Evening star., 1934-09-14

mint as you boil it. then strain the
sirup afterward, or you can secure the
mint flavor by soaking few after
dinner minis in the juice from the
fruits. Often fruits that are left over
from one dish or another can be COM
bined for the fruit-cup serving--either
fresh fruit, canned or dried ones al
ready stewed.
Specialties.
One hot dish is usually relished at
picnic. To supply this need, there
are plenty of suitable foods available
in cans and bottles. There are de-
licious soups, stews or sausages that
only need heating. Macaroni, spa
ghetti, or noodles, combined with meat
or tomato sauce, are good if served
piping hot, and baked beans are al
ways liked. Do you realize that cold
baked beans, in tomato sauce or with
out, are delicious on a hot day? Just
as they come from the can, and serve
thin brown bread and butter sand
wiches with them, together with some
iced coffee.
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good picnic dish. To prepare, season
some ground round steak and add
some bread and milk and an egg just
as you would to make fluffy meat
balls. If you have a little leftover
vegetable, or some raw grated carrot,
add this to the meat mixture. Form
into balls all ready to fry. Place them
in bowl or pan, with little squares Of
wax paper between them. Cook and
brown them over the picnic fire, and
finally add can of spaghetti in to-
mato sauce, and allow it to simmer
until it is heated through. If you
like onion. add slices of it to the pan
to fry as the meat balls cook.
Good meat balls between round,
fat bakeD' rolls are always good and
always popular. They are especially
good if they are thin and just the
size to fit roll. They seem to taste
best when served with a salad of
nice young cabbage, with a little
chopped pepper and some early apples
diced into it. With these meat balls
you need only a pickle, dessert and
a beverage.
Sandwiches and Salads.
Sandwiches are the backbone of
the picnic lunch. Order sliced bread,
four kinds to package if you can
get it-rye, white, raisin and whole
wheat; several slices of each are
| now packaged as one loaf. For va
riety, occasionally try orange or
| cheese bread. purnpernickel and Bos-
ton brown bread. which comes in
cans. Crackers can be sandWiched,
too. There is a spread made of honey
and apricots mixed with mayonnaise.
Roquefort cheese comes blended with
salad dressing. A quick-to-make
sandwich is peanut butter and deviled
ham, half and half, stirring in a
! little prepared mustard and enough
mayonnaise for spreading consist
ency. Try this on whole wheat bread.
II you want an unusually delicious
sandwich, chop very fine some salted
/ peanuts. Combine these with enough
mayonnaise to make a spread and
serve between thin slices of white
whole wheat or rye bread.
Almost any kind Of salad can be
carried to the picnic grounds. Pota-
toe salad, Waldorf, or mixed fruits
or vegetable combinations are good
They may be prepared at home and
carried in jar, the lettuce packed
separately, or the materials may be
carried to the picnic place and COM
olned there. Gelatin salads may be
carried in their molds and unmolded
| on lettuce at serving time.
| II you want greens not made into
SALADS, you have a good choice
celery hearts, radishes, cucumbers,
raw carrot or turnip strips, water
cress, endive or other greens. You
may want simply to serve lettuce or
cabbage. shredded or not, with a
nicely prepared dressing Cold sliced
meats, from cans or bottles, or of
your own cooking, are often relished
with salad greens.