The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-07-24
Many Like
Food Served
in Open Air
Indoor Workers Especially
Appreciative of
Picnic Meals.
BY MARY E. DAGUE
NEA Service STAFF Writer

Anyone who spends the day in
an office. or the best part of it IN
the kitchen will find pleasure in
meals served in the fresh air.
Not only will appetites be whetted
but tense nerves will relax and di-
gestion will be aided.
The first consideration in plan
ming meals for serving away from
the family dining room is to re-
duce the number of dishes to a
minimum.
A one-dish combination of some
sort with a salad and dessert
simplif1es serving as we'll as dish
washing.
Very often the salad can be put
on the table in an attractive salad
bowl for each member to help him
self. If you use compartment
plates, the salad plate is unneces-
sary.
Casserole dishes combining meat
and vegetables, fish chowders and
meat and vegetable pies are splendid
main dishes for dinners al freSco.
And for bread make bread and
butter sandwiches or butter rolls
and put them in the oven to heat.
Veal and Vegetable Pie
This is a delicious and attractive
dish that can be varied interesting
ly. The vegetables can be cooked
early in the day and the meat can
be cooked the day before if con-
Venient.
When you want to prepare your
dinner you will need to make the
crust and bake it. The crust will
bake while you are setting the table
and putting the finishing touches on
the salad or dessert.
One pound lean veal, cup tiny
cooked onions, l cup diced cooked
carrots, l cup cooked green peas, 2
cups cooked potato marbles, table
spoons butter, salt and pepper, IA
cups flour, 212 teaspoons baking
powder, 2 tablespoons shortening, z
teaspoon salt, milk.
Cheaper Meat Suitable
Choose veal from the small part
of leg since it is usually cheaper
and the meat must be cut in small
pieces anyway.
Cover with boiling water and SIM
mer until tender, but not broken.
Add salt and let cool in stock, over
night if convenient. Remove fat
and bone from meat, making neat
pieces for serving
Arrange meat in a buttered cas-
serole. Remove fat from stock and
strain through cheeseclOth.
There should be about two cups
of stock. The liquid in which the
vegetables, with the exception of the
onions, were cooked can also be
used. Melt butter, stir in flour and
when bubbling add stock, stirring
constantly.
Variety Offered
Bring to boiling point, season
with salt and pepper. Add prepared
vegetables to meat in casserole and
pour. over sauce. Mix and sift flour,
salt and baking powder.
Rub in shortening and cut in milk
with a knife. Use enough milk TO
make a soft dough. Roll on
Toured molding board and cut with
a small biscuit cutter.
Cover top Of mixture in casserole
with biscuits and bake in a hot oven
until biscuits are thoroughly baked
and brown on top.
1t will take about thirty-five min
utes for baking the biscuits because
the sauce, meat and vegetables re-
tard the baking. Serve from baking
dish.
Planked dishes are excellent for
outdoor serving, too. The hot plank
keeps the food hot and Of course a
variety of vegetables always sur
round whatever meat you are serv-
ing.
The individual planks are just the
thing for families who do not have
the same ideas about meats and
vegetables because each one can