PICNIC RECIPES.

Hawera Star, Volume XLVI, 6 November 1926, Page 17

PICNIC RECIPES.

BEVERAGES AND COLD VIANDS. The first .spring holiday will see hunfreds of thousands picknicking in beauty spots. They go out laden with suitcases and baskets-- bursting with food. They return with the same suitcases and baskets much lighter, but a far greater nuisance to carry. The housewife who has to prepare the feast may be glad of some suggestions for her bid of fare (says a writer in thc,Sydney Morning Herald). Menu No. 1: Sandwiches, potted meat, walnuts and olives, club. Retrograd. Veal and ham loaf, .salad iol a, rhubarb. turnovers, apricot and prune mould, toasted marshmallows, fruit, cakes. The second is simpler: Sandwiches, potted meat, egg and Vttuce, veal and ham loaf, lemon cheesecakes, fruit, cakes. The third consists of one sandwich and coffee, with or without milk. But then this sandwich was devised by a Russian chef in New York to combine a seven-course dinner in ohe bite. His

Pet-rograd sandwich drew crowds to his cafe. It is made thus: First a thin slice of unbuffered bread, spread with finely-chopped olives. Another thin slice of bread spread with soup stock that has been reduced to a jelly, covered by another slice of bread covered with a thin layer of caviare. Finely minced roast chicken delicately seasoned follows the next s ! ice of bread, and the slice above that is covered with asparagus tips. On the slice above that comes a layer of red currant and, wine jelly. The last ayer consists of a •salad mixtuie of lettuce, granted • cheese, and nuts, moisted with mayonnaise dressing, covered, of course, with a top layer ot bread. The whole edifice is pinned together at each corner with a skewer, as thin but longer than an ordinary toothpick, and is da-inti y served on a bed of green lettuce garnished with curled celery and tomato. It is delicious to taste, but it is pro- | bablv one of t lie causes that make A me- j ricans a nation of pill consumers. Stil’, a Petrograd sandwich ha« its advantages in uroviding a complete (linnet in one comneudious course.

A clua sandwich is delicious where the fire offers an onporcturity for making toast. For tins sandwich three slices of hot. wel'-buttered toast are required. with a layer of minced ohicken, nicely seasoned, between the last two. Potted meat sandwiches are made with slice® of bread and butter spread with a paste made by stewing fib of beef steak with -J’l> of bacon for four hours. It can be done in a casserole in the oven. Then pass the meat through the mincing machine. This can be stored in pots covered with melted butter. A veal and ham loaf is made with (old roast veal and cooked ham, in the proportion of two-thirds veal and one liani. These should lie cut in very thin slices: also three hard-boiled eggs cut In Mices. These should be arranged in a well-bntterecl mould —for picnic purposes a flat oblona tin is best —in layers <> ; t’> ""lrsley and seasoning between each ’aver with seasoning to taste, ’■up .... -ith o-ond stock. Bake in a '•’irate oven! It is best not to turn it o-t *- : ’i arrival at the picnic.