Picnic No. 6

Oysters en Brochette * Camp Fried Potatoes * Pickled Beets and Onions.

Peach Shortcakes *

Chilled Tomato Juice in Vacuum Jug.

Hot Coffee in Vacuum Bottle.

Oysters En Brochette

Oysters skewers

Bacon pieces lemons

Raw potato

Cut long green sticks, peel and sharpen ends. Cut thin strips of bacon into fourths. Do this before leaving. Alternate on the skewer: bacon, drained oyster, bacon, ending and beginning with a piece of bacon. Usually for one sandwich, three large oysters and four pieces of bacon are sufficient. Put small cube of peeled raw potato on pointed end to keep oysters and bacon on the skewer. Cook until bacon is well broiled, and edges of oysters curled. Place on buttered slice of bread, remove potato cube, carefully pull skewer out. Season and pour lemon juice over oysters. Place slice of buttered bread on top.

Camp Fried Potatoes

Boil potatoes with skins on before leaving. Peel and slice at the picnic grounds. Put fat into a heavy frying pan. When bubbling, add potatoes and cook until they are golden brown, turning them occasionally. Season well. It is a good idea to have a cover for the frying pan.

Peach Shortcakes

Buy individual "Sally Ann" sponge cakes. Take peaches, allowing one large or two small ones for each serving. Peel and slice at the picnic and mix well with powdered sugar. Put a large spoonful into the hollow part of each sponge cake. Either whip cream for the top garnish and put into a covered jar or take along a bottle of cream to serve with the shortcakes.