July, 1 9 13 



AMERICAN HOMES AND GARDENS 



263 



shells, cut in half and take out the yolks. Have a bowl 

 ready, the sides having been rubbed with onion or garlic. 

 For six eggs put in a teaspoon of butter; the yolks will 

 have heat enough in them to melt the butter. Add salt, 

 pepper, mustard and vinegar to taste. Mash together with 

 a spoon. Fill the halves rounding and when cold wrap in 

 paraffine paper. I keep my paper egg boxes for carrying 

 deviled eggs. The hostess should prepare these herself 

 for it is only the nicest blending which makes them a suc- 

 cess. I can tell you how to do it but I have never measured 

 the seasoning. 



We all like to have 

 something sweet in the 

 shape of cake but here 

 care and judgment must 

 be used. It is not ap- 

 petizing to have a musty 

 looking cake some too 

 light, so one should pre- 

 pare the kind which will 

 bear the wear of travel. 

 Little spice cakes are al- 

 ways good and gentle- 

 men usually enjoy them. 

 Take one egg, two thirds 

 cup of molasses, two 

 thirds cup of sugar, one 

 heaping teaspoonful o f 

 soda; two thirds cup of 

 melted butter, one cup of 

 milk, two and a half cups 

 of flour with an even tea- 

 spoon of cream of tartar 

 and a half teaspoon of 

 salt; a tablespoon of 

 mixed spice and a table- 

 spoon of vinegar. Mix in 

 the order given and bake 

 in small tins. A half cup 

 each of raisins, currants 

 and flour make these cakes 

 even better in every way. 



There is nothing finer than our old fashioned sponge cake. 

 I make it the afternoon before, and the icing keeps it moist. 

 Separate and beat very stiff the whites of five eggs and a tea- 

 spoon of salt. Beat the yolks thoroughly, add to the whites 

 and beat again. Add a cup of sugar and half a teaspoon of 

 lemon or almond flavoring. The last thing, fold in an even 

 cup of bread flour. Have the pan ready that there may be no 

 delay. Bake in very moderate oven for forty minutes, or 

 until it begins to shrink from the pan. When cold spread 

 with thin icing made of one tablespoon of milk or water, a 

 few drops of the flavoring used in the cake, and confec- 

 tioner's sugar enough to make the thickness of rich cream. 

 Sprinkle the top with chopped nuts and press lightly into 

 the icing. 



Gentlemen always like my little mince pies. Take the 

 muffin tins and line with pastry. Put in one tablespoon of 

 mince meat in each, and moisten the edges with cold water. 

 With the cover of a pound can of baking powder cut out 

 the tops of the pies pressing well against the sides of the tin. 

 Prick three or four times with a fork to let out the steam. 



The matter of drinks is the most serious one when con- 

 sidering transportation. The drinking cups or tumblers are 

 heavy and may not be burned up. It is necessary to have a 

 pail to bring water in, whether you walk or ride. I have 

 tried, and never yet succeeded, in doing away with this 

 burden. I may lighten it but cannot get rid of it. 



Lemon punch is about the most condensed drink to carry 

 that I know of. Take the juice of four lemons, or five if 



MARSHMALLOW CAKE 



By Mary H. Norlhend 



Morshmallow Cake. Cream one third cup butter, gradually beat in one 

 cup sugar. Sift together two and one half teaspoonfuls baking powder, 

 one and one quarter cup of flour, one half cup cornstarch, and add 

 alternately to creamed mixture, with one half cup of milk; then add 

 one teaspoonful flavoring and fold in stiffly beaten whites of three 

 eggs. Frost with the following: Heat two tablespoonfuls milk and 

 six tablespoonfuls sugar over fire; boil six minutes without stirring. 

 In double boiler heat one quarter pound cut marshmallows; when very 

 soft, add two tablespoonfuls boiling water and cook until smooth. 

 Beat in hot sugar, keep beating until partly cooled, then one half 

 teaspoonful vanilla. Use at once, spreading generously over top and 

 sides. Dot with maraschino cherries, as shown in the illustration. 



they are a bit dry, and two cups of sugar; put into a quart 

 jar. Fill up the jar with tea. Shake until the sugar is thor- 

 oughly dissolved. When ready to serve, put a portion into 

 each tumbler and fill with water. It is so refreshing that 

 one is repaid for the trouble caused by the carrying. 



Orangade is equally refreshing. Take the juice of six 

 oranges and three lemons and add three cups of sugar. Mix 

 well the day before, stirring occasionally to make a smooth 

 syrup. This may be bottled and a little put in a drinking cup, 

 then filled with water when serving luncheon, or a large pail 



may be taken and all pre- 

 pared at once. Orangeade 

 always calls for a third 

 lemon juice. 



If one is an ardent pic- 

 nicker it is necessary to 

 have a suitable equipment. 

 There should be paper 

 napkins in abundance, and 

 plenty of paraffine paper, 

 which may be bought at 

 the bakers along with the 

 small paper plates. These 

 serve for after-luncheon 

 fun as well as convenience 

 in packing and handling 

 the food. A small fire 

 adds interest to an outing. 

 I always plan the packing 

 of the food in boxes, so 

 that if an expedition is to 

 be on foot, each tramper 

 can carry a part. When 

 we finish, everything is 

 burned or buried under 

 rocks. One should never 

 leave an untidy camping 

 ground for others to see. 

 The luncheon which one 

 takes in a carriage or an 

 automobile may be much 

 more elaborate. With an 

 alcohol lamp, a chafing dish or a camp fire, this type of 

 luncheon becomes capable of improvement. With the paper 

 plates it is not at all difficult to have a salad on a picnic. 

 Wash the lettuce, then place back as much in the shape of 

 the head originally. Wrap in damp paper and put in the 

 large pail you are taking for the drinking water. A piece 

 of ice may be wrapped in a paper and put in the bottom of 

 the pail with the lettuce on top. Carry a bottle of French 

 dressing or mayonnaise made just before you leave home. 

 By shaking, the dressing will be found to be all right. 



There is so much joy in a meal taken in the woods, on 

 the water or wherever you elect to lunch at luncheon hour, 

 your appetite is so keen, your spirits are so gay, and it is 

 a pity we do not get more days like these, drink in more 

 ozone, and, in this manner, brighten and lengthen our lives. 

 IHlHIlllllllHIIIlHSI^ 



HOME, SWEET HOME 



( Continued from page 236) 



very lovingly on the rude little attic at the top of the 

 house where so many happy hours were spent. It is here 

 that the veneer of centuries falls away and you get very 

 near to the heart of the old house. Very homely and plain 

 is the rude back stairway — it i's almost perpendicular — 

 that leads you thither, but fine in its simplicity and strength. 

 Bare of lath and plaster are the massive cedar timbers 

 of which the house is built. You note the heavy beams with 



