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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
the
roll
for
three
hours,
and
glaze
it.
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
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