| OCR Text |
Show FTP" PACKING a lunch? Consider It carefully when you plan the con-. tents of the lunch box, as well as how they'll look and taste several hours laterl Hit the spot with something hot by putting soup Into a thermos bottle, or, for variety, some hot cocoa or coffee. Use a wide funnel to make bottle filling easy. Most lunch box foods are soft, so pack something which Is crisp and nibbly. Choose from celery, radishes, green pepper or cucumber cucum-ber strips, lettuce, pickles, crackers crack-ers or a handful of peanuts. Soggy lettuce doesn't taste good in sandwiches. Why not pack it separately sep-arately In a plastic container or RECIPE OF THE WEEK Cottage Olive Spread (Makes IV cups) y cup chopped walnuts cup cottage cheese Va cup chopped ripe olives 14 teaspoon Worcestershire sauce Combine a 1 1 ingredients, blending lightly. Refrigerate until un-til used as a sandwich filling. wrapped in waxed paper to be added add-ed just before the sandwiches are . eaten? Bake cup cakes or sweet rich muffins In crinkle cups so they'll be neat and ready to pack. Most people look forward to a bit of a sweet as a final touch for lunch. Add some colorful foods for appeal: ap-peal: red radishes, green olives, purple grapes, red apples or tomatoes. to-matoes. Have fillings for sandwiches moist but not wet. Spread both pieces of bread evenly so that no part remains dry. Cut the bread uniformly, thick or thin as desired and have the sandwiches neat. Give the worker or school child a surprise In the lunch box: a gay and different napkin every day, a colorful picture to refresh the mind, a cartoon for a laugh, jokes or anecdotes clipped from a paper for laughs to share with companions o.- a little rememberance for birthday birth-day or anniversary- |
