One hundred picnic suggestions

Crab -Meat and Pimento Sandwiches To flake canned or fresh crab meat or lobster, add one-fourth the amount of pimento puree (pimento or sweet red peppers pressed through a sieve). Add mayonnaise and spread between buttered white-bread slices. Paprika and mustard may be added to suit taste. Wrap in waxed paper. Cucumber Sandwiches Cover with cold water 1 small onion, 1 green pepper, and 2 tbsps. of parsley, all minced fine, boil until tender, drain and mash, and add to the mashed yolks of 3 hard-boiled eggs. Soften with creamed butter, add a very little tarragon vinegar, and spread on thin slices of white bread. Cover with very thin slices of cucumber which have laid in French dressing an hour or more, cover with the bread, and wrap in waxed paper. Ham Sandwiches Tartare Add to J/£ cup of mayonnaise or boiled dressing 1 tbsp. of tarragon vinegar, % teasp. mustard and 1 tbsp. each of minced parsley, capers, gherkins, olives, and chives or onion, and 2 tbsps. of chopped fresh tomato, squeezed dry. Add finely minced ham and spread on buttered bread. Cover with nasturtium blossoms or watercress, cover with the bread, and wrap in waxed paper. Green-Pepper Sandwiches Broil or saute in butter green peppers cut in strips and scraped free of membranes and seeds, dust with salt and spread them well with butter, and lay the peppers, while hot, between slices of buttered white bread. When cold wrap them in waxed paper and serve with cold meat. Green and Red Pepper Sandwiches Cream ^ cup of butter, add 1 finely minced green pepper which has been parboiled 5 minutes, 1 small sweet red pepper, or use the canned pimento, also minced, 2 tbsps. of minced olives and 1 teasp. minced chives or onion. Season with salt and paprika, and add a few drops of tarragon or plain vinegar. Serve with cold meat or with baked beans. Layer-Cake Sandwiches Cream J4 CUP of butter, add a tbsp. French mustard, Y^ teasp. of Kitchen Bouquet, and a little paprika and celery salt. Spread on thin slices of white bread cut from a thick loaf, cover with a slice of entire-wheat bread, also buttered, spread on this a layer of chopped hard-boiled eggs mixed with minced pickle and capers, and a little anchovy or bloater paste, cover with another slice of white bread, wrap in cloth, and press under a weight for an hour. Trim free of crusts and cut through the three layers of bread in thin slices. This may be taken to the picnic before cutting. Liver Sandwiches Boil calf's liver until tender, or well-cooked sautéed liver may be used. Trim well and mince fine. Add a third of the amount of hard-boiled eggs, also chopped fine. Season well with salt, pepper, and paprika, and soften with creamed butter. Minced green peppers and pimentoes or olives may be added, if at hand. Spread on slices of buttered white bread and wrap in waxed paper. Peanut-Butter Sandwiches Add a few minced olives or pimientos to peanut butter, or mashed sardines may be used with the peanut butter. Sprinkle with lemon juice, dust with paprika and spread on slices of buttered white bread, using creamed butter. Wrap in waxed paper. Raisin-Bread Sandwiches