The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1936-05-30

~ JVN WOMB ~
with a promise Of headt, doesl
in the afternoon, you can be
Washington?
, , The enjoyment Of such outings
and the sociability that comes
from sharing the contents Of a
well filled picnic basket, is pleas
ant and breaks the even tenor OF
routine living.
The spot chosen for today's out
ing Is at Herald Harbor. Here
YOU will find tables for your
picnic, q beach for swimming pro
tected by nets from sea nettles'
and a view that looks across 10
the lovely summer homes built on
the opposite shore.
The harbor is located on the
estuary formed by the severn
River as it drains into the Cnesa-
peake Bay. -,
Drive out on the Annapolis Road
Route No. so, to Priest Bridge
Turn left on Route No. 3 and drive
miles beyond MillerSville. There
turn right on Route 17S. TINS
leads to the Harbor. From there
the road is clearly marked.
The tables and benches are
placed on the hill overlooking tne
harbor, and steps lead down W
the beach.
For the luncheon, flllmg'
masculine-style lunch is our CHOICE
Picnic Lunch
Swiss Cheese on Rye Bread
Peanut Butter and Currant Jelly
on Whole Wheat Bread
Barkies
German Potato Salad IN
Bologna Cups
Cucumber and Onion in Splceo
Vinegar
Pickles Olives
Pretzels Soda Pop or Beer
Apple Turnovers
The apple turnovers can be pur.
chased packaged for serving or
can be made at the same time tne
barkies are being baked. boVn
can be made the day before serV'
ing. The bologna cups make an
attractive service for the potato
salad.
German Potato Salad in Bologna
Cups
6 medium potatoes
6 medium slices Of bacon diced
medium onion, minced
1-3 cup of cider vinegar COR splceo
vinegar drained from sweet
pickles.
2 hard cooked eggs diced
~ teaspoons salt
Boil the unpeeled potatoes until
tender. Fry the bacon until crisp
Remove from the skillet and Try
onion in fat until Drowned. Peel
and cut into 1a-inch cubes. Add
vinegar, eggs, bacon and salt, and
mix well. Serve in the bologna
cups.
To make the bologna cups, slice
the wide type of sausage "a inch
thick, Leave the skin on. Put IN
a cold frying pan with tat ana
cook until the meat curls into
cup shape.
BarkieS
Roll bread dough made from
favorite recipe used for hot yeast
rolls, one fourth-inch thick. Cut
into squares or rectangleS one
inch longer than frankfurters or
little pig sausages and WIDE
enough to be wrapped trlce
around them. On each piece OF
dough place one frankfurter and
a rounded teaspoon Of sauce.
Moisten the edges of the dough,
roll up snugly, pinch the ENDS
together, brush over with melted
shortening and place 8 inches
apart on a creased cookie sheet.
Let stand in a warm place until
the dough is light, then bake
30 minutes in a moderate oven.
For the dressing mix butter
and prepared mustard in the
proportion of three parts Of but
ter to one part mustard. Cream
the butter, adding the mustard
very gradually.
The little pig sausageS are very
delicious made this way. For the
frankfurters, you may find that
more mustard is needed.
The barkies may be made the
day before they are to be taken
to the picnic. If to be served
hot, place in a paper sack for
30 minutes. Wrap in heavy
paper. They will stay hot for
| two hours.