Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-24
Mrs. Wilson Plans
Picnic Luncheons
r,ke, That Are Easy to Make
and Easy to Cook Can Be
@ Used for Desserts
NJ MRS NJ. A. WILSON

BY MRS. NJ. A. WILSON .
cs'y'''A'' '''t; t;,onts X ~" "rtscrvcd
THERE is no better way for the
/ mother with a young and growing
.u,ly than to spend n day or two
.,ch week out in the open. This need
,.t mean that the whole day be spent
IA idleness, but rather q real out door
.,,t shop for n few hours Of the day.
.,d then A rest period. and home again
,-sor, t.c business folks return from,
the city.
carry a small pail. and a package
n the paper driking cups fcr the water
.rncIv. and perhaps nm umbrella, and
s'rmrorazInc for mother to while away
Ssw hours while the children take
ssp in the shade.
Almost endless variety Of menus may
l. nrensred for these outings, and X
y. small child requires milk. II may
s.' ,iocej j in a thermos bottle, or lack.
i., This. placc milk on the ice until
,us m.ij chilled, and then wrap in two
,Sicknesscs Of newspaper, and place IN
.Iody cool spot. 1t Is best to scald
ssJ' s.d cooI the milk before chilling.
soms Suggestive Menus for Picnic
LuIschoons
No.
Raisin and nut sandwiches. tomatoes
and cookies.
No. 2
cottase cheese and nut sandwiches,
orange and cookies.
No. 3
Rrown bread and minced ham sand.
viches, crumb cake and bananas.
No. 4
Whole wheat bread sandwiches. to-
mato stuffed with tuna fish and cookies.
No.
Grated cheese and nut sandwiches,
potato salad and layer cake.
No. 9
Buttered rolls, sliced tongue, to-
mntocs and cake.
The actual preparation of the sand
wich will dcpend entirely upon the
bread used. The young and growing
child should have the whole wheat
bread; this bread contains valuable
mineral element needed by the growing
youth for bone and tooth structure.
A rccipc that will give good results
and will be dependable Ia given below.
Use an ordinary thermometer to test the
water. Place in mixing bowl two cups
Of water so degrees Fair. and add
Tpo tablespoons Of sugar,
Too teaspoons OF salt.
Too tablespoons Of shortening.
Now crumbe in one fresh yeast cake.
and stir with a spoon to dissolve the
Yeast cake; now add
Four cups Of rhole rhedt -four.
and beat with spoon. until we'll blended.
now add
Tso and three quarters cups more
rhole pheat -four
and work or knead to smooth
elastic dough. Place good coating
IL shortening in the mixing bowl. and
turn IN the dough press the dough fiat
against the howl and turn dough over.
then cover and SGT away III place free
from drafts for three and one half
hours.
Turn on the molding board. and cut
dough in two; do not handle; now take
each piece and flattcn out with the
hand into an oblong strip about six
inches wide and twelve inches long.
spread with raisins and roll up tight
as for jelly roll: place the loaf In we'll
creased deep loaf-shape pan. Prepare
the second loaf and use finely chopped
nuts for this loaf. and place in we'll.
creased pan. cover and let rise for one
and one quarter hours. then bake In
moderate oven for forty five minutes.
Rub the top of the loaf with a little
butter. just as soon as you remove II
from the oven, and let cool. This
bread should be n day old before using.
To prepare tho -four sift the whole
wheat -four through the colander. and
return to 1t the bran removed by this
sitting. The idea is to make the -four
light before measuring and not to re.
move the bran. Bread like this Is just
as good as cake, and the children will
enjoy 1t.