NYPL RESEARCH LIBRARIES
3 3433 07736239 4
One Hundred Picnic
Suggestions
VT I
BY MRS. LARNED
ONE HUNDRED SALADS
ONE HUNDRED COLD DESSERTS
ONE HUNDRED LUNCHEON DISHES
ONE HUNDRED PICNIC SUGGESTIONS
Each, small 16mo, 50 cents net
Other volumes in preparation
One Hundred Picnic
ions
By
Linda Hull Larned
New York
Charles Scribner's Sons
1915
cY.
Copyright, 1915, by Charles Scribner's Sons
Published September, 1915
THE HEW YORK
PUBLIC LIBRARY
ASTOR, LENOX AND
TILDtN FOUNDATIONS
IS L
, . C I ,
•'' 'x^O,*
• ' ' • ' >«?rf&UM«V'
. • • '/£ ' SK >,vA • • "
For the Picnic Basket
J •>
- - , • «. .
-
- -., -
. -
.
, , •
•",
•
. • •
' •
• ••;
• •
'
'
Baked Beans with Relish
Bake the beans in a small basin
with a piece of scored salt pork in
centre. When cold, cover with waxed
paper, wrap in strong wrapping-paper
and place in the bottom of the picnic
basket. Fill a small jelly jar or large-
mouthed bottle with equal portions
of tomato catsup and freshly grated
horseradish, add, if at hand, 1 tbsp.
each of finely minced green pepper
and pimento or sweet red pepper.
Wrap the glass in a paper and place
in the basket. A recipe for the beans
may be found on page 8 in :<One
Hundred Luncheon Dishes."
Baked-Bean Roll with
Sausage
When baking beans substitute a
link of sausage for the salt pork.
When baked pack in a cylinder mould
-a round baking-powder can will do
-insert the sausage in the centre, and
place the mould in the ice-box. Let
it remain in the mould until serving
time. Cut it in slices and serve with
Oscar sauce or home-made chilli sauce.
Baked-Bean Savory
Cook, in 2 tbsps. of salt pork or
bacon fat a large slice of onion, add
1 teasp. curry -powder and ^ cup of
tomato pulp, or half the amount of
tomato catsup. Add 2 or S cups of
baked beans, turn into a mould, and
when cold serve on lettuce leaves.
Bologna Biscuit
Roll baking-powder biscuit dough
quite thin, cut in rounds the size of
a bologna sausage, and place a thin
slice of the sausage between each two
rounds. Bake in a quick oven. The
skin may be removed from the sausage
and the disks cut to fit the biscuit.
This, of course, should be done before
making the biscuit. If liked, a very
little French or German mustard may
be spread on each slice of sausage be-
fore laying them on the biscuit.
6
Eggs, Delicieuse
Plunge very fresh eggs in boiling-
water, cover and keep them just be-
low the boiling-point for 10 minutes,
boil 1 minute, place on back of stove,
and let them stand until water is cool.
Plunge them in cold water and re-
move shells. Roll them in diluted egg
white, well seasoned with salt and pep-
per and paprika, and then in finely
minced parsley or chives. Wrap each
one in waxed paper. To keep the
yolks in the centre, stand the eggs,
small end down, in a wire rack for a
day, and boil them in the rack.
Eggs, Stuffed
Page 0
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NYPL RESEARCH LIBRARIES
3 3433 07736239 4
One Hundred Picnic Suggestions
VT I
BY MRS. LARNED
ONE HUNDRED SALADS ONE HUNDRED COLD DESSERTS ONE HUNDRED LUNCHEON DISHES ONE HUNDRED PICNIC SUGGESTIONS
Each, small 16mo, 50 cents net Other volumes in preparation
One Hundred Picnic
ions
By
Linda Hull Larned
New York Charles Scribner's Sons
cY.
Copyright, 1915, by Charles Scribner's Sons
Published September, 1915
THE NEW YORK PUBLIC LIBRARY
ASTOR, LENOX AND TILDEN FOUNDATIONS
IS L
, . C I ,
•'' 'x^O,*
• ' ' • ' >«?rf&UM«V'
. • • '/£ ' SK >,vA • • "
For the Picnic Basket
J •>
- - , • «. .
-
- -., -
. -
.
, , •
•",
• . • •
' •
• ••;
• •
'
'
Baked Beans with Relish
Bake the beans in a small basin with a piece of scored salt pork in centre. When cold, cover with waxed paper, wrap in strong wrapping-paper and place in the bottom of the picnic basket. Fill a small jelly jar or largemouthed bottle with equal portions of tomato catsup and freshly grated horseradish, add, if at hand, 1 tbsp. each of finely minced green pepper and pimento or sweet red pepper. Wrap the glass in a paper and place in the basket. A recipe for the beans may be found on page 8 in :<One Hundred Luncheon Dishes."
Baked-Bean Roll with Sausage
When baking beans substitute a
link of sausage for the salt pork.
When baked pack in a cylinder mould
-a round baking-powder can will do
-insert the sausage in the centre, and
place the mould in the ice-box. Let
it remain in the mould until serving
time. Cut it in slices and serve with
Oscar sauce or home-made chilli sauce.
Baked-Bean Savory
Cook, in 2 tbsps. of salt pork or bacon fat a large slice of onion, add 1 teasp. curry powder and ^ cup of tomato pulp, or half the amount of tomato catsup. Add 2 or S cups of baked beans, turn into a mould, and when cold serve on lettuce leaves.
Bologna Biscuit
Roll baking-powder biscuit dough quite thin, cut in rounds the size of a bologna sausage, and place a thin slice of the sausage between each two rounds. Bake in a quick oven. The skin may be removed from the sausage and the disks cut to fit the biscuit. This, of course, should be done before making the biscuit. If liked, a very little French or German mustard may be spread on each slice of sausage before laying them on the biscuit.
Eggs, Delicieuse
Plunge very fresh eggs in boilingwater, cover and keep them just below the boiling-point for 10 minutes, boil 1 minute, place on back of stove, and let them stand until water is cool. Plunge them in cold water and remove shells. Roll them in diluted egg white, well seasoned with salt and pepper and paprika, and then in finely minced parsley or chives. Wrap each one in waxed paper. To keep the yolks in the centre, stand the eggs, small end down, in a wire rack for a day, and boil them in the rack.
Eggs, Stuffed