The international cook book

Picnic Parties ET 'S have a picnic. WTio does not welcome this announce- ment, no matter what age? A lunch or supper served i*^ under a shady tree in the woods overlooking a river or lake, or on some beach, has a charm that is undeniable. In planning a picnic party several things must be considered. Is all of the food for the picnic prepared at home and carried to the picnic place, or is much of it cooked around an open fire? If raw materials are carried to the picnic grounds, there is not much difficulty in packing the picnic lunch. Arrange the kit with the utensils and dishes so that they can be transported easily, and pack the cooked foods in one basket and the raw material in another. Nothing is more dehghtful than a picnic party when the coffee, steak, corn, and potatoes are cooked in the open over the coals. WTien the picnic party is such that all of the food is cooked in the home and transported to the grounds, the task is more difficult. Food must be selected which can stand several hours without deterioration. Sandwiches are of course the main- stay of the picnic lunch. Next comes the potato salad, stuflFed eggs, fruit, and a cake that will pack easily. We try when possible to select a menu and wrap it so that cold foods can be kept cold and hot ones hot. Thermos bottles, vacuum packs, and small ice chests are all helpful in the preparation of a modem picnic. Do try these menus: Menu 1 Ham and celery sandwich Cream cheese and oUve sandwich Sardine and horseradish sandwich Potato salad Stuffed eggs Pickles \\'hole tomatoes Apples Bananas Date bars Ginger ale Coffee 6o THE INTERNATIONAL COOK BOOK Menu 2 Chicken sandwich Dried beef and cream cheese sandwich Nut bread sandwich Potato chips Hard-cooked eggs Olives Pickles Oranges Cup cakes Coffee Menu 3 Steak and onion sandwiches (steak broiled over fire) Green bean salad Roast com Doughnuts Coffee Cheese Menu 4 Potato salad with cucumber Frankfurters Rolls Mustard Dill pickles Black cherries Chocolate cookies Coffee Menu 5 Meat loaf Baked beans Brown bread sandwiches Pickles Watermelon Jelly doughnuts Coffee CHAPTER Vm The Unexpected Guest Y^ ]f "SHE most appreciative of all is the guest who was n't I expected, but who was served a good meal. In these days -ii- of automobiles we never know when friends will caU, — and how hospitable it is to ask them to stay and dine! The emergency shelf can be relied on for supphes. Canned fruits, vegetables, meats, and other foods will help ser\-e a meal that is tempting and nourishing. These foods may best be used for salads or desserts. A luncheon of vegetable salad ser\-ed with cold sHced tongue and baking-powder biscuit needs only the coffee and a hot gingerbread to complete it. Toasted sandwiches and eggs in bacon nests are real sensations. The home with a cupboard of jellies, jams, and presences need never wony about the unexpected. These additions to even the simplest menu are worthy of the appreciation they receive. The cookie jar will help with dessert, or the quick cakes are also good. Shortcakes come into their own in an emergency. Easily made, they are always jo}d[ully received. Menus for every meal follow: FOR UNEXPECTED GUESTS BREAKFAST Menu 1 Breakfast figs Eggs in bacon nests Mufiins Butter Blackberry jam Coffee Menu 2