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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (May 18, 1924)
amr Good Things to Eat For Picnics and Outings Easy to Make Without Fuss or Bother Pleasing—Nourishing—Satisfying C-^ KACKEKS are fine and nutritious food in handy and convenient form for taking ^ along and using at picnics ami outings, on auto tours and on hiking, camping, fishing and hunting trips. Crackers require less space and make less weight than their nutritive equivalent in any other rcad.v-to-eat cereal food. The fact that crackers are always ready to eat without prep aration of any kind, and also without waste (even the crumbs being most valuable in cook ery) are big points in their favor. Furthermore, the crackers are protected against spoilage when used from the handy and reliable tin can in which they are marketed, which keeps out the moisture, odors, dust, rodents, etc., and keeps in all the delicious good ness. Equipped with a can, caddie or package of quality crackers, a thermos bottle of good butter and a jar of previously prepared filler—and you will b-nve sandwiches when and as you need them. Prepared just before eating, they will be neither soggy nor dried out until tasteless, but inviting and appetizing in appearance and deliciously good eating from first to last bite. Of course, cracker sandwiches can be prepared in advance, if desired, wrapped in waxed paper and packed in the picnic hamper, but the experience of many outdoor folks is that the best picnic sandwiches are those prepared just before serving. Sandwich Butter It i-- easy 10 make sandwiches when the ^^B buttei i* softened by working with a spoon until it is creamy and of a consistency ^BE that spreads easily. Do not melt butter, as it will soak in anti make the sandwich ,/ soggy. Seasonings of various kinds ran I be worked into the butter while it is being- ^ f creamed, if desired. Lemon Butter I / Cream one-quarter cup (which is four 1/ tablespoons or two ounces) of butter and II work in one tablespoon of lemon juice and U a little grated rind. If the butter is sweet, V, add a little salt. The grated rind may be omitted, if desired, anti a few grains of cayenne pepper added. Pimento Butter ( ream olle-quarter cup of butter and work into it gradually canned pimento that was first rubbed through a fine strainer. Raitin Butter Cream one-quarter cup of butter and add one-quarter cup of seeded or seedless raisins, chopped very fine (if pul through food chopper, add a few drops of lemon juice to prevent stick ing to chopper). Then add one tablespoon of finely cut crystalled ginger. Pineapple Butter Cream butter with sufficient crushed pine apple to spread easily. Sandwich Filler* Among the most popular and generally used fillers are these: Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle. Chopped figs moistened with salat) dressing. Chopped meat moistened with salatl dressing. Chopped nuts and dates moistened with salad dressing. Chopped hard-eooked eggs moistened with salatl dressing. Chopped olive* and celery moistened with salatl dressing. Sliced chicken and tomato moistened with salad dressing. Chopped cheese and pimento moistened with salatl dressing. Cubed cucumber and radishes moistened with salatl dressing. (.'hopped ripe olives and walnuts moistened with salad dressing. ('hopped meat anti chopped^ pit kies moistened with salad dressing. In fact, practically any kind of cooked meat ground in a food chopper makes a good sandwich filler. Any good kind of canned fish also ; makes tasty sandwich filler. Some ob f ject to the strong, oily flavor of certain j kinds of fish, but usually this can be removed by placing the fish in a col ander and pouring boiling water over it. SUGGESTIONS FOR VARIOUS PEANUT BUTTER SANDWICHES 1. One half cupful each of peanut butter am) •if finely chopped seeded raisins moistened with two tablospoonfuls of lemon juite. 2. One-half cupful each of peanut butter and stoned chopped prunes moistened with twin table spoonfuls of orange juice. It. Spread crackers generously with peanut butter, then fill with thick slices of tomato which have been allowed to stand in French dressing for 15 minutes. 4. Spread crackers with peanut butter and fill with chopped celery mixed with one table spoonful of minced pimentos to each cupful of celery and a little salad dressing. Season with salt and paprika. f\ Blend together equal quantities of peanut butter and cream cheese, spread on crackers, lay lettuce leaves moistened with French dress ing on half the crackers, sprinkle generously with sliced Ftuffed olives and cover with other crackers. 