1903 The still-room by C. Roundell

Refreshments at a Picnic

of cayenne, and spread the mixture on thin slices of bread. Cheese and Celery Sandwiches, — Mix freshly grated cheese with an ounce of butter till it becomes a thick paste. Spread this on thin slices of bread, and cover it with celery shred as finely as possible. Beef RolL — This is excellent for a journey if cut into sandwiches. Mince very finely one pound of raw beefsteak and a quarter of a pound of cooked ham. The meat should be passed twice through the mincing machine. Add to the meat one well-beaten egg and two ounces of dried and sifted bread-crumbs. Season with pepper and salt, but be careful not to put too much. Then mix all well together with a wooden spoon. Shape the meat into a roll, and tie it up in a cloth, fastening the ends tightly. Boil When cut up into sandwiches, the mustard spread on the meat should be mixed with water in which a little horse- radish has been grated. Out'of'Door Meals. — A good way of packing a light summer luncheon is to take two strong biscuit- tins of the two-pound size, then to line them with lettuce leaves at the bottom and sides, and finally to arrange packets of sandwiches in one tin, with more lettuce to cover them. In the other tin set a loaf of bread and a plain luncheon cake, with a good clasp knife, and pack the space left with fruit and whole tomatoes. Bottles of cold tea should be 133 the roll for three hours, and glaze it.