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Show r, . ... - -rpMip : : ?1 si g1 0 r ?9 9 O h- : I fry ' !; w u t U feJ , r , & "" pun ii urn ? 11 i 11 ip 11 np ' T'Ty?''SMmyw V t M ! kt. iiuiuM,i 1)4 : . 1 I if LJ. -4 1 7 V f?K" ' Variety Gives Lunch Boxes Interest (See Recipes Below) Sandwich Tricks HOMEMAKERS who put together lunch boxes daily are apt to fall into just as much of a rut about them as the school children or husbands who eat them. Yet, since lunch is such an important impor-tant meal of the day, rules for variety must be observed c o n-sistently. n-sistently. Explore your LYNN CHAMBERS' MENU Braised Short Ribs of Beef Carrots Lima Beans Potatoes Chef's Salad ' Rolls Beverage Pear Pie Sliced Tongue Sandwiches (Makes 6) cup horseradish butter spread 30 slices cooked tongue 12 slices enriched bread Spread bread with horseradish butter. Arrange five slices tongue on each of six slices of bread and top with remaining bread. Salami-Egg Salad Filling (Makes cup) Y cup chopped salami sausage cup mayonnaise or salad dressing 1 tablespoon chopped green pepper i teaspoon salt Combine all ingredients In order given. TIT HEN THE LUNCH BOX con-" con-" sists of two sandwiches, 11 often makes for variety to make one of meat, fish or cheese, and the other one a vegetable combination. The enspness as well as a good choice of flavors will make the latter interesting sandwich material. mate-rial. Try some of these ideas: M i x grated ingenuity for sandwich combinations. combina-tions. These, after all, are the mainstay main-stay of almost every lunch box. Think of other ways to make packed lunches interesting. See what interesting inter-esting salad and fruit combinations can be tucked in small glass jars or cartons to add zest to the meal. Hot beverages and soups are particularly par-ticularly interesting in cold weather. A few unexpected surprises in the way of candied dried fruits, confections confec-tions and new cookies or some relishes rel-ishes for the sandwiches will make a constant delight for the person opening the packed lunch. Plan for lunch boxes at least a week at a time, so that the same breads and fillings are not repeated re-peated too often. Add special and appetizing seasonings to the sandwich sand-wich fillings; prepare foods carefully care-fully and'neatly and see how much fun this task can become! Make quick work of the lunch box by setting a tray of necessary materials in an easy-to-reach cupboard. cup-board. This should contain a knife for spreading as well as one for cutting the bread. Waxed paper and bags, cartons or covered glass cups, rubber bands, tin foil, candies, fruits, etc., should be on the tray. In the refrigerator, keep another section or tray with the fillings or spreads, salads and fruits, vegetables, vege-tables, and relishes, so that you need get out only the two trays to get together the lunch. HERE ARE SOME different fillings fill-ings and spreads which will add zest and appeal to any worked-over collections: Egg Salad-Olive Sandwich Filling (Makes 1 cup) 6 hard-cooked eggs, chopped Z tablespoons sliced, stuffed olives V cup mayonnaise ?i teaspoon onion salt Dash of pepper teaspoon dry mustard H teaspoon Worcestershire sauce Combine all ingredients and refrigerate re-frigerate until ready for use. Horseradish Butter Spread (Makes cup) M cup soft butