, ices, and other delectable delicacies, which tempt to
surfeiting and excess. The preparation necessary for such a dinner
usually requires a great amount of extra and wearisome labor, while the
eating is very apt to leave results which quite overshadow any benefit
derived from the recreative features of the occasion. It is generally
supposed that a picnic is something greatly conducive to health; but
where everything is thus made subservient to appetite, it is one of the
most unhygienic things imaginable.

The lunch basket should contain ample provision for fresh-air-sharpened
appetites, but let the food be as simple as possible, and of not too
great variety. Good whole-wheat or Graham bread in some form, with well
sterilized milk and cream, or a soup previously prepared from grains or
legumes, which can be readily heated with the aid of a small alcohol or
kerosene stove, and plenty of fruit of seasonable variety, will
constitute a very good bill of fare. If cake is desirable, let it be of
a very simple kind, like the buns or raised cake for which directions
are given in another chapter. Beaten biscuits, rolls, and crisps are
also serviceable for picnic dinners. Fruit sandwiches--made by spreading
slices of light whole-wheat or Graham bread with a little whipped cream
and then with fresh fruit jam lightly sweetened, with fig sauce or
steamed figs chopped, steamed prunes or sliced bananas--are most
relishable. These should be made on the ground, just before serving,
from material previously prepared. An egg sandwich may be prepared in
the same manner by substituting for the fruit the hard-boiled yolks of
eggs chopped with a very little of the whitest and tenderest celery, and
seasoned lightly with salt. Two pleasing and palatable picnic breads may
be made as follows:--

_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