Automobile Picnic

Mrs. Allen on Cooking, Menus, Service [1924]

picture from Good Housekeeping, September 1929

Automobile Luncheons

These may be easily packed in ready-made kits obtained at almost any price, or in a suitcase partitioned off at home for the purpose. All dishes should be of paper, folding knives, spoons, and forks may be carried. The points to be considered in planning the menu are to select foods that may be easily transported and to balance the meal.

A course meal may be provided if desired, soup carried in a hot-cold bottle. Meat loaf, fried chicken, broiled chicken, sliced roast beef or ham may act as the main course, or a meat or egg salad may take its place, lettuce being carried separately.

If desired, a substantial course may be made of sandwiches. (For suggestions see chapter on Sandwiches.) The dessert may consider of fruit and any cake or pie that is not sticky. Or use cookies, gingerbread, plain or jelly doughnuts.

Menus for Informal Outdoor Meals
Park, Roof or Piazza

I
Cold Broiled Chicken
Potato Salad
Pickles
Bread-and-Butter Sandwiches
Apple Pie and Cheese
Coffee

II
Sliced Meat Loaf
Potato Chips
Sliced Tomatoes
Nut Bread Sandwiches
Jelly Doughnuts
Peaches
Tea

III
Boston Baked Beans
Buttered Brown-Bread Sandwiches
Tomato-and-Lettuce Salad
Peach Ice Cream
Coffee