The Richmond palladium and sun-telegram., 1918-08-09
BY NINA v. SHORT.

We are now in the season when the
picnic lunch is one of the favorite pas
times. How good it is on hot sum-
mer evening to eat our supper under
the shade of the beautiful trees by
the side of running water, with the
fresh paper table cloth, rather than
ca ting it in the dining room where
we must eat during the long winter
months, using the customary table
linen.
Many may think there cannot be
the good time picnic with the food
regulation as it is, but it is not neces-
sary to eliminate the picnic from our
summers program. The lunch should,
however, be simple, attractive yet nu-
tritious. Let us have enough, not the
waste that so often accompanies pic
mics.
In choosing our menu we must ask
ourselves whether our need is greater
than that of the allies and our de-
pendent soldiers and whether the
food which we would choose must be
set aside for them, dedicated to them.
In planning your picnic lunch con-
|, slider your garden produce, whether
or not it can be called upon to give
variety to the menu. Practically all
the vegetables grown in the garden
may be used in salads and great
many in sandwiches. Not only may
we use the fresh materials but the
left-overs as well. How good is that
salad made from the leftover pota-
toes, peas, and tomatoes, using that
minute mayonnaise.
Many think it impossible to make
sandwiches now that we have the
wheat shorta ge. However, sand
wiches may be made from the quick
breads whichc ontain no wheat. Many
| of these are delicious without the Gus
| tomary filling. The following breads
may be used which require only but
ter to make a delicious sandwich: Date
| bread, "over the top" bread, oat raj
sin bread, brown bread.
| Wartime cakes made from substi-
tute flours and corn syrup may accom-
pany us on the picnic. Such cakes are
barley flour spice cake, molasses cook
les, corn meal gingerbread, devils
food cake.
| Suggestive Sandwich Filling
l. Peanut-Raisin-1-2 seeded raj
sins, IL shelled roasted peanuts, 1-2
| leHlOu, SOlteuSU DuLteT.
2, Egg Sandwich-3 hard boiled
eggs for 6 sandwiches, 3 tablespoons
melted butter, celery, salt, paprika.
3. Nut Bread Sandwiches-Mix cot.
tage cheese with chopped stuffed OIL
| ives, little salt and paprika, and
spread on buttered nut bread.
Suggestive Salads
1. Beet Salad-6 young beets of uni
form size, IL C fresh cooked peas, IA
C chopped sweet peppers, IL celery
lettuce, dressing
2. Carrot Salad medium sized
carrot, 1 C cooked peas, IL chopped
celery, 6 stuffed olives, 1 small heaG
of lettuce, mayonnaise or cooked dres
sing.
g. Bean and Lettuce Salad cups
cooked kidney ors oy beans, l small
head of lettuce, 1 tablespoon minced
onion. tablespoons minced swee
peppers cred or green), dressing.
Quick Breads.
1. over the Top'-1 rice flour
C corn flour, 1 rolled oats (grount
| or whole) 1 egg, IL milk, 2 table
'spoons fat, 1 tablespoon corn syrup
5 teaspoons baking powder, teaspoon
salt. Mix and lake one hour.
2. Date Bread IL C corn flour
1 IL C ground rolled oats, teaspoon
baking powder, Ia C corn syrup,
, egg, 3-4 teaspoon salt, 1 IL liquid
1 chopped dates. Mix and bake on
and one-fourth hours.
g. Oat-Raisin Bread-1-4 c syrup
IA C fat, l egg, 1 C milk, 2-3 C raisins
2 IL rolled oats (ground) IL tea
spoon salt. teaspoons baking powder
, Wheatless Cakes.
: 1. Hot Water Ginger Bread
molasses, 1-2 boiling water, 2 IA