Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-30
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CITY PICNIC FEAST

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The growing custom among city folk of
| eating their evening meal hot summer
nights in some woody spot on the outskirts
of the town has wrought decided changes
| in the old-fashioned picnic lunch. Time
was that an unappetizing variety OF plain
| or meat sandwiches formed the substan-
| tial part of Il picnic repast, followed by
! quantities OF delicious but unsatisfying
sweets.
| Now. however. this lunch replaces the
| principal meal of the day. The male con-
| tn-gent hurry TO their family or friends
| directly from business, and nothing short
| OF good. square meal gratifes their moro
than eager appetitics. As consequence.
a rerTtabie dinner is carefully prepared at
home, and each of the provisions is packed
in its separate box to be served later IN
courses on wooden plates.
Very popular with regular city picnickers
| is the club sandwich made with ham.
Enough club sandwiches tor family party
Will require two good-scZed lo;nes OF bread,
a box OF medium size crisp lettuce leaves
which have been carefully washed and
dIoIped in ice water before packing q bot
tie oil mayonnaise not too sIiff. and a tas-
tly cooked ham instead of chicken and
bacon II the picnickers are fortunate
CROUCH to have Il small fire for boiling
coffee, The bread is toasted on one side
only, in very thick slices. y lettuce leaf
| Is then placed on the uutoasted side. a
| slice OF ham an eighth of an inch thick
Genes Iext, spread not too thickly with
mayonnaise, another large lettuce leaf and
| NJ ally second piece of bread with the
toasted side out. These should be made
| just before eating and the plain bread
| may be used instead of the toast, in either
| case the slices should be cut thick.
An exceptionally fine English recipe for
| baked ham is this: Soak the ham, and
| after wiping IT dry, cover it entirely with
| a thick paste made of flour and water.
| Wrap in creased paper. tying it in several
| places to prevent it from slipping off. Put
| tn; ham on a baking tin and cook in a
Well heated oven, bastiug it frequently over
| the paper with warm dripping. If the paper
should get at all burned. place another
| thick sheet over IL. When the ham is done
remove the paper and paste. strip off the
rind, and as soon as the ham is sufficiently
| cCol brush IL over with several coats OF
| glaze, which is graduated sugar. boiling
water and white of egg. and put it away to
get thoroughly cold. y fairly small ham
should be selected for cooking in the oven,
ana for one weighing five pounds four
hours should he allowed.
Stuffed lon of veal is a delicious cold
meat which can hardly be distinguished
from chicken. The forccment gives 1t a
decided relish. Spread Ioin of veal, from
which the bones have been removed on a
! Toured board. Cover with forcemeat made
according to the directions given below,
Roll up neatly. tie at intervals with mar
row tape to keep il in place. and roast in
well-heated oven, basting il frequently.
On taking the meat from the oven, let il
cool and remove the tape.
Forcemeat.-Put five ounces OF bread
/ crumbs into a basin and pour over them
| sufficient boiling milk to moisten them.
Place them in a small saucepan containing
about a tablespoonful of melted butter, and
| stir the moistened bread over the fire until
| it becomes a thick paste when it should be
| set aside to cool Pass half pound OF
| lean raw veal and two ounces of lean ham
through a fine mincer. Pound the mixture
well, using a small quantity of butter TO
facilitate the operation, and add by degrees
the prepared bread, pounding it with The
meat Season with salt, pepper, dust OF
curry powder and nutmeg. Add teaspoon
full of onion Juice, half a teaspoonful of
grated lemon peel and tablespoonful OF
minced parsley. and molsten the dry ingre-
dents with sufficient beaten egg to convert
them into fairly stiff paste.
Here is excellent method of preparing
cold outlets. To six ounces of white bread
crumbs which have been passed through a
sieve add a teaspoonful of finely chopped
minced Onion a dessertspoonful of potted
ham, a tablespoonful of chopped parsley, .
some salt. nutmeg and pepper. Mix the in
gradients to a paste with some raw egg
and mask neatly trimmed mutton outlets
with the forcemeat. Flour them lightly
brush over with beaten egg and cover them
thickly with fine white bread crumbs. Put /
the outlets aside Tor a quarter or an nOur 10 {
allow the bread TO set. Then fry in boiling /!
fat. Drain on taking them from the pan
and allow plenty of time for them to get
cod before being packed
Nothing is more savory for an outdoo ~
meal than herring salad Take two mediuI 5
sized beets that have been boiled tend 6
four cold boiled potatoes, one small on
a smoked herring chat has been stea
and freed from bones and half CT y.
French peas. Cut beets. potatoes and
into small dice Mix with the herriT
peas and pour a cup of vinegar o
Let stand an hour When r
serve drain off vinegar and pour
naiSe dressing over ali. Celery ma
ed if desired )
If sandwiches are made at hon. s.
tempting filing Is imitation pat ~
gras. Soak and cleanse very Rf
half pound of caf's liver and, "a
ing it, cut into small pieces al
gently with a quarter of a /
bacon, three little onions minceA I'M
possible four mushrooms. When ~ -
is thoroughly cooked lit must on no accounSA
be allowed 10 become hard or dark in color,
turn il and the other ingredients into q
mortar and pound to smooth paste. Sea-
son well with salt and black pepper, add u
little powdered mace and some grated nut
meg. pass through sieve and 1t Will be
ready for use. Sandwiches are greatly i'm
proved by laying thin slices OF olive over
the imitation foe gras.
Spanish bun-a sweet bread for p!cnick-
ers One cup of brown sugar. four table
spoonfuls OF melted butter, half cup of
New Orleans molasses, two whole eggs and
one yolk, one cup milk, two cups flour
and one cup seeded raisins or sultanas. Add
to this one teaspoonful of cinnamon, all
spice, soda, vanilla and half a teaspoonful
of cloves Bake in a loaf
A simple sweet to serve with fresh fruit
is Banbury tart One cup seeded raisins'
one cup of sugar, one egg, one tablespoon
full of -four mixed together with the grated
rind and juice of one lemon. Let this come
to boil. Make a rich pie crust, cut into
squares fill with the raisin mixture and
make into turnovers.
Empire Cake.-Five eggs. one cup granu-
lated sugar one cup grated chocolate, one
heaping cup cracker dust, one-fourth pound
of almonds, juice of one-half lemon. Beat
the eggs and sugar with grated lemon rind
one half hour Add chocolate, the blanched
and grated almonds, and last the cracker
dust and lemon. Bake in slow oven one