The Washington times., 1906-08-23
HOIIE ITS PROBLEMS AND INTERESTS
FOR THE PICNIC HAMPER

With the coming Of midsummer days,
and picnic lunche0ns or al fresco sup
pers. suitable and appetizlng dainues
whereWith 20 grace the festive board
should be the constant study of the
up-to-date hOusekeeper who realizes
the benefits derived from leading an
outdoor life On every possible occasion.
and also the fact that capricious appe-
tites are often stimulated and tempted
by attractive viands served in a woody
nook or Vine-shaded veranda the very
novelty OF the occasion serving as an
appetizer. Elaborate menus are entire
ly out of place at a function Of this
character, two or three courses only be-
ing required. and IL the edibles are to
be transported for some distance
pasteboard boxes Of adequate size 10
hold each Durse VIII be found most
excellent fol the purpose. Not only are
they far easier to carry and handle, but
by this arrangement salad and sand
wiches may be placed IN one receptacle.
fruit In another and the sweets" con-
sisting Of cake. tarts. or sweet waters,
IN still another, thereby eliminating the
haphazard packing that has been the
ruination Of many a picnic meal.
A supply Of paraffine and white tissue
paper is also recommended, with table"
cloth and napkins (tO match) OF deco
rated crepe paper. which may be mex
penslvely purchased at any OF the de-
partment stores, and which are 80
dainty In design and texture that they
form an ideal picnic napery.
AS examples Of suitable picnic menus
the following are submitted:
Tongue salad Watercress Sandwiches
Stuffed eggs Cucumber rolls
olives Salted nuts
Fried chicken Saratoga chips
Rdisin JaTJs Sour cream cake
Fruit Waters
Cold Coffee Russian tea
Tongue SaIad-Cut into dice one
pound Of cold, boiled tongue, addins ore
dozen olives, finely chopped. "A head OF
shredded lettuce. CupIul OF cold
string beans, sliced, and one chopped
raw tomato. Mix the ingredients light
ly together blending with a small cup
ful of mayOnnaise dressing, and ar
range IN Slde-mouthed jelly tumblers
that have been lined with chilled lot
tuce leaves. Fasten the covers on se-
Curely and they may be safely trans
ported 10 any distance
NaJerCress ndWiches.-ChOp Tath-
er coarsely six hard-bOlled eggs and
mix with a bunch OF minced crisp
| CTess. seasoning rather highly with
salt, paprika and celery salt and mois-
teuiug slightly with "a tablespoonful Of
I thick tomato Catsup Have in readiness
thin slices Of entire wheat bread
/ brushed with melted butter. and make
| into sandwiches with a layer OF the
/ prepared cress, stamping into n1at
rounds with a circular cutter arrange
/ in small piles. wrapping in paradlye
paper 10 exclude the air
Stuffed EEgs-Buil one dozen eggs
/ for half AN hour lthis renders them
more diEesribleI, ana when cold cut
! into halves. carefully removing the
/ yolks. rub this To a paste. adding a
| speCk OF cayenne, saltspOOnful OF
/ French mustard, scant teaspoonful OF
| salt. three tablespOOufuls OF minced
/ parsley, and the same Of bologna
/ sausage Blend thoroughly. stirring in
/ gradually two IHblcspOOufuls or soften
! ed butter and fiji into the egg whites,
/ fastening the two halves together by
/ means OF small wooden tOothpick,
! adorned with sprig Of CTass OF other
! edible green.
Cucumber Eolls-Peei and throw
! into ice water 10 which q tablespoonful
OF salt has been added two medium
/ sized cuCumbeTs. and at the end OF
! half an hour cut into. dice. adding half
/ tie quantity Of white Bermuda onion.
/ two tablespoOnfuIs OF chopped rad
I ishes, six minced stuffed olives and a
! sprinkling Of Chives blend the in
/ gradients by the addition OF q white
/ mayonuaise dressing and place be-
I tween small dinner rolls that have been
/ split open and lightly buttered,