Evening star., 1933-06-02
)OD AND THRIFT IN THE HOME
Summer Picnic Menus
Food Must Be Well Planned and Efficiently
P2cked-Equipment for Camps-Serving
in Garden.
IN Garden.

4 be pressed into a tumbler fcr emergency
use. Following is a simple lunch:
Lettuce hearts. roQuefort cheese dress
ing. brown bread sandwiches. or colo
buttered cornbread. individual straw
barry shortcakes. iced coffee.
[ Select big crisp lettuce hearts and
pour plenty of the dressing over them
] the last minute. For the shortcekes
make the biscuits at breakfast time
! and butter them while hot. Add the
crushed berries, poured inside and out,
when ready to serve Use milk and as
much cream as possible in the coffee
! One-diSh courses are good for the
garden lunch also and the menus
/ should be planned with reference to the
ages of those attending. Menus may
/ be planned which will be suitable for
/ children and adults.
The bread served should always be
/ buttered in the house. Sandwiches,
either plain buttered or more elaborate,
may be made after breakfast, covered
| with a damp napkin. ana left in the
refrigerator until needed
Have a picnic in your back yard some
time Set aside corner OF the yard
for an outdoor grill Father or the
/ boys can build it in a few minutes. A
small fire will answer for cooking an ap-
petizing meal. Two logs placed in the
form of a large V, woodman's fashion,
make a good cook stove and supply a
place for the kettles. A few bricks with
a grill across the top will provide a
more permanent fireplace. or you may
prefer to use "canned-heat" stove.
Porch LuncheOns.
Sauted sandwiches, apple sauce, gin
ger cookies. lemonade or milk.
Sauted Sandwiches.-Cut whole wheat
or white bread "a inch thick and spread
with butter. Put the slices together
with cold meat. cheese, JAM or other
filing Trim away the crusts and cut
the sandwiches in fingers. then dip
them in a beaten egg mixed with /
cupful of milk and 4 teaspoonful of
salt Saute in butter or other fat and
serve hot. These may be made nicely
on an electric grill
Hot meat sandwiches, cucumber salad,
iced lemonade berries, cookies.
Make large sandwiches of white bread
in the morning. Fill them with chopped
bits Of meat. Just before serving. halve
them and brown them richly in butter
or margarine in a frying pan. When
making the lemonade. add some other
fruit juice in addition to the lemon II
convenient. and when serving drop in a
few halved berries and ice to keep it
cool
Macaroni medley, corn bread. aspara-
gus salad, little shortcakes, lemonade or
milk.
To make the medley scallop. use
cooked macaroni with layers of minced
roast or stewed chicken and cream or
tomato sauce. Cover with buttered
crumbs and bake, and cover when car
rying to the porch to keep very hot.
The shortcakes are baking powder bis
cults split and filled with sweetened
berries, sliced peaches. or nsw apple
sauce. This menu is suitable for chill
dren or adults.
For porch breakfasts on warm morn
ings, electric equipment is ideal. For a
picnic breakfast, you may serve coffee
and crisp toast and freshly made straw
berry jam or other jam.
Sandwiches Important.
A garden picnic or porch luncheon
will not be a success without good sand
wiches. The way a sandwich is made
and the filling which is used in it should
be adapted to the occasion for which it
is intended. Most sandwiches may be
made ahead of the time required, and
kept in the refrigerator until needed
Wrap substantial sandwiches separately
in waxed paper. Pile the dainty kind
on plate and wrap them in damp
napkin When serving sandwiches on a
tray or platter, garnish them with fresh
sprigs Of parsley or Watercress. or with
dainty flowers These touches will
make them attractive and appetizing
Always spread the bread for any kind
Of sandwich with a coating of butter
first. Do not melt the butter for this
purpose. but manipulate 1t with a
wooden spoon until it is soft and
creamy.