It is hard to disagree with W. Somerset Maugham’s view that there are a few things so pleasant as a picnic lunch. “Even if ants and wasps occasionally join in the fun, picnics are the very epitome of innocent pastoral delight,” he wrote. However, they haven’t always been so carefree nor held in a bucolic setting.

Picnics started to come into their own during the 18th century as a favorite pastime of the aristocracy. They were held always indoors either at homes or rented rooms. Guests were required to contribute either by bringing a dish or drink or by sharing in the cost. Come the 19th century and the idea of having a picnic was taken over by the middle classes and held outdoors. Yet a few remaining indoor events were still being held.

Not until the 20th century did the outdoor picnic prevail over the indoor. Soon their popularity had grown to such pitch that special picnic baskets were being produced for the masses. A celebration of human spirit, culinary diversity and adventure is what an American picnic was and it remains so. What we eat depends upon who we are, and the menu is often impromptu, making a meal eaten with fingers rather than forks.

Observations on an “old-fashioned American picnic circa 1780-1900” and a 21st century outing: Grab a blanket, pack your basket with maybe a Cheshire Pork pie or a cold roasted chicken, some dried and fresh fruits, hard-boiled eggs, ginger bread and/or pound cake, water, lemonade or even a bottle wine or beer (Americans drank more alcohol during the Colonial era than at any other time in our nation’s history). Then find the perfect spot to spread your blanket, relax and begin to enjoy your picnic.

In today’s world the same principal of grabbing a blanket or tablecloth and filling your basket remains the same but your basket is filled with an array of foods cold or hot due to availability of ice and insulated containers. Sandwiches are the number one preference, especially the small cucumber appetizers sandwich along with egg salad, potato salad, macaroni salad, fried chicken, fresh fruits, fresh vegetables and, for dessert, cupcakes, cookies, watermelon and/or cake. Beverages can be cold or hot so make it lemonade, hot tea or coffee, bottle of wine (if you are courting couple make it champagne) and plenty of water. Your choices are unlimited.

Shady glades beckon and beaches and the waters are warm. It’s summertime which means it’s time to picnic. And one of the nicest things about picnicking is that picnics can be anything you want them to be.

OLD-FASHIONED LEMONADE

5 c. water
1½ c. sugar
2½ c. lemon juice
Boil 2½ c. water with the sugar until it’s dissolved. Place the lid on the pot and let it cool. When cool, add remaining 2½ c. water and the lemon juice. Some people prefer a tart lemonade, some a sweeter flavor. Adjust amounts to suit your taste.

CUCUMBER SANDWICHES
WITH BENEDICTINE SPREAD

1 (8 oz.) pkg. cream cheese, softened
3 Tbs. sour cream
1 (0.7 oz) pkg. dry Italian salad dressing mix
2 cucumbers, sliced

In a small bowl, blend cream cheese, sour cream and dry Italian-style salad dressing mix. Arrange cocktail rye bread slices on a medium serving dish. Spread with the cream cheese mixture. Top each with a cucumber slice.
 

CHESHIRE PORK PIE

A modernized version of an original Colonial recipe.

1 small pork loin, about 1½ lbs.
Salt, pepper and nutmeg, to taste
1 Tbs. lemon juice
1 c. white wine
Pastry dough
2-3 apples
3 Tbs. sugar
2 Tbs. butter (approximately)

Trim excess fat from pork and slice about ½-inch thick, in two” or three” squares. Sprinkle with salt, pepper and nutmeg. Peel apples, cut lengthwise and core. Slice thickly and set in bowl of water to which 1 Tbs. of lemon juice has been added. Put a layer of pork slices in rolled out dough in the bottom of a buttered baking dish. Cover with a layer of sliced apples. Sprinkle the apples with sugar. Top with another layer of pork. Pour in the wine. Dot pie with butter. Roll out remainder of dough and cover the pie (or roll dough into marble-sized balls, flatten them pastry coins and arrange them in overlapping pattern to cover the dish). Bake in Dutch oven over medium coals or in a home oven at 350 degrees F. until slightly browned, about 45 minutes. Serve hot or cold.

If you’re feeling a bit less ambitious, fill a ready-made pie crust with diced meat and potatoes and/or vegetables (Onion “Pye” was an 18th century favorite), fold in half and bake. 

MACARONI SALAD

2 c. cooled macaroni
1 c. diced celery
¼ c. diced cucumber
¼ c. diced sweet pickle
¼ c. diced cheese of choice
½ tsp. chopped pimento

Mayonnaise, enough to moisten well

Chill ingredients and combine. Then chill for several hours.

POTATO SALAD

2 c. cold, cooked, cubed potatoes
4 hard-cooked eggs, diced
2 Tbs. water
1 c. cold, cooked peas
2 small onions, diced
1 green pepper, diced
2 c. mayonnaise
½ tsp. salt

Combine potatoes, peas, onion and eggs green pepper and salt. Mix with mayonnaise. Chill thoroughly and serve on lettuce. Garnish with deviled egg and tomato.