The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1934-07-05
- fLtI9Es for the
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Recipes from the
urier-RepOrfer Cooking School
as prepared and demonstrated by
Mrs. Isabel E1,n.abI;.a
coRYRiGrrEo
Recipes from the

sausage, or best of all-fried chicken.
For the salad, take huge, firm, ripe
tomatoes and peel them, hollow them
out and stuff with jellied vegetables.
The jellied vegetables are very nice,
made with 4 ounces of lemon gelatine
to one pint of hot water and one quart
OF peas, one cup of chopped celery and
one-half cup of chopped sweet pickle.
Allow the gelatine to stand until it has
stiffened slightly Stir it up SO that
the vegetables are evenly dispersed
and fill the tomato cups. Set them in
cold lace until the gelatine has
completely CONCEALED. Serve with a
piquant cooked dressing. Tomatoes.
are also delicious filled with crisp
cold slaw. Cold slaw would also be
very good on the menu as an addition
al dish to the salad as described above.
Rich buttered rolls, of homemade
quality, are all that is needed to sat
isfactorily complete the main course
of this picnic.
If the weather turns cold on your
picnic day, don't let that daunt you
serve spicy hot food. We usually
think of chill con carne as snappy
dish for winter, but it tastes quite as
delicious on picnic in summer. Put
the prepared chill in a pan which is
not likely to be injured by setting it
in the first to heat. Plan for each
person to toast his own big puffy
hamburger bun, which has been sliced
through the center. Put the piping hot
chill over the toasted buns, and serve
with this generous mixed vegetable
salad and potato chips.
Another cool-weather picnic, which
is especially good when the appetite
is bearing sharp edge, is the steak
fry. Fry them in pans, broil them on
rack or grill them on the end of
sturdy green sticks. If you want to
keep your crowd entertained, cut
the steaks into strips about the size of
wieners and let each person broil his
own over vicious red Goals, while you
are dishing up the potato salad and
sliced tomatoes and making coffee.
If you enjoy going to the lovely pub
IL park for your picnic, where there
are stoves for heating up foods and
making coffee let me recommend this
menu: bacon wrapped wieners, which
as the name implies are wieners with
bacon wrapped around them and skey-
cred with toothpicks and fried in a
big pan; carrot loaf and any nice veg
etable salad. The carrot loaf may be
made, sufficient for twenty servings,
by the following recipe: Cook and
mash four and one-half pounds of car
rots. Add six eggs, two tablespoons Of
parsley, four tablespoons Of butter,
one-half tablespoon of nutmeg, two
tablespoons of chopped onion, three
cups of bread crumbs, one tablespoon
of salt and three cups of heavy sauce.
Pack in loaf pan and bake in $50 de-
gree oven for thirty or forty minutes.
The carrot loaf may be reheated very
nicely.
Picnic suggestions wouldn't be
complete without at least a word con-
corning desserts. There is long
list from which to select-apple pie,
chocolate cake and ice cream, how
ever, are always popular and easy to
serve. IF you wish to have your group
talk about the wonderful dessert for