The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1910-09-09
HINTS Asour THE HOME

BY Rose Terrell.

by Rose Terrell.
a delightful picnic for the early
fall days is one where food for the
evening meal is taken to, be cooked
This makes II easier for the cook.
Potatoes to be roasted in the ash
es, corn To be steamed i'm its own
juices. and bacon and bread to be
toasted are all delicious campfire
cookeries Coffee or tea, and eggs
are also an addition. aj
| A recent days outing for a whole
family was planned to cover two
meals For the MONDAY luncheon
there were the usual sandwiches.
pickles, fruit and cakes, with a deli
cious potato salad which was made
fresh i'm the morning before starting
out. For supper the bread, with but
ter packed in a jar, and potatoes and
corn, and bacon. with fruit and cof-
fee, were provided. The campfire was
built early after luncheon and kept
up till time to begin cooking. 1t was
built in a sandy place and about 4
o'clock the cinders were scraped to
one side and hole dug deep enough
to contain the corn, which had been
soaked in water to help make the
steam. 90
The husksf were wrapped securely
over the ends and tied with bit of
Irvine, which had also been soaked.
They were placed with the points
down and the hot sand and ashes
heaped upon them To the depth of
several inches. shallow trench was
dug in the hot sand and the pota-
toes buried in this, with care being
taken to allow no redhot Goals to rest
against them. Hot sand was heaped
upon them several inches deep. This
, was done to avoid the burning which
mars so much camp cookery. A good
fire was then made over the vegeta-
| bles.
This was not kept at roaring bon
fire heat, but was kept going by adding
the wood at intervals. In about one
hour or a little longer, the family
was called together and each mem
Der provided with long. green stick,
one end of which had been whitfield
to long, sharp point This was
thrust through the bread lengthwise
was brewing over the Goals. AS fast
as the toast was made it was re-
placed by a strip of bacon which was
toasted in a similar manner. One
member of the party who professed
to have clean hands, was delegated
to butter the toast, while the bacon
was cooking and then it was deliv-
cred to the one who cooked it. This
was decided as the best way as then
each would be responsible for his own
| food. The potatoes turned out hot
and mealy as the best chef could have
cooked them, while the corn was of
such perfect and delicious flavor as
to excite the housemother into a dec
laration that she intended to try cook
ing 1t the same way in her oven.
| Certainly no more delicious meal
was ever eaten in the green wood
and it lost no charm by being some
what irregularly prepared. The time
| between courses may have been unu-
sually long, but no one noticed it,
The best part of such a program is
that 1t entails no unusual care on the
one to whom the provision of the
luncheon usually falls. She can take
her pleasure without too much work
preceding 1t. If the packages are
properly arranged each will carry his
part of the load. which will not DC
more than can easily be managed. At
ter the children get into school some
outing should be planned for the Sat
urdays instead of the parties and
theater matinees which so often are
the end-of- the-week method of rest
taken by children. who need the
| wholesome outdoors to rejuvenate
them for the coming weeks work
Lamb is one of the most desirable of
all meats at this season. The old
timed mutton and lamb has nothing in
common with the properly butchered
and cared for, sheep and lamb of today.
know elderly persons who abhor all
of the sheep race because they were
accustomed to the badly hutchered
sheep of the old farming days, when
every man was his own butcher and
most of them neither sanitary nor sci
entific. lamb roast well cooked and
properly served would be a revelation
to these unprogressive people could