Buckeye cookery

-In the ‘‘Sunny South,”’ picnics are in order as early as Aprilebut in the more northern latitudes should never be attempted before the latter part of May or June, and September and October are the crowning months for them around the northern lakes, where hunting and fishing give zest to the sports. First, be up ‘at five o’clock in the morning,” in order to have the chicken, biscuit, etc., freshly baked. Provide two baskets, one for the provisions, and the other for dishes and utensils, which should include the following: Tablecloth and an oil-cloth to put under it, napkins, towels, plates, cups, forks, a few knives and table-spoons, tea-spoons, sauce dishes, tin cups (or tumblers, if the picnickers are of the over-fastidious variety); a tin bucket, for water, in which a bottle of cream, lemons, oranges, or other fruit may be carried to the scene of action; another with an extra close cover, partly filled with made chocolate, which may be readily reheated by setting in an old tin pail or pan in which water is kept boiling a custard-kettle; a frying-pan; a coffee-pot, with the amount of prepared coffee needed tied in a coarse, white flannel bag; a tea-pot, with tea ina neat paper package; tin boxes of salt, pepper, and sugar; a tin box for butter(if carried) placed next to block of ice, which should be well wrapped with a blanket and put in a shady corner of the picnic wagon. For extra occasions, add a freezer filled with frozen cream, with ice well packed around it, and heavily wrapped with carpeting. To pack the basket, first put in plates, cups, and sauce dishes carefully with the towels and napkins, and paper if needed; then add the rest, fitting them in tightly, and covering all with the table-cloth, and over it the oil-cloth. Tie the coffee and tea-pots, well wrapped up, and the frying-pan to the handles. Pack provision basket as full as the law allows, or as the nature of the occasion and the elasticity of the appetites demand. The following bills of fare may be picked to pieces and recombined to suit tastes and occasions: Spring Prcnics.—Cold roast chicken; ham broiled on coals; fish fried or broiled; sardines; tongue; hard boiled eggs; eggs to be fried or scrambled; Boston corn bread; buttered rolls; ham sandwiches prepared with grated ham; orange marmalade; canned peaches; watermelon and beet sweetpickles; euchered plums; variety or bottled pickles; chow-chow; quince or plum jelly; raspberry or other jams; Scotch fruit, rolled jelly, chocolate, Minnehaha, old-fashioned loaf, and marble cake; coffee, chocolate, tea; cream and sugar; salt and pepper; oranges. Summer Picnics.—Cold baked or broiled chicken; cold boiled ham; pickled salmon; cold veai loaf; Parker House rolls; light bread; box of butter; green corn boiled or roasted; new potatoes; sliced tomatoes; sliced cucumbers; French and Spanish pickles; peach and pear sweet-pickles, Jemon or orange jelly; strawberries, raspberries, or blackberries; lemonade; -soda-beer or raspberry vinegar; coffee and tea; ice-cream; lemon or strawberry-ice; sponge, white, Buckeye, or lemon cake; watermelon, muskmelon, nutmeg-melon. Fall Picnics.—Broiled prairie chicken; fish chowder; clam chowder; clams roasted or fried; beef omelet; cold veal roast; sardines; cold roast chicken; pot of pork and beans; rusk, Minnesota rolls, Boston brown bread ; potatoes, Irish or sweet, roasted in ashes; egg sandwiches (hard-boiled eggs, sliced, sprinkled with pepper and salt, and put between buttered bread); mangoes; piccalilli; Chili sauce; quince marmalade; baked apples; musk and nutmeg-melon; crab apple jelly; grape jelly; black, orange, velvet, sponge, and three-ply cake; combination pie.