The Caucasian. (Shreveport, La.) 1900-192?, 1909-06-27
NIlNIC SEASON HERE NGAIN

often 1t Is hard to vary the sandwich
program so as to avoid constant repe
tition of the same filings. An expert
in matters of this kind. after naming
such well known picnic meats as ham,
tongue, chicken, sardines, beef. etc.
| makes the following suggestions
which may be useful to housewives
who have to do the providing for such
occasions:
"One might go on almost indefinitely
with the rules for sandwiches by vary
ing the filling used, and there is the
greatest opportunity for originality in
this line. Hard boiled eggs, cooked SO
as to be digestibie, may be chopped
fine when warm, seasoned lightly with
butter, salt and pepper and spread in
a thick paste on bread. Whole meal
or graham bread makes change and
Is nice for some sorts of sandwiches.
Brown bread and sausage make very
substantial combination, quite Teuton-
ic in flavor. Caviare is also good on
brown bread. Lobster salmon. Var
mouth bloaters, anchovy paste. potted
meat or game may be used with
good effect. Among the many things
which may be cooked at home or
brought to the picnic ready for use
may be named the following. all of
which will be found very tasty" as
the farm wife's phrase is: Chocolate
buttered biscuit. jar of baked pears,
fresh gingerbread, cheese, sardines,
cold meats. cake, tea, pickles. olives,
ginger beer, lemonade. fruit of ali
sorts, cucumbers. salads in glass jars,
jellies and marmalades. Cake should
be made in light, firm loaf, or, better
still, in small individual cakes, cookies
and the like.
THE above are not all recommend
ed for any one picnic any more than
they would all be put upon the table
at home for any one meal. They are
all good to take however, in any
sense Of the word, and many varied
aud appetizing picnic menus may be
made up from them. Here. again,
the manager of the picnic should come
in to arrange In advance what each
person shall contribute to the feast in
a general way in order that there may
be varied and attractive bill of fare.
Half the fun of picnic. however, lies
in cooking the dinner out of doors, or
at least some portion of it, There are
many things beside the coffee or tea
which may be made on the spot. and
somehow this food. prepared gypsy
fashion, always seems to have pecul-
iarly delicious flavor quite unlike that
given to articles cooked in the usual
way. Potatoes are delicious when
roasted In the ashes or a rock oven.
A good way is to build q fire over
large fat stone. When burned to
Goals, rake it off, wrap sweet or white
potatoes In wet brown paper, cover
with sand and rebuild the fire. Birds
may be cooked In the same way Po-
tatoes may be roasted in the hot ashes
with Goals all around them. Apples
and eggs are delicious also when
roasted thus, only care must be taken
to prick little hole with pin in the
upper end of the egg lest it burst in
roasting. Green corn never tastes so
good as when roasted over the Goals
of wood fire. and even boiled in a
gypsy kettle the flavor is better than
in the ordinary style. With skillet.
slice or two of bacon and some eggs
most appetizing dishes may be con
cocted.''
All of which advice goes to prove
too. the superiority Of the old fashion
ed style of picnic over the new. at least
so far. as the eating program goes for
1t seems to be taken for granted that
nothing tastes quite so good as viands
cooked out of doors and served with
natures own furnishings to increase
the gastronomic attractions