The Bridgeport evening farmer., 1914-08-28
4 CORNER FOR COOKS
For the Picnic Basket,

K When housewives, says the New Haven Register, are making plans for
 summer outings, sueh as visits to the woods, mountain climbs, where all rr1embers of the family can take, part, one of the most essential is the pie nic basket. TIre lunch is an import ant factor and must be carefully ar ranged so that sandwiches, fruits, drinks and such things can be served as easily and quickly as possible. X First procure small tin kettle which will hold enough water to make tea or coffee while in the woods. Fill this Kettle with such things as sugar.. spoons or any small things that will
 fit into it, so as not to take up too much space when carrying them. AL sso carry snaH pail in which can be carried water from a spring or brook that you chance to pass. Of course, sandwiches, cake, fruit, etc, can be packed in the pail and all carefully arranged in the basket, es-
 pecialIy where you don't have very
 far to walk, or have a number with
 you that can take a turn at carry ling.
 For sandwiches it is we'll to make those that will keep moist, such as
 tomato, cream cheese into which has
 been stirred chopped olives and green peppers. These should be wrapped in waxed paper so they can't become
 dry No sweet caks should be served
 as it makes one thirsty, and it is not
 always convenient to get to water or 1 a place to procure a drink of any sort. All varieties of fruit are used, also devi1ed eggs served with crackers; and if paper plates are carried it is tasty to serve potato salad. Paper plates can be procured for a few cents
 a dozen and save the trouble of car rying dishes.
 | Gather dry brush and make a fire. and after arranging stones around the | fire high enough to raise the kettle, | boil the water and have a, hot drink. It will be very satisfying and every one will thoroughly enjoy it.. Some l people carry canned meats, soups,
 fruits. and such things which are
 heated over these fires and served hot. | Fancy drinks are easily made and
 can be carried in glass jars.
 l Chocolate Syrup.
 Melt two squares of unsweetened
 chocolate with two tablespoohfuls of
 hot water, over hot water or in a 1 double boiler; then add two cupfu1s of l boiling water and one cupfu1 of sugar; cook five minutes, add one tablespoon | fu1 of vanilla extract, strain and bot
 tie. Keep in cool place until needed. Fruit Punch.
 Boil three cupfuls of sugar, three
 pints of water, grated rind of three ] lemons and three oranges for eight l minutes. In another pan cook two ! cupfuls of grated pineapple in two pints of water for twenty minutes, 1 then add the syrup and cool. When cold add one pint of berry juice with
 the juice of three lemons and two l oranges. Blend well and strain. When
 served add a few cubes of pineapple l and a thin slice of orange.
 l Orangeade.
 Wash and dry four large oranges | Ct1If in na
 thin slices; squeeze the juice into a 1 bowl and strain; then add one cupful
 of sugar and four cupfuls of boiling water, and blend thoroughly. Add
 one-half lemon to every four oranges i or if the oranges are tart, a, little less sugar. Some like a dash of ginger or nutmeg added. The water used boil ing hot in the making of this drink develops the fruit flavor far more de- liciously than if used cold.