Picnic recipes
Item
Title
Picnic recipes
datePublished
March 27, 1948
pageStart
33
identifier
51389326
Description
Recipes for a picnic
content
Pack satisfying food for appetites
sharpened by fresh air and exercise.
Avoid rich foods and salty, thirst
making dishes.
By Our Food and
Cookery Experts
VEAL- AND-BACON PIE
One and a half pounds veal steak,
4oz. Iean bacon, ½ teaspoon salt, 1½
cups water, 1 tablespoon flour, pinch
pepper, 1 tablespoon chopped onion,
½ cup shredded carrot, thin piece
lemon rind, 2 hard-boiled eggs, 10oz.
shortcrust pastry.
Cut steak and bacon into small
dice. Roll steak in flour, pepper,
and salt. Place in saucepan with
onion, lemon rind, and water. Stir
until boiling. Add carrot and
bacon, cover closely and simmer 1½
to 2 hours, until meat is quite tender.
Remove lemon rind, allow mixture
to become cold. Cut off 2-3rds of
pastry roll to ¼in. thickness on
floured board. Use to line bottom
and sides of loaf-tin, pressing pastry
well into corners. Fill with half
meat mixture, cover with sliced
hard-boiled eggs, add balance of
meat. Moisten edges of pastry,
cover with remaining pastry rolled
to ¼in. thickness. Press edges well
together and pinch a frill. Gash
top to allow steam to escape. Brush
with milk, decorate with rose and
leaves of pastry. Bake in hot oven
(450deg. F.) 15 to 20 minutes. Re-
duce heat to 375deg. and cook a
further 12 to 15 minutes. Allow to
become cold before removing from
fin. or may be left in tin for pack-
ing in picnic basket.
ORANGE WALNUT CAKE
Pour ounces margarine or butter,
1 dessertspoon grated orange rind, 1
cup castor sugar, 2 eggs, 2 cups self
raisins flour, pinch salt. 1 cup milk,
8oz. icing-sugar, 1 tablespoon orange
juice, 1 dessertspoon melted butter,
1 extra dessertspoon grated orange
rind, walnuts.
Cream margarine or butter with
orange rind and sugar. Add un-
beaten eggs one at a time, beating
well. Fold in sifted flour and salt
alternately with milk. Turn into
greased 7in. cake-tin, bake in mod-
erate oven (375deg. F.) 45 to 50
minutes. Cool on cake-cooler. Add
melted butter, orange juice, and
rind to sifted icing-sugar. Stir
over low heat to spreading consis-
tency. Cover cake, decorate with
chopped walnuts.
WHOLEMEAL DATE SCONES
Four ounces wholemeal self
raising flour, 4oz. white self-raising
flour, ¼ teaspoon salt, 1 dessertspoon
margarine or butter, 1 tablespoon
sugar, ½ cup chopped dates, 1 egg,
¾ cup milk.
Mix unsifted wholemeal flour with
sifted white flour and salt. Rub in
shortening, add sugar and dates.
Mix to a soft dough with beaten egg
and. milk. Turn on to floured
board, knead slightly. Press or roll
to ½in. thickness. Cut into rounds
or squares with floured cutter or
knife. Place on greased or floured
oven-tray, bake in hot oven (450deg.
F.) 12 to 15 minutes.
PICNIC CUTLETS
Six lamb cutlets, 1 dessertspoon
lemon juice, ½ teaspoon dry mus-
tard, few drops Worcestershire
sauce, 1 teaspoon tomato sauce, few
drops onion juice, egg-glazing,
crumbs to cover.
Mix mustard to a smooth paste
with lemon juice, add sauces and
onion juice. Brush trimmed cutlets
on both sides with the mixture,
stand aside 1 hour. Dip in egg
glazing, toss in breadcrumbs. Place
on bottom of thickly greased
baking-dish, cover with greased
paper. Bake in hot oven (400deg.
F.) 25 to 30 minutes. Allow to
become quite cold before packing
in picnic basket.
APPLE PATTY-CAKES
Two ounces margarine or butter,
2oz. castor sugar, pinch grated
lemon rind, 1 egg, 2oz. flour, 2oz.
cornflour, 1 teaspoon baking powder,
1 large green apple, extra ½ tea-
spoon grated lemon rind, 1 extra
tablespoon sugar, small quantity
lemon-flavored icing, cinnamon.
