NYPL RESEARCH LIBRARIES
3 3433 07736239 4
One Hundred Picnic
Suggestions
VT I
BY MRS. LARNED
ONE HUNDRED SALADS
ONE HUNDRED COLD DESSERTS
ONE HUNDRED LUNCHEON DISHES
ONE HUNDRED PICNIC SUGGESTIONS
Each, small 16mo, 50 cents net
Other volumes in preparation
One Hundred Picnic
ions
By
Linda Hull Larned
New York
Charles Scribner's Sons
1915
cY.
Copyright, 1915, by Charles Scribner's Sons
Published September, 1915
THE HEW YORK
PUBLIC LIBRARY
ASTOR, LENOX AND
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Baked Beans with Relish
Bake the beans in a small basin
with a piece of scored salt pork in
centre. When cold, cover with waxed
paper, wrap in strong wrapping-paper
and place in the bottom of the picnic
basket. Fill a small jelly jar or large-
mouthed bottle with equal portions
of tomato catsup and freshly grated
horseradish, add, if at hand, 1 tbsp.
each of finely minced green pepper
and pimento or sweet red pepper.
Wrap the glass in a paper and place
in the basket. A recipe for the beans
may be found on page 8 in :< One
Hundred Luncheon Dishes."
Baked-Bean Roll with
Sausage
When baking beans substitute a
link of sausage for the salt pork.
When baked pack in a cylinder mould
-a round baking-powder can will do
-insert the sausage in the centre, and
place the mould in the ice-box. Let
it remain in the mould until serving
time. Cut it in slices and serve with
Oscar sauce or home-made chilli sauce.
Baked-Bean Savory
Cook, in 2 tbsps. of salt pork or
bacon fat a large slice of onion, add
1 teasp. curry -powder and ^ cup of
tomato pulp, or half the amount of
tomato catsup. Add 2 or S cups of
baked beans, turn into a mould, and
when cold serve on lettuce leaves.
Bologna Biscuit
Roll baking-powder biscuit dough
quite thin, cut in rounds the size of
a bologna sausage, and place a thin
slice of the sausage between each two
rounds. Bake in a quick oven. The
skin may be removed from the sausage
and the disks cut to fit the biscuit.
This, of course, should be done before
making the biscuit. If liked, a very
little French or German mustard may
be spread on each slice of sausage be-
fore laying them on the biscuit.
6
Eggs, Delicieuse
Plunge very fresh eggs in boiling-
water, cover and keep them just be-
low the boiling-point for 10 minutes,
boil 1 minute, place on back of stove,
and let them stand until water is cool.
Plunge them in cold water and re-
move shells. Roll them in diluted egg
white, well seasoned with salt and pep-
per and paprika, and then in finely
minced parsley or chives. Wrap each
one in waxed paper. To keep the
yolks in the centre, stand the eggs,
small end down, in a wire rack for a
day, and boil them in the rack.
Eggs, Stuffed
Cook eggs as in recipe (page 7), re-
move shells, cut in halves, lengthwise,
remove yolks, and soften them in
melted butter. Mix them with any
of the following: minced ham and
chicken, pate de foie gras and minced
truffles and minced sauted mush-
rooms; or, mix with grated dairy cheese
mixed with pimento pulp and seasoned
with salt and paprika or tabasco
sauce. Fill the whites, rounding them
up into a mound. Wrap each one
separately in waxed paper.
8
Ham Shortcakes
Roll thin and cut into rounds a rich
baking-powder crust, spread half of
them with minced ham moistened with
melted butter and seasoned with
minced parsley, onion, and paprika.
Cover with the remainder of the
rounds and bake in a hot oven. For
making the biscuits: sift 2 cups of
pastry flour with Y^ teasp. salt and 4
teasps. of baking-powder, chop in 1
teasp. butter and 1 tbsp. of lard, add
milk to make a soft dough, mix lightly,
with the fingers, and roll as directed.
These may be mixed, put in pans and
placed in the ice-box several hours
before baking. They should be very
cold when put in the very hot oven.
Sandwiches
Bloater or Anchovy
Sandwiches
Mix anchovy or bloater paste with
the yolks of hard-boiled eggs, moisten
with thick cream, season with cay-
enne, and spread between slices of
white bread which have been spread
with creamed butter. Trim the slices
into uniform shape, free from crust.
Lay in a pile and wrap them in waxed
paper. Wrap again in a cloth or nap-
kin wet in cold water and again in
thick or newspaper.
13
Cottage-Cheese and Peanut
Sandwiches
Soften cottage-cheese, or cream
cheese, with sweet cream, season with
salt and paprika, and add an equal
amount of roasted and salted peanuts
minced fine. Spread on slices of en-
tire-wheat bread which have been
trimmed and spread with creamed
butter, wrap in waxed paper, then in
a cheese-cloth wet in cold water, and
again in thick paper.
14
Cheese and Chilli
Sandwiches
Mix Yi Ib. of grated American dairy
cheese, slightly warmed, with J4 CU P
of chilli sauce, add 1 tbsp. melted
butter, 1 teasp. Worcestershire and
plenty of paprika. Mustard may also
be added if liked. Spread on slices of
buttered white bread, cover with
watercress and again with the bread,
trim free from crusts, and wrap in
waxed paper.
15
Cheese and Crab -Meat
Sandwiches
Cream ^ cup of butter, add same
amount of grated cheese and spread on
white-bread slices, dust well with pa-
prika and cover with slivers of crab
meat marinated in French dressing.
Cover with the buttered bread, trim
and press together, and wrap in waxed
paper. Lobster may be used instead
of the crab meat, and canned lobster
or crab meat may be used.
16
Cheese and Nut Sandwiches
Cream y% cup of butter, add 1 cup
of grated American cheese and ^ cup
of pecan or walnut meats minced fine.
Dust with salt and paprika and spread
on slices of graham or entire-wheat
bread. Press one upon the other and
wrap in waxed paper, then in a cloth
or napkin wet in cold water and again
in ordinary paper.
17
Cheese and Pimento
Sandwiches
Cream butter, add an equal amount
of grated English dairy cheese and
chopped pimento. Season with salt
and cayenne, and spread on slices of
white bread. Put them together and
wrap in waxed paper.
18
Cheese and Pineapple
Sandwiches
Mix equal amounts of shredded
pineapple, cream cheese, and pimento
puree. Season with salt, cayenne, and
curry-powder and soften with creamed
butter. Spread on slices of thinly cut
white bread, press each two slices to-
gether, trim, and wrap in waxed pa-
per.
