Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-27
FOR A PICNIC BASKET
How to Fill It With Nourish-
ing and Tasty Foods.
GOOD THINGS TO LEARN
MAKING DEVILED EGGS AND
SANDWICHES.
Dainties as Well as Substantials in
These RecipesSweets
and Cakes
Written for The Evening Star.

Written for The Evening Star.
First on the roster of the Fourth of July
picnic edibles comes the sandwich In
making the sandwich almost anything will
do if the maker knows how to transform
supplement and put together in an appe-
tizing way.
Bread is no longer cut In hunks" and
meat in Chunks The bread should be
cut thin and lightly buttered. The crust
If tender, may be left on, as many count it
the best part of the loaf.
The sandwich must not be left mussy or
greasy around the edges, and each sand
witch made of whole slices of bread must
be cut into two or four pieces, according to
the size and shape of the loaf A big sand
witch which obliterates the entire face when
eaten is not to be endured.
The bread may be white, brown, whole
wheat, Indian, rye or pumpernickle. 1t
may take the form of rolls or biscuit, cold
gems or crackers but the filling must
accord with it's binding. The bread should
be a day old and be spread after cutting
and not on the loaf, as is often advised.
Beef sandwiches-Mince cold rare steak
or roast very fine, discarding every frag
ment of gristle Season with salt and pep
per, spread it on buttered bread, over it
lay few sprigs of water cress or chopped
pickle, and cover.
Egg sandwich-If there is a bit of scram-
bled egg left over from breakfast, spread
between thin slices of buttered bread. Or
slice cold boiled eggs crosswise, season with
salt and pepper, put on a little chopped
dill pickle and put between slices of brown
bread.
Gingerbread sandwich-Cut plain home
made gingerbread into rather thick Slices
x.yit h,1ffnr nd
minced raisins some smooth apple sauce
favored with nutmeg or orange MARINA
lade.
Cottage cheese sandwch-Cut slices of
rye or brown bread without removing the
crusts. Rub nalf pint of cottage cheese to
a smooth paste with little melted butter
half a teaspoonful of salt and two table
spoonfuls of thick cream. Put between the
buttered slices. This may be varied and
improved by using a lettuce leaf with each
cream cheese filling, or mixing with the
cheese half cupful of chopped nuts. Gin
gerbread is also nice with the nlang OF
cream cheese and nuts.
Nut sandwiches-These are always timely,
and jar of peanut butter kept on tap will
prove useful many times. The easiest way
to prepare the nuts is to run them through
the meat chopper Then they may be mois-
tened with cream, melted butter or mayon-
naise. A few chopped dates or figs can be
added to the nuts If desired.
Nasturtium sandwich is dainty and appe-
tizing, especially when the flowers or leaves
may be gathered fresh from the home
flower garden. Drop into ice water to crisp
while the rest of the lunch is being made
ready Cut the bread into thin slices and
butter, then place thin layer OF the yellow
petals or one pungent leaf between the
Slices No seasoning is required aside from
a light sprinkling of salt, as the nasturtium
has a delightfully."- distinctive flavor of its
own. Mayonnaise is often used with the
leaves but it is in no wise necessary.
Olive and caviar sandwiches the
olives fine and mosten with mayonnaise.
Cut the bread very thin, butter slightly, and
put two slices together. Spread one with
the caviar and the other with the olives.
Fish sandwiches-Take any cooked fresh
fish left over from dinner, free from the
bones, press to a paste, season with salt
and pepper and moiSten with mayonnaise.
A little chopped pickle is esteemed an addi-
ton to this filling, which is excellent with
white or whole wheat bread.
Tomato sandwiches-Cut whole wheat
bread into circular Slices using cake cut
ter for the purpose. Butter, lay on it
round of tomato of the same size. sprinkle
with sale and pepper and little grated
cheese, and press the rounds together.
Cucumber sandwich-Put thin slices of
crispy cucumber, dipped into French dress
ing or mayonnaise, between two small slices
of buttered bread.
Petits pains forces-For these delicious
sandwiches use the small dinner rolls Cut
lengthwse, remove a little of the crumb
and fill with a mixture of chopped meat
eggs and celery, moistened with mayon-
naise. Press together and Skewer in place
with a toothpick.
Spinach sandwich-Chop boiled spinach
fine. mix with an equal amount of cream
cheese, season with lemon juice mosten
with mayonnaise and spread. Wrap the