Easy Picnic Recipes

SALT MACKEREL IN CREAM

2012-01-11T10:17:00.000-08:00

Wash the mackerel and soak over night in clear, cold water. Lay in a baking pan, and to one mackerel add one-half pint of new milk; put into a moderate oven and bake one-half hour. Just before the fish is done, drop a few pieces of butter onto it.

SALMON ON TOAST

2011-11-16T23:21:00.000-08:00

Toast bread and butter it. One and one-half pint milk and cream mixed; heat boiling hot; two tablespoonfuls flour, three tablespoonfuls butter. Work butter and flour together at boiling point, stir this in the milk. Strain salmon in colander upon top of stove, to get warm; then put on toast and pour cream dressing over all. Take three hard-boiled eggs and grate the yellows on top of salmon, and slice the white of eggs around edges of toast in the platter.

SALMON LOAF

2011-11-16T06:46:00.000-08:00

One can salmon. Drain off juice into stewpan, place salmon in a pan and add one-half cup fine cracker crumbs, two eggs, salt and pepper. Mix thoroughly, press into a mold, steam one hour. Dressing. One and one-half cup milk, four tablespoonfuls catsup, piece of butter size of an egg; boil; thicken with one tablespoonful cornstarch dissolved in water. Pour over loaf when done.

OYSTER TENDERLOINS

2011-11-02T21:25:00.000-07:00

Take out one dozen oysters for the gravy first; then take one pint of oysters (pour off most of the liquor and save to put in the gravy); one pint of cracker crumbs rolled but not fine, pepper and salt to taste; also add a pinch of sage to the crumbs. Roll the oysters in the crumbs and put in butter the size of an egg. Cut the tenderloins in the center, roll until flat, then sew together, making a pocket. Stuff with the oysters and sew up the end. Put butter the size of an egg in a pan and brown. Pour this on top of the tenderloin, sprinkle over it salt, pepper and flour. Roast in a moderate oven one and one-half hour. To make the gravy, pour in the liquor and a little water and thickening. Drop in the oysters a few minutes before taking off the stove.

OYSTER PATTIES

2011-09-28T09:58:00.001-07:00

Cook one heaping tablespoonful flour in one heaping tablespoonful butter; add slowly one cup hot milk, season with one teaspoonful salt, one-fourth teaspoonful red pepper; wash over one pint oysters, parboil until plump, skin carefully, drain and add the sauce, fill the patty shells when ready to serve.

OYSTER OMELET

2011-09-27T11:01:00.000-07:00

Make a plain omelet, beat six eggs until light, separately; add two tablespoonfuls milk, one of flour, one-fifth teaspoonful baking powder, put in flour and rub with milk, salt to taste. Fry in melted butter in a hot skillet. Put in oven for a few minutes to brown on top. Turn out on a good-sized meat dish, pour upon it the oyster sauce and serve at once, hot.

Sauce:

Make the oyster sauce first. Take twenty-five large oysters, put them in a saucepan over a moderate fire, and cook slowly until the gills are curled. Drain, save the liquor, add enough milk to make a pint. Take a tablespoonful flour and one of butter and cream them. Put the liquor in a pan and when it begins to boil stir in the flour and butter. Stir until boiling, add a teaspoonful salt and a dash of paprika. Stand in a warm place until you make the omelet.

OYSTER NEWBURG

2011-09-24T11:04:00.000-07:00

One pint oysters, one-half cup cream, one teaspoonful onion juice, two tablespoonfuls butter, one-half teaspoonful salt, one-eighth teaspoonful paprika, two level tablespoonfuls flour, one teaspoonful lemon juice, yolk of one egg, toasted bread. Melt one tablespoonful butter, add oysters, salt, paprika, onion and lemon juice, cook three minutes, and melt remaining tablespoonful butter, add flour, and when blended add cream, then the yolk of the egg, beaten slightly; cook until it thickens, stirring slowly, add to the oysters, mix and serve on toast.

OYSTER COCKTAIL

2011-09-23T11:17:00.000-07:00

Mix one tablespoonful tomato catsup, one-half tablespoonful vinegar or lemon, two drops Tabasco sauce, one-half teaspoonful salt, one teaspoonful finely chopped celery and one-half teaspoonful Worcestershire sauce. Chill these ingredients thoroughly, pour over eight oysters and serve in cocktail glasses.

LOBSTER A LA BUSHMAN

2011-09-21T11:19:00.000-07:00

Cut the meat of four-pound lobster into large pieces; melt one tablespoonful butter and one teaspoonful minced onion, let cook until yellow. Add the lobster, salt, cayenne pepper, two tablespoonfuls white wine; simmer for five minutes, then sprinkle one tablespoonful flour over this. When well mixed, add six or eight mushrooms cut fine, one tablespoonful chili sauce, add one cup water or stock. Cook five minutes longer in shells, put a mushroom on each, sprinkle with buttered cracker crumbs. Bake till brown.

HOLLANDAISE SAUCE

2011-09-18T11:46:00.000-07:00

Rub one-half cup butter to a cream, add the yolks of two eggs, one at a time, then salt and cayenne pepper. About five minutes before serving add one-half cup boiling water. Thicken in double boiler. Add lemon juice.

