Los Angeles herald., 1910-08-28
AUGUST %, 1910.
THE PICNIC LUNCHEON

The trouble with most people who
go on a picnic is that they take alto
gether too much food with them and
then have either to throw it away or
carry 1t back home again. Don't be
too generous; nobody wants to lug
back the surplus which should never
have been taken. Avoid, too, so
much cake and sweet stuff. 1t will
breed illness, and then, too, in the open
air people get genuinely hungry and
care more for the sandwiches. the sal
ads, the cold meats and eggs than for
variety of fancy cakes that so many
housekeepers seem to think is the prin-
cipal part of the picnic luncheon.
Care should be used in Preparing
lunches that they may be both APP
petizing in appearance and wholesome.
Fruit of some kind should always
form part of the lunch. An apple,
banana, orange, grapes or any fresh
fruit in season, or handful of raisins,
a few dates or figs or jelly glass of
some kind of sauce, which may be car
ried safely If covered with the close
tin top.
Here is a list of good things which
are appropriate for the picnic bas-
ket: Eggs, deviled or stuffed with
deviled ham; ham anchovy, olive sand
Wlcn6S, DulleT ,TOllSs Sih6Si ebiS, iSAtAOA
ade, pickles, fruit, stuffed olives,
pressed chicken, cheese, potato salad,
rye or graham sandwiches, veal or
chicken loaf or salad, cup cakes, Jel-
lied consomme, cheese waters. iced tea
or coffee, drief beef, cold ham, tongue
or beef, currant jelly, raspberry vine
gar orange marmalade and potteu
chicken or ham.
Hard-b boiled eggs. cooked at least Tor
MI n n
stantial addition.
Picked eggs are greatly relished,
especially in hot weather. Simply
place the hard boiled eggs, after being
shelled, in the vinegar in which sllceu
red beets have been picked, and lei
stand twenty-four hours.
Fried chicken and eggs are wrapped
in oiled paper. Pickles and olives IN
bottles are carried with the least trou-
bile. A veal, chicken or beer ioaI,
wrapped in oiled paper, may be held
solid in a box. Carry fruit in baskets
for you will have all kinds of trouble
with paper sacks.
The staple edible of such a luncheon
has been and still is the sandwich
made in varied and tempting FORMS
sometimes of brea1 and m eat, or wa ers
and sweet filings, occasionally OF let
tuce, cheese, nuts or some paste. breau
for sandwiches SnOuld NC aI
twenty-four hours old, cut very thin
and with or without crusts, as the
taste dictates.
Sandwiches look better after the
crusts have been removed, but for
some the best part of the bread mas
been lost.
Lettuce sandwiches bear a journey
very well. When placed in cllsp
condition between slices OF preaa'
spread with salad dressing, they retain
their freshness for some time.
Cress sandwishes-Blend four table
spoonfuls of neufchatel cheese with
two tablespoonfuls of orange marina
Iade. Spread it on thin slices of but
tered bread, lay several sprigs of water
cress over each and press the slices
together.
Cucumber sandwiches-Butter narrow
strips of bread, spread with mayoh-
naise dressing, place on each strip
thin slice of cucumber, cover with
mayonnaise and finely chopped onion,
then add another slice of buttereo
bread and serve.
Wrap the sandwiches in waxed paper
and cover with damp cloth, and they
will remain moist for hours.