Show n l ND t x M M lt aeh b bL L rn r c Ups h r n O s sro ro k w wk v ti t Put NutrItion In That Lunch Box See Recipes Below Let s Pack a Lunch Do you realize as your eh ch dren once ag n beg n the trek back to school with their lunch boxes that those mid day meals should carry a ath ath th rd of the day s calor es m in them Lunches tila that tare are a b to te and run excuse for a meal will ill not g gye ye ve chil children dren or workers nourishment from v which ruch they are to dra draw the pep and energy rim and v gor they need to do their best day s work Their loads are heavier to carry these days than ever before and It es every homemaker to be on her toes to put m in the bo the very best lunch she can pack Pack ng the lunch need not take undue tune time or effort Assemble the eqUipment needed for packing a lunch at one convey conven ent spot and then you can get r to work ork with it as soon as you ye ve put breakfast on the table Keep staples on hand handt t to simplify y the lunch making problem problem lem Th s should include such things as crackers and cook es cheese milk eggs peanut butter beans salmon saImon sardines dried fru ts is nuts Jelly marmalade p ckles and olives Whenever possible prepare a d sh for the family that can be util ubI zea zeam m in the lunch m in some way If you make a meat or fish loaf th scan s can be used as a sandwich filling Sand niches are the mainstay of the lunch box Ho However ever as they are used so o of often ten teen vary the m i bread and fill as much as pos possible possible sible to avoid that me ony Cut them In they sections they re remore remore more attractive and easier to eat that way Wrap m In waxed waed paper to keep from dry 0 r ring mg ing out Have the fillings mOist to keep them from being unappetizing and spread the bread with butter mar margar gar ne or mayonna se to keep It mo st st fresh and tasty Sandwich Fillings Chopped hard cooked egg pickle or celery mayonnaise on oatmeal bred bread Cream cheese chopped 01 olves ves on wh to te or whole wheat heat bread Cream cheese or cottage cheese w th jelly and marmalade With Boa Bas Baston ton Brown bread Peanut butter or ground peanuts with chopped figs dates or prunes mayonnaise or cream eream to mo ma sten on white bread Ground dr ed beef w th pICkle and mayonnaise to mo sten on rye bread Meat or sand sard nes in 10 truck thick white sauce on wh to te bread or bun Lunch Box Menu Cream of Tomato Soup Crackers Ham Salad on Whole Wheat Bread Chopped Egg Salad on White Bread Carrot Str ps Fresh Apple Cook es Ground ham and carrots with sour cream dressing on buttered rye ryel bread Cooked liver or 1 ver sausage mashed or ground fine With fried on on minced sauce on whole wheat heat rye re or pumpernickel bread Ground veal carrot and celery mo stoned with mayonnaise Chopped carrots rams rals ns and nuts mOistened with Ith mayonnaise on onh wh h to te or oatmeal bread Oatmeal Bread Makes lakes 2 large loaves 2 cups oatmeal uncooked i J cup molasses 1 teaspoon salt 1 tablespoon shortenIng 1 cup boiling water 1 cup milk 1 cake yeast dissolved in JJ cup lukewarm water 5 cups flour Measure oatmeal oatmeal molasses salt and shortening IOta into bowL Add boil boiling ing water and let stand 1 hour Beat Beatin m in milk dissolved yeast and flour lf Let rise until doubled in 10 hulk bulk Knead well Turn into greased bread pans let rise again agam until double In bulk Bake 15 minutes at degrees then 45 minutes at degrees Boston Brown Bro Bread Makes 2 small loaves 1 cup graham flour 1 cup rye flour 1 cup cornmeal IJ 15 teaspoons soda 1 teaspoons salt 1 cup sour milk or buttermilk 1 cup water iii cup molasses 1 cup floured raisins S Silt t together the dry Add bran remain ng In sifter to dry Ingred Comb Combine me sour milk milkwater milkwater water and molasses Make a well wellin m in the dry Ingred pour m in liquid uld and m x as quIckly as poss pons ble Add ra sins sms w th last fe v sweeps of mixing spoon Fill greased molds full cover closely and steam stearn for 2 hours Sulk Drinks Vary the lunch box beverage as often orten as poss hIe ble serving milk hot chocolate or cocoa For a change of menu try an old favorite which contains molasses Iron milk drink made by mixing 1 quart of m lk with 2 or 3 tablespoons molasses and a adash adash dash of nutmeg Sp ced milk To 6 cups heated milk add adda a teaspoon cinnamon dash of nutmeg or mace and stir Vigorously Add sugar it if desired and serve hot or cold as preferred Fruits make r wonderful des desserts sects and add a ao o generous portion of the day s v tarn tam n and mineral mInerai health If an energy producing des dessert dessort sort sert Is des red try a pudding Orange Marmalade Bread Pudding Serves G 6 I a cups dry bread crumbs lU cups scalded milk 1 U a cups caps sugar 1 tablespoon melted butter 2 eggs slightly beaten 1 teaspoon vanilla i 2 cup orange marmal marmalade de rh tea teaspoon poon nutmeg Soak bread crumbs to in hot bot milk When cool add remaining ants In order given Place In a buttered baking dish and set in apan a apan pan of hot water Bake in 10 a mod moderate orate erate degree oven for 45 to 50 m flutes or until fe Inserted m in mcenter center comes out clean Serve With lemon sauce or cream Are you hall hai i If g a t nie me ng meats meals Write to 10 Mus Lynn Chambers for far practical 1 elp at Western Newspaper per Unto s I South acne Street Chicago IU Ill Do 11 t t forget to enclose a tamped stamped self addressed envelops envelope for our our reply by w astern tn l i e paper Union |