The picnic lunch basket affords an opportunity for a display of one's ingenuity in planning appetizing menus. The fact that food must be in such form that it may easily be carried limits the list somewhat, but notwithstanding this drawback many delicious things may be provided. Since there is usually no way of keeping food hot, such as are not deteriorated by cold are selected.

Among the suitable meats may be mentioned fried chicken, veal loaf, beef loaf, sliced corned beef, cold boiled ham, sliced roast pork, beef or veal, cold boiled eggs, pork and beans, etc.

Then there are a number of good yet easily prepared salads, which are always acceptable, such as potato, salmon, eggs, stuffed eggs, shrimp and celery, beet and potato, combination, cold slaw, pickles, etc.

The breads furnish a large variety, beginning with plain rolls, Parker House rolls, finger rolls, bread sticks, butter rolls, and ending with sandwiches, as Russian, ham, cheese and salted nuts, egg, pimento, nut and cheese, meat, sardines, chicken, lemon butter, date and English walnut, fig and nut, etc.

Among the sweets are doughnuts, cookies, oatmeal macaroons, cakes, loaf cake, layer cakes with solid filling, sponge take, salted nuts, stuffed figs and dates, candies, fruits of all kinds, jellies and jams.

For lemonade, extract the juice of the lemons, add sugar in the proportion of 1/4 c to each lemon, put into glass jars or bottles and cover tightly. It is better to make a syrup of the sugar, using just enough hot water to dissolve it, boil about 1 m then add to the juice. A dash of salt is a great improvement. One medium sized lemon will make I pint of lemonade or two good sized glasses.

Curd from a good milk. Large, irregular mechanical holes.

Curd from a tainted milk. Large, irregular mechanical holes; small pinholes due to gas.

Curd from foul milk. The Wisconsin Curd Test