New-York tribune., 1911-09-24
Tfdbffs for Motor Luncbeor1S
Lack of Convenient Inns Necessitates a baske'
Well Filled with Good Things.

Cool autumn days suggest motor trips
The lack Of convenient inns further sug-
sests well filled basket as precaution
AGAINST the appetite which will be sure
concomitant OF the trip. Therefore the
hostesses OF such motor parties are always
on the alert for some delicacy little OUT
Of the ordinary. These novelties are some
times attended with success ana soi'ie
times alas, they fail TO provoke any out
rerfunctory and hollow praise-in Which
case the wise hostess does not repeat the
combination.
An excellent way OF preparing pressed
meat. which is so often chosen as the
niece de resistance for picnic luncheonS' Is
10 boil a small ham and beef tongue 10
gether. Take off all fat, when cool ana
chop together very fine. Next dissolve
box OF gelatine putting into 1t large
cupful OF the liquid in which the two meats
were boiled. and pour the resulting COM
blnation over the chopped meat mixing
very thoroughly. Let the meat theh coo'
In a mould. and cut as needed when served.
Some people Ike veal loaf as the most
substantial article. and II is easy to pre-
mare Put three pounds Of veal and hali "
Mound OF smoked ham free from fat and
sbredded) through q meat chopper. Add a
cupful OF bread crumbs, half cupfuI OF
butter. two beaten eggs little salt ana
uepper. with a teaspoonful Of mixed season.
inc that includes some pinches Of spices.
Mould into loaf and bake two hours
basting frequently. This VIII keep Tor sew
eral days.
Sandwiches have no better filing thah
homemade potted meats, which comoihe
economy with safety. Several xmas oi
cold meat may be chopped together
little ham adds to the flavor. while uash
OF Worcestershire sauce or OF catsup auus
not merely TO the taste. but also makes the
uaste spread more easily. Even colo sau-
sage can be used with advantage with
irst the right amount OF salt and pepper
and a touch of piquant sauce
Cold salmon and hard boiled eggs mashed
together TO a paste. with little maEoh-
naise is sandwich filing hard TO improve
unoa Some. however, add slices OF crisp
cucumber
Anchoyy butter. homemade, Is another
tempting sandwich filler Cream halI d
cupful Of butter, and beat into TINS very
gradually the meat of six anchoVies,
tablespoonful of chopped parsley ana an
other OF chopped capers Drain the OIL
from the anchovies first. Of course; take
off the skin. then separate the two layers
of Aesh from the middle bone. 1t should
mo mt through a sieve or mashed very
fine with a fork before the butter is added,
Snroad upon a slice Of bread or biscuit
and squeeze a few drops Of lemon over the
he second slice OF
bread.
Sardne paste may be MADE IN the saihe
manner. adding to the meat OF the hsh t"e
yolks Of two hard boiled eggs. oeasoii
with paprika and lemon juice, using enough
Of the sardine oil when mixing TO make 'he
paste OF the right consistency Tor spredu-
ing. -.
TO make shrimp or lobster sandwiches
the meat should be chopped very mo OF
shredded with a fork almost TO paste
Season with a teaspoonful OF tarragon
vinegar to which has been added salt ana
Hack pepper to taste Add also some hard
boiled eggs. crushed with a fork, and some
finely chopped olives Enough stiff mayon-
raise TO make the whole into sun paste
should be added just before spreading and
a leaf of lettuce may be inserted in the
sandwich.
4 very good egg filing for sandwiches
is made with hard-boile eggs grated
onions and French dressing. Put little
chopped cress on the buttered bread before
adding the filing.
For olive sandwiches, ripe olives may be
used with advantage in place Of the usual
brine olives; chop fire and mix with hard
hailed eggs rubbed 10 a paSte with thick
sweet cream season with salt and dash
Of paprika and mix with mayonnaise to a
pastelike consistency.
4 delicious chicken filing IS made by
ohopping cold boiled chicken very fine and
then pounding it to a paste with thick