Evening star., 1932-07-22
"HE packing of provisions al

"HE packing OF provisions anu
dishes is an important Item
when preparing for picnic or
other outdoor affairs. II you
are wise. you will take as many
paper dishes. cups and plates with you
as can be substituted for china or tin,
and can be comfortably burned IN the
camp fire after their usefulness is over.
If fiat. hamperlike basket that
fishermen use is chosen, 1t can be
carried like a knapSack on the BACK
Vacuum bottles can also be carried
over the shoulders on strap: and u
severa; Of these are filled with cold
frui. drinks or iced tea, enough can
be carried for the entire party without
any one being burdened. There are
also vacuum boxes of various sizes to
and picnic outfits They will hold
butter, mayonnaise dressing, cream and
other perishable things. BY carrying
two small boxes of this kind instead
of one large one, you will divide
weight and bulk.
Take as much of the meal ready
cooked and prepared as you can con-
veniently, leaving only two or three
articles of the menu TO be cooked over
the fire. These could consist of chops
broiled on sharp pointed sticks, each
wrapped around it to add seasoning,
Potatoes baked in the embers and corn
roasted in the ear are delicious. The
corn should be thoroughly roasted.
Choose the best two cooks in the party.
and let each of them be responsible
for certain part Of the cooking.
Select as many helpers from the rest
of the party as they require.
Outdoor Appetites.
For breakfast break as many eggs
into a glass fruit jar as you will want
on your breakfast picnic or fishing
trip. Shake salt. and pepper into the
eggs. and screw on the top Of the
jar Empty into frying pan when
ready to scramble them. This is
good way to carry them for picnic.
Automobile Cheese-Heat one quart
of sour milk to about 100 degrees
Fahrenheit. and turn into strainer
lined with tleeSecloth. Pour over this
one quart of hot water, and as soon
as the water has drained through,
pour over another quart, then repeat.
Gather the cheeSecloth around the curd
to form bag, and let hang until the
curd is free from whey. Moisten with
one fourth cupful of melted butter,
and when thoroughly blended add one
teaSpoonful of caperS, One teaspoontul
OF paprika, two anchovieS finely
chopped. or shallot finely chopped,
or few drops or onion juice,
half teaspoonful of caraway seeds
and half a teaspoonful of salt. Press
into a small jar and let stand in the
refrigerator for several hours.
Frosted Cocoa.
To make frosted cocoa to take on
an outing, use ready-made cocoa, pre-
viously chilled, and to each cupful add
a small ball Of ice cream and shake
both together in a cocktail shaker and
serve Immediately. Take the chilled
cocoa In a vacuum bottle and buy
the ice cream when you reach the
picnic grounds. To make iced cocoa,
you Just add crushed ice to the bev
erage, and you may or may not garnish
with whipped cream. or beat into each
cup the beaten white of one egg.
Neither is necessary. 1t will be iced
cocoa if you just mix crushed ice with
the cocoa.
Picnic Sandwiches.
When packing sandwiches. and If
you are obliged to keep them fresh for
some time, first wrap them in paraftn
paper. If they are then incloSed in a
moist napkin and placed in the re-
frigerator they may be kept fresh for
several hours. Another way to keep
sandwiches fresh for a long time is
first carefully to wrap them in paraf-
fin paper. Then wiring two towels
from cold water and put one towel
on top of the other towel. AS fast as
the sandwiches are made, put them on
top OF the damp towels. When you
have the desired quantity. cover the
sandwiches with moist lettuce leaves
Fold over the towels and put outside
of this a perfectly dry, square cloth.
Sandwiches will keep this way for
several hours and in good condition.
They will also keep fresh for some
time if covered with only lettuce leaves
after being wrapped.
Salad Sandwich Loaf.
Cut 5 inches from a loaf of sandwich
bread, remove all cruStS, and cut cross
wise in four slices, each half an inch
thick Spread two sides with creamed
butter on both sides, and two slices
with butter on one side Put the slices
together with clam salad or other
mixture between, cover with mavon-
IldISc CIcSSIlS, SdlIlSIl Will
olives and paprika and serve sur
rounded with lettuce. To make the
clam salad. rinse one cupful of steamed
clans with cold water. Finely chop
the hard portion. drain, add the soft
part, and three tableSpoonfuls of cat
sup, two drops of tabasco sauce, one
and one-ha1f tablespoonfuls of lemon
juice, a little celery salt, half a cup
full of finely shredded lettuce, and
enough mayonnaise dressing to moisten
The clam salad may be taken in a glass
jar and the sandwiches prepared at the
picnic grounds. The other ingredients
are easy to carry. These sandwiches
will taste delicious outdoors.
Veal and Salad Picnic.
Hot Pail-Hot veal loaf in its oven
tin will be lukeWarm when unpacked
and its flavor and juices are at their
best at this temperature. Also bak-