The Washington times., 1908-08-30

( Iramplng or exercising out Of doors Is
always thirsty work, ano eating sand
wiches is even more provocative Of
/ thirst. If there is a good spring. lemon
/ juice and sugar may be carried In jars
/ and diluted as occasion requires. Rasp-
/ berry shrub, or raspberry vinegar, or
| currant shrub or any other of the
/ good old syrups made at home are also
| excellent beverages for a picnic. Best
I OF ALL perhaps, are iced coffee and tea
| when ice may be obtained II not. il
is a delight to build fire boil the ket-
/ tie and either make yong driDks fresh
OF heat those brought from home The
bottle of coffee may be uncorleo, put
into a pan or pot Of boiling ws5er and
/ brought thus to the desired tempera-
| ture.
Food alone is not the only requisite
/ for the picnic basket A tablecloth and
napkins, either linen or paper, must
/ be carried. a nest OF wooden plates,
stch as are used for butter and the
like by grOcers, drinking cups Of glasses,
spoons-and perhaps-knives and forks.
IRE necessity for these is deter mined by
the character of the provisions carried.
With sandwiches. cake and fruit they
will not be needed, but with elaboration
in the bill Of fare additional utensils
viii be required.
] may add that when salads are part
OF the feast they may be taken in
wooden or tin receptacles. and the may
onnaise may be carried separately ia a
wide-mouthed bottle. Lettuce toughens
when left too long in the dressing,
and the salad wiz be improved if mix
ed Just before Ii is TO be eaten. Sand
witches must be put up in waXed paper,
three or four together, while tissue pa
per may he used for wrapping the sun
ed eggs, and the ends of the paper after
being twisted may be fringed. No means
to make the provisions present a dainty
appearance shold be neglected
| A Few Sandwich Filings.
l. Chop fine a cup of cold boiled ham
and two cups OF cold boiled or roast
chicken, make to a paste with mayor
naise dressing and spread on buttered
white or graham bread.
Chicken and tongue sandwiches may
be prepared by using the meat in the
same proportions.
p Rub cream cheese to a paste with
sweet cream and spread It on white
| bread. Lay on each slice a leaf of let
tuce which has been dipped in French
dressing. Place over it a slice Of but
tered bread, either white or brown
3. Prepare cheese as above directed
and add to each cheese a half cupful
of chopped nuts. Salt to taste. Or YOU
may use minced watercress with the
cheese, instead of nuts.
t. Boil half a dozen eggs, putting
them on in cold water Cook for fifteen
minutes after the water reaches the
boiling point Rub the yolks to a pow
der and stir into them two teaspoonfuls
of fish paste or pOtted ham or tongue.
and reduce with melted butter to the
consistency Of soft cheese. Chop the
whites fine; mix with this and spread
all on thin bread and butter
.. Lobster or crab sandwiches are
very good and are made by mincing
the meat fine and making il to a paste
with mayonnaise. Spread on thin white
buttered bread.
G. Plain egg sandwiches may be mad
by chopping hard-boiled eggs fine. the
whites and the yOlks together. soften
ing with melted butter to a paste. sea-
soning with salt pepper, onion Juice
and a little dry mustard. and spreading
on bread. Sardine sandwiches NAV be
made like the lobster or crab sand
witches.
7. Delicious sweet sandwiches are
prepared by mixing good jam with
cream, soIfening TO a paste with cream,
and spreading on thin white bread
Jelly sandwiches may be made in the
same way, or the jelly may be spread
on buttered bread.