The Washington herald., 1919-08-20
PICNICS DEMAND
LUSCIOUS FILLING
FOR SANDWICHES

Whoever plans a picnic lunch thinks
first, last and always OF sandwiches.
In a sandwich we have the bread
we need at every meal to furnish
the necessary starch. the butter sup
plies fat, and the filling of meat, OF
cheese, or nuts. or a sweet hllin,
completes the protein or sugar, need
ed for strength and energy. All arc
packed into a small, delicious packs
age. easy to carry. and suitable as
the main part OF the picnic meat
With fruit and something to drink
added to sandwiches the picnic luncn
is complete.
Planning the Picnic Sandwich.
The first sandwich problem is what
kind"
If only one of two persons com
prise the picnic party their individ-
ual tastes may be consulted. but II a
| large party must be catered to it Is
wise TO plan three or four varitie4
! including meat, cheese, nut butter and
sweet sandwiches.
| If the lunch is to be very simple
meat sandwich is advisable as It
| furnishes the maximum OF nourish-
ment.
! Meat or poultry OF any sort may be
used, either chopped or sliced thin.
| Cold meat chopped fine with bits OF
! green pepper, or cucumber. or pars-
ley. and mixed with a bit Of mayon-
naise makes delicious sandwiches.
| For sliced meat sandwiches spread
the bread thinly with butter, fill with
i meat slices, and cover the meat with
finely chopped celery or parsley.
II less substantial sandwich than
meat is desired try the substitutes
which are cheaper than meat, al
most as nourishing, and have better
''keepinG" qualities.
Cheese, in any OF its many forms,
is as nourishing as meat.
A simple cheese sandwich Is made
by mashing very smooth four table
spoonfuls Of cream cheese with two
tSbles poonfuls of butter and the
same amount of finely chopped pars-
ley Spread on unbuttered bread.
Cottage cheese, pressed rather dry
and then mixed with chopped ripe
olives and chopped nuts makes a
very rich and delicious sandwich.
Egg sandwiches are both nourishinC
and good, and simple to make. Hard
boil the eggs. separate the whites and
yolks and chop the whites fine. Mash
, the yolks smooth with oil mayon-
, naise and season with salt and pep
per Mix in the chopped whites and
spread on buttered bread. The plain
) egg sandwich may be varied by mix
; ing in chopped nuts. or chopped green
pickle or green pepper, or adding
chopped pimentoes.
For those who like sweet sand
) wich there is infinite variety afforded
; by the Jams and jelli"s Of the store
closet. Chopped figs and raIsIns com
bined with nuts are a sandwich treat.
Candied ginger, or candied cher
: ries chopped fine and mixed with a
little mayonnaise make delicate
sandwiches. So does orange MARINA
lade.
Making the Sandwich.
The firs, essential in sandwich max
ing is-clcan hands.
Every part of the food in the sand
, wich is handled and is taken direct
. ly into the mouth. 1t must be most
daintIly and carefully handled.
, The materials for tho sandwiches.
, and the wrappings and boxes in
, which they are packed should bc
gathered together before the actual
making hegihs. Mix and prepare the
filling FIRST and chill thoroughly o
fore using. Use bread day old, and
: firm of crust.
Cut tho bread in slices one-quartNr
inch thick, and spread each slice
very thinly with soft butter. Srr,1d
{ the filling cveuly oh one slice OF bread
? and cover with tho other Trim on
the Crusty edges with sharp knife.
Wrap each sandU iCh separately in
oiled paper
Never use anything but oiled or
tissue paper TO wrap sHndWicn"--
oiled paper alwa,S preferred. Pack
the wrapped sandwiches in a clear
\ papCr-lincd box. or wrap in a fresh
napkin or towel and pack ia the bas-
ket. well-covered TO keep out heat
and moisture.