6. Spread buttered crackers with peanut but ter. then with orange marmalade. 7. Spread peanut butter on a graham cracker, then put layer of sliced banana on peanut but ter, using another cracker to make a thick sandw ich. h. Mix -peanut butter with one-third the amount of salad dressing and spread on buttered crackers. OTHER SANDWICH FILLINGS OR CRACKER SPREADS (Crack*! spreads are made like sand v irhe" without tops). Tongue and Ham Put through food chopper equal por tion'' cold cooked tongue and cold cooked ham. Season to taste w ith salt and pepper and spread on buttered cracker*. Baked Bean Mas]) half a cup baked beans to a fin* paste; add a tablespoon of tomato catsup, and one of salad dressing. Beat until thor oughly mixed and spread on crackers, j Raisin, Egg and Olive Mix four finely chopped hard boiled eggs. 12 stuffed olives and one cup raisins. Moist en well with the salad dressing and spread on crackers. Egg and Olive Chop three hard-cooked eggs, add '2 cup minced ripe olives, salt and pepper to taste, and sufficient mayonnaise to make a creamy con sistency. Cottage Cheeae Moisten *2 pound of cottage cheese with font tablespoonfnls of chili sauce, add a dash of Worcestershire sauce, and spread on crackers. Minced olives may be added to the filling if desired. Pimento Cheese Mash one cream cheese or Mi cup cottage cheese, add to this one tablespoon finely chop ped pimento, a few grains salt, and enough • ream or Frenelf dressing to make of the right consistency to spread on crackers. Cheese Grate any good cheese, rub into a paste with butter, season with salt and a little Worcester shire sauce, and spread on crackers. Nut and Checte Mix equal parts of grated cheese and chopped English walnut meats; then season with salt and cayenne. Spread on crackers. Bacon and Date Chop crisp bacon and mix with an equal pro portion of finely chopped dates. Moisten with mayonnaise and spread on buttered crackers. Shred crisp lettuce leaves and put into each sandwich, if desired. Date and Cheeae Soften a cream cheese with a little milk or cream. Add ‘.i cup finely chopped dates and mix together thoroughly. Season with a little •alt and spread on buttered cracker? Date Salad Finely chopped celery, walnut meat* and dates.. Use % cup dates to 14 cup each of celery and wal nuts. Moisten well with mayonnaise »nd spread on buttered crackers. Place a crisp lettuce leaf in each sandwich, if desired. (Continued on Page H») i r\NE of Mother's big problems today is *1 to keep the little ones in pretty, new m W frocks. All children like something differ- * ^ ent. something the other little girls haven't ^ seen. Wouldn’t you like to be able to ^ change the color of the old dresses at f* ^ wiil—or add a little touch here and there, ^ making the garments look like new? Now J j comes | 1 [ NEW IMPROVED 3^0 g I ^ ) Fast-Dyes or Tints Jl \o H Never before has there been offered to you a goai Jk anteed method of fast-dyeing woolen, cotton, linen, to L ailk or mixed fabrics or of tinting them in the most delicate pastel shades. It costs only 15 cents a cake * y$ and you will be pleased and surprised with the ^ |; certainty of results. You simply can’t go wrong to if you follow plain directions. Twenty-four shades P *o choose from—brilliant fast colors to pastel tints. to . p _ White RIT removes the old colors —thus giving * ; a new opportunity to fast-dye or tint in any shade ^ cj yoo may choose. bi ^ 17 cents is the price of New Improved RIT. Your ^ local Drug, Department or Notion Store will to Bupp)y you. Prove its value today. w to to 1 £fyefse**S%ey 3)y&£fity 3 Lg, _.._ _ — .. 1 m gq INSIST ON “400” «< H) “ lx i he Chocolate Dnlry Beverage "400 ’ comes only in floss bottles. / he paper caps are branded "400. 1 his is for your protection. “400” is made by a patented process, essential l< a stat ic Mend and smooth, delicious drink. Every bottle is viscoli/ed under high pressure E\ ery bottle >• pasteurized. “400” contains 2'i butter fat which most imitations omit. The, vitaroines are there. “4(H)” is the only dairy drink made by this process ita \ast popularity has led to many imitations. But you want these qualities, these delights, to serve the purpose of this drink “400” has made popular the chocolated dairy drink It super seded the old kind* because it so excelled. I.<t ti** one sulftitute a drink less valuable, le** inviting Insist on the brand ' 400.” Distributed in Omaha Only by Alamrto Dairy G>. 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