19
Cheese-Sauce Sandwiches
Melt 3 tbsps. butter slowly, add 4
tbsps. flour, cook until well blended
but not oily, add 1 cup of rich milk, a
little salt and pepper, % teasp. each
of mustard and Worcestershire and 1
cup of grated cheese. When cheese is
melted add 1 beaten yolk mixed with
J4 cup of thick cream. Cool slightly
and spread on buttered white bread
slices, cover with chopped hard-boiled
eggs, dust with paprika, and cover
with another slice of the bread. Trim,
press together, and wrap each one sep-
arately in waxed paper.
Chicken Sandwiches
Mince chicken rather fine and add
half the amount of minced celery or
ham or tongue, or use all chicken.
Add a few pimolas minced fine, and
moisten well with thick mayonnaise.
Spread white bread with creamed
butter, then with the mixture, cover
with more of the bread, trim, and wrap
in waxed paper, then in a napkin wet
in cold water and again in paper. In
making mayonnaise for sandwiches
use twice the number of eggs to the
usual amount of oil. To % cup of oil
use 2 egg yolks. This makes the
dressing very stiff, as it should be for
sandwich filling.
Chicken-Cream Sandwiches
Melt slowly 3 tbsps. butter, add 3
of flour, and when well blended add 1
cup of thin cream which has been
steeped an hour in a double boiler with
a seasoning of onion, parsley, celery,
and a small piece of mace, and strained.
Cook until thick, cool and add 1 cup
of minced chicken, a few finery minced
pimolas or blanched almonds. Season
with cayenne or tabasco sauce, and
spread very thick on buttered bread.
Cover each slice with another slice of
buttered bread, trim, and wrap sepa-
rately in waxed paper.
Chicken and Ham
Sandwiches
Use one part of minced boiled ham
to two parts chicken also minced fine.
Add Russian dressing (see page 89),
and spread on buttered white bread.
Cover with the buttered bread, trim
into uniform shapes, wrap each one in
waxed paper and put them all together
in a damp napkin, and wrap in thick
paper.
Chicken- Liver Sandwiches
Slightly brown in butter 2 slices of
onion, 3 sprigs of parsley, and a strip
of green pepper. Brown the chicken
livers in this and cover with chicken
stock. Simmer slowly until the livers
are tender. Trim them, cut in small
pieces, and press them through a
coarse sieve. Season with salt, pa-
prika, a very little mustard, and a little
curry -powder, or a few drops of onion
juice. Add a few minced pimolas or
olives, if at hand, and spread between
slices of buttered brown or entire-
wheat bread. Wrap in waxed paper.
Chicken and Nut
Sandwiches
Add to minced chicken the same
amount of minced nuts, moisten with
cream, season well with salt and pa-
prika and spread between slices of en-
tire-wheat bread spread with creamed
butter, and serve with a salad.
Salted almonds or pecans may be
used, also filberts or walnuts.
Corned-Beet Sandwiches
Mince boiled corned beef, moisten
with tomato catsup, chilli sauce, or
made mustard, and spread on graham
or entire-wheat bread slices well cov-
ered with creamed butter. Creaming
the butter is better than melting it, as
it spreads easier. Wrap the sand-
wiches in waxed paper.
Crab -Meat and Pimento
Sandwiches
To flake canned or fresh crab meat
or lobster, add one-fourth the amount
of pimento puree (pimento or sweet
red peppers pressed through a sieve).
Add mayonnaise and spread between
buttered white-bread slices. Paprika
and mustard may be added to suit
taste. Wrap in waxed paper.
Cucumber Sandwiches
Cover with cold water 1 small
onion, 1 green pepper, and 2 tbsps. of
parsley, all minced fine, boil until ten-
der, drain and mash, and add to the
mashed yolks of 3 hard-boiled eggs.
Soften with creamed butter, add a
very little tarragon vinegar, and
spread on thin slices of white bread.
Cover with very thin slices of cu-
cumber which have laid in French
dressing an hour or more, cover with
the bread, and wrap in waxed paper.
Ham Sandwiches Tartare
Add to J/ cup of mayonnaise or
boiled dressing 1 tbsp. of tarragon
vinegar, % teasp. mustard and 1 tbsp.
each of minced parsley, capers, gher-
kins, olives, and chives or onion, and
2 tbsps. of chopped fresh tomato,
squeezed dry. Add finely minced
ham and spread on buttered bread.
Cover with nasturtium blossoms or
watercress, cover with the bread, and
wrap in waxed paper.
Green-Pepper Sandwiches
Broil or saute in butter green pep-
pers cut in strips and scraped free of
membranes and seeds, dust with salt
and spread them well with butter, and
lay the peppers, while hot, between
slices of buttered white bread. When
cold wrap them in waxed paper and
serve with cold meat.
30
Green and Red Pepper
Sandwiches
Cream ^ cup of butter, add 1 finely
minced green pepper which has been
parboiled 5 minutes, 1 small sweet red
pepper, or use the canned pimento,
also minced, 2 tbsps. of minced olives
and 1 teasp. minced chives or onion.
Season with salt and paprika, and add
a few drops of tarragon or plain vin-
egar. Serve with cold meat or with
baked beans.
31
Layer-Cake Sandwiches
Cream J4 CU P of butter, add a tbsp.
French mustard, Y^ teasp. of Kitchen
Bouquet, and a little paprika and cel-
ery salt. Spread on thin slices of
white bread cut from a thick loaf,
cover with a slice of entire-wheat
bread, also buttered, spread on this a
layer of chopped hard-boiled eggs
mixed with minced pickle and capers,
and a little anchovy or bloater paste,
cover with another slice of white
bread, wrap in cloth, and press under
a weight for an hour. Trim free of
crusts and cut through the three layers
of bread in thin slices. This may be
taken to the picnic before cutting.
Liver Sandwiches
Boil calf's liver until tender, or well-
cooked sauted liver may be used.
Trim well and mince fine. Add a
third of the amount of hard-boiled
eggs, also chopped fine. Season well
with salt, pepper, and paprika, and
soften with creamed butter. Minced
green peppers and pimentoes or olives
may be added, if at hand. Spread on
slices of buttered white bread and
wrap in waxed paper.
33
Peanut-Butter Sandwiches
Add a few minced olives or pimolas
to peanut butter, or mashed sardines
may be used with the peanut butter.
Sprinkle with lemon juice, dust with
paprika and spread on slices of but-
tered white bread, using creamed but-
ter. Wrap in waxed paper.
34
Raisin-Bread Sandwiches
Use either entire-wheat or white
bread in which seeded and plumped
raisins are worked into the dough be-
fore the last raising. Cut the bread
as thin as possible (it cannot be cut as
thin as white bread on account of the
raisins), spread it with creamed butter,
dust with finely ground nuts, cover
with the buttered bread, trim, and
wrap in waxed paper. This may be
eaten with salad.
