Picnic and Travelling Luncheons
Choose a drawer or shelf on which to keep all the neat boxes which otherwise would be thrown away. With them put cords, small, wide-mouthed bottles, with suitable corks, a package of paraffine paper, and some light wrapping paper.
With these accessories at hand it is an easy matter to put up a few sandwiches, some olives or tiny pickles, and some wafers or cake.
If picnic luncheons are frequent in summer and the waitress assists the cook in putting them up, she can save much time and many mistakes of omission by writing out a list of all the things ordinarily needed for such occasions. This list she will keep in a safe place, and refer to it as soon as a picnic is mentioned to see what will have to be done the day before or early in the morning.
A list may be something like this:
- Plates.
- Glasses.
- Cups.
- Knives.
- Forks.
- Doilies.
- Teaspoons.
- Can-opener.
- Corkscrew.
- Hatchet.
- Coffee, sugar, and cream.
- Canned tongue.
- Canned chicken.
- Cold fried oysters.
- Cold roast lamb.
- Graham and white wafers.
- A loaf of bread.
- Coffee-pot.
- Glass jar for cream.
- Glass jar for salad.
- Jelly glass or a bowl with tight cover for butter.
- Box and paper for prunes, etc.
- Agate pail for water.
- Matches.
- Butter, packed in jelly glass or bowl, and left in the ice-box overnight.
- Vegetable salad.
- Pickles, olives, salt.
- Prunes, crystallized ginger.
- Sweet chocolate.