July Menu for a Picnic Dinner

Ingredients

• one tablespoonful each of fionr
• one-half cup of cream
• 2 tablespoons of water
• 6 ounces of bread without crust
• one-half ounce of parsley
• 2 tablespoon fills of butter
• 3 cups of flour
• 2 tablespoons of sttgar
• two pieces of the wafered bread
• a piece of butter the size of a walnut
• a quart of cream two
• a pound of sugar
• a cups of sugar
• a tablespoon of batter
• a cup of vinegar
• a pinch of salt into the whites
• 46 sprinkle over
• one egg
• one teaspoonfiil each of mustard
• one small cup of vinegar
• four eggs
• 2 tables poonfnls
• 2 small ones
• 3 pts
• 3 lemons
• 3 beaten eggs
• four good-sized potatoes
• half teacup sweet milk
• 4 acres of strawberries this digitized hy google planting the pecan
• 5 per tree yields $180 per
• one trees
• ten acres in the post's select thin- come to the front in the most fascinating w
• 10 per tree than ^he business as at present carried
• butter the size of a walnut
• vinegar
• parsley
• salt
• pepper
• white pepper

Directions

1. Table Decoration : Yellow Dalalea and Petos.

2. Bananas. Cherries.

3. Egg Sandwiches. Pickled beela. Savory omelet.

4. Lettuce. Tomatoes. Lentil Salad.

5. Salad Drcnlug.

6. Brown bread. Oat-meal cracken.

7. Currant larta. Nut Cake.

8. Brown Bread Cream. Pineapple Ice,

9. Spring water. Caramel Coflee.

10. Egg Sandwiches. Mince hard-boiled eggs very fine. Spread evenly upon thin slices of buttered bread, 46

11. sprinkle over with grated cheese and finely chopped parsley. Season to taste.

12. Salad Dressing. One egg, one teaspoonfiil each of mustard and salt, one tablespoonful each of fionr and sugar, one-half cup of cream. Mixthe other ingredients with the cream and add the egg well beaten. To this add one small cup of vinegar and 2 tablespoons of water. Boil slightly and then add a piece of butter the size of a walnut. — Contributed,

13. Savory Omelet. 6 ounces of bread without crust, four eggs, one-half ounce of parsley. Soften the bread by pouring cold water upon it, cover and let remain an hour ; mash with a fork taking out the hard lumps. Add the parsley chopped fine, and the eggs, well beaten. Season to taste. Drop by tablespoons on a well greased griddle and fiy brown.

14. Currant Tarts, Roll out some paste about quarter of an inch thick, cut it in round cakes about three inches across, then cut a circle 2 inches in diameter, from the center, wet the edges with as little water as possible, and lay the rims on each cake. Bake in a moderately hot oven. Lay them on a dish, when quite cold fill with curtail t jelly.

15. Selected from Cald Dishet far Hoi Wtathtr. BEBTS,

16. Cook and peel the beets ; when cold cut into rounds, place in a deep dish, and cover with vinegar ; add a little salt.

17. Brown Bread Cream.

18. Grate as fine as possible stale brown bread ; take 2 tables poonfnls and soak in a quart of cream two or three hours, and sweeten to taste. Freeze,

19. Pineapple Ice.

20. Grate i good sized pineapple or 2 small ones ; .idd to the grated pine 3 pts. of water.

21. d by Google

22. pood. Horn^ apd QardeQ

23. half a pound of sugar, and if the pine be very sweet the strained juice of i or 3 lemons. Strain through a cloth, und freeze. Lentil Salad.

24. Cook the lentila in salted water, and drain. Put the lentils in a bowl, and add i chopped ooion; stir iu i tablesoonful of chopped par- sley ; add some chopped egg and shred lettuce; season with salt, pepper, oil, and vinegar, and decorate with parsley. Nut Caeb.

25. Take 2 tablespoon fills of butter, a cups of sugar, 3 beaten eggs, i cup of milk, 3 cups of flour, I teaspoonfol of baking-powder, i pint of mixed uuts, blanched and chopped ; flavor with vanilla. Put in a buttered tin and bake in a moderate oven.

26. From the Trilnd Ricipe Cook Book.

27. To I beaten egg add 2 tablespoons of sttgar, a level teaspoon of flonr, a heaping one of mtistard, a tablespoon of batter and a cup of vinegar. Put into a stew pan, and when hot, add I quart of finely-shredded cabbage, with a little salt sprinkled over it. Stew 5 minutes. To be eaten hot or cold. Nastortidm Sandwiches.

