f 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
th