New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1907-07-05
FOOD FOR COMPANY.
Recipes for appropriate and Appe
ti1ing Cakes, Drinks and Meafs

The inexperienced camper is always per-
picked as to what to carry in the way of food
supplies. 1t is alI-important that those selected
should not only be able to bear transportation
we'll but should possess some keeping qualities
and be OF an appetizing nature. Preserves and
similar articles which must be carried in glass
jars are to be recommended except in small
quantities. owing to the extreme care needed in
packing and the danger Of breakage. Cucumber
and similar pickles for this prefer
able to chow-chow and liquid Catsups. Fresh,
thick skinned fruits, such bananas, oranges
and figs are better than preserves or the more
perishable fruits In the way Of drinks. rasp-
berry shrub is superior 10 root beer and such
beverages. because ii Is made in concentrated
form and a few quart bottles will go a long
way as only tablespoonful or so is used t.
every glass of ice water. Lemonade, Of course,
can ne made whenever needed if lemons
carried. Sweet chocolates, raisns and nuts
always desirable additions to the outfit Baked
beans and cabbage salad are familiar old stand
bys. because they will keep rather well and
can be packed in jugs. An onion buried in
dish of beans before baking is thought by some
housewives TO improve them.
If the cabbage for salad is put through
meat chopper the Choppng Will be FASTENED
and the salad improved.
a boiled ham will have a more savory flavor
if. after boiling, It is sprinkled with bread
crumbs and a tablespoonful two Of sugar.
according 10 the size of the ham. and baked
twenty minutes. Care should be taken to boil
it. or. more correctly. simmer it long enough,
at least five six hours according 10 size add
ing to the a few spoonfuls of molasses.
II the ham is quite salty it should be soaked
fully twenty four hours before cooking.
Plotted meats are always welcome when one ia
camping When chicken is potted cup of
minced ham is sometimes added to enhance ti'o
favor--one cup to every quart of chicken. Veal
and tongue are often put up together, half ana
half in layers Veal and ham may be used In
the same way.
Cornbeef IS when well prepared most savory
meat at such times. After boiling the cornoeef
let it stand night, pressed down in fhe
water in which it was cooked. The ibres OF the
meat seem TO hold together better if this IS done
and the liquor cools and forms jelly-like sub
stance throughout the whole. In choosing corn
beef it is better to select the cheap brisket than
the rump Though the ruInp is free from fat and
bone IT is apt for that very reason 10 be dry ana
navorless. a piece Of meat protected with layers
Of fat is always more tender than piece with
little fat.
A veal loaf is delicious al picnlcs and camping
PARTIES Mince three pounds Of lean, raw veal
and g quarter OF pound of fat pork. Add Nai4
an onion grated half a teaspoonful of powdered
t!7vrys a scant salt spoonful Of powdered sweet
rlarloram the same OF summer saYory, table
spoonful OF salt and halt a teasPoonful Of pepper
Afince all these together. adding two-thirds Of a
cup Of cracker crumbs, half a cup of veal gravy
the volk Of an egg and the whites OF two beaten
together Form the whole into compact oar
coat II we'll with the yolks Of the two eggs OF
which the whites were used. Then roll in sired
cracker crumbs Set the loaf on rack IN
drjppfng pan. When It begins 70 brown pour
cup Of boiling water around it and basic 1t every
ffteen minutes until done. Unless the oven 10
,,r,, hot it will take about two hours or more 20
roast ii.