Peel, core, and grate apple, place
in saucepan with extra lemon rind
and sugar. Stir over low heat until
sugar dissolves. Allow to become
cold. Cream margarine or butter
with sugar and lemon rind. Add
unbeaten egg, mix well. Fold in
sifted flour, cornflour, and baking
powder. Half fill deep greased
patty-tins with mixture, add a layer
of cooled apple, fill up with cake
mixture. Bake in hot oven (400deg.
F.) 15 to 20 minutes. When cold,
top with lemon-flavored icing and
dust with cinnamon.
VEAL-AND-BACON PIE with salad snippets,
orange walnut cake, wholemeal date scones, crisp
bread rolls and fruit make a satisfying picnic
luncheon.
CREAM CHEESE AND
VEGETABLE SANDWICHES
Twelve slices wholemeal bread, 4
tablespoons cream cheese, 1 table-
spoon milk, salt to taste, pinch
cayenne pepper, 2 tablespoons very
finely diced celery, 1 teaspoon
chopped onion, 2 tablespoons
shredded carrot.
Soften cream cheese with milk,
add salt and cayenne. Mix with
celery, onion, and carrot. Add a
little more milk if necessary-mix-
ture must be spreading consistency,
as no butter is used on bread.
Spread six slices of bread with
mixture, cover with remaining
slices. Wrap in greaseproof paper
making as airtight as possible. Cut
into triangles when required.
SALAD CROQUETTES
Two cups minced cold meat, 1½
cups mashed potato, 1 cup finely
diced celery, 1 teaspoon chopped
onion, 1 teaspoon chopped mint,
salt and pepper to taste, 1 egg-yolk
or a little milk, browned bread-
crumbs, fat for frying.
Combine meat, potato, celery,
onion, mint, salt, and pepper. Bind
with beaten egg-yolk. Take a table-
spoonful at a time and shape into
croquettes. Brush lightly with milk,
toss in browned breadcrumbs. Deep
fry golden-brown in fuming fat,
drain on kitchen paper. Allow to
become cold before packing in
picnic basket.
IF motor transport is avail-
able, fitted picnic cases
are ideal.
But if the party is going
on foot, pack food and utensils
separately.
Packages should be made as
light as possible, and each
member of the party should be
given something to carry.
Savory pinwheels, picnic
cutlets, and salad croquettes
suggested on this page can be
eaten without plates, knives,
or forks-informality is half
the fun of a picnic.
Veal-and-bacon pie may be sliced
and served on cardboard plates,
which are light and easy to pack.
Foods are less likely to become dry
and broken when packed firmly.
Remember to put heavy items on
bottom of case or basket, lighter
things on top.
Use small, clean, lidded tins for
tea and sugar-they are lighter
than screw-top jars.
ONE-EGG CHOCOLATE CAKE
Four ounces margarine or butter,
1 cup castor sugar, 1 egg, ½ teaspoon
bicarbonate soda, 1 cup milk, 2
dessertspoons cocoa, 1½ cups flour,
1 teaspoon baking powder, pinch
salt, ¾ cup chopped raisins (or
mixed fruit), ¼ cup chopped wal-
nuts.
Cream margarine or butter with
sugar. Add unbeaten egg, mix well.
Blend cocoa smoothly with milk,
add soda. Fold into mixture alter-
nately with sifted flour, baking
powder, and salt. Lastly fold in
fruit and nuts. Turn into greased
7in. cake-tin, bake in moderate oven
(375deg. F.) 50 to 60 minutes. Allow
to stand a few minutes before turn-
ing out of tin. May be iced with
chocolate icing when cold.
SAVORY PINWHEELS
Eight ounces shortcrust or puff
pastry, 2 cups very finely diced cold
meat (tinned or home cooked), 1
dessertspoon chopped parsley, 1
dessertspoon chopped onion, 2
tablespoons tomato puree (or 1
tablespoon tomato sauce mixed
with 1 tablespoon milk), 1 egg-yolk.
Mix meat thoroughly with all
other ingredients. Divide pastry
into two portions, roll each one to
a thin oblong sheet. Spread with
meat mixture, brush edges of pastry
with milk. Roll into two long, thin
rolls, starting to roll from longest
side of pastry. Wrap in greaseproof
or waxed paper, place in ice-chest
or refrigerator 1 hour. Cut into 1in.
slices, place cut side down on
greased oven-tray. Bake 15 to 20
minutes in hot oven (450deg. F.).