28. Cut some white or brown bread very thin, and spread with the most delicate fresh butter. Then pick some nasturtiums, choosing the youngest and most perfect in form and color. Separate the petals, lay them between two pieces of the wafered bread and butter, and add a sprinkling of salt and white pepper. The crimson petals should peep out between theedges of the bread.

29. Potato Sodpples.

30. Boil four good-sized potatoes, mash and pass through a sieve. Scald in a clean sauce- pan half teacup sweet milk and tablespoon of butter \ add to the potato with a little salt and white pepper, and beat to a cream. Add one at a time the yolks of foureggs, beating thor~ oughly ; drop a pinch of salt into the whites and beat them toa stiS'froth. Add them to the mixture, beating as little as possible. Have ready a buttered baking dish large enongh to let the souffle rise without running

31. over ; bake twenty minutes in a brisk oven. Serve at once in the dish it was baked in.

32. ARTISTIC LIVING. The address of Dr. Alice B. Stockham before the Chicago Vegetarian Society, June 17, 1896 at the Great Northern Hotel, was listened to by an appreciative audience. The Dr.'s sub- ject was " Artistic Living" and in a skillful and clear cut manner she conclusively showed the vast importance of never for a moment losing sight of the artistic and beautious in all of life's details no matter how low or humble. Bringing this idea of the artistic to bear upon the Kitchen and Dining-room, she dwelt im- pressively upon the blunting effect of animal food upon the sensibilities, showing it to be entirely unnecessary as regards actual needs for nutrition and sustaining of human life as the facts that the strongest and most robust people in the world are to be found among those who never use any flesh as food, are accessible to all who feel inclined to investigate. She also dwelt with effect upon the dragging down to lower levels of thought and concep- tion of thisconstantslaughter of animals on all concerned from he who wields the ax or knife up to those who devour in acquiescence to a pampered and unnatural appetite under the pretence that it is a necessity. — F. E. Green, Cor. Sec. C. V. S.

33. THOROUGHLY CONVINCED. The habit of a non-meat diet having been fixed, I am pleased to acknowledge the benefits of it. I am convinced that I shall continue io that manner of living to the end. I found that it is a habit easily acquired, without temptations, and one that appeals to the sense of justice of my friends, who so often express a wish that they might follow my example. June, 1891. This I intended to have sent you some time ago. I am still, after an additional experience of oeerly five years of the same mind, thoroughly convinced. —Mrs. A. Haviland. 623 E. 139th St., N. Y.

34. A farmer in New Jersey is reported as net- ting |iooo on 4 acres of strawberries this

35. Digitized hy Google

36. PLANTING THE PECAN. PROGRESS IN HORTICULTURE.

37. Planting 35x35 elves thirty-elx

38. trees, at $5 per tree yields $180 per "^^^ progress made towards vegetarianism in horticul-

39. acre- 35x35 and one In centre ^^^^ ^^ shown by the change in the display made by the

40. .yi..<i» oii-iv^n^ .^o » «i; ™. ^^^ Kfot^rs Sid hucksters. When we were bovs the

41. square Bixty-one trees at ;^ per apple barrel and basket with a few strings of old time dried

42. tree yields S305 per acre; 20x20. the apples, made the fruit display. The potato bag and barrel

43. square method. 109 trees at J5 per ^rith a few heads of cabbage made the show of vegetables.

44. tree, yields 5545 per acre; 20x20, Contrast thepresent display withtheshowand sale of fruits

45. the equilateral triansle, 126 at S5 and vegetables 50 or 6o years ago! Now the fruits of all

46. per tree, yields $630 per acre. cliiues are before the public in the most tempting variety.

47. By planting the latter method Fresh fruits, canned fruits, dried and evaporated fruits

48. ten acres In the Post's select thin- come to the front in the most fascinating ways. The in-

49. ahell pecans see what a royal In- crease in the culture and production of fruits and the large

50. come at only SI ner tree' The fact li^ant'l^'es required to meet the demand also indicate

51. Is, II will be nearer ?10 per tree than ^he business as at present carried on, may be said to

52. So. for the demand for such nuu have been built Up in a generation and the demand is

53. for planting will take aU grown at steadily increasing,— O, M, Cadwell, Carpenteria, Santa

54. hlffh prices for years to come. What- Barbara Co., California.

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Strawberry	1 cup (152g)	49
Walnut	1 walnut half (4g)	26
Pecan	1 half (4g)	20
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Mustard	1 tsp (5g) yellow	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.