Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-01
PICNIC DISHES ARE.
DELIGHTFUL CHANGE.
Short Run Into Country, With Lunch in Shaded Spot
and Food Served Al Fresco to Hungry Family,
Is Most Refreshing.
Is Most Refreshing.

COPYRIGHT. 1919. by Mrs. NJ. a. Wilson,
in he ts,n me anu" am inr sm f,r, run
during tho summer VIII afford a de-
iishtful opportunity for tho housewife
pulling up alongside of "a shady wooded
grove and unpack the hampers. Serve
family: It will delight them and help
,hem TO feel that the weekly grind is
They Will anticipate these pleasant
afternoons. Here. too, as with picnics.
do not permit the family 70 use or 10
drink water from an unknown source
III two large bottles Of water are placed
IN the ice chamber OF the iceboX on
Friday aud thoroughly chilled. they
can then be wrapped in several thich-
ncsscs OF newspaper and they VIII
then retain their chill for four or fve
In preparing for this supper have
, ,"ehG MAJ aIEG piece Of canvas Or
upon the seat of the car. this can then
be spread ON the ground. \ clean
.loth can be spread over the rug and
along one OF the condensed alcohol
outfits for making tea. heating chicken
nina nIstss Guns snd s naner nsy IS
packed into very small space. and
as the.s VIII he no ortual trouble to
70 the comfort Of the family. \ family
Of six Will require
One large pitcher for making tea.
Six CUPS and saucers
Sh sets OF knives. forks and spoons
then cut INTO very thin slices Fold and
wrap in wax paper Prepare 4 menu az
follows
Olives Rsdish..
Chicken a la King
earatoEs Chips Tomato Sa.ad
Raisin Tarts Tea
Colessw Scall!onx
cold c chie.sn s -sa Ham
Chocolate IA; Cake jelly Tea
"'''F'Fef 80, oouta.h F-a's".s
Tomato salad
For pay G: Of SIX YOU viii re go
For Menu 40. !.
On. small bottle % olives
Two lunches OF radsnes
one thTee-pound chicken,
nne-halt pound OF Saraiosa ch.ps.
Three tomatoes.
one head OF lettuce,
one dozen tarts.
Two lemons tfor tc4J.
Draw and WASH and men cook me
chicken until tender Cool and then
cut the meat into blocks abou, / mon
Make cream sauce with
one cup. o. milk
Dne.half cup Of sour
,rS,,r win FORK 70 blend and. men
tive minutes. Now add "
one onion grated
one tablespoon n! SAT-.
One and one-hal. teaspoon. Of pan
rika.
Two tablespoon. OF butter
Beat 70 blend and ihen cool and add
'ne chicken meat Place n deep
ssucenan with c..ose-httins IA This
c.n be Feheated when read TO serve
ADD the Juice OF one-halt lemon
MAKE individual ta-ts rl!!nE them
With the following mixture. Place in
saucepan
One cup Of water.
Cook slowly tor ten minute. and then
Four tablespoons OF corns,a-ca DIS.
Solved n HTe tablespoons o, water.
sims 10 % BOZ Il ar. p9" cook 'f iSr tire.
minutes. Now add the juice 81 one.
ran lemon and one teaspoon OF grated
!tn'on rind. Coo and use FOR dUins
nc ta-ts.
For Menu No. :.
One pint o, coles!ar
Three punches OF scali!ons
cne.halt OF three-pound cold cook
ed. chicken.
ont-quar,er Of cold boiled ham.
One quart OF potato salad
For Menu No. 7.
TWt lunches OF Ha,erEress
Two punches .of radishes,
Two pounds Of lean beef FOR rolias-
Three tomatoes.
One head OF lettuce.
Gouissh.
Have the butcher cut TWO pounds o..
shin beet IN Pinch pieces and then
place in saucepan and add one pin,
NOW place four tablespoons ot.saor:-
en!ns in frying pan and add one
halr cup OF -four. Brown we'll and
add 20 the stew. together With sum