Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-29

N lHlS season eSpeCluliy, AoI uAoAlCo
"A at picnic are very acceptable.
Baked beans and freshly baked rolls
would be greeted with enthusiasm by
all. The hot beans in the pot, direct
from the oven, may be placed at the
bottom of covered wooden container,
either pail or box, thickly lined with
newspapers. Upon the cloSely-covered
bean pot place the pan Of hot rolls,
packing the entire contents firmly with
crumpled newspapers.
AS bean pot or earthenware
casserole is so good a heat conserver,
such receptacle is also suited to long
distance serving Of macaroni or spa
ghetti. Prepare with sauce as for
ordinary serving and turn the thorough
ly cooked macaroni into a we'll heated
bean pot or casserole. Leave 1t in a
hot oven for at least Is minutes before
packing.
Corned beef hash is another hot dish
suited to picnic appetite and is easily
carried in its heated container. Raised
rolls, baking powder biscuits or corn
bread are suitable to serve with any of
these hot dishes.
Picnic Stuffed Eggs.
Cut IL hard cooked eggs in halves
crosswise. Remove the yolks and rub
to a smooth paste with one tablespoon
full Of lemon juice, three tablespoonfuls
of oil, one-fourth teaspoonful Of salt
and a dash of cayenne Add half a cup
full Of cold boiled ham finely chopped,
and mix thoroughly. Fill the space in
the egg whites with this mixture, round
ing it so that when the halves are
pressed together band Of the filling
can be seen.
Savory Sandwiches.
The breads that make good sand
witches are graham, whole wheat, oat-
meal, cornmeal, rye, steamed brown
bread, raisin bread, and nut bread. It
is an improvement in almost all sand
wiches If the bread is spread thinly
with butter. The butter tends to pre-
vent a soft filling from making the
bread soggy. Never soften the butter
by heating it, as this spoils the flavor
and allows the butter to soak into the
bread. Cream the butter with a spoon,
just as you do when making a cake,
until it is light and fluffy. II you
spread the butter on the end of the loaf
each time before cutting slice, 1t will
prevent tearing the slices of bread when
buttering them.
To make nut bread, sift together one
cupful of graham -four, two cupfuls of
pastry flour, four teaspoonfuls Of bak-
ing powder and one teaspoonful Of salt.
Add one cupful of chopped pecan nut
meats. one egg beaten light and one
cupful Of milk. Add one tablespoonful
OF melted shortening and mix thorough
~. Turn into a buttered loaf bread
pan. Bake for about As minutes in an
oven at medium heat.
A meat grinder Is a labor Saving de-
vice when you are making sandwiches,
as nuts. meats and fruits will all 20
through the machine and come out
ready to be mixed into the desired paste.
Something hearty for filling in sand
wiches to be eaten outdoors will be
more appreciated than something
Chicken Filling-To one cupful of
ground chicken, veal or lamb add from
one-fourth to one-half a cupful Of
finely chopped celery and six chopped
stuffed olives. Mix with rich cream
sauce or mayonnaise to spread Season
with salt and pepper. One or two hard
cooked eggs chopped fine may be added
II liked. A good variation of chicken
filling Is to use two-thirds cupful of
drained grated pineapple with one cup
ful OF ground chicken. Add mayonnaise
to moiSten.
Ham Filling.-To one cupful Of ground
sweet pickles. one-fourth cupfui OF
chopped celery, and mayonnaise or
tomato catsup to spread. Add salt and
pepper to taste. From one to three
hard-cooked eggs may be added If de-
sired.
Egg filing: Put four hard-cooked eggs
through a potato ricer or food chopper
and season with salt and pepper
Moisten with salad dressing. Varia-
lions may be obtained by adding one.
fourth cupful Of chopped celery, stuffed
olives. pickles or pimentos. From one
used.
Anchovy butter: This makes delicious
picnic sandwiches and can easily bt
made at home. Wash and break I'D the
desired number Of anchovieS, add q lit.
tie fresh butter to the pulp. and Their
run all through sieve before adding
more butter. Knead into a paste anc
season with a little pepper.
Cheese Filings.
Almost every one like q good cheese
sandwich. All cream cheese filings are
delicious with Boston brown bread. Thi.
one is especially well liked: Blend one
cream cheese with two tablespoonfuls OF
orange juice, half teaspoonful OF
grated orange rind, q little salt, anc
half a cupful Of chopped pecans Of
peanuts. Half a cupful Of dates may
be added also. Soften one cream cheese
with a little thick cream, tomato catsur
or mayonnaise. Add three tablespoon.
fuls of finely chopped olives and sea.
son with sprinkle Of salt and paprika
Mix equal quantities Of soft chees,
with chopped olives, pimentos and nuts
or any one or two Of these If all thre,
are not desired. Add salt and a littl.
onion juice II liked. Spread between
slices Of white or graham bread.
With one cupful Of cottage cheese mi,
one-fourth cupful Of chilli sauce o.
chopped pickles, with mayonnaise tc
moisten. Season with half a teaspoon.
full of Worcestershire sauce.
Equal parts of cottage cheese anC
peanut butter blended with q LITTLE
cream makes a tasty sandwich filling.
Crate half a pound of American
cheese, add two minced pimentos, may.
onnaise to spread and salt and pepper
to taste.
Picnic Cake.
Cream half a cupful Of butter, beat
in the grated rind of one Grange anc
one cupful of sugar, the beaten yolks Of
four eggs, and, alternately, one cupfu
of milk and three cupfuls Of houl
sifted with four and one-half teaspoon.
fuls of baking powder. Put into three