The national course in home economics

PICNIC COOKING No recreation is quite as popular these days, when the automobile brings the country so close to the town and city, as to prepare part of a lunch at home, pack some provisions to be cooked later, and take a trip out to the country for a few days' camping, or even for one supper. There is a knack in getting an outfit ready, taking only necessary articles which have the least weight and bulk. Recipes given in ordinary cook books are of little value, for they are always calling for things you could not take. Sandwiches may be prepared at home, and if wrapped in oiled paper, or covered well with a damp napkin, will keep for quite a while. There are a few general rules to be observed in sandwich making. First, the condition of bread used is important. Bread made with milk will retain its moisture longer than water bread. It is best cut when one day old. White, Graham, Boston Brown, Rye, Whole Wheat Breads and rolls and crackers are used for making sandwiches. The butter should be in soft enough condition to spread easily, and each slice of bread should be buttered before being cut from loaf. For picnic sandwiches the bread should not be cut too thin. There are four general classes of sandwiches : sweet ones, meat sandwiches, fish sandwiches, those filled with salad mixtures. For sweet sandwiches the filling is made of jam, orange marmalade, fig paste, preserved ginger, chopped raisins, or raisins and nuts chopped together. Lettuce, watercress, and candied fruit are good garnishes for sweet sandwiches. Meat sandwiches are best when the meat is ground and seasoned. It may be mixed with a meat or salad dressing. Pickles, olives, lettuce, watercress, parsley, and mint are the best garnishes for meat sandwiches. For salad sandwiches and cheese sandwiches pickles and olives are served. Fish sandwiches are garnished with pickles, olives, cress, parsley, slices of lemon, and hard boiled eggs. A few good recipes for each kind of sandwich will be given here. SWEET SANDWICHES Fig Sandwiches Chop one-fourth pound of figs very fine, add the same amount of water, and three tablespoons sugar and cook until a smooth paste. Add 28 V ^ ECONOMICAL COOKING a third of a cup of chopped walnuts and the juice of half a lemon. Stir well. When cold spread the mixture upon a piece of white bread, and cover with another piece. Nut and Fruit Sandwiches Mash a half pound of prunes from which seeds have been removed, add a half pound of seedless raisins, the same amount of stoned dates, and a half pound of washed figs. To this add quarter of a pound of blanched almonds, a quarter of a pound of walnuts, and a half pound of pecans. Put through a meat chopper, and add the juice of two oranges. Mix well, and pack in a loaf. Slice in thin slices and place between slices of white bread. Cheese and Honey Sandwiches Spread a piece of buttered bread with a layer of cream cheese; over this spread a layer of honey and cover with another slice of bread. Serve as soon as honey has been added. Maple syrup may be substituted for honey. MEAT SANDWICHES Ham and Tongue Sandwich Chop a half pound of cold tongue and a fourth pound of boiled ham (cold) very fine; season with paprika and prepared mustard. Mix well, and press between two pieces of bread. Ham and Egg Sandwich