The evening herald. (Klamath Falls, Or.) 1906-1942, 1921-07-15


an appetizing cold meal. The fact
MAT the food must be In such form
chat Il may be easily carried limit,
the variety.
Sandwiches play the most impor-
tant part on the picnic menu.
Everyone is hungry. and while
fruit is refreshing and sweets are
reiished. after all It Is the sandwich
which makes the lunch. and there
should be several varieties.
Bread is better which Is a day
cid. The dark breads, such as gra-
ham. rye, Boston brown bread.
and the various nut breads made
with baking powder all offer va
riety. Always cream butter we'll
before putting upon the bread. II
will spread evenly and there will
se no waste. II IL easier TO spread
butter on the bread before cutting
each slice.
Cut bread fairly thin and try to nut
the slices together in pairs IL the
hlliug Is not added at once. II sand
wiches are to be cut in various fancy
shapes. do not butter the bread un-
I'll after II has been cut or there
will be a waste OF butter. Wrap sand
wiches In waxed paper or wiring a
napkin out Of hot water and wrap
around the prepared sandwiches:
men pack in . box closely covered
and keep in rs cool a place as pos
sible. II the crusts of bread are to be
removed. set aside and later dry them
cut In a moderate oven. roll and put
n covered jars to be used for bread
hc croQuets. fish etc. or for scallop.
Cd dishes. To make rolled sandwiches
remove all the crust from a fresh loaf
sf white bread and wrap the loaf In
a damp cloth for several hours. keep
ing in a cool place.
IcnGthwisc Manner
0f slicing Is Best
Cut In thin slices lengthwise.
spread with creamed butter and
whatever filling desired and roll as
for q Jelly roll. fastening together
with o toothpick. II the loaf OF bread
Is large. one slice will make two
sandwich rolls. Wrap II in a waxed
paper. II sliced. cooked meat Is to be
used As a fIihpg Il should be very
ssndey and BE- S1ced as thin as pos
sibie.- and then each slice Of meat
should be cut in several pieces. How
ever. finely chopped meat is the best.
put through a food chopper or chop
ped in a chopping bowl. All meat
SAndwich filings should be we'll
seasoned. For corned beef use pre-
pared mustard; for roast beef either
Worcestershire sauce or horseradish;
for tongue. a thick mayonnaise and
finely chopped pickles: for mutton or
lamb. add tomato catsup and chopped
capers; for chopped ham. a thick
well seasoned with mus
tard.
The different relishes make exceli-
ent seasoning for meat sandwiches.
Picalili. chow-chow. chopped olives,
walnut catsup. etc, all add flavor and
variety. For salad sandwiches make a
very thick well-seasoned mayonnaise
and have the salad ingredients cut
fine. Lettuce should be very crisp
and each leaf well dried before plac-
Ing on the bread. Relishes such as
pickles. radishes. celery or
sailed nuts are very easy to carry. !
Sweets may be provided in cake, !
cookies. doughnuts or sweet sand |
wiches.
Prepared Coffee
Solves a Problem
Coffee Is easily managed by using
The powdered. prepared type. which |
needs only hot water to make. Sug-
ir and can OF eyaporated cream are
also easily carried. II lemonade IS to
be used, extract the lemon juice.
make a syrup OF sugar and water,
one-quarter cup Of sugar for
zach lemon and enough hot water to
dissolve It; boil one minute. add LEM
IN Juice and bottle; add cold water
when wanted. Never pack fish sand
xiches near other food. and be sure
zach article OF food is well wrapped
,r packed so that it will not come in
contact with other foods. Much of the
'uccess of the picnic lunch depends
ipon the appearance Of the food, so
'areful packing Is a necessity.
Dive Sandwich Filling
Chop olives. mix with enough
hick mayonnaise to make a paste,
hen spread on bread. Lettuce leaf
nay also be added.
BacOn Sandwich Filling
Have bacon cut very thin, cook
mill crian and mt het ween slices |