262 



AMERICAN HOMES AND GARDENS 



July. i9 J 3 



HELPS TO THE 

 HOUSEWIFE 



TABLE AND HOUSEHOLD SUGGESTIONS OF INTER- 

 EST TO EVERY HOUSEKEEPER AND HOUSEWIFE 



V 



SOME HINTS FOR OUTING LUNCHEONS with salt, cayenne and lemon juice. Mix in the chopped 



r» T-i- l j- a. j whites, and pack in a glass jar to carry. Cut thin slices of 



By Elizabeth Atwood . j • • j • 1 1 ■ ■ 1 ' • r 1 



bread into rounds with a biscuit cutter and saute in rresn 



LL my life I have been in the habit of butter until a delicate brown. Have these thoroughly cold 

 putting up what I call picnic luncheons — before packing and spread when luncheon is served. But- 

 sometimes to put in the very smallest space ter-thins or any crisp unsalted cracker spread with this mix- 

 possible, at other times taking dishes for ture add variety. 



cooking and food to heat or to cook. I am Brown bread sandwiches are much liked by nearly eyery- 



afraid that my old fashioned picnic luncheon one. To make a very fine-grained Boston brown bread, 



in which a large pan of baked beans was the main feature, take one cup each of white flour, graham flour and corn 



would hardly be desired — but you might do worse. meal; one and a half cups of sour milk, three fourths cup 



In these days of the portable "fireless cooker" to keep of molasses, one teaspoon of soda and one of salt: Mix 



things hot and the patent bottles to keep drinks cool as the dry ingredients, add the molasses and sour milk in 



well as hot, one need not feel limited in the selection of which the soda has been thoroughly dissolved. Put into 



articles to take. baking powder cans to have the small rounds for slicing. 



There are some rules which should be followed: Never Boil for three hours. Make the day before so as to have 



put sandwiches together at home if you can possibly avoid well cooled. Slice as thin as possible, butter well and add 



it. Have your bread cut thin, and buttered on one slice, lettuce or cucumbers with mayonnaise or not, as preferred, 



the second slice to be left dry. Roast beef put in a sand- I have found nut loaf very popular and as it keeps well 



wich at eight in the morning is not at all tempting in ap- it is a good plan to have it on hand when picnics or drives 



pearance by one or two o'clock. But if the roast beef is may come up suddenly. Take one and a half cups of flour, 



sliced thin, wrapped in paraffine paper, and then placed two cups of graham flour, one half cup of corn meal, one 



between the slices of bread at luncheon time, it is a very half cup brown sugar, one half cup molasses, one pint sweet 



different thing indeed. milk, one cup walnuts chopped but not fine, three teaspoons 



There are various sandwiches. Almost any meat left baking powder and one teaspoon salt. Bake in long tin for 



from dinner the day before may be converted into the forty-five minutes in moderate oven. Cut in thin slices and 



most delicious sandwich. If in a too ragged shape to slice, 

 mince it up very fine, add mayonnaise dressing, and before 

 mixing, rub the dish with a clove of garlic cut in two. It 



spread with butter, putting a little jelly between the slices. 



There are two sweet sandwiches which are very delicious. 

 Take maple cream which may be bought at any first-class 



may need more salt and pepper, for a sandwich filling grocery, and mix in walnut or pecan meats. If you can 



should be highly seasoned. Canned chicken may be pre- get them, butternut meats are really the best to combine with 



pared in this way. Put into a glass jar in which dried beef maple. Crab apple jelly spread on bread and sprinkled 



or bacon are put up. Just before luncheon is served, open with chopped walnut meats never goes begging. Try this 



the slices of bread and but- 

 ter (which will not cling as 

 they would if butter had 

 been put on both sides), and 

 spread with the prepared 

 chicken. 



Eggs and sardines make 

 very good sandwiches. Cut 

 six hard boiled eggs (which 

 have been boiled for twenty 

 minutes), into halves, and 

 separate the whites from the 

 yolks. Chop the whites 

 very fine and put the yolks 

 through a ricer or coarse 

 strainer. Remove the bones 

 and skins from a dozen sar- 

 dines, add sifted yolks and 

 mix to a paste with a little 

 olive oil, and season to taste 



Photograph by Mary H. Northern! 



Suggestion for a Fourth-of-July luncheon table decoration. 



to see if it is not fine to 

 lunch on. 



It is always well to take 

 extra supplies with you for 

 the unexpected addition to 

 your party. Two or three 

 boxes of crackers, a box of 

 sardines, a tumbler of jelly 

 or some nut paste. Of 

 course, pickles, olives, 

 radishes and cheese. 



A picnic luncheon is never 

 complete without deviled 

 eggs. They seem to stand 

 in the position of potatoes 

 at dinner, one never tires of 

 them. Boil the eggs twenty 

 minutes. Chill in cold water 

 just enough so that you can 

 handle them. Remove the 



