Evening star., 1914-06-28
For the Sunnn1@r Picnic

be kept moist and palatable. should be
wrapped in moistened tissue paper.
Many persons who do not know how to
hardboil an egg properly. and conSe-
quently have come to believe that be-
cause the white is tough and the yolk
discolored. the egg is indigestible. An
egg should be put into warm water and
left until the water is about 200 degrees
Fahrenheit. Then it should be left
thirty minutes and dashed into cold water
and peeled After this process the egg
let a hard-hoiied egg cool in the water.
SARDINES IN EGGS.-Allow one sar-
dine for each hard-hoiled egg. Cut the
egg lensthwise and remove the yolks.
Remove the skin and bones from the sar-
dimes. Make paste of the yolks. the
sardnes little minced parsley. melted
butter and pepper and salt to taste. Fill
the whites OF the eggs with this mixture
and put the two whites together. Gar
nish with fresh watercress,
EGGS WITH HAM.-Mince boiled ham
and mix it with the yolks from hard
boiled eggs. with a little mustard and
cream Then fill the egg whites gener-
ousy, rounding each off. Wrap in waxed
paper to carry.
Grape juice. lemon. tea and fruit
juices can all be used for delicious
punches. If there is ice and plenty of
good water Iced coffee. too. with whip
ped cream. is delicious. Children like
way:
Take eight quarts of fresh berries. one
pint of acetic acid. and four quarts OF
water. Put these into stone jar and
let it stand for forty-eight hours. sur
ring it occasionally. To one quart OF
the juice. add one pound of sugar, boil
fifteen minutes and bottle while hot
When the liquid has cooled in the corked
bottles open and refill them; pound the
corks in very tight. If this liquid is to
9th of mi
off close to the bottle and dip 1t in hot
wax to seal il.
Cold meats can be served as they are,
Or in sandwiches. A ham is almost es-
sential to good picnic fare. veal loat
too is delicious in sandwiches. ana
pressed chicken is one of the cold meats
that can be carried and sliced at the
picnic.
BAKED HAM-Soak a whole ham IN
cold water over night, remove and cover
the lean side with a paste OF smoothls
mixed -four and water. taking care that
it is of sufficient thickness to keep IN
all the meat juice. Bake in moderate
oven twenty-five minutes for every pound
Remove the case. then skin; cover the
top with bread crumbs and brown
VEAL LOAF-Three pounds of chop
ped veal. one-quarter pound chopped pork
one teaspoonful pepper, two teaspoon1ulS
salt. one cup bread crumbs. two wen
beaten eggs Mix well, press in square
form and bake one and one-half hours
For sandwiches a perfectly square Hioio
cuts to the best advantage.
PRESSED CHICKEN.-Boil three fowls
until the meat comes off the bones easily
Remove all the bones and chop. the meat
I'm fine, add a piece of melted peter tne
size of a large egg. Season hlghiE VIII
salt and pepper. Take ABOUT one IN .r,s
of the liquor in which the fowls Weae
boiled. add to this half box OF geiatin
and let If dissolve Put the chicken mea. .
into a saucepan and add the dlssoNea
gelatin and cook until the broth IS esenAS
distributed. Put into pan ana uiioei q
heavy press until perfectly cola.
CHEESE STRAWS.-One pound eacn o.
eonr butter and cheese. one egg. plnch
iavenne nepper. half cup water, one tea
snoonful dry mustard, little sait: MlA
aour butter and grated cheese. aoo egg
well beaten and pepper. mustard anu SOL.
Add water. Roll out thin. Gu, ahto snl-ps !.ai's
one-half inch wide and oaAe d he"'
brown.
GINGER SNAPS.-One pint molasses.
one cum brown sugar, one cup butter ana
lard together, one teaspoonfui OF soud
dissolved in one-fourth cup water, one
tablespoonful ginger and Hour enough 70
roll soft and thin. Bake in a quick oven.
CHOCOLATE COOKIES.-Mix one small
cun of butter, two cups of sugar, four
eggs. one cup grated chocolate. three cups
Of -four. one teaspoon vanilla. Roll very
thin and bake in quick oven. II the
chocolate is melted it will mix better
with the batter.
For a layer cake. try the old-fashioned
devils food. which somehow always
pleases children. The receipt Is three
fourths of cup of chocolate. one cup of
brown sugar and one-half cup Of sweet
milk Set this back on the stove to dis
solve In the mixing bowl. stir one cup
of brown sugar, one half cup OF butter.
three yolks and one white of egg, two
and one-fourth cups Of -four, one teaspoon
of soda, one teaspoon of vanilla and one
half cup of sweet milk. Add the dissolved
mixture from the stove. and pour into
three small jelly tins. When cold, frost
with white icing.