PICNIC MEALS

Hawke's Bay Herald-Tribune, Volume 81, Issue 67, 11 December 1937, Page 11

PICNIC MEALS

Sarah Anue

Rhodes

Some Tasty Fillings for Sandwiches SALADS FOR THE HAMPER

(Contributed by the

Fellowship in Home Science, Victoria University.) The urge to get up and go is inclined lo visit even the most staid of us at times. The going may prove the difficulty, but seaside batches offer oue means of escape, while a trailer at.tached to your car will hold the essentials for camping out. The going may be in the form of walking for miles and miles, or just going on to the next hill, or to the end of the gardeu for a picnic. No matter where the outing takes us, ■ the meal out of doors is going to be a considerable part of the enjoyment. Each family has its own particular type of picnic meal and there is some* thing to he said for each one. Each family has its own particular type of picnic meal and there Is some* ' thing to be said for each one. The meal that leaves home in the I form of a loaf of bread, a pound of butter and tin of sardines or asparagus, has . lots to be said for it, from the point of view of saving of time in preparation ■ Apart from the aesthetic reasons, it has ' oue serious disadvantage. The head of } the cpmmissariat at home has been laved a good deal of trouble, hut unless sare is taten, one person will take the job of doing all the buttering and cut ting, and so without a convenient place to work, the meal-time will he rather strenuous. Sandwiches seem to be essential for picnics — at least according to some standards, and they allow for Ohdless variety. They should not be too dainty, and the crusts add to the flavour. If the bread is already cut, and the butter well creamed, the making of sandwich- : es should not be an arduous task. There ' are lots and lots of fillings and prohahly of all the picnic ones, sliced cold meat ■ and relish or pickle is the most popn- ' lar. That isn't exactly original, of ^ eourse, so here are further suggesj tions: — I 1. Instead of having the meat sliced, f chop it and it may be of any variety ; iuch as ham, pork, mutton, beef or j j ehickenj moisten this with salad dress- | Ing, and add an equal amount of chop*' ; j ped crisp vegetables such as carrots or eelery. 2. Eor the impromptu picnic when there may be no cold meat or fish availible, eggs offer many a possibility— ; hard-cooked, quite plain they are often appreciated, hut better still, hard cook fchem, slice them lengthwise, remuve the ! yolks and mash, adding salad dressing or melted butter to give a creamy con*. i sisteney. Then add flavouring such as. . chopped parsley, gherkins, olives or.. ham, fill the cavities in the whites and stick the whites together agaiu. They may he lef t in the form of half eggs and half in a lettuce leaf, but they are not eo easy to carry that way. This egg stuffing to which the finely | , chopped whites may he added make3 p,n excellent sandwich filling, too. Egg land nut, or water-cress, or xelish are further egg combinations with good [flavour. 3. Vegetables and fruit combinations grow and grow iu popularity. Here are some you may like to try: Celery and cheese; onion and apple; celery, nnt and marmite; xaw carrots and salted peanuts minced together paisley and marmite, etc. 4. The preserved fruits offer another Whole field of flavours— preserved ginger and creamj dates and nuts and lemon juice; figs, raisins and lemon juice; not to mention prunes and bacon. These sandwiches can ^go to any picnic and be appreciated' and are especially good for carrying on the hiking pccasics. Eor the outings when it is feasable to take a real picnic hamper, fittedj ,with plates, knives, forks, spoons, all| jthe delicious cold foods tha,t could be, ,served at home, and will caTry well, jcan be taken. _ * Salads are good for this type oi! .picnic meal, and easy to carry and puti together. Crisp, washed lettuce carriea .well in a screw top jar, and a salad filling of any of the combinations such as ilettuce, apple celery and nuts, in aniother jaT; and salad dressing in yet _ a third container. It takes just a minute to arrange a salad like this.^ Then sweets of the jellied kind, and pies, are quite good travellers. This saves the making of sandwiches, or of many sandwiches anyway. , Then a savoury meat dish, something special for the occasion, is a good idea. [What do you say to Aberdeen SausageT Aberdeen Sausage. One lb steak, i lb bacon, 2 small cupfulls breadcrumbs, 1 egg, 1 teaspoon salt, 1: teaspoon pepper, 1 desertspoon Worcester or tomato sauce. Mince beef and hacon very finely and other ingredients; mix well, then mix in cgg well beaten. Form into a toII, tie in a floured cloth and boil gently for two hours. When donej xoll carefulJy out of the cloth. Cover thickly witk breadcrumbs. Serve cold. You may like to have the recipe foi Scoth Eggs— here it is: Hard cook the required number of eggs, remove shells, cover the eggs with sausage meat and £ry — preverably in deep fat tili brown. Oold Veal and Ham Pie is a Favourite, Too. Then another savoury meat, really a combination of the two recipes I have given, is mado with sausage meat, in which hard eooked eggs are placed whole. This is made into a roll, in thc same way as Aberdeen Sausage, an when sliced there is a good proportic of egg and sausage. It is cooked in ti same way as the Aberdeen Sausage. We sweet-loving New Zealaaders v. probably like some sweet biscuit o. cake with the cup of billy tea that forms an essential part of the picnic meal. Grisp biscuits carry well in jars and tins, and are a good choice. Would you like the recipe of one or two of the ones that we take along on «ur. pictures! ' —

Winnipeg Cookies. Half lb butter, i lb sugar, i lb flour, 1 teaspoon B.P., 1 teaspopon cocoa, 3 eggs, 1 teaspoon coffee e'ssence, 1 teaspoon cinnamon, i teaspoon ground ginger, i packet spice, i lb dates and walnuts. Cream butter and sugar, then add the eggs slightly heaten and the coffee esscnce. Mix. Next add the flour, B.P.. cocoa, cmnamou, spice and ground gvncer sii'ted together and dates and walnuts. Mix well. Put in teaspoon on &' cold tray and bake in a quick oven. Then I forgot to mention fruit ati (this meal — you '11 be sure to have fruit,' jand probably fresh too — however, asj jsweet, a jar of home preserved fruit,, qr a can of something ''different" if j served with cream, is sure to be ap-i •plauded by the family. J