35
Roast-Beef or Beefsteak
Sandwiches
Cover slices of white bread spread
with creamed butter, with thin slices
of cold roast beef or broiled beefsteak
cut across the grain, spread the beef
with a layer of horseradish mixed with
a little chilli sauce, cover with the but-
tered bread, and trim them free from
crust. Brown or graham bread may
be used for the upper slice. The beef
may be minced, if desired, and grated
onion with salt, celery salt, and pa-
prika used instead of the chilli sauce.
36
Sardine Sandwiches
Toast lightly thin slices of well-
trimmed white bread, when cold
spread with tartare sauce (see page
29), cover with skinned and boned sar-
dines, sprinkle with minced capers or
watercress, and cover with slices of
the toast spread with creamed butter.
Wrap separately in waxed paper, then
all of them in a wet cloth and in strong
paper.
37
Savory Sandwiches
Mix equal amounts of minced
chicken livers and lobsters or shrimps,
season with onion juice or grated
onion, and pimento, add salt and mix
with mayonnaise and spread on but-
tered white bread. Cover with slices
of entire-wheat bread also buttered,
press and trim, and wrap in waxed
paper.
38
Tuna-Fish Sandwiches
To 1 cup of flaked (canned) tuna
fish add 2 tbsps. of creamed butter,
1 teasp. tarragon vinegar, % teasp. of
paprika and 1 tbsp. of minced capers.
Spread between buttered slices of
white bread. Cooked dressing or
mayonnaise may be used instead of
the creamed butter if the sandwiches
are not to be served with salad.
Wrap in waxed paper.
39
For the Thermos Bottle
Chocolate, Cold
Melt 2 squares of grated chocolate
in y$ cup of water, add y$ cup of sugar
and 3 cups of water and boil until clear
and smooth, and strain. When cold
add 1 teasp. of vanilla or sherry, or
flavor while cooking with a small stick
of cinnamon. Put on ice until very
cold, add Y% cup of cream and pour
into the thermos bottle, or carry the
cream in a separate bottle. More
sugar should be taken for those who
require it.
43
Chocolate, Hot
Melt 3 squares of grated chocolate
in % cup of hot water, add J^ cup of
sugar and 3 cups of milk, simmer 5
minutes, beating as soon as hot with
a Dover egg beater. Add 1 teasp. of
vanilla and 1 of sherry and a small
piece of orange peel. Remove peel
and when boiling again pour into the
hot thermos bottle. Serve with a
spoonful of cream in each cup. The
cream may be carried in a separate
bottle, and also more sugar.
44
Coffee, Cold
Put 8 tbsps. of powdered coffee in
the percolator, pour over 3 cups of cold
water and cook until the liquid is
quite brown. Add 1 tbsp. of the pow-
dered coffee to the top of the perco-
lator and cook again about a minute.
Take from the fire, and when nearly
cold pour into a pitcher containing a
large piece of ice. When very cold
pour into the chilled thermos bottle.
Take a bottle of cream wrapped in a
napkin wet in ice-water, and wrapped
again in thick paper. Carry cream
and powdered sugar separately.
45
Coffee, Hot
Put 6 tbsps. of powdered coffee into
the percolator, pour over 3 cups of
cold water and cook 15 minutes, re-
move from the fire and add 1 tbsp. of
the powdered coffee and place on the
fire again for a moment. Or use the
same proportions of ground coffee, add
the crushed shell and white of 1 egg to
the coffee, stir in J^ cup of cold water,
turn into a very clean pot and add 3
cups of cold water and heat slowly
until boiling. Boil this 3 minutes,
pour in 3 tbsps. of cold water, strain
into a hot pitcher containing sugar
and cream, stir a moment and pour
into the hot thermos bottle, or carry
the cream and sugar in separate re-
ceptacles.
46
Caffeineless Coffee
This is genuine coffee from which
the caffeine has been largely removed,
and it is particularly adapted for those
to whom ordinary coffee is forbidden.
While the directions given by the
makers are as for ordinary coffee, the
writer, having used it for many years,
finds that it is necessary to make it
somewhat stronger than for ordinary
coffee. This is excellent, both hot
and iced, and may be made according
to the recipes given on the preceding
pages.
47
Egg-Nog
Mix 2 cups of cream with 1 cup of
milk which has been beaten with 4
egg yolks, a scant Y cup of sugar, 2
tbsps. each of sherry and brandy, and
a generous grating of nutmeg. Beat
well and add the egg whites beaten,
not too stiff. Chill on the ice and
pour into the chilled thermos bottle.
Ginger -Ale Punch
Crush one-half bunch of well-
washed mint leaves with % cup of
sugar, add 3 small lemons and 1 or-
ange cut in slices, J^ cup of crushed
pineapple, if at hand, and place for a
few hours on ice. Strain through a
wet cloth into a pitcher of ice, when
very cold add 1 pint of ginger ale, also
well chilled, and pour immediately
into the ice-cold thermos bottle.
49
Grape-Juice Punch
Mix grape juice with ginger ale and
White Rock water, using about half
the amount of water. Pour into a
pitcher containing cracked ice. When
very cold add small pieces of canta-
loupe, grape fruit, or pineapple and
pour into the well-chilled thermos
bottle.
50
Grape Juice, Hot
Heat to boiling point in a double
boiler 1 qt. of grape juice, with a few
cassia buds, or a 2-inch stick of cin-
namon, strain and return to fire until
nearly boiling, and pour into the hot
thermos bottle. This is a most deli-
cious drink for a cold day.
51
Tea, Cold
Pour 3 cups of freshly boiling water
onto 6 teasps. of tea, let stand on the
fire a moment, stir the contents of the
pot with a spoon, remove from the fire
and let stand 3 minutes. Crush 6
slices of lemon and a few leaves of mint
with 4 tbsps. of powdered sugar in a
pitcher, add cracked ice and pour in
the hot tea. When cold strain into
the chilled thermos bottle.
Tea Mate, Cold
This is a delicious aromatic tea,
which is made from the leaves of a
kind of prickly holly which grows in
Brazil. According to recent authori-
ties, it accelerates the circulation of the
blood, diminishes fatigue, and is much
less exciting to the nervous system
than ordinary tea. To make it, add
to 3 cups of cold water 6 teasps. of
Mate, stir well and place on the fire
until the water boils. Stir again and
remove from the fire. Let stand 3
minutes and strain into a pitcher con-
taining 6 slices of lemon, crushed with
a few sprigs of mint and 4 tbsps. pow-
dered sugar, and plenty of cracked ice.
When cold strain into the chilled
thermos bottle.
