26 



GLEi\.NINGS IN BEE CULTURE 



January, 1920 



kins and repacks them in her basket to be 

 taken home and washed. By this means 

 most of the dishwashing in the home of the 

 hostess is eliminated, and the few extra 

 dishes in the various homes can be washed 

 along with the breakfast dishes the next 

 morning. Thus there is no dreaded ' ' day 

 after ' ' for the hostess. Also carrying our 

 own dishes, napkins, and silver obviates the 

 necessity of borrowing on the part of the 

 hostess, for few housekeepers own enough 

 equipment to serve 30 or 40 people. 



It is understood that any leftovers will 

 be taken home in the basket of the one who 

 furnished the dish. 



Before we adopted the six-sandwich plan 

 it was difficult for the one who furnished 

 'the sandwiches to prepare just enough. Now 

 we always have enough and seldom any 

 amount left over. 



Some of us who are members of large 

 families have adopted a modified form of 

 this plan for our holiday gatherings, thus 

 making it possible for the hostess to enjoy 

 a holiday instead of regarding it as the 

 hardest day of the year. Also it is very 

 pleasant for two friendly families, with chil- 

 dren of approximately the same ages, occa- 

 sionally to combine a meal. Working to- 

 gether varies the monotony for the two 

 mothers, and it is always a festive occasion 

 for the children, even if the food is nothing 

 out of the ordinary. 



BELOW I am suggesting several menus 

 for picnic suppers, followed by a few 

 choice recipes. Scalloped dishes are al- 

 ways popular for such occasions, as they are 

 easy to serve and may be kept hot on the 

 waj^ by covering them and wrapping closely 

 in several thicknesses of newspaper before 

 putting in the basket. The scalloped chicken 

 is especially good for a cold night, and while 

 it may not be quite so good as a choice piece 

 of fried chicken a generous helping of scal- 

 loped chicken is infinitely preferable to fried 

 neck or wing. The chicken and potato scal- 

 lop is also a good way to serve chicken for 

 a crowd. A moderate-sized chicken scallop- 

 ed either way will serve 10 people generous- 



The so-called Italian Chop Suey, while un- 

 like the Chinese dish of that name, is gen- 

 erally liked. The recipe given will serve 12 

 people. To be at its best round steak 

 should be jnirchased for it and ground at 

 home, as Hamburg steak in the average 

 market is about as well flavored as sawdust. 



I am giving my two favorite sherbet reci- 

 pes. The orange sherbet, being made with 

 milk, is richer and more like ice cream, espe- 

 cially if a little cream is added. The rasp- 

 berry sherbet is very attractive in both 

 color and flavor, especially if made with red 

 raspberries. 



I'lC NIC SUl'PER MKXUS. 



Scalloped chicken 



Scalloped potatoes 



Cold slaw 



S.Tnd\viches 



Jelly 



Olives, Pickles 



Cake 



Kaspberry sherbet 



Coffee 



Baked ham with Chili sauce 



Creamed potatoes in casserole 



Buttei'ed peas (canned) 



Sandwiches 



Mixed fruit salad 



Olives 



Pumpkin pie 



Cheese 



Chicken and potato scallop 



Scalloped corn 



AValdorf salad (nuts, celery, and apples) 



Sandwiches 



Pickles 



Cake 



Orange sherbet 



SCALLOPED CHICKEN. 



Chicken or fowl 



Toast 



Bread crumbs 



Chicken gravy 



Pepper 



Salt 



Stew the chicken until tender in enough 

 water to cover, remove from the broth, and 

 thicken the latter with flour stirred smooth 

 with water. The gravy should be rather 

 thin. Eemove the meat from the bones and 

 cut in small pieces. Oil a glass or earthern- 

 ware baker, put in a layer of toast broken 

 small, then a layer of chicken, and repeat 

 until all the chicken is used, sprinkling the 

 top with crumbs dotted with drippings or 

 butter substitute. Pour enough chicken 

 gravy over to moisten all the toast and bake 

 about 40 minutes, or until well heated thru. 

 Cooked veal or even pork may be used along 

 with the chicken. Season to taste. 



CHICKEN AND POTATO SCALLOP 



Chicken or fowl Chicken gravy 



Boiled potatoes Minced onion 



Bread crumbs Salt and pepper 



Prepare the chicken as in the preceding 

 recipe. Boil the potatoes with the skins 

 on, jjeeling and dicing when done. In an 

 oiled baker put a layer of the diced potatoes, 

 sprinkle lightly with salt and a very little 

 pepper, add a little minced onion and then 

 a layer of chicken. Eepeat until all the 

 chicken has been used, cover with crumbs, 

 dot with drippings or butter substitute, and 

 pour over thin chicken gravy to moisten. 

 Bake about 40 minutes. Almost any other 

 left-over meat may be used in this way, and 

 the onion may be omitted, if not liked. 



ITALIAN CHOP SUEY. 



1 pktr. spaghetti 3 tablespoons fat 



1 lb. chopped beef 1 tablespoon sugar or 



1 qt. can tomatoes honey 



1 large onion Pepper and salt 



Cook the spaghetti in salted boiling water 

 until tender, drain and add the tomatoes, 

 seasoned with salt, pepper, and sugar. Cut 

 the onion small and fry in the fat until 

 light brown, add the chopped beef and fry 

 until done, stirring to keep from burning. 

 When done thru mix with the tomato and 

 spaghetti, add more seasoning, if necessary, 

 (Continued on page 52.) 



