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Show I ' - " v 4, ; - t , is-'' -' ( ' 1 ' s r ' ? " t. . ? v n !' a S A , ' , Vl 1 L, - v rv - Nourishing Boxed Lunches Are Hard to Resist (See recipes below) Lunch Box Magic WHILE THE YOUNGSTERS struggle with readin', writin' and 'rithmetic, mother frequently has her problems with the lunch boxes which she must fix for the family that totes its own. The lunch box preparation is a steady grind now that school has started, ana it s a wonder that more women don't go into the doldrums about it more often. You have to supply nourishment plus food appeal to keep the family haDDV with their LYNN CHAMBERS' MENU Baked Lamb Loaf Broiled Peach Halves with Mint Jelly Baked Potatoes Spinach with Cheese Sauce Oatmeal Bread or Muffins Baked Apples Beverage Blend ingredients together thoroughly thor-oughly and store until ready to use. Liver Spread H pound calves' liver Hi teaspoons salt 2 cups boiling water 8 slices cooked bacoat H clip soured cream or salad dressing 2 tablespoons prepared mustard 2 tablespoons minoed onioat Dash of pepper Simmer liver in salt and water until tender. Cool and put through fine blade on food chopper. Run bacon through chopper. Mix all ingredients, in-gredients, place in jars and chill until used. HERE ARE OTHER well-liked fillings: Frizzled dried beef browned with onion in the skillet, then mixed with cream cheese. Peanut butter mixed with orange marmalade. Sliced cooked beef roast with chill butter, made by mixing softened butter with chili sauce to taste. Chopped ham mixed with mayonnaise mayon-naise and shredded pineapple, drained. Grated American cheese mixed with grated raw carrots, grated raw onion and mayonnaise. USE THESE TRICKS for the lunch box when appetites fall, when there's an exam or some special event. Meat Pastries (Makes 4) 1 cup pastry mix 1 cap ground leftover meat M cap tomato soup Roll out pastry oae-eighth inch thick. Cut into four squares. Place meals out of a box, so here are Ideas aplenty. If you have several lunches to prepare, have jars of filling ready. All lunch box equipment can be kept handy on a tray so that you don't have to scurry around for waxed paper or a knife while you try making sandwiches in the midst of breakfast preparation and serving. serv-ing. Leave butter or spread out the night before so that you can smooth it on immediately. Fruits can be washed, puddings made in advance, and relishes such as carrot and cucumber sticks and pickles can be wrapped in waxed paper ready to tuck in the box in the morning. BE KIND to the budget and make the whole thing as simple as possible pos-sible by making several jars of filling fill-ing beforehand so they can be slicked on the sandwiches easily. Here are several ideas tailored to your needs. Special Sandwich Filling 2 hard-eooked eggs 1 can pimiento 1 small onie-H 4 stalks celery Salt and pepper to taste 2 packages cream cheese Chop eggs and pimiento fine. Put onion and celery through food chopper, chop-per, then mix all ingredients with cream cheese and season to taste. Let stand 15 to 29 minutes or longer long-er before using. Thin to spreading consistency with mayonnaise. Beef-Tomato Filling 1 pint hot tomato pnlp, strained 2 tablespooas quick tapioca pound grated cheese 4 poand dried beef, ground fine teaspoon pepper V, teaspoon mustard Add tapioca to hot tomato and cook over low flame for 15 minutes. min-utes. Add cheese gradually and cook slowly until melted. Remove trom heat, add beef and season-, tags. Cool and store. Corned Beef Spread 4 onaoes oooked corned beef enp minced sweet pickle 2 tablespoons mayonnaise 1 teaspoon prepared mustard 2 "teaspoons minced onion 2 ounces sharp American cheese Salt and pepper ' Cut cheese into tiny pieces and blend with mayonnaise. Add shredded shred-ded earned beef and remaining ingredients. in-gredients. These sandwiches can be made up with sliced tomato and lettuce, if desired. Cheese-rBacon Spread 3 ounces cream .cheese S ounces Old English cheese cup chopped, cooked bacon Vt teaspoon Worcestershire saace H teaspoon horseradish 2 tablespoons milk a mound of cooked meat on each square. Top with one tablespoon table-spoon of tomato sauce. Fold pastry pas-try squares and pinch edges together. Bake in a hot (400 degree) even about 20 minutes min-utes or until browned. These can be baked if you are malting a hot bread in the morning. They are good even when cold and take the place of sandwiches. Lunch Box Eggs 2 hard-cooked eggs 1 inch slice liver sausage 1 ounce cream cheese 1 tablespoon milk 1 teaspoon prepared mustard Remove shells from eggs and cut in half lengthwise. Remove yolks and mash. Mash liver sausage, blend with cream cheese and milk and egg yolks. Add mustard and blend thoroughly. Refill whites and press eggs together. Here are other sweets for packed lunches: gingerbread topped with lemon powdered sugar frosting; individual in-dividual upside down cake made in a custard cup and left In the cup, maple sugar candy, popcorn balls, cookies or puddings. Released by WNU Features. LYNN SAYS: Snacks Prove Popular As Weather Cools Toasted sandwiches are always popular and take but little time to make with a regular toaster, grill or skillet. Hot toast can be spread with any , number of fillings kept on tap, and served with pickles, relishes, potato po-tato chips, carrot sticks, cole slaw, . or munched with fresh fruit. I If you want a more nourishing , sandwich, dip it into a french toast mixture and fry in the skillet. Cream cheese mixed with pineapple pine-apple or orange marmalade, spread on toast, is good when broiled until bubbly. Canned or cooked tongue, sliced thin, can be spread with pickle relish and toasted. Salmon and tuna fish salad mixtures mix-tures make excellent toasted sandwiches. sand-wiches. Season the fish salad with horseradish, mayonnaise and salt. If you don't want young fry or Dad to raid the refrigerator, tack up menus on the pantry shelf, telling tell-ing what they can use. |