Cool on cake-cooler. Pack salad in-
gredients to eat with the pinwheels.
sharpened by fresh air and exercise.
Avoid rich foods and salty, thirst
making dishes.
By Our Food and
Cookery Experts
VEAL- AND-BACON PIE
One and a half pounds veal steak,
4oz. Iean bacon, ½ teaspoon salt, 1½
cups water, 1 tablespoon flour, pinch
pepper, 1 tablespoon chopped onion,
½ cup shredded carrot, thin piece
lemon rind, 2 hard-boiled eggs, 10oz.
shortcrust pastry.
Cut steak and bacon into small
dice. Roll steak in flour, pepper,
and salt. Place in saucepan with
onion, lemon rind, and water. Stir
until boiling. Add carrot and
bacon, cover closely and simmer 1½
to 2 hours, until meat is quite tender.
Remove lemon rind, allow mixture
to become cold. Cut off 2-3rds of
pastry roll to ¼in. thickness on
floured board. Use to line bottom
and sides of loaf-tin, pressing pastry
well into corners. Fill with half
meat mixture, cover with sliced
hard-boiled eggs, add balance of
meat. Moisten edges of pastry,
cover with remaining pastry rolled
to ¼in. thickness. Press edges well
together and pinch a frill. Gash
top to allow steam to escape. Brush
with milk, decorate with rose and
leaves of pastry. Bake in hot oven
(450deg. F.) 15 to 20 minutes. Re-
duce heat to 375deg. and cook a
further 12 to 15 minutes. Allow to
become cold before removing from
fin. or may be left in tin for pack-
ing in picnic basket.
ORANGE WALNUT CAKE
Pour ounces margarine or butter,
1 dessertspoon grated orange rind, 1
cup castor sugar, 2 eggs, 2 cups self
raisins flour, pinch salt. 1 cup milk,
8oz. icing-sugar, 1 tablespoon orange
juice, 1 dessertspoon melted butter,
1 extra dessertspoon grated orange
rind, walnuts.
Cream margarine or butter with
orange rind and sugar. Add un-
beaten eggs one at a time, beating
well. Fold in sifted flour and salt
alternately with milk. Turn into
greased 7in. cake-tin, bake in mod-
erate oven (375deg. F.) 45 to 50
minutes. Cool on cake-cooler. Add
melted butter, orange juice, and
rind to sifted icing-sugar. Stir
over low heat to spreading consis-
tency. Cover cake, decorate with
chopped walnuts.
WHOLEMEAL DATE SCONES
Four ounces wholemeal self
raising flour, 4oz. white self-raising
flour, ¼ teaspoon salt, 1 dessertspoon
margarine or butter, 1 tablespoon
sugar, ½ cup chopped dates, 1 egg,
¾ cup milk.
Mix unsifted wholemeal flour with
sifted white flour and salt. Rub in
shortening, add sugar and dates.
Mix to a soft dough with beaten egg
and. milk. Turn on to floured
board, knead slightly. Press or roll
to ½in. thickness. Cut into rounds
or squares with floured cutter or
knife. Place on greased or floured
oven-tray, bake in hot oven (450deg.
F.) 12 to 15 minutes.
PICNIC CUTLETS
Six lamb cutlets, 1 dessertspoon
lemon juice, ½ teaspoon dry mus-
tard, few drops Worcestershire
sauce, 1 teaspoon tomato sauce, few
drops onion juice, egg-glazing,
crumbs to cover.
Mix mustard to a smooth paste
with lemon juice, add sauces and
onion juice. Brush trimmed cutlets
on both sides with the mixture,
stand aside 1 hour. Dip in egg
glazing, toss in breadcrumbs. Place
on bottom of thickly greased
baking-dish, cover with greased
paper. Bake in hot oven (400deg.
F.) 25 to 30 minutes. Allow to
become quite cold before packing
in picnic basket.
APPLE PATTY-CAKES
Two ounces margarine or butter,
2oz. castor sugar, pinch grated
lemon rind, 1 egg, 2oz. flour, 2oz.
cornflour, 1 teaspoon baking powder,
1 large green apple, extra ½ tea-
spoon grated lemon rind, 1 extra
tablespoon sugar, small quantity
lemon-flavored icing, cinnamon.
Peel, core, and grate apple, place
in saucepan with extra lemon rind
and sugar. Stir over low heat until
sugar dissolves. Allow to become
cold. Cream margarine or butter
with sugar and lemon rind. Add
unbeaten egg, mix well. Fold in
sifted flour, cornflour, and baking
powder. Half fill deep greased
patty-tins with mixture, add a layer
of cooled apple, fill up with cake
mixture. Bake in hot oven (400deg.
F.) 15 to 20 minutes. When cold,
top with lemon-flavored icing and
dust with cinnamon.
VEAL-AND-BACON PIE with salad snippets,
orange walnut cake, wholemeal date scones, crisp
bread rolls and fruit make a satisfying picnic
luncheon.
CREAM CHEESE AND
VEGETABLE SANDWICHES
Twelve slices wholemeal bread, 4
tablespoons cream cheese, 1 table-
spoon milk, salt to taste, pinch
cayenne pepper, 2 tablespoons very
finely diced celery, 1 teaspoon
chopped onion, 2 tablespoons
shredded carrot.
Soften cream cheese with milk,
add salt and cayenne. Mix with
celery, onion, and carrot. Add a
little more milk if necessary-mix-
ture must be spreading consistency,
as no butter is used on bread.
Spread six slices of bread with
mixture, cover with remaining
slices. Wrap in greaseproof paper
making as airtight as possible. Cut
into triangles when required.
SALAD CROQUETTES
Two cups minced cold meat, 1½
cups mashed potato, 1 cup finely
diced celery, 1 teaspoon chopped
onion, 1 teaspoon chopped mint,
salt and pepper to taste, 1 egg-yolk
or a little milk, browned bread-
crumbs, fat for frying.
Combine meat, potato, celery,
onion, mint, salt, and pepper. Bind
with beaten egg-yolk. Take a table-
spoonful at a time and shape into
croquettes. Brush lightly with milk,
toss in browned breadcrumbs. Deep
fry golden-brown in fuming fat,
drain on kitchen paper. Allow to
become cold before packing in
picnic basket.
IF motor transport is avail-
able, fitted picnic cases
are ideal.
But if the party is going
on foot, pack food and utensils
separately.
Packages should be made as
light as possible, and each
member of the party should be
given something to carry.
Savory pinwheels, picnic
cutlets, and salad croquettes
suggested on this page can be
eaten without plates, knives,
or forks-informality is half
the fun of a picnic.
Veal-and-bacon pie may be sliced
and served on cardboard plates,
which are light and easy to pack.
Foods are less likely to become dry
and broken when packed firmly.
Remember to put heavy items on
bottom of case or basket, lighter
things on top.
Use small, clean, lidded tins for
tea and sugar-they are lighter
than screw-top jars.
ONE-EGG CHOCOLATE CAKE
Four ounces margarine or butter,
1 cup castor sugar, 1 egg, ½ teaspoon
bicarbonate soda, 1 cup milk, 2
dessertspoons cocoa, 1½ cups flour,
1 teaspoon baking powder, pinch
salt, ¾ cup chopped raisins (or
mixed fruit), ¼ cup chopped wal-
nuts.
Cream margarine or butter with
sugar. Add unbeaten egg, mix well.
Blend cocoa smoothly with milk,
add soda. Fold into mixture alter-
nately with sifted flour, baking
powder, and salt. Lastly fold in
fruit and nuts. Turn into greased
7in. cake-tin, bake in moderate oven
(375deg. F.) 50 to 60 minutes. Allow
to stand a few minutes before turn-
ing out of tin. May be iced with
chocolate icing when cold.
SAVORY PINWHEELS
Eight ounces shortcrust or puff
pastry, 2 cups very finely diced cold
meat (tinned or home cooked), 1
dessertspoon chopped parsley, 1
dessertspoon chopped onion, 2
tablespoons tomato puree (or 1
tablespoon tomato sauce mixed
with 1 tablespoon milk), 1 egg-yolk.
Mix meat thoroughly with all
other ingredients. Divide pastry
into two portions, roll each one to
a thin oblong sheet. Spread with
meat mixture, brush edges of pastry
with milk. Roll into two long, thin
rolls, starting to roll from longest
side of pastry. Wrap in greaseproof
or waxed paper, place in ice-chest
or refrigerator 1 hour. Cut into 1in.
slices, place cut side down on
greased oven-tray. Bake 15 to 20
minutes in hot oven (450deg. F.).
Cool on cake-cooler. Pack salad in-
gredients to eat with the pinwheels.