The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-06-10
FOR FEMININE READERS
SUGGESTIONS AS TO THE FILLING OF
THE PICNIC LUNCH BASKET.
Disappearance of the Typical Old
womnn-Womcn's Many Steps
Restaurant without Walters.

Nothing except the weather so surely
dominates the success of the picnic the
lunch basket, says writer in the Phila-
delphia Telegraph. The straw telescope
baskets, which are light weight and easily
hold lunch enough for any number Of per-
sons between four and dozen, are much
20 be preferred 10 box. The different va
rieties OF food should be wrapped separate
ly In parafine paper, and with such things
as sliced tongue, smoked relishes, or high
ly favored cheese, the oiled paper should
Se supplemented with a covering Of tin
foil Unless sandwiches are put in sepa-
rate box. well lined with oil paper. they
should be wrapped in several thicknesses
OF oiled paper. Wooden plates. plenty of
japanese napkins, some lightweight forks,
steel knives. spoons, salt-shaker and drink
ing glasses are necessaries that must be in
cluded In the list. Pie is much better left
out Of the picnic lunch, and cake likewise,
unless Ii lie cookies, jumbles or little cakes
on this order. Instead of carrying lemons
try syrup made thus: Dissolve pound OF
lump sugar in water enough to cover it.
boil up once, skim, cool and then add the
strained juice of dozen lemons. Mix well.
bottle and cork. A teaspoonful in glass OF
water makes an excellent drink. If any OPP
portunity is at hand for making coffee this
beverage Is usually acceptable TO the pic
nickers. Relishes in bottles, biscuit tins.
and anything in the way OF heavy things
should go TO the bottom. Packing a picnic
basket Is an art, but who that likes 1icnics
will overestimate the Importance of having
the food so arranged that IL will taste as
well when 1t comes out Of the basket as 1t
did when ii was put in?
The sandwich, of CO Irse, Is the piece de
resistance. The very Iewest wrinkle" in
sandwiches is to have )ne slice Of white and
one slice of brown bread laid together.
They should be cut long and narrow, about
an inch and half wide by four long. III
seems almost unnecessary to speak of hav-
ing the slices of bread cut thin, for every
one knows nowadays how much more appe-
thing they are than the great thick pieces
of ye goode olde days. Sandwiches made
with minced ham, tongue, chicken, or eggs
are the most tasty. Many prefer spreading
their slices OF bread lightly with butter and
wrapping them TO keep the bread fresh and
moist without the addition OF the meat
mixture. Add this just before serving. The
prepared dressing is very convenient for
this purpose. Potato, string bean or to-
mato salad is an agreeable acquisition to
a picnic. Sardines, shrimps and salmon
may be rubbed into a paste with little
lemon juice and used for filling for sand
witches. A baked bean sandwich is the
latest addition TO the long and growing list
of vegetable sandwiches. Brown bread, it
is hardly necessary TO say, furnishes the
foundation for this delicacy, the filling con-
sisting OF baked beans mashed slightly and
moistened with their own liquor. A few
thin slices of raw onion thought by
many TO add additional zest TO this tidbit.
Salmon sandwiches may be made from
the canned fish or from bit left over from
the dinner fish course. Shred the salmon
fine and mix with IL some sliced cucumber
pickles. chopped fine, or capers If preferred
Over this is poured a very little melted but
ter, and red pepper and salt are busted
lightly On the mixture before the bread is
spread with il. This is an excellent filling
for rolled sandwiches. Another fish sand
witch Is made OF caviare. These sandwiches
are often made without the covering piece
OF bread The caviare is seasoned with
lemon juice and is particularly good If a
little cream is added before the bread is
spread with the mixture.
Meat paste or a green filling of cress or
bread with cheese, also makes excellent
sandwiches
Cheese. II not soft enough to spread
should be grated and mixed to a paste
with butter. For the meat paste chop any
preferred meat very fine, or, better still,
grind in meat chopper, season with salt
and mix well with mayonDaise. If a green
filing is preferred, shred the lettuce or
chop the cress, then mix with mayonnaise.
To prepare nuts for sandwiches first chop
very fine, then pound to a paste; salt well,
mix well with butter and spread, or mix
finely chopped nuts with just enough may
onnaise or cream salad dressing to slightly
moisten.