Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-06
Hot Dishes for Picnic Luncheons

u = all the towns along the Hudson launch
parties are now Of almost nightly oc-
CurrenCe. Every afternoon about 3
o'clock jolly parties may be discerned
turning their steps riverward. some
with baskets. some with pals and always
one with a sheet iron frying pan, borne as
proudly as the old Janissarles carried their
camp kettles. ladies and other insignia of
cfIice. This may be one of the summer 5
fads but it IS an excellent one that needs
no apology.
When landing IS made little griIled ham
fire is built on the beach. stones are set
around To form a resting place for the fry
iuE pan. and as soon as hot thin slices Of
ham are grillrd and eaten cum laude. The
rest OF the lunch varies to suit the family
Iarder. The gril.cd ham IS this seasons
staple.
Ero!led SausaCez.-At another sunset pic
ME in the Berkshircs sausages filled the
title ro.e, prepared in this way: \ good fire
was bulk on the hillside. and when bed of
Goals VAS in readiness 1t was covered with
laurel leaves Small domestic sausages were
then laid on a wire broiler and cooked over
the laurel Favored heat. Served with brown
bread and butter sandwiches and delicious
hot coffee they scored immediate success.
Dld-Fashioucd Hoe CHke.-Th:s is the old
fashioned affair such as mas been made by
mountain guides and hunters these many,
many years: Pour boiling water over one
cup of corn meal until it is well scaIded and
the batter thin enough To spread easily.
Add half a teaspoonrm OF salt and spread
the mixture 10y tab!cspoOnfuls a hot fry
ing pan which has been well creased with
rind OF fat pork. Cook until brown on
one side, then turn and brown the other,
but do not allow it to scorch. Failing a
frying pan. a smooth fiat stone. heated and
sprnkied with flour, answers the same pur-
pose.
Piueberr-y Taprak,S Tho bl.,,hc,-,. or !. -,
cousin german, the huCkIebcrry. Is now in
season and to be had for the picking Make
batter, using one quart OF -four. a tea
spoonful of salt, two eggs II you have them.
If not leave them out; one large tablespoons
full OF condensed milk, II you have it, If not
never nind, and water enough to make a
smooth batter. Add two heaping teaspoon
fulS OF baking powder and two cups OF Der
ri,s dredged with flour. Add a little more
flour il the batter seems thin and bake a
well creased hot gridde or in the camp fry
ing pan.
Baked Beans-A standard dish I'm camp is
baked beans. and nowhere else are they
more delicious or highly appreciated. 1t is
a good plan 10 prepare enough for two
meals at time. as one does not tire OF
them, and they go well In camp hash II any
are left over. ParbOI them you would
at home. then put in a big iron pot, allow
ing 10 every quart of beans half pound OF
good. sweet salt pork and a tablespoonful
OF mOlasseS. Add water to more than cover
the pork and beans, fasten on the cover OF
the pot carefully, set the kettle in ground
oven, bank in around II Goals and hot ashes
from the fire and cover with the same five
or six inches deep. II you wish to keep the
fire over night lay on some more wood and
In the morning you will find some OF the
most delicious beans you ever ate in YOU
life. Beans baked in this way may be the
little white pea bean or the pink frijoles be-
loved of callfornians and Arizontans. When
the latter are used they are reheated the
next evening with some of the bacon fat