The Washington times., 1906-07-03

PICNIC LUNCHES
Bu coRNELIA c. BEDFORD

It IS needless to state that the greater
part 'of the preparation involved in a
picnic lunch should be attended to the
day before. Meats should be boiled.
cooled and chopped or ground: the sea-
sonings added and the mixture put IN a
cold place. When roast meats are used
all gristle should be trimmed of and
when cold a sharp knife should be en-
ployed to cut slices of wafer-Iike thin
ness. The meat slices should then be
neatly piled one on the other and the
plate on which they are laid wrapped
| in an old napkin wrung out of cold wa
ter, followed by a second wrapping Of
stout paper. So fixed. the meat VIII
not become hard and dry as meat usual
| ~ does when cut.
When very early start is 20 be made
/ It would be quite advisable to prepare
/ the sandwiches over night, wrapping
them in damp napkins until ready to
pack. The bread should be at least one
| day old that it may be thinly sliced. As
rule. most people ESPECIALLY children)
prefer sandwiches made from chopped
meats as they are easy to handle when
forks and knives are not TO be used.
The ham sandwich is always a popular
/! one. but any meat is suitable: a few
made OF cheese pounded TO q paste
with butte and seasoning will be like
~ 10 ma favor, also hard boiled eggs
prepared in the same manner. Do not
forget 70 slip IN a few sandwiches with
mustard pickle filling. chopped fine
and blended with a little OF the dress
ing Sandwiches made with mayonnaise
! instead Of butter tend TO soak slightly.
but minced creSS or nasturtium leaves
| sprinkled over the bUttered slices Will
be found very spicy and good.
In making cake add A little more
flour than usual and bake about five
minutes longer this viii ensure
Irmer texture for handling. Also IL
viii probably be better 10 use patty
/ or gem pans than loaf tins. Jelly and
/ cream cakes are too fragile to be car
/ Tied.
The wax or paraffn paper used by
/ cCnIectioners is the best thing TO have.
/ Wrap the sandwiches IN parcels Of TWO
and M them neatly side by side. Wrap
I the cakes in the same manner, When
| pies are included in the list they are
/ best made turnover fashion and quite
small.
/ Lemon and other fruit juices should
/ be sweetened and bottled without the
addition OF water. COfee and tea
should be made at least double strength
and be put up in the same waE When
used II Is very easy 20 dilute TO the
proper proportions.
I There are several styles of picnic
hampers in the market but t is really
better 10 use stout paper boxes which
can be destroyed when empJied. Pack
the sandwiches In one, cake in another,
fruits in third and odds aid ends
In a fourth. such articles as have
| strong odOrs bananas, cheese, etC),
should be wrapped in double thick
uesses Of the waXed paper and be
placed In a box by themselves. Paper
napkins light wooden plates, tin cups,
and other extras so in the last box.
When the meal is over do not leave the
collection of egg shells, crumpled
paper boxes. etc, but gather ali to-
gether, pack IN the largest empty box,
tie and drop IL 0f in a parHO in a waste
easily destroyed.
Sandwich Filings.
I. BIanch one quarter Of pound Of
almonds, add the same weight each of
English walnuts and seeded raisins and
put through the food chopper. Moisten
with grape juice till the mixture is soft
enough 10 spread easily.
2 Chop celery very fine add an equal
amount Of cream cheese sufficient sweet
/ cream 20 moisten to paste.
3. Boil six eggs for an hour shell
I them and put through the food chopper
Make a thick sauce with one tablespoon
ful of butter, a half teaspoonful OF
curry powder. one third OF Cupful OF
milk a pinch OF salt half the egg paste
with more salt and cayenne 10 season
we'll
4. Stone and cream a half cupful Of
dates and the same quantity OF seeded
raisins. When soft beat together 10
taste
3. stone and pound 10 a paste two
, dozen large olives. Mix with a SCant
hair cupful of thick mayounaise. PIN
Olas may be used in the same way.
g. Blend together equal quantities OF
pounded English walnuts and Neufcha-
tel cheese, moistening with thick mayon-
naise.
z Put one cupful of drained baked
beans through the food chopper, and a
teaspOonfm OF chopped parsley, a few
drops Of celery extract. one teaspoonful
of onion Juice and a very little made
mustard.
g. From some cold roast lamb trim
Oft all fat and put through the food
chopper. then pound to a paste. Season
with salt a little curry powder and
mosten with sweet cream.