thin slices. then
piled compactly and wrapped in paraf-
fine paper; baked or boiled ham, sliced
or minced; sliced boiled tongue
Fish-Cold boiled CT broiled salmon
with mayonnaise in a bottle; cold boiled
Holsters or crabs: Spfced cold fish; keller
sprotten or Sardines in tins.
Eggs-Hard boiled deviIed. stuffed
scotched. potted.
Salads-PCtato. potato and egg, stuffed
tomato or pepper, chicken and other
meats in season. cold slaw, fruit Dress
Ing. preferably cooked one, is packed
Cake--Any kind of loaf cake or the
same kinds baked in individual moIds;
no jelly or layer cakes.
MiscellaneOus-Salted nuts, olives.
pinoias, potted Or fresh cheese. strained
and bottled fruit juices, with sugar
syrup in a separate bottle pickles cloth.
napkins, dishes. silver. cups, salt, pep
per. alcohol stove. matches. saucepan or
pot, comb and brush. soap and towels,
arnica, mustard, court plaster.
1t is seldom convenient or possible to
carry butter in bulk and for this reason,
sandwiches cannot well be eliminated
from the menu. To have them in the
best possible condition the bread should
be at least one day old and an obIong
loaf will usually cut to the best advan-
tage. With the butter worked until
soft enough to spread easily the filing
In readiness. with an extremely sharp
knife cut off the crust from the end
of the loaf. Spread the cut end With
butter, using a broad bladed knife,
then cut of very thin slice. Before
cutting the second slice spread its but
tered face with some of the filling. Pair
it with the first slice press together
and cut into any desired shape. Repeat
in this order until the necessary number
Of sandwiches are made Whatever the
filing. IL will be found best TO have it so
prepared that it can be smoothly spread
on the bread. Cold meats or other
similarly firm ingredients should be put
through the food chopper so as to insure
being finely and evenly chopped. In
packing a quantity Of sandwiches, line
the box with para1f1ne paper, then with
a napkin or cloth which has been
dipped in cold water, then wrung as
tightly as possible; this will keep them
In the best condition.
TIE Take Salads Properly.
When salads are to be taken. cut the
cooked meats or vegetables in half-inch
dice-when the food chopper is used, the
effect is too much like hash. Add the
seasoning and pack in glass jars; lettuce
should be thoroughly washed, wrapped
in wet cloth, then in heavy paper and
kept as cold as possible The dressing
should be put up in a separate jar and
added to the salad Just before it is
served As heat and the motion due TO
carrying may tend 10 make the oil in
mayonnaise separate, ii is safer to
carry a cooked dressing and one that
viii keep we'll is made after this recIpe:
To two well beaten eggs add half
cupful OF water, a SCant half teaspoon
fui Of salt, q dash OF cayenne and
quarter of cupful or moderately strong
vinegar. Set over the fire in a double
boiler and stir until the mixture is
smoothly thickened Take off. add two
tablespoonfuIs OF butter, stir until alb
SOY bed, strain and keep cold. This may
be thinned when used with a little vim,
egar or lemon juice.
Eggs which are plain boiled should
have from thirty 10 forty minutes cook
ing to ensure mealiness. Fer stufflug
halve them when hard boiled. remove
the yolk. mash and mix it with salt
perner, Cne-fourth as much soft butter
and one-half as much finely minced
meat. Mold, refill the whites and fit care
full together. \ higher seasoning with
mustard, etc, makes them deviled: to
pot them, press through sieve and
pound TO paste with butter and sea-
sOnings.