FRIED OYSTERS

2011-09-14T12:37:00.000-07:00

One pint large oysters, one-half cup flour, one-half cup milk, one-half teaspoonful salt, one-half cup fresh tomato catsup. Mix thoroughly the flour, milk, catsup and salt; dip oysters into mixture, then roll in cracker crumbs. Fry in sweet, fresh lard until a dark brown. Serve very hot.

FRIED FISH

2011-09-13T12:03:00.001-07:00

Brook trout, perch, catfish and other well-known fish are good fried. Cook in lard, suet or oil. Wash and clean, wipe dry, dip in beaten egg and roll in bread crumbs. Fry in oil, if possible.

FINNAN HADDIE

2011-09-12T04:56:00.000-07:00

Boil a three-pound haddock until the skin comes off easily, remove every particle of bone, cut into small pieces, shred; put one-half pint cream into a chafing dish, add three finely-chopped hard-boiled eggs, rub together two rounded tablespoonfuls flour and two of butter, add to the other ingredients. Now light the lamp under the chafing dish. Stir until the mixture begins to thicken, then blend a raw yolk and add it to the haddie. Sprinkle with finely-chopped parsley and serve on toast. Should there not be quite enough sauce, sweet cream may be added.

CODFISH BALLS

2011-09-11T11:36:00.000-07:00

Boil and mash as many potatoes as desired, using about one-half pound of soaked and drained codfish to a pound of potatoes. Have fish picked apart, and after soaking and drying mix thoroughly with potatoes, adding, for one-half pound of codfish, one tablespoonful butter, yolks of two eggs, one-half teaspoonful salt and a dash of pepper. Make into balls, dip in beaten egg and bread crumbs and fry in hot fat.

BAKED WHITE FISH

2011-09-06T11:16:00.000-07:00

Clean and prepare the fish. Make a stuffing of one cupful of cracker crumbs, one teaspoonful chopped parsley, one teaspoonful chopped onion, two tablespoonfuls chopped suet or bacon or one large tablespoonful butter, one-third teaspoonful salt, two teaspoonfuls chopped pickles, one-quarter teaspoonful pepper. If a moist stuffing is desired, add one-quarter cup milk. Bake fifteen minutes to a pound, allowing ten or fifteen minutes if the fish is unusually large.

VEAL BOUILLON

2011-09-02T09:00:00.000-07:00

Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.

TOMATO SOUP

2011-08-28T09:53:00.000-07:00

To one quart of tomatoes add one pint of water, one tablespoonful sugar, one teaspoonful salt, six cloves and a little pepper; let boil ten minutes. In another saucepan put one tablespoonful butter. When it boils, add a chopped onion and some parsley, and let fry about five minutes, then add one tablespoonful flour previously mixed with water; boil all for ten minutes, strain and serve.

TOMATO BOUILLON

2011-08-26T21:44:00.000-07:00

One quart tomatoes, one tablespoonful onion minced, one tablespoonful parsley minced, one tablespoonful lean ham minced, one tablespoonful butter, one pint water, six whole peppercorns, four whole cloves, one bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the whole mixture has thoroughly boiled, add sugar and salt to taste; brown the onion and parsley in the butter, add to the other ingredients; boil all ten minutes, then strain and cool; when perfectly cold stir in the white of one egg, then beat thoroughly with Dover beater, place on stove and stir constantly (to prevent egg from cooking) until the mixture comes to a boil. Stand a few minutes on the back of the stove, strain very carefully through a sieve covered with a cheese-cloth wrung out in hot water. Serve hot. This will serve five persons.

POTATO SOUP

2011-08-21T04:50:00.000-07:00

To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. Boil one hour.

OYSTER SOUP

2011-08-20T07:26:00.000-07:00

Put about fifty oysters in a colander and drain. Pour over them a pitcher of cold water, and then put them into a hot kettle. Let stand covered for a few minutes. Add one pint of water. Rub together a tablespoonful of butter and one of flour; add a little of the soup to make a smooth paste. Put this with a quart of milk into the soup kettle with oysters, and stir till it begins to thicken. Add a teaspoonful of salt, and pepper to taste.

MUTTON BROTH

2011-08-18T06:46:00.000-07:00

Remove pink skin from mutton, also fat; have the meat from the neck. Cover well with water, let boil slowly, cook until meat becomes ragged. One tablespoonful rice.

MOCK BISQUE

2011-08-16T04:37:00.000-07:00

One-half can tomatoes strained, one quart milk, one-third cup butter, one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon pepper, heat milk in double boiler. Mix smoothly one tablespoonful butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes and add remainder of butter and strained tomatoes. Serve immediately.

MIXED VEGETABLE SOUP

2011-08-15T07:55:00.000-07:00

Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper. Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely. At the end of one hour add potatoes and cook an hour longer. Put in two or three tomatoes when potatoes are added, if liked.

FRENCH PEA SOUP

2011-08-14T10:59:00.000-07:00

Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper, strain and serve.

CREAM OF CORN SOUP

2011-08-13T06:39:00.000-07:00

Put one pint of milk in a double boiler, add one pint of grated corn, two teaspoonfuls of salt; rub together one tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream.