One hundred picnic suggestions

Use either entire-wheat or white bread in which seeded and plumped raisins are worked into the dough before the last raising. Cut the bread as thin as possible (it cannot be cut as thin as white bread on account of the raisins), spread it with creamed butter, dust with finely ground nuts, cover with the buttered bread, trim, and wrap in waxed paper. This may be eaten with salad. Roast-Beef or Beefsteak Sandwiches Cover slices of white bread spread with creamed butter, with thin slices of cold roast beef or broiled beefsteak cut across the grain, spread the beef with a layer of horseradish mixed with a little chilli sauce, cover with the buttered bread, and trim them free from crust. Brown or graham bread may be used for the upper slice. The beef may be minced, if desired, and grated onion with salt, celery salt, and paprika used instead of the chilli sauce. Sardine Sandwiches Toast lightly thin slices of welltrimmed white bread, when cold spread with tartare sauce (see page 29), cover with skinned and boned sardines, sprinkle with minced capers or watercress, and cover with slices of the toast spread with creamed butter. Wrap separately in waxed paper, then all of them in a wet cloth and in strong paper. Savory Sandwiches Mix equal amounts of minced chicken livers and lobsters or shrimps, season with onion juice or grated onion, and pimento, add salt and mix with mayonnaise and spread on buttered white bread. Cover with slices of entire-wheat bread also buttered, press and trim, and wrap in waxed paper. Tuna-Fish Sandwiches To 1 cup of flaked (canned) tuna fish add 2 tbsps. of creamed butter, 1 teasp. tarragon vinegar, % teasp. of paprika and 1 tbsp. of minced capers. Spread between buttered slices of white bread. Cooked dressing or mayonnaise may be used instead of the creamed butter if the sandwiches are not to be served with salad. Wrap in waxed paper. For the Thermos Bottle Chocolate, Cold Melt 2 squares of grated chocolate in y$ cup of water, add y$ cup of sugar and 3 cups of water and boil until clear and smooth, and strain. When cold add 1 teasp. of vanilla or sherry, or flavor while cooking with a small stick of cinnamon. Put on ice until very cold, add Y% cup of cream and pour into the thermos bottle, or carry the cream in a separate bottle. More sugar should be taken for those who require it. Chocolate, Hot Melt 3 squares of grated chocolate in % cup of hot water, add J^ cup of sugar and 3 cups of milk, simmer 5 minutes, beating as soon as hot with a Dover egg beater. Add 1 teasp. of vanilla and 1 of sherry and a small piece of orange peel. Remove peel and when boiling again pour into the hot thermos bottle. Serve with a spoonful of cream in each cup. The cream may be carried in a separate bottle, and also more sugar. Coffee, Cold Put 8 tbsps. of powdered coffee in the percolator, pour over 3 cups of cold water and cook until the liquid is quite brown. Add 1 tbsp. of the powdered coffee to the top of the percolator and cook again about a minute. Take from the fire, and when nearly cold pour into a pitcher containing a large piece of ice. When very cold pour into the chilled thermos bottle. Take a bottle of cream wrapped in a napkin wet in ice-water, and wrapped again in thick paper. Carry cream and powdered sugar separately. Coffee, Hot