53
For the Motor Hamper
Beef Galantine
Mince cold roast or boiled beef
rather fine. Season with 1 teasp. of
grated onion, 1 of minced parsley, salt,
pepper, and paprika, and add a peeled
tomato chopped rather fine. Add 1
tbsp. of gelatine soaked in % cup of
cold water and melted in J/ cup of
beef stock, turn into a mould and stir
until it begins to harden, then place
on ice until it is set. This may be put
in round baking-powder cans or in a
small pan. Tomato catsup or chilli
sauce may be used in the place of the
fresh tomato if desired. Wrap in
cloth wet in cold water, and then in
thick paper.
57
Beefsteak and Ham Pie
Line a shallow baking dish or tin
basin with a thin layer of minced ham,
mixed with half the amount of tomato
sauce, highly seasoned. Add thin
strips of cold broiled beefsteak, minced
parsley and a few chopped fresh mush-
rooms, if at hand, and put an inverted
custard cup in the centre, or make a
hole in the crust and insert a funnel of
thick, buttered paper. Cover with a
rich baking-powder biscuit crust, prick
it with a fork, brush over with slightly
beaten egg white mixed with milk, and
bake. When done remove funnel and
pour in a cup of strong stock, to which
1 tbsp. of softened gelatine has been
added.
58
Calf s-Liver Terrapin, Hot
Cut boiled or sauted liver in dice.
To 2 cups of the liver add 1 cup of
fresh mushroom slices and 2 hard-
boiled eggs chopped, or cut in slices.
Add 1 cup of rich cream sauce and
season with either Worcestershire,
tabasco and mustard, or with a very
little nutmeg, and 2 or 3 tbsps. of Ma-
deira wine. Turn into a very hot
vacuum jar, cork well, and place in the
motor hamper. These thermos va-
cuum jars are made purposely for hot
mixtures, as they are cylinder shape
with a cork the same size of the jar.
The cream sauce is 2 tbsps. of butter,
2 of flour, 1 cup of cream, and salt and
pepper.
59
Cheese Cutlets
Scald 1 cup of rich milk, add 3 tbsps.
each of flour and corn-starch softened
in Yz cup of cold milk and cook until
it thickens, add J4 CU P of grated
cheese, J4 teasp. salt, J^ teasp. each
of paprika and mustard, 2 tbsps. of
butter, and 2 beaten egg yolks. Turn
into a shallow pan about ^ an inch
thick. When very cold (place in the
refrigerator for several hours) cut into
cutlet or bar shape, roll in fine, dry-
toasted bread-crumbs, then in slightly
beaten egg and in crumbs again, and
let cool again. Fry in deep fat. When
cold wrap each one in waxed paper
and pack in a box. Serve with a
salad. These are delicious fried in
olive oil.
60
Chicken, Cold
Cut young chickens in small pieces
as for a fricassee, if not very young,
lay them in a buttered dripping-pan,
spread with butter, dust with salt, pep-
per, and paprika, cover with another
pan, and place in a hot oven for 20
minutes. Roll chicken in flour sea-
soned with salt, pepper and paprika,
and saute in a cast-iron saute pan in
hot salt-pork or bacon fat, or in olive
oil. Turn often until each piece is a
golden brown. Dry on thick paper,
and when cold roll each piece in waxed
paper and pack in a tin or pasteboard
box.
61
Chicken Galantine
Boil a fowl, remove skin, and cut the
meat into thin slivers. Cool, remove
fat, and boil the stock until well-re-
duced, with a seasoning of onion, pars-
ley, and celery seed. Strain and add
to 2 cups of this stock 1 tbsp. of gela-
tine softened in J^ cup of cold water.
Pour a little of this stock when slightly
cool into a bread pan ; when nearly set
lay in some of the chicken, add more
stock and chicken until the pan is
nearly full. Hard-boiled eggs, strips
of pimento or pimolas cut in slices
may be used alternately with the
chicken. Wrap the pan in a cloth wet
in ice- water, then in a thick paper, and
place the pan in the motor hamper or
basket.
62
Chicken a la King, Hot
Cover 1J/2 cups of chicken, cut in
slivers, with a French dressing for an
hour or more and drain. Cook 1 tbsp.
of shredded green pepper in 2 tbsps.
of butter, add % cup of sliced mush-
rooms and a sliced truffle. Cook a
moment and add 2 tbsps. of flour.
When boiling add % cup of milk, salt,
paprika, a dash of nutmeg, and the
chicken. Add 1 tbsp. of chopped
capers, y% cup of cream mixed with a
beaten yolk and 3 tbsps. of creamed
butter. Dust with paprika, add a
few drops of lemon juice, and turn into
the very hot thermos vacuum jar.
Cork well and place in the motor ham-
per. Fancy Rolls (page 71) should
be served with this.
63
Chicken Livers in Brown
Sauce, Hot
Make a brown sauce (2 tbsps. but-
ter, 3 of flour, browned together and 1
cup of rich stock, well seasoned), add
1 cup of cold cooked chicken livers and
hearts, cut in dice, ^ cup of sliced
mushrooms or 2 hard-boiled eggs, in
small slices, 6 stoned olives, cut in two,
salt, paprika, and 2 tbsps. of Madeira
or 1 tbsp. of any good table sauce.
Turn, very hot, into a thermos vac-
uum jar which has been scalded with
very hot water, cork at once, and pack
in the motor hamper.
64
Chicken Mousse
To 1 cup of cold boiled chicken
chopped and pounded until smooth,
add 1 tbsp. of granulated gelatine
softened in J4 cup of cold water and
dissolved in J^ cup of highly seasoned
stock. Add Yz CU P of boiled aspara-
gus tips, diced celery, or a minced
truffle, and when cool add H CU P of
whipped cream. Pack in a baking-
powder box, and when serving cut in
slices.
65
Club Sandwich de Foie Gras
Toast white bread lightly and trim
into uniform shape. Lay leaves of
lettuce on one half of the slices, spread
with thick mayonnaise, cover with a
layer of minced ham, then with a
puree of foie gras, then with a slice of
tomato thoroughly drained. Cover
with the remainder of the toast, wrap
each one in waxed paper and pack in a
tin box. The puree of foie gras is
plain pate de foie gras softened with
cream and seasoned well with paprika.
66
Crab-Flakes Savory, Hot
To 1 cup of rich cream sauce add 1
tbsp. of minced green pepper and %
teasp. of grated onion cooked in but-
ter, 1/2 cup of mushrooms, sauted in
butter, and cut in slivers, and 2 tbsps.
of diced pimento. When hot add 1
cup of crab-flakes, a dash of nutmeg
and plenty of paprika. Fill a hot
vacuum jar, and pack in the motor
hamper.
67
Eggs in Aspic Jelly
Boil eggs (see recipe on page 7), re-
move shells and place them in a mould
partly filled with highly seasoned aspic
jelly to which a little Kitchen Bouquet
has been added, lay in the jelly strips
of pimento, some tarragon leaves or
watercress, and capers, and also slices
of gherkins. Fill mould with jelly and
place in the refrigerator until set.
