American Agriculturist, July 7,192 
Picnic Time is Here! 
New Sandwich and Salad Ideas For Hot Weather 
I N our community, we have sensibly 
stopped taking cake, meat, spreads, 
salad and hot dishes to picnics and 
socials, and confine themselves to one 
article of food. Each family takes 
enough bread and butter for its own 
use and that, with one extra dish, suf¬ 
fices. Formerly we took home about 
half of the food mussy and stale, but 
the war taught us that it is wicked 
to waste anything. 
We have now gone a step farther 
and specialize in the things we take. 
For example, my contribution is always 
a big meat loaf. I get seventy cents 
worth of round steak and have the 
butcher grind it. To that I add two 
large pork chops ground, a cup of 
rolled cracker crumbs, three well 
beaten eggs, seasoning and enough 
sweet milk to hold it all firmly to¬ 
gether. This I roast in the oven, tak¬ 
ing it hot to the social or picnic when 
possible. Now it is easy to see that 
for one dollar, or thereabouts, I could 
never prepare cake, salad, meat, eggs, 
baked beans and all the other things 
1 used to stew around getting ready. 
Just sit down to calculate some day 
and see how fair and sensible is the 
plan. A big frosted cake costs about 
one dollar, a nice dish of salad with 
cream in the mayonnaise, nut meats, 
fish, celery, olives or whatever the in¬ 
gredients are, can hardly be made for 
less than that amount, and a big pan 
of baked beans with nice bacon, and 
tomato sauce is not a cheap dish. One 
big dish to each family is a fair pro- 
portion and all the ladies play fair. 
Two dozen deviled eggs may seem 
small in comparison with a cake, but 
when eggs are selling at forty cents 
per dozen and one remembers that it 
takes cream and salad dressing to mix 
with the yolk, the cost soon matches 
the butter and eggs and flour that 
went into the cake. 
Less Woi’k and More Pleasure 
Another fine thing about our plan. is 
that the elderly ladies, the women with 
little children and the overworked 
hc^isekeepers with many cares, have a 
chance to enjoy themselves with even 
less worry and work. One elderly 
woman buys the coffee, another pro¬ 
vides the sugar and cream, another 
the bananas or other fruit, and so on 
through the list of things that require 
little or no preparation. One woman 
brings the spreads and another the 
pickles; one always brings noodles 
cooked with shredded chicken, keep¬ 
ing them hot in a big crock, one pro¬ 
vides the hamburger to be fried for 
sandwiches, which are the choice of the 
children. 
This may sound stingy and calculat¬ 
ing, but it is a great saving of woman 
power, particularly in warm weather. 
We have better times than we did the 
old way and even if we know about 
what will be served it is always good 
and hot (when hot things are required) 
and the plates are not filled so full 
that as much is wasted as is eaten. 
Nobody wishes to go back to the old 
plan and that is pretty good proof 
that it works. —Hilda Richmond. 
SUMMER SALADS AND SAND¬ 
WICH FILLINGS 
If you wish a somewhat unusual and 
delicious salad, take a package of pre¬ 
pared lemon gelatin, add to this one 
pint of boiling water, dissolve all the 
gelatin mixture and allow, to become 
cool. Just before the gelatin begins to 
set, stir in one cupful of finely 
shredded cabbage, and one half cup¬ 
ful of shredded pineapple, also a table- 
spocnful of chopped or finely cut. sweet 
pimento. Turn the mixture into in¬ 
dividual moulds and allow to harden. 
Or it may be put into a single dish and 
served by the spoonful. Put a mould or 
a tablespoonful or hardened prepared 
gelatin on a lettuce leaf, garnish with 
mayonnaise and serve cold. 
Another appetizing salad may be 
made from equal parts of finely 
chopped cooked beets and crisp cabbage. 
Blend thoroughly and moisten with any 
preferred salad dressing. To each pint 
of the salad turn in one half teaspoon¬ 
ful of grated horseradish. Toss with 
a fork until well mixed. Pack into a 
bowl and allow to stand a couple of 
hours in a cool place before serving. 
