Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-07-08
Food for Picnic or Camp
Assistance Given in Planning Materials of Lunch
con or Dinner on the Summer Outing.
Sandwiches and Salads

cottage cheese into balls, or serve
from bowl.
Deviled eggs are always good for
a picnic. Wrap each one separately
and season them well. Take pressed
eggs for a change. HANDBOOK six
eggs and chop them very fine. Add
one finely chopped onion and pi-
mento. season with salt, pepper and
paprika, and add two tablespoonfuls
of vinegar. Grease a small loaf tin
and put in a layer of the egg mixture.
using about half of it. On top of
this spread layer of chopped boiled
ham or deviled ham. Add to the re-
mainder of the egg and press down.
Place in the refrigerator until chilled
and firmly nodded. Take it to the pic.
| mic in the pan in which it was nodded,
cut in thin slices, and serve.
Sandwiches and Salads.
Potted meats can always be sliced
and served cold or mixed with a little
salad dressing and made into sand
| wiches. Smoked, canned tunafish
makes a delicious sandwich. Anchovy
and lobster pastes are good as filings
| for sandwiches. especially if there is
q little finely chopped celery to add.
Deviled ham is an old standby, and if
moistened with salad dressing, and
chopped pickle added 1t is very tasty.
Men like rye bread with wafer-thin
slices of Swiss cheese between and
little ready prepared mustard OF add, If
liked. Bread and butter sandwiches
or hot buttered rolls are better to
serve than sandwiches with filings, If
| salads and relishes are served. If
you have covered tin box to hold
sandwiches, lining the box with wax
paper will be sufficient to keep them
moist, otherwise it is best to wrap two
or three together in wax paper and
twist the ends of the paper to keep
the sandwiches moist.
To make peanut and raisin sand
witches. use equal parts Of peanut but
ter and finely chopped raisins. Mix
with about an eighth as much soft
ened butter. and spread on rye or
whole wheat or white bread. Cheese
sandwiches may be made with cream
cheese, Neufchatel, or cottage cheese,
with salt, paprika, and cream to make
of consistency to spread nicely. For
marmalade sandwiches, use orange or
other marmalade that is not thick
enough to run.
Salmon makes a delicious salad, but,
as there are always some people who
or chicken, or combination of both,
in addition to the salmon. If you have
paper containers with covers, salad
may be easily packed. Put in paper
spoons with which to eat it. Well
hardened jelly, pickles and olives may
also be put in paper containers, al
though the last two articles may be
wrapped in waxed paper if liked.
Lemon and orange jelly and other
gelatin mixtures may be made and
poured into these containers to hard
en-. You can pack wide-mouthed
jar with salad already made or ready
to be mixed, chill the jar, then wrap
it in several layers of newspaper If
you do not intend to serve salad, use
salad dressing with various filings in
a portion Of the sandwiches.
For the Sweet Course.
Apples, pears, grapes, plums and
cherries are among the suitable fruits
to take on a picnic. Oranges, care
fully peeled and separated into Sec
thong and then put together again
and rolled in waxed paper, are a re-
freshing addition. Jellies and jams
are excellent to take, and even on
very hot day hot coffee is delicious
as beverage with a cold picnic din
ner. Lemonade is appetizing and good
drinking water is necessary.
There is probably nothing that is
more popular for dessert than ice
cream and cake. If the ice cream
is in brick form, 1t will be easier to
serve. If ice cream is out of the
question. fruit jelly is a delicious &C.
compartment for cake and is not diff
ficult to serve. Do not make it too
stiff and it can be served without
cream.
Cakes and cookies Of all kinds are
suitable for a picnic lunch or dinner,
but do not take any that are sticky
or that have a soft filing. To serve
with ice cream or jelly, have sponge
cake, cream cookies, dark cakes with
plain white or brown sugar frosting,
or white cakes with chocolate or
mocha frosting, choosing icings and
f1avoringS that combine well with the
ice cream or jelly that you use.
Hermits filled with raisins and nuts
are delicious, as are doughnuts, Coco
nut cookies and any crisp cookies, both
plain and molasses. Cookies frosted
with chocolate are good, and double
cookies, the upper half cut with a
doughnut cutter and the center filled
with frosting, are delicious. If pies
are served, be sure that they are not
juicy and cut them carefully. Some
cheese straws are good il salad is
taken, and pieces of French pastry
or turnovers make good dessert.
There are many other dainties
which may be taken If liked, such as
salad nuts, stuffed dates, figs, or
prunes, hearts of celery wrapped with
paper Of salt, or radishes cut in
fancy forms. A cake of sweet choco-
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