Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-06-03
HOMEMAKERS COLUMN.

Correspondence on topics Of interest TO the adiee
"a soflcited. Address: Editor H0nIhAkERs
CoLUNM, Oxford Democrat. South Par1s. Aes
Picking the Picnic Basket.
Whether the picnic lunch DO carried In
Q plain pssteboard box or fancy basket,
| its appeal to the appetite depends upon
the daintiness with which 1t 10 packed.
If basket 10 used-and almost every
family has one that can be-first arrange
| the wooden plates, the oollapsible or
| paper drinking-cups, and the relishes 10
The lower portion. Above these spread
stiff piece Of cardboard, cut to Ht
tho basket, and sufficiently strong to
bear the weight Of the food to be placed
above. On this, in little compartments
formed either by linen or paper napkins,
arrange tho sandwiches, jellisd chicken,
picnic eggs, and other dainties-all
wrapped In parafiin paper, of course
and In the spaces between group the Gil.
yer.
JELLIED CHICKEN SALAD.
Soften one.fourth of box Of gelatine
In oue-fourth cupful Of cold chicken
stock. Pour into the same amount OF
hot chicken stock, and, when melted,
strain. Beat with an egg beater until |
frothy. Then add salt and pepper and
one cupful OF cream beaten stiff, and one
cupful of cooked chicken out into small
dice. Wet quarter pound baking powder
tins and press the salad In smoothly.
To serve cut into inch slices and on each
slice place spoonful Of the dressing
given below, and half an English walnut
meat. Or, line mold with cold cooked
carrot rings, and, when these are set,
pour In the salad and set away to harden.
DRESSING.
Soak one and half teaspoonfuls OF
gelatine in two tablespoonfuls Of water
and melt over hot water. Strain, add
1.-TWO egg yolks we'll beaten and one half
cupful Of hot cream. Mix together one
fourth teaspoonful Of pepper, one tea
spoonful each of mustard and salt, one
and half teaspoonfuls of sugar, and .
few grains of red pepper. Add TO the
legg mixture four tablespoonfuls Of lemon
Juice and one and half tablespoonfuls
of butter. Cook over hot water until
the mixture thickens and then add the
gelatine. Pour this gradually over the
whites OF two eggs beaten stiff, and
when cold fold into one-half cupful of
heavy cream beaten stiff. This may be
packed in bottle.
PICNIC EGGS.
i Hard boil the required number OF eggs.
Cut in two legthwise, take out the yolks
and mash these fine. Mix with an equal
quantity of chopped oucumbers; season
With salt, pepper, and two or three drops
of vinegar, and refill the whites with the
mixture. Place the halves together and
roll In parafin paper, twisting each
end to make 1t secure. Fringing the
ends adds decorative touch.
RADIsH AND LETTUCE SANDWICHES.
Cut white bread 10 thin slices and with
cutter form into rounds. Top one
half the rounds with crisp lettuce
leaves, spread with very thinly sliced
radishes and season with mayonnaise
dressing Top with the remaining
rounds, and for the picnic basket roll
each separately in paraffin paper.
n CUCUMBER SANDWICHES.
Chop two good sized cucumbers fine,
add q little onion juice. dash of red
pepper and as much mayonnaise dress
! ing as will make 1t the right consistency.
Use fresh white bread.
ABERDEEN SANDWICHES.
Il Shred lettuce with fork and season
with salt. pepper and lemon juice. Lay
! the lettuce on q thin slice of buttered
bread, press slice of ripe tomato on top
. and finish with another thin slice Of but
tered bread.
BOSTON SANDWICHES.
Press cold baked beans through
, colander, add two tablespoonful OF
horseradish and two of minced celery to
each cupful of beans. Season with
onion juice and made mustard. Use the
steamed Boston brown bread.
Il BEEF SANDWICHES.
Season Q cupful of rare roast beef
chopped fine with little celery salt, to-
mato catsup and Worcestershire sauce.
Add ten drops Of onion juice and tea
spoonful Of melted butter. Mix thor.
oughly and spread on buttered white
bread.
HAN AND EGG SANDWICHES.
Mince cold boiled ham and hard boiled
eggs together, place between thin slices
OF brown bread spread with butter and
made mustard.
BISCUIT SANDWICHES.
Cut a baking powder biscuit into
three layers. For filling use ono cupful
of chopped ham (fat and lean) with
which has been mixed thoroughly one
pimento chopped fine, half teaspoonful
CT prepared mustard, one teaspoonful
prepared horseradish. Spread on the
layers, put the slices together and wrap
each biscuit In parafiu paper.
| FIG ROLLS.
Chop soft figs 6ne, putting -four on
the cbopping knife to keep the figs from
sticking. Add an equal quantity Of
chopped pecan meats. Mix with cream
until it will spread readily. Use brown
bread, free from crusts and cut very thin.
Roll each sandwich and hold with
wooden toothpick.
BROWNIE CRIsPs.
Use one quart of Graham -four, one
Tablespoonful Of sugar, one-half tea
spoonful of salt, the same of baking
powder, two tablespo0nfuls of butter
and a little more than half . pint Of
milk. Mix into smooth dough and
knead we'll Eve minutes; roll out one
fourth OF an inch thick, cut In rounds or
squares and bake until crisp and golden
brown.
GINGER sNAPS.
Use two cupfuls of molasses, one cup
full of butter or lard, two tesapoonfuls of
ginger and one teaspoonful of soda.
Stir the soda into the molasses until 1t
foams, and then mix all together and
work to a stiff dough. Roll thin and
cut into shapes. Fancy shapes will, OF
course, delight the children. Bake until
crisp.
WALNUT WATERS.
Beat two eggs until light, add one-half
pint OF brown sugar, 0ne-half pint of
chopped walnut meats, saltspoonful OF
salt aud three even tablespoonful OF
-four. Drop on buttered paper and
bake until brown.
FRUIT WATERS.