This may be moulded in a bread pan
and each egg should be removed from
the pan with a large spoon. Serve
with a salad or with salad sandwiches.
68
Fish Mousse
Add to 1 cup of scalded milk 2
beaten yolks and a little salt and pa-
prika, return to the double boiler and
when beginning to thicken add 1 cup
of cold boiled fish flaked quite fine, add
1 tbsp. of gelatine softened in a little
cold water and 1 tbsp. of lemon-juice.
Take from fire, add salt and pepper as
needed, cool and stir in J/ cup of
cream whipped very stiff. Turn into
moulds garnished with capers and
slices of cucumbers marinated in
French dressing.
69
Ham Mousse
Cook 2 tbsps. of butter with 2 of
flour, add 1 cup of highly seasoned
chicken or white stock and 1 tbsp. of
gelatine softened in J4 CU P of cold
water, 1 ^ cups of finely minced ham,
and season well with a little mustard
and cayenne. Take from the fire and
when cool add Y% cup of cream
whipped stiff. Turn into a cylinder-
shaped mould or deep bread pan, and
place on ice. Serve with sandwiches
with mayonnaise filling.
70
Fancy Rolls
Add 2 cups of scalded and cooled
milk to J/2 yeast-cake dissolved in J4
cup of warm water, and 3 cups of flour.
Beat and let rise for an hour or more.
When light add K cup of butter
creamed with Y cup of sugar, 1 teasp.
of salt, and the beaten whites of 2 eggs.
Add flour to knead, keeping dough
as soft as possible, and knead until
smooth. Let rise until double in bulk,
roll quite thin, fold in three layers, cut
in strips, pull out these strips and
twist them, lay them in buttered pans,
and when light again brush lightly
with butter and when nearly baked
glaze with slightly beaten egg-white
and return to the oven until a light
brown.
71
Lamb Chops, Cold
Have spring lamb chops neatly
trimmed, leaving an inch or two of
bone. Sprinkle them with a French
dressing in which a little parsley and
onion have been soaking, dust well
with salt and paprika and let them
stand 24 hours. Broil them and when
cold put a paper frill on each bone
and wrap them separately in waxed
paper.
Lobster Creole, Hot
Cook in 2 tbsps. of butter ^ of a
small green pepper, minced, a peeled
and chopped small tomato, and 1
slice of onion, minced. Add 1 tbsp.
of flour and 1 cup of chicken stock in
which the lobster shell has been sim-
mered an hour. Add 2 cups of lob-
ster cut in dice, season with tabasco,
salt, and paprika, and turn into the
hot thermos vacuum jar. Canned
lobster may be used and stock made
with a beef-extract tablet.
73
Lobster and Egg
Newburgh, Hot
This is an imitation Newburgh, as no
wine is used. Cook 2 tbsps. of butter
with 1 teasp. of flour, add the mashed
yolks of 2 hard-boiled eggs, }/ teasp.
each of mustard and salt and a dash
each of cayenne and nutmeg. Add %
cup of cream, 2 cups of diced lobster
meat and the chopped egg-whites.
When boiling add 1 beaten yolk mixed
with J4 CU P f cream, take from fire,
add 1 teasp. of tarragon vinegar, and
turn at once into the hot thermos
vacuum jar.
74
Little Meat Pies
Line large, deep patty tins with rich
pastry, cut the remainder of the dough
into rounds to fit the tins and cut a
slit in the centre of each. Fill the pies
with diced cooked chicken, lamb, or
veal, adding a very little diced ham or
broiled bacon, if at hand, pour in
strong, highly seasoned stock, add a
little minced parsley and grated onion,
wet edges of the pastry in cold water
and press on the covers. Bake in a
hot oven. Just before taking from
the oven brush with slightly beaten
egg-white to glaze them. When cold,
remove from the tins and pack each
one in waxed paper and lay them in a
box.
75
Oysters a la King, Hot
Dip 1 pt. of oysters, one by one,
into a bowl of cold water, heat this
water and strain through cheese-cloth.
Add the oysters to this liquor and
cook until the oysters are parboiled.
Strain the liquor again, reserving y%
cup of it. Cook 2 tbsps. of butter and
2 of flour, add the J/ cup of liquor, and
Yz cup of cream. Add Y% cup of mush-
rooms sauted in butter and cut in
slivers, J4 cup of diced celery cooked
until tender, 1 tbsp. of green pepper
parboiled and minced, and season with
salt, pepper, a tbsp. of brandy, and J/
teasp. of any good table sauce. Turn
into the hot thermos vacuum jar.
76
Rolls Filled with Salad
Cut a piece from the bottom of long
dinner rolls, scoop out the inside, fill
with salad (anything mixed with may-
onnaise), touch the edges of the piece
taken out with white of egg and re-
place it in the roll. Wrap each one
separately in waxed paper and serve
with any of the hot things given in this
book.
77
Salmon Mould
Flake 2 cups of boiled salmon, or
use canned salmon, rinsing it in hot
and then in cold water. Cook in a
double boiler 2 tbsps. of butter, 1 of
sugar, 1 of flour, 1 teasp. of mustard,
J/2 teasp. of salt, and a little cayenne
or paprika. Add % CU P of rich milk
and when thick, take from fire and add
2 tbsps. of vinegar in which minced
onion, parsley, and chilli pepper have
been soaked. Add 1 tbsp. of gelatine
softened in 2 tbsps. of cold water and
turn into a baking-powder can or
small bread-pan. When cold, wrap
in a cloth wet in ice-water and then
in a thick paper. Serve with sand-
wiches or with salad rolls.
78
Veal Curry, Hot
Cook 2 tbsps. of butter with J/
teasp. of minced onion until brown,
add 2 tbsps. of browned flour, 1 teasp.
of curry-powder dissolved in 1 cup of
cream and veal gravy, half of each,
add 1 tbsp. of grated cocoanut or
blanched almonds, and season well
with salt and cayenne. Add 2 cups
of cooked veal cut in dice. Turn into
the hot thermos vacuum jar and place
in the motor hamper.
79
Salads
Chicken Salad
Cook chicken in boiling water, when
half done add salt, a slice each of salt
pork, lemon, and onion, a bit of bay
leaf, and a piece of red pepper. Cool
in the stock, drain, and cut in cubes.
Cover them with French dressing for
an hour or more. To 1 Y^ cups of the
chicken add 1 cup of celery dice, or use
same amount of fresh cooked and
cooled green peas and cucumber dice.
Or blanched and shredded almonds
may be used instead of the peas. Add
Y^ cup of mayonnaise, turn into a tin
box lined with wax paper, garnish with
capers and slices of gherkins, cover,
wrap the box in a cloth wet in ice-
water and then in strong paper.
