COOKING AT THE TABLE

Many of the hot dishes may be prepared in a chafing dish or on an electric grill.  For these, much of the measuring may be done in advance, the ingredients being put in small dishes on a tray.  Coffee and tea may be made at the table with electric appliances.

SANDWICHES AND BISCUITS

Sandwiches may be made and wrapped first in dry cheesecloth, then in damp cheesecloth, and placed in a covered crock some hours before a meal.  The hot biscuits may be replaced by rolls or bread and butter if desired.

AUTOMOBILE PICNICS

For picnics the beverages and hot dishes may be prepared at home and carried in thermos food jars.  The cold dishes may be packed in a small portable refrigerator.  The biscuits, sandwiches, cakes, and cookies should be carefully wrapped in wax paper and packed in boxes.  Ice creams may be taken in the freezer.  Hot sandwiches and bacon may be cooked over the coals or on a portable oil or alcohol stove.  In some menus it may be desirable to omit or modify a few of the dishes, if food is to be carried several miles.

MARKET ORDERS

Supplies for use on Sunday evening should, of course, be purchased on Saturday.  To prevent any mistakes in ordering we have listed under each menu the foodstuffs that will be required.  Supplies that are usually kept on hand are not listed, as

  Baking powder
  Cayenne
  Cornstarch
  Bread flour
  Pastry flour
  Molasses
  Mustard
  Paprika
  Pepper
  Rock salt
  Table salt
  Granulated sugar
  Soda
  Spices, whole and ground
  Table sauce
  Vanilla
  Vinegar

HOW TO BUY

Some things are listed in the market orders that many people always have on hand.  This is for the benefit of those who do not prepare all their meals and have little space for seldom used supplies.  As far as feasible the amounts of material in the market orders are such as could be purchased.  They may differ somewhat from the amounts called for in the recipes, thus leaving some foodstuff on hand.  In many cases it may be more economical to purchase in larger quantities than those given.  In some cases smaller amounts are called for than can be purchased, as one-half can, or one-fourth cup, in case supplies on hand are adequate without purchasing more than required.  Butter only is given in the market orders.  In cooking, margarine, lard, and other shortenings may be used instead, if preferred.

MEASUREMENTS

In all recipes measurements are made level.  Measuring cups, divided into thirds and quarters, are used, and tea and table measuring spoons.  Cups of dry material are filled to overflowing by putting the material into the cup with a tablespoon, and are then leveled off with a knife.  Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife.  Flour should be sifted once before measuring.