One hundred picnic suggestions

Cream 1 cup of butter with 1 of sugar, add 5 drops of oil of cinnamon, 2 of oil of cloves, and 3 of nutmeg, 5 beaten egg yolks, the grated peel of 1 lemon and 1 orange, 1 tbsp. vanilla, J4 cup of brandy and \% cups of flour sifted with 1 teasp. of baking-powder. Add the beaten egg whites. Dredge with flour 3/2 cup of seeded and chopped raisins, ^ cup of currants, 3/2 cup of shredded almonds and 1 cup of sultana raisins. Add the fruit, turn into paper-lined and buttered tube pan, spread a layer of blanched almonds on top, brush with slightly beaten egg white, dust with salt, and bake in a slow oven 45 minutes. This will keep for weeks. Fried Cakes en Surprise Sift 3}/^ cups of flour with 5 teasps. of baking-powder and % teasp. salt 3 times, add 1 cup and 2 tbsps. of powdered sugar to 2 large or 3 small eggs beaten very light, 3 tbsps. of soft butter, 1 tbsp. vanilla and 5 drops of oil of nutmeg. Add the flour, alternately, with 1 cup of milk, adding more flour as required. Roll dough as soft as possible and quite thin, cut into rounds with biscuit cutter, place a spoonful of baked apple, thick custard, jelly, jam, or marmalade in centre, wet edges with egg white, cover with other rounds, pinch edges, and fry in deep fat. Dust with powdered sugar and wrap each one in paraffin paper. J Fruit Turnovers The filling for these may be rich and well-seasoned apple sauce, pineapple, plums, berries, cherries, stewed and mashed peaches, apricots or prunes, or a good mince-meat. Roll pastry dough into rounds about 6 in. in diameter, place a spoonful of the fruit on half of each round, wet edges with cold water, press the other half over, pinching the edges well together, and fry in deep fat. These may also be baked if preferred. Dust them with powdered sugar, wrap each one in paraffine paper and then in a box. Fruit Tarts, French Style Make or buy puff-paste tart cases rather deep. Drain syrup from any canned or preserved fruit, mash large fruit (peaches or apricots) , or use the fruit in slices. To 2 cups of the syrup add 1 cup of sugar and boil until it is quite thick. Add 1 tbsp. of gelatine dissolved in % cup of cold water. Put the fruit in the cases, and when the syrup is slightly cool pour it over the fruit. Minced nuts may be sprinkled over the fruit. When cold wrap each one in waxed paper and pack in a box with cardboard, and more paper between each layer. These may also be made with rich plain paste. Ice Cream, French Style Make a boiled custard using 2 cups of milk, 5 yolks, 1 cup of sugar, dash of salt, and 1 teasp. of butter. Then add 1 cup of cream, whipped, and any flavoring desired. Powdered macaroons or peanut brittle may be added. Freeze hard and pack in the wellchilled thermos vacuum jar, and take paraffine cups to serve it in, and also teaspoons. Ice Cream, Philadelphia Style Cook 2 cups of thin cream a few moments, add 1 cup of sugar and a dash of salt. Remove from the fire, cool slightly, add 2 cups of whipped cream, beat until cold and add flavoring. Freeze and pack in the well-chilled thermos vacuum jar and take paraffine cups to serve it in, as these may be thrown away. Coffee flavoring, chocolate melted, or mashed fruits may be added to the cream before freezing. Oatmeal Drop Cakes