83
Egg Salad
Boil eggs after the recipe on page 7,
remove shells and cut them in halves
lengthwise. Remove yolks and soften
them with melted butter, add minced
chicken or any minced cold meat, and
a little chilli sauce. Fill the whites
and stick the two halves together by
dipping the edges in egg-white, and
wrap in waxed paper. Carry lettuce
in a wet cloth covered with paper, and
a cold boiled dressing in a glass jar.
Green -Pepper Salad
Select small peppers of uniform size,
having one for each person. Cut off
tops and remove seeds and mem-
branes. Fill with any salad mixture
or with the following: Mix y% cup of
chopped celery or cabbage with 2 or 3
large tomatoes, diced, a small piece
each of Spanish onion and pimento,
diced, and add a French dressing to
which add a little Worcestershire
sauce. Wrap each pepper in waxed
paper and pack them in a pasteboard
box.
85
Halibut Salad
Flake the cold fish which has been
boiled in salted, acidulated water,
wrapped in a piece of cheese-cloth, add
capers, minced chives and slices of
gherkins, pack in a tin box lined with
waxed paper. Take cleaned lettuce
wrapped in a wet cloth and in thick
paper, and mayonnaise dressing in a
glass jar. Baking-powder boxes may
be used for these salads if one does
not possess the well-equipped motor
hamper. Any cold cooked fish may
be used instead of the halibut.
86
Mexican Salad
Peel and chop 3 tomatoes, 1 cucum-
ber, and 1 green pepper. Add a
French dressing made very hot with
paprika and minced chilli pepper and
pack in a glass jar. Take in another
jar chopped red cabbage or lettuce
hearts cut in small pieces, and serve
the two together. This may be
served with cold meat.
87
Mixed Salad
Toss together 2 cups of celery,
diced, 3 peeled and minced radishes,
6 minced pimolas, 1 cup of minced
nuts, and a spoonful each of grated
raw carrot and boiled and chopped
beets. Pack in a glass jar and serve
with a mayonnaise dressing carried in
a glass jar or open-mouthed bottle.
If both are wrapped in a napkin wet
in very cold water and then wrapped
in plenty of paper they will keep cool
and fresh. Eat with cold meat.
88
Potato Salad
Peel and cut boiled new potatoes in
thin, small slices, add 1 hard-boiled
egg, cut in small slices, for each two
medium-sized potatoes. Put them in
a deep bowl and add the following
dressing. Mix 1 teasp. salt, J4 teasp.
paprika, and a little black pepper with
4 tbsps. salad oil and 2 of seasoned
and strained vinegar (add 2 slices of
onion, 4 sprigs parsley and 1 chilli
pepper or 3 peppercorns to vinegar
and let stand a day). Toss the salad
and place in the ice-box for an hour
or more. Add y% cup of mayonnaise
and garnish with capers and slices of
cucumber pickles. Minced onions
and cucumbers may be added if de-
sired.
89
Roast-Beef Salad
Cut thin slices of rare roast beef in
small pieces, add J4 the amount of
crisp, broiled bacon, diced, and 1 or
2 tbsps. of pimento, also diced. Mix
with French dressing to which a little
chilli sauce or tomato catsup has been
added. Pack in a tin box lined with
waxed paper, or in a large-mouth
glass jar, and carry lettuce leaves
wrapped in a wet cloth and then in
paper.
90
Russian Salad
Add to a cup of mayonnaise dress-
ing 2 tbsps. of pimento pulp, 1 tbsp.
minced green pepper, and J^ cup of
chilli or Oscar sauce. Carry in a glass
jar and serve on lettuce hearts, celery
dice, or shaved cabbage packed in an-
other jar or tin box.
91
Salmon Salad
Drain, cool, and flake freshly boiled
salmon, or use canned salmon, add
half the amount of cold boiled rice,
toss lightly in French dressing and
pack in a glass jar or tin box lined
with wax paper. Serve with mayon-
naise or rich boiled dressing to which
has been added ^ cup of minced
boiled spinach. Garnish with capers,
cucumber pickles, and pearl onions.
Cold boiled eggs and fresh cucumber
may be used instead of the rice.
Sardine and Egg Salad
Mash the yolks of cold boiled eggs
with skinned and boned sardines, and
fill the whites. Pack in layers in a tin
box with wax paper between each
layer, and serve with mayonnaise
made quite red with paprika and sour
with lemon- juice. Carry the dressing
in a glass jar wrapped in a cold wet
cloth and then in paper.
93
Savory Salad
This dressing may be used for let-
tuce hearts, French endive, tomatoes,
or cold boiled asparagus. It should
be taken in a glass jar and beaten with
a fork just before serving. Mix */
cup of salad oil with the juice of a
lemon and a small sour orange. Add
1 tbsp. of minced chives or grated
onion, J/ teasp. each of salt and pa-
prika, 1 teasp. Worcestershire sauce, 1
of minced parsley, 1 of minced capers,
and 2 of chilli or Oscar sauce.
94
Sweetbread and Cucumber
Salad
Soak 1 pair of sweetbreads in cold
water an hour, changing the water
twice, drain and cover with warm
water, add Y^ teasp. salt, 1 tbsp.
lemon- juice, 2 cloves, 2 peppercorns,
sprig of parsley, and a bit of bay leaf
and simmer gently 20 minutes. Drain
and plunge into cold water. Drain
again, remove skin, pipes, and fibres
and pick into small pieces. Add half
the amount of cucumber cubes, and
pack in a tin box lined with waxed
paper or in a glass jar. Serve on let-
tuce leaves and cover with mayon-
naise dressing to which has been added
J4 the amount of whipped cream.
Color well with paprika.
95
Tomato and Cauliflower
Salad
Peel and remove stem ends from
tomatoes, scoop out the pulp, dust
with salt and pepper, and stand up-
side down to drain and cool. Fill with
cold boiled cauliflower mixed with
either mayonnaise, boiled or French
dressing. If the latter be used add a
tbsp. of chilli sauce or tomato catsup.
Wrap each tomato in waxed paper and
carry them in a tin or pasteboard box.
96
Tongue Salad
Cut and trim cold boiled tongue,
cut in small pieces, add same amount
of celery dice or watercress, or even
cabbage shaved fine and 34 the amount
of diced pimento. Put this in a glass
jar or tin box lined with waxed paper,
and carry a bottle of boiled or mayon-
naise dressing.
