Recipes.
Picnic Biscuit.—Prepare a dough as for Raised Biscuit, page 145, and when thoroughly kneaded the last time, divide, and roll both portions to about one fourth of an inch in thickness. Spread one portion with stoned dates, or figs that have been chopped or cut fine with scissors, cover with the second portion, and cut into fancy shapes. Let the biscuits rise until very light, and bake. Wash the tops with milk to glace before baking.
Fig Wafers.—Rub together equal quantities of Graham meal, and figs that have been chopped very fine. Make into a dough with cold sweet cream. Roll thin, cut in shape, and bake.
If provision can be made for the reheating of foods, a soup, or grain, macaroni with tomato sauce, or with egg or cream sauce, or some similar article which can be cooked at home, transported in sealed fruit cans, and reheated in a few moments on the grounds, is a desirable addition to the picnic bill of fare.
Recipes for suitable beverages for such occasions will be found in the chapter on Beverages.