PACKING HAMPERS.

Auckland Star, Volume LXVIII, Issue 30, 5 February 1937, Page 10

PACKING HAMPERS.

THE PICNIC MEAL,

It is picnic weather. Hampers are being packed and, tempted by the golden sunshine and blue skies, happy family parties are to be seen on the beaches, in the hills, or even more closely at hand in the city and suburban gardens— those quiet places where one may find relaxation in these days of rush a fid bustle. No one will deny that, however great the need which- prompts such pleasant expeditions, it is the hamper which is perhajis the most important part of picnic preparation. The magic of fresh air, the salt of the sea or the fragrance of the countryside soon have quite a magical effect, and long before lunch or tea time arrives we are thoroughly hungry.

A little foresight and ingenuity on the part of the housewife is all that is necessary. Despite the fact that the excursion may have been planned at the last moment, and that the larder, at a glance, appears comparatively bare, wonders may be accomplished in improvising a really nourishing and tempting meal. Of course, there are picnics—and picnics. We are d.aliug hcie not with the Ue luxe variety, tiie hostess provides the most complete equipment, llie real sort of picnic is that at which the motto "Fingers were made before forks" is adopted, and a simple but appetising meal is produced from the basket more or less in sandwich form. When all is said and done, sandwiches, cakes and Truit. with a cup of tea or coffee to finish off the meal, are the best stand-by, and it is not difficult with this foundation to introduce variety into even this simple menu.

A word or two qbout the sandwiches. The usual way is to make them of fish, meat or cheese of Various forms, and then to "moisten" them with chopped greenstuff. This is quite good, but if you happen to possess one of those wide-necked flasks, then you can produce a beautiful crisp salad, icy cold—lettuce, sliced cucumber, tomatoes, etc.—to serve as the perfect accompaniment. With hard-boiled eggs—which the men folk, particularly, appreciate—and thin slices of bread and butter, this proves most nutritious and appetising. And just a moment's dissertation on the cooking of hard-boiled eggs. Manv people wonder why sometimes the eggs emerge from the shelter of their sheils with a disfiguring little green rim between the yolk and the white. This is not at all necessary and spoils their appearance. The secret is to slip them into boiling water first, and when the water comes to the boil again after being cooled by the cold eggs, they should be boiled gently for about ten minutes, or more if there are more than three eggs in the pan. (One egg by itself takes only eight minutes.) Plunge them into cold water immediately, and leave them there until they are cold. Then, when the time comes, the shell and skin will slip off'easily and there will be no sreen rim to spoil their looks.

As far as the embellishments of the meal are concerned, remember that large cakes travel better than small ones, and do not make the mistake of providing sweet iced cakes only. . A plain but good sandwich or currant cake Is usually preferred. Pies and patties may well be included as a pleasant variation, and a bacon and egg pie is a wise provision if there are men in the party. Cheese and biscuits are always appreciated, and fruit, of course, is very necessary. Soft fruit, such as strawberries and stewed fruit or fruit salad, may he carried in screw-topped jars, while another jar might contain cream; and do not forget the castor sugar. Plenty of fresh fruit shoujd also be supplied.

Tea or coffee is the final consideration. If tea, and you are boiling the billy, well and good. If coffee, remember not to mix the milk with the coffee in one flask. Some people prefer black coffee, for one thing. The flavour of coffee and milk clings to the cork of the flask; it may even penetrate layers of greaseproof paper, and once this happens no amomt of scrubbing will r~'<iove it and the can never be u*ed to hold tea without spoiling its taate. •