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Show N - - - v ; Lunch Boxes Can Be Versatile (See Recipes Below) Lunch Box Tips Vacation times are over! Invigorated Invigo-rated by fresh air and tanned by the sun, children, office of-fice workers and defense plant employees em-ployees are returning re-turning to then-various then-various duties. It's important that a healthful schedule be followed fol-lowed after returning re-turning to work Lynn Chambers' Point-Saving Menu Cream of Tomato Soup Liver Sausage Sandwich Spread on Whole Wheat Deviled Egg Sandwich Spread on White Carrot Cole Slaw Milk Butterscotch Rice Pudding Recipe given. moist, with peak flavor? 4. Is the filling spread out to the sides of the bread? 5. Is the sandwich well wrapped so that it is not messy and dried out by the time lunch time comes? 6. Is the filling varied from time to time? Here is a good, home-made bread to keep on your list when you are using a lot for sandwiches: Partial Whole Wheat Yeast Bread. cup molasses 3 cups lukewarm milk 1 cup lukewarm water 4 teaspoons salt 6 tablespoons shortening 1 teaspoon sugar About 6 cups all-purpose flour About 6 cups whole wheat flour 2 cakes quick-acting yeast Dissolve yeast in lukewarm water, wa-ter, add sugar. Let stand 10 min- so that the benefits of vacations are not despoiled immediately. vThat means, for one thing, a sensible lunch to carry both children and adults energetically through the day. Lunches, whether they're eaten in the quiet of home, at the school desk or in a plant cafeteria? should contain con-tain a third of the day's food and nutritional requirements. Here's the plan: 2 or more good sandwiches to 1 pint of milk Salad or stuffed eggs, carrot strips or celery Dessert pudding, cake or sweet Surprises dates, nuts, candy, etc. Before we get into suggestions to amplify the plan, let's first set up a list of equipment which is good to have on hand for the makings of lunch. When the lunch is an everyday every-day matter, and'there are more than one to make, perhaps, it's a good idea to get a corner of the cupboard with equipment ready so as to save time in making. A bread board with a sharp knife tor cutting bread, and another knife or spatula to make the spreading of butter and fillings easy is a must. Then you need waxed paper for wrapping, string or rubber bands for tying in some cases, paper napkins, paper cups or jelly glasses with tightly fitting covers for salads, puddings, pud-dings, etc., straws for drinking, forks and spoons, individual salt and pepper cellars to tuck in the lunch box itself. In a corner of the refrigerator itself, it-self, you can keep butter for spreading spread-ing (to be taken utes. Scald milk, add molasses and j salt. Cool milk to j lukewarm and; add yeast mix- I ture. Combine the ! flours and add all I but 1 cupful. Hold j that until you I know whether it is needed. Some flours require P3II mm out night before so as to be soft for spreading in the morning), fruits and vegetables, vegeta-bles, salads, puddings, pud-dings, and jars of sandwich filling. This latter can be made at any time during the day and stored for use. Make enough to last for several days. Now, we're ready for the business I of the lunch itself. Sandwiches are I first on the list. Everyone knows how to make sandwiches, but are they the kind you like to eat? Use this score card for them: 1. Is the bread fresh and moist? 2. Is there a variety of bread from day to day? 3. Is the filling palatable and more liquid than others. Then add softened shortening, mix well and turn out onto a floured board. Knead dough until it is elastic and does not stick to the board. Place in a greased bowl and cover. Allow to rise until doubled. Shape into 4 medium me-dium loaves and place in greased tins. Let rise to top of tins or double dou-ble in bulk. Bake in a 350-degree oven for 1 hour. You'll want a variety of sandwich fillings on hand. Include these in your repertoire: Deviled Egg Spread. (Makes 1 serving) 1 hard-cooked egg I-h teaspoon salt Pepper Mustard 1 teaspoon vinegar 1 teaspoon chopped parsley 1 tablespoon mayonnaise Chop eggs fine. Add other ingredients ingredi-ents and mix well. Liver Sandwich Spread. 1 chopped onion 1 tablespoon butter Z hard-cooked eggs pound liver sausage or steamed liver Vs cup cream Salt and pepper Put liver through grinder or mince. Mince eggs. Brown onion in melted butter until light brown. Mix all ingredients well. Keep spread in cool place. Bacon Cheese Sandwich Spread. 3 ounces cream cheese cup chopped, cooked bacon H teaspoon horseradish Yi teaspoon Worcestershire sauce 1 tablespoon milk Blend all ingredients and store in the refrigerator until ready to use. Flaked Fish Spread. 1 cup fish flakes (salmon or tuna) 1 tablespoon chopped celery 1 tablespoon chopped sweet pickle 3 tablespoons mayonnaise tablespoon catsup 1 teaspoon horseradish Salt and pepper Mix all ingredients together and store until ready to spread. Do you have recipe or tntprtainin siiKxeslions which you'd like to puss on to other readers? Send them to Miss Lynn Chnmhers, Western Nvusimper Union, 210 South Dosplainpx Stn-rt, Chicnun h, Hlim i. Released by Western Newspaper Union. |