97
Tuna-Fish Salad
The tuna fish, which may be
bought in cans, should be flaked, and
to 2 cups of the fish add 1 cup of diced
celery or shaved cabbage, 1 hard-
boiled egg, diced, 1 tbsp. of shredded
green pepper, y% doz. minced pimolas
or olives, and about 4 tbsps. of French
dressing made with onion or garlic-
flavored vinegar. Pack in a tin, paper-
lined box or in a glass jar. Serve
with boiled dressing or mayonnaise.
98
Some Picnic Sweets
t v/
Blueberry Cake
Sift 2 cups of flour with 5 teasps. of
baking-powder and }^ teasp. of salt.
Add 1 cup of sugar, 2 beaten egg yolks
beaten again with J^ cup of milk, and
2 tbsps. of melted butter. Beat well
and add 1 tbsp. of vanilla, 2 cups of
berries, well dredged in flour, the
whites beaten stiff, and turn into a
shallow pan well greased. Bake Y^
hour in a slow oven. When cool wrap
the pan in a paper and put it in the
picnic basket. This cake requires no
frosting and should be eaten while
quite fresh.
101
Cakes with Pineapple
Cook 2 cups of minced or shredded
pineapple with 1 cup of sugar and the
juice of a lemon. When thick, cool
and add a grating of the yellow rind of
the lemon. Spread this between lady-
fingers, macaroons, or plain drop
cakes, and pack in layers in a box
with waxed paper and cardboard be-
tween each layer.
102
Chocolate Nut Bars
Mix 1/2 cup of softened butter with
1 cup of granulated sugar, 2 squares of
melted chocolate, a pinch of salt, 2
well-beaten egg yolks, and J/ cup of
flour. Beat well and add 1 teasp. of
vanilla, 1 cup of broken pecan meats,
and J^ cup of flour sifted with ^
teasp. of baking-powder. Turn into
buttered, shallow tins and bake in a
moderate oven. Cut into bars while
still warm. When cool wrap each bar
in waxed paper.
103
Coffee Gingerbread
Mix 1/2 cup each melted butter,
molasses, and sugar, add 1 beaten egg,
1 teasp. ginger, y teasp. each cinna-
mon, cloves, and nutmeg, and 1 teasp.
soda dissolved in ^ cup of very strong
coffee. Beat and add 2 cups of flour.
Bake in one of the square, shallow tin
boxes which are sold filled with crack-
ers or wafers. Peel off the outside
paper, grease the inside and dust
lightly with flour. Bake and cover
with thick boiled frosting. When
cold put on the cover. Or bake cake
in a shallow pan and stick wooden
toothpicks through the frosting into
the cake and cover with waxed paper.
104
Dundee Cake
Cream 1 cup of butter with 1 of
sugar, add 5 drops of oil of cinnamon,
2 of oil of cloves, and 3 of nutmeg, 5
beaten egg yolks, the grated peel of 1
lemon and 1 orange, 1 tbsp. vanilla,
J4 cup of brandy and \% cups of flour
sifted with 1 teasp. of baking-powder.
Add the beaten egg whites. Dredge
with flour 3/2 CU P of seeded and
chopped raisins, ^ cup of currants,
3/2 cup of shredded almonds and 1 cup
of sultana raisins. Add the fruit, turn
into paper-lined and buttered tube
pan, spread a layer of blanched al-
monds on top, brush with slightly
beaten egg white, dust with salt, and
bake in a slow oven 45 minutes. This
will keep for weeks.
105
Fried Cakes en Surprise
Sift 3}/^ cups of flour with 5 teasps.
of baking-powder and % teasp. salt
3 times, add 1 cup and 2 tbsps. of
powdered sugar to 2 large or 3 small
eggs beaten very light, 3 tbsps. of soft
butter, 1 tbsp. vanilla and 5 drops of
oil of nutmeg. Add the flour, alter-
nately, with 1 cup of milk, adding more
flour as required. Roll dough as soft
as possible and quite thin, cut into
rounds with biscuit cutter, place a
spoonful of baked apple, thick custard,
jelly, jam, or marmalade in centre,
wet edges with egg white, cover with
other rounds, pinch edges, and fry in
deep fat. Dust with powdered sugar
and wrap each one in paraffine paper.
106
J
Fruit Turnovers
The filling for these may be rich and
well-seasoned apple sauce, pineapple,
plums, berries, cherries, stewed and
mashed peaches, apricots or prunes,
or a good mince-meat. Roll pastry
dough into rounds about 6 in. in diam-
eter, place a spoonful of the fruit on
half of each round, wet edges with
cold water, press the other half over,
pinching the edges well together, and
fry in deep fat. These may also be
baked if preferred. Dust them with
powdered sugar, wrap each one in
paraffine paper and then in a box.
107
Fruit Tarts, French Style
Make or buy puff-paste tart cases
rather deep. Drain syrup from any
canned or preserved fruit, mash large
fruit (peaches or apricots) , or use the
fruit in slices. To 2 cups of the syrup
add 1 cup of sugar and boil until it is
quite thick. Add 1 tbsp. of gelatine
dissolved in % cup of cold water.
Put the fruit in the cases, and when
the syrup is slightly cool pour it
over the fruit. Minced nuts may be
sprinkled over the fruit. When cold
wrap each one in waxed paper and pack
in a box with cardboard, and more
paper between each layer. These may
also be made with rich plain paste.
108
Ice Cream, French Style
Make a boiled custard using 2 cups
of milk, 5 yolks, 1 cup of sugar, dash
of salt, and 1 teasp. of butter. Then
add 1 cup of cream, whipped, and any
flavoring desired. Powdered maca-
roons or peanut brittle may be added.
Freeze hard and pack in the well-
chilled thermos vacuum jar, and take
paraffine cups to serve it in, and also
teaspoons.
109
Ice Cream, Philadelphia
Style
Cook 2 cups of thin cream a few mo-
ments, add 1 cup of sugar and a dash
of salt. Remove from the fire, cool
slightly, add 2 cups of whipped cream,
beat until cold and add flavoring.
Freeze and pack in the well-chilled
thermos vacuum jar and take paraf-
fine cups to serve it in, as these may be
thrown away. Coffee flavoring, choc-
olate melted, or mashed fruits may be
added to the cream before freezing.
110
Oatmeal Drop Cakes
Chop 2 cups of H. O. (rolled oats),
add 1 cup of seeded and cut raisins,
1 cup of pecans or walnuts, broken in
small pieces, and 1 cup of butter
creamed with 1 scant cup of sugar.
Add 3 beaten eggs and % teasp. of
soda dissolved in J^ cup of milk.
Add the grated rind of 1 orange and
1 tbsp. of the juice, and 2 cups of flour.
Drop from small spoon on buttered
tin and bake. When cool pack in
layers in a box with paraffine paper
between each layer.
Ill
Peanut Cookies
Cream 4 tbsps. of butter, add }/
cup of sugar, 2 beaten eggs, 2 tbsps.
milk, }/% teasp. of salt and 1 teasp. of
lemon-juice. Beat well and add 1
cup of flour sifted with 1 J^ teasps. of
baking-powder and 2 cups of chopped
peanuts. Drop from a teaspoon onto
a tin sheet covered with buttered
paper, place a whole peanut in centre
of each and bake in a slow oven.
When cold pack in tin box with waxed
paper between the layers.
Picnic Cake
Cream J/ cup of butter, add 1 cup
of sultana raisins dredged with flour,
1 cup of sugar, and 2 beaten yolks.
Add, alternately, 2 cups of flour sifted
with 2 teasps. of baking-powder, and
% cup of milk. Season with 1 teasp.
of cinnamon, J^ teasp. each, of salt
and nutmeg, and 1 teasp. of vanilla.
Fold in the beaten egg whites and
bake in a tin wafer box 30 min-
utes. While quite warm spread with
creamed butter, dust with granulated
sugar and cinnamon, sprinkle with
minced nuts, and return to oven until
a crust is formed. When cool put on
cover of the box. There will be too
much dough for the box, but the re-
mainder may be used for drop cakes.
113
Pound Cake
Cream 1 cup of butter, add 1 ^ cups
of flour. Beat 1 cup of eggs with 1 J^
cups of sugar until very light and
lemon color. Add this to the butter
and flour mixture and beat 20 minutes,
flavor with 1 tbsp. of brandy, 1 teasp.
of vanilla, and 2 drops of the oil of
nutmeg. Bake in a bread tin 1 hour.
Citron or fruit may be added if liked.
This cake will keep fresh a long time.
114
Rock Cakes
Cream 1 cup of butter, add 1 cup
of fine granulated sugar, 3 beaten
eggs and beat well. Add 1 cup of flour
sifted with ^2 teasp. of baking-powder
and beat 15 minutes. Add 1 cup each
of seeded raisins or sultanas, currants,
and chopped nuts (almonds, walnuts,
or pecans), and 3 tbsps. of brandy.
A few chopped dates may also be
added, if at hand. Drop from a spoon
onto a buttered paper and bake in a
quick oven. These will keep for a
long time. Wrap each one in paraf-
fine paper and pack in a tin box.
115
Sweet Sandwiches
Any conserve or marmalade may be
used with minced nuts and spread
between slices of buttered bread.
Both white and en tire- wheat or gra-
ham bread may be used. Jellies may
be mixed with cream or cottage cheese
and spread between buttered crack-
ers. Raisins and nuts, moistened with
grape- juice white bread. Shaved
maple sugar and cream entire- wheat
bread. Sliced bananas and red rasp-
berries mashed with cream white
bread. Preserved ginger white
bread. Stoned dates and walnut
meats entire-wheat bread. The
butter for spreading should always be
creamed. Wrap in wax paper.
116
Index
INDEX
PAGE
FOR THE PICNIC BASKET 1
Baked Beans with Relish 3
Baked Beans Roll with Sausage ... 4
Baked Beans Savory 5
Bologna Biscuit 6
Eggs Delicieuse 7
Eggs Stuffed 8
Ham Shortcakes 9
SANDWICHES 11
Bloater or Anchovy Sandwiches ... 13
Cottage Cheese and Peanut Sandwiches 14
Cheese and Chilli Sandwiches ... 15
Cheese and Crab-Meat Sandwiches . 16
Cheese and Nut Sandwiches . . . . 17
Cheese and Pimento Sandwiches . . 18
Cheese and Pineapple Sandwiches . . 19
Cheese Sauce Sandwiches 20
Chicken Sandwiches 21
Chicken-Cream Sandwiches .... 22
Chicken and Ham Sandwiches ... 23
119
PAGE
Chicken-Liver Sandwiches .... 24
Chicken and Nut Sandwiches ... 25
Corned-Beef Sandwiches 26
Crab-Meat and Pimento Sandwiches . 27
Cucumber Sandwiches 28
Ham Sandwiches Tartare 29
Green-Pepper Sandwiches 30
Green and Red Pepper Sandwiches . 31
Layer-Cake Sandwiches 32
Liver Sandwiches .33
Peanut-Butter Sandwiches .... 34
Raisin-Bread Sandwiches 35
Roast Beef or Beefsteak Sandwiches . 36
Sardine Sandwiches 37
Savory Sandwiches 38
Tuna-Fish Sandwiches 39
FOR THE THERMOS BOTTLE 41
Chocolate, Cold 43
Chocolate, Hot . . 44
Coffee, Cold 45
Coffee, Hot 46
Caffeineless Coffee 47
120
PAGE
Egg-Nog 48
Ginger-Ale Punch 49
Grape-Juice Punch 50
Grape- Juice, Hot 51
Tea, Cold 52
Tea, Mate, Cold 53
FOR THE MOTOR HAMPER 55
Beef Galantine 57
Beefsteak and Ham Pie 58
Calf s-Liver Terrapin, Hot .... 59
Cheese Cutlets 60
Chicken, Cold 61
Chicken Galantine 62
Chicken a la King, Hot 63
Chicken Livers in Brown Sauce, Hot . 64
Chicken Mousse 65
Club Sandwich de Foie Gras .... 66
Crab-Flakes Savory, Hot 67
Eggs in Aspic Jelly 68
Fish Mousse 69
Ham Mousse 70
Fancy Rolls 71
121
PAGE
Lamb Chops, Cold 72
Lobster Creole, Hot 73
Lobster and Egg Newburg, Hot . . 74
Little Meat Pies 75
Oysters a la King, Hot 76
Rolls, Filled with Salad 77
Salmon Mould 78
Veal Curry, Hot 79
SALADS 81
Chicken Salad 83
Egg Salad 84
Green -Pepper Salad 85
Halibut Salad 86
Mexican Salad 87
Mixed Salad 88
Potato Salad 89
Roast-Beef Salad 90
Russian Salad . 91
Salmon Salad 92
Sardine and Egg Salad 93
Savory Salad 94
Sweetbread and Cucumber Salad . . 95
PAGE
Tomato and Cauliflower Salad ... 96
Tongue Salad 97
Tuna-Fish Salad 98
SOME PICNIC SWEETS 99
Blueberry Cake 101
Cakes with Pineapple 102
Chocolate Nut Bars 103
Coffee Gingerbread 104
Dundee Cake 105
Fried Cakes en Surprise 106
Fruit Turnovers 107
Fruit Tart, French Style 108
Ice Cream, French Style 109
Ice Cream, Philadelphia Style . . .110
Oatmeal Drop Cookies Ill
Peanut Cookies 112
Picnic Cake 113
Pound Cake 114
Rock Cakes 115
Sweet Sandwiches . 116
123
