141 / 176
Refreshments
at
a
Picnic
For
this,
add
to
two
ounces
of
butter
the
juice
of
one
lemon,
a
dessert-spoonful
of
chopped
parsley-
leaf
freed
from
all
moisture,
a
pinch
of
white
pepper,
and
a
pinch
of
salt.
Cucumber
Sandwiches.
—
Pare
the
cucumber,
and
just
before
the
sandwiches
are
wanted
cut
it
into
very
thin
slices.
Place
the
cucumber
between
thin
pieces
of
white
bread
and
butter
stamped
out
with
a
round
cutter.
Rolled
Sandwiches.
—
Pound
in
a
mortar
two
ounces
of
cooked
tongue
or
ham
freed
from
skin
and
fat,
a
quarter
of
a
pound
of
cooked
chicken
or
turkey,
two
table-spoonfuls
of
maitre
d^
hotel
butter,
one
ounce
of
plain
butter,
and
six
table-spoonfuls
of
fine
white
of
bread-crumbs.
When
the
mixture
is
smooth,
add
a
dust
of
pepper
and
a
small
pinch
of
salt,
and
pass
it
through
a
sieve.
Sprinkle
a
few
bread-crumbs
lightly
on
a
pastry-board,
take
a
little
of
the
mixture,
and
pat
it
out
with
a
knife
dipped
in
hot
water.
Make
it
two
inches
and
a
half
long,
and
one
inch
and
a
half
wide.
Trim
the
edges,
and
raise
it
carefully
from
the
board
with
the
knife,
rolling
it
over
as
you
raise
it.
If
the
mixture
is
too
moist
add
a
few
more
bread-crumbs,
but
if
it
is
too
dry
it
will
break
and
not
roll.
Dish
the
rolls
on
a
bed
or
cress.
Green
Sandwich
Rolls.
—
Pound
the
yolk
of
a
hard-
boiled
egg
with
a
quarter
of
a
pound
of
butter,
six
sprigs
of
watercress,
and
six
sprigs
of
parsley,
Blanch
the
watercress
and
parsley
by
throwing
129
K