THE PERFECT PICNIC

Evening Post, Volume CXXVI, Issue 134, 3 December 1938, Page 19

THE PERFECT PICNIC

PLANNING IN ADVANCE

It is strange how many people there are who seldom think further than sandwiches as the staple item for a picnic, forgetting that with a car one can take almost anything one fancies, comments a writer in the "Daily Mail."

A whole roast chicken, for instance, is most excellent cut into convenient joints on the spot, and eaten with salad and buttered rolls. Or the chicken can be jointed first and then fried instead of roasted. A small joint of lamb—either loin ,or best-end —is Also good if taken whole and cut into chops as required. The meat tastes better and is juicier like this.

A crusty French loaf is excellent sliced as required, spread liberally with butter, and then eaten with, say, shrimps or home-made paste. A simple paste is made by putting odds and ends of cold meat through the mincer and with enough fat cooked bacon to flavour and bind. Put through the mincer two or three times, and add a few drops of mushroom ketchup or a suspicion of powdered herbs to add flavour. Small meat pies are always excellent, and the best way is to stew the meat first, cutting it into small pieces and rolling in seasoned flour before adding a little stock. Egg and bacon turnovers are good. Cut rounds of pastry, put a piece of bacon on each, drop an egg carefully on top, season well, fold over and bake. TWO-PURPOSE DISH. Aberdeen roll is a useful picnic dish, and what is not used comes in well for breakfast, either cold or fried in a little bacon fat. Cold chopped meat can be used, but if time is short you can buy lib minced steak from the butcher, Jib sausage meat, and mix it with Jib finely chopped fat bacon. Mix plenty of salt and pepper and some powdered herbs with \ pint white breadcrumbs, mix with the meat and bind with 2 beaten eggs. Wrap in greased greaseproof paper and then in a cloth, put into boiling water and boil for two hours. Press between plates, and when cool coat with glaze or browned crumbs. Sandwiches.—lf these are included make them into small packages with greaseproof paper, and wrap in an old napkin wrung out of cold water. This keeps them beautifully fresh. If there are various kinds write the variety in pencil on adhesive paper tape used to fasten the packets.

Sweets. —Fresh fruit, fruit cakes, buns, or jellied fruit flans make the best second course. ' Cheese folds a*e good and easy to

make. Use any kind of pastry, and roll into a long narrow strip. Down the middle put a layer of Welsh Rarebit, to- be bought prepared in packet form, or any other kind of packet cheese. Fold over and bake in a quick oven (Regulo Mark 8). Drinks.—On a hot day there is nothing nicer than a flask of iced coffee. It is refreshing and stimulating as well. Infuse a pint of fairly strong coffee, and sugar to sweeten while hot (about 2 dessertspoons as a -rule) then add 3 pint and a gill of cream. Leave in the refrigerator until the last minute, and do not put ice into it. Minted tea is good too. Makes equal quantities of strong tea and fresh lemonade, sweeten to taste and blend while hot. Put a small sprig of mint into the concoction and let it cool. Ice. if possible. ETCETERAS. You will want to take —Ground sheet and cushions. Tablecloth and napkins. Old teacloths for wiping out used cups and saucers. Salt, pepper, and sugar Butter and butter knife. Knives, -forks, and spoons. Paper plates and glasses. Corkscrew., Cigarettes and matches.