Show MORE VARIETY IN SCHOOL LUNCH LUNCHES sameness about material carried daily by th the united states Dep department artmont taur of lc alture I 1 here Is 19 apt to be a discouraging sameness about the lie lunches the children carry to school hy not make san sned belics of different kindi of bread we onee in a while use whole when rye or steamed brown bread some times in place palice of the usual title lire iid or raisin nut or date brend bread nil all of which are arc good with cheese filling jig or tin no filling ni at all or orange bread made chopped clio pied cooked orange peel for it n change omit sand wickles and include biscuit rolls or corn bread or or nr bran muffins A piece of cheese hard bard coohey egg or a chicken drumstick may take t ike the hie place of f sandwich filling the cen writer of a roll may he hollowed out tin and filled with chopped or conked cliches fish seasoned with mayonnaise A bag of if crisp potato chips Is liked or oc and not too often A jileck ica of pickle salad fillings including a leaf of and arnot prefers bresina sina always help to make orilIn ordinary nry more bacon and tin lettuce ground peanuts mixed nith cenin c enin conked meat cirice in thin flat slices are other oilier good fillings nl lins suggested hy by the boireau of home ionic eco economics nomica to vary tile llie sliced cold meat that alint so frequently he ble sure to season jenson nil sandwiches heal avith suM sufficient elent salt and keep heep a small I 1 salt shaker tit lie basket cut nt the lie bread evenly hut bill not too thin tind spread it cl carefully irefully on hoth both sides so that the lie butter forms a coating that preen presents ts tile filling from snaking through dont pet get the edg edges es smeared with butter blitter rutter batter should he cr creamed earned before it Is spread on broad bread tor for annd hut but it should not he melted us its that hat makes it soak into the bread |