Delicious sandwiches may be made by 
taking one part of chopped green to¬ 
mato or India relish to five parts of 
cottage cheese. Blend, season to taste 
with melted butter or a little mayon¬ 
naise. Spread between slices of but¬ 
tered white bread. 
Olive butter may be procurred by 
the glass. To each hard-boiled chopped 
egg, allow three teaspoonfuls of olive 
butter. Season with a little salt, pep¬ 
per and a teaspoonful of melted butter. 
Use as a sandwich filling.— EMMA 
Gary Wallace. 
A NEW BREAD-BOX 
0 you like pretty containers for 
your kitchen supplies? When I 
was married I wanted a whole row of 
them, but the cost was so. appalling 
that I wrapped my bread in a cloth 
and kept my flour in its dusty sack 
for months, until I paid a visit to a 
friend in a nearby town. 
She had a lovely blue and white 
kitchen, but what caught my eye was a 
shelf a foot from the floor filled with 
odd-sized beautifully painted cans. 
First, was a tall flour can, next a 
square box, evidently for cake, next a 
squatty bread-box, and then some tall 
boxes that proved to be cooky cans. 
They were shiny white, and each had 
a little conventional design in blue on 
the cover, and a border of blue at the 
bottom of the can. 
“Where did you ever get those lovely 
things?” I asked her. “They look like 
a million dollars.” 
“And cost ten cents,” piy hostess 
laughed. 
“Ten cents!” 
“Don't you recognize them? Sec, 
this one used to be a big peanut butter 
can, and this was a ci’acker box, and 
this is a can that marshmallows come 
in. These tall ones I've bought coffee 
in all my life. I painted them with 
some enamel that was left from finish¬ 
ing the woodwork in our house. I get 
the cans from my grocer; he is glad 
to get rid of them. The ten cents went 
for a little tube of blue oil paint.” 
The Store-Keeper Helps Out 
It sounded simple, and I stopped at 
our general store on the trip home. Our 
merchant was glad to give me a 50- 
pound lard pail, and a big marshmal¬ 
low can, both of them emptied that 
day. He promised that I should have 
some coffee cans, too, when they were 
empty. White enamel would never do 
in my rather colorless kitchen, but out 
in the workshop I found some black 
auto enamel that had been left when 
my husband refinished the Ford. 
The next day I started the job. First 
of course, the cans had to be thoroughly 
washed and scalded. It took lots of 
soap and hot water, but it was finally 
done, and both cans were set over the 
stove to dry quickly and completely. 
I put the covers on tight and then 
painted all of the surface except the 
bottom, I was careful to put the enamel 
on thick enough to cover the letters al¬ 
ready on the can. Painting was a 
very short job, but the cans had to 
stand over night to dry thoroughly. 
In the morning I cut out a spray of 
pink apple blossoms from some curtain 
cretonne and I glued a spray on the 
cover of each can. Then I gave the 
entire can a good coat of spar varnish 1 
also left over from our spring painting. 
This protected the cretonne and gave 
a washable surface. 
It takes imagination more than money 
to make a home, doesn’t it?—V era 
Meacham. 
Perhaps some other mother finds the 
children’s beds well jumbled when she 
goes to make them, no matter how well 
the bedding was tucked in. 
I have solved the problem, in a meas¬ 
ure at least, by placing an extra sheet 
crosswise, over the under sheet, and 
tucking ends well under mattress. This 
seems to stay in place no matter how 
much the youngsters move around and 
the extra washing is hardly noticeable. 
—Patsy’s Wife. 
Economy 
TESS than a cent a serving 
is the usual cost of Post 
Toasties — crispy, golden-brown 
flakes of toasted corn. That is 
economy! 
There’s no extra cost for the su¬ 
perior quality. Ready to eat with 
cream or milk, energizing, and with 
a crispness and flavor that says to 
every appetite, “Here’s happiness. 
* 
Be sure you get Post Toasties 
—distinctive in quality—worth ask¬ 
ing for by name. 
Fostlbasties 
-improved com flakes 
Made by Postum Cereal Co., Inc., Battle Creek, Mich. 
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