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Show I Suggestions for the Lunch Basket !BY EMMA RICHARDS. KVrlTR a certain amount of thought W md the expenditure of a little lime y school lunches cau be made both tempting and nourishing. There should be an abundance ol small napkins paper ones can be bougnt by the hundred at from fifteen to twenty cents, aud arc I always most desirable, because they need (j not be laundered, or an old linen table i cloth can be cut into small squares aud f i these either fringed or hemmed. Then J i salt and pepper shakers arc iudlspcusable, m also a large mouthed glass bottle nnd a H small epoon and a gloss or cup for either H -water or milk. There arc now on the S market a number of excellent makes of I Tacuuin bottles, whioh can be had for E -Tcry ' moderate prices, aud the careful 9 nipther will find that the purchase of one 'm of these will prove a paying luvc.stiucnr. By the means oC a bottle of this eharac W ter clam broth, soups or cocoa cau be 'Jj kept hot for the midday mpal. x Sandwiches are the standby for lunch. W Variety in the kinds of bread used is f j nost desirable. Nearly every kind of Jfjweat, Is usable, and there are alto the l Various p.islea made from all sorts of J Icrjpa and leftovers in the meat line, put J: through the chopping machine and sea-I sea-I wncd to suit the children's tastes. Cold !& chicken, rotnft beef, ..jinl'i nam, aud even j thin slices beefsteak (wrapped in par-( par-( jl aQio paper) ,ielp to add to the varioty aud tjl are always neepptabje. It Is a good idea &1' to save all the paper from the cracker fj; boxes and uac it to wrap the different ll i' nr''ce' ln so that they do not taste of one M i liother, M' 3U8t t'',l''ous filling 'or graham sand-Wi sand-Wi wiehea is made of cream cheese, to which ,$ have been added somt' chopped nut meals, Kt Yts or a wee hit of preen pepper. For Kilnother pood filling take the yolks of hnnl l(.iiilW e"RS' add Pepper nnd salt and a I'yny piueh of curry powder. Mix to a ravU nnd spread rather thick, HMicso may IWibj varied by a little catsup or soucc of any B k'" '"stead of the curry. V Hard boiled ogi from which the yolks (, t been removed may be stutred with g sinach. seasoned to taste, or with chopped 1 nut meats, cold ham or celery dressed tvith clthfr majonnaisc or French dressing. Another way is to stuff them with chipped ham mixed -nith a bit of the yolk aud vinegar, vine-gar, pepper and salt, or just cheese aud mayonnaise may be used. Crackers help to make a pleasing change, for they come in a great variety and can be made into most toothsome sandwiches with the aid of jams or jellies. chec or nut butter. Children generally like pastry, pas-try, but ai that is neither healthful nor convt'iiii-'iit one can make a very good substitute sub-stitute by taking any good miik or soda cracker, dropping a spoonful of jam or a bit of cranberry sauce on each cracker, sprinkling plentifully with granulated sugar and browning in the oveu. Thee cracker tarts arc crisp, dainty and sure of nrovlug popular with the youngcters. Below arc given the menus for a week's lunches, which could, however, be aricd Indefinitely : MONDAY. Bread and cheese sandwiches, hiked chicken (from Sunday's dinner), colco tips, nut and apple Eulod (in the glas bottle), bot-tle), piece of chocolate cake and an orange. TUESDAY. Graham bread and cream cheese sandwiches, sand-wiches, clam broth in the vacuum bottle, olives, sweet crackers, Ggs and an orange. WEDNESDAY. Cold roast beef sandwiches (made of 'rolls), cabbage calad (in bottle), dates, j a piece of cake and an apple. I THURSDAY. Deviled roea,t sandwiches, baked apple I or apple sauce (in bottle ealted or fresh ipf-anuts, cookies, milk chocolate and an orange. FRIDAY. Egg sandwiches (made from yolks), stuffed eggs (using one of Hie fillings sug-Jgested sug-Jgested previously), chicken broth In the 'vucuum bottle, cracker tarts and a peach. ' Of course these arc only suggestions, jfor the larder must be consulted, aud such changes made as make for the convenience con-venience of the housewife. It will be seen that any one can arrange just such menufl for a wpek at a time nnd then vary it the following week, and the re ; ward for the labor will be in finding I he lunchbor emptied each day nnd the ehil-; ehil-; dren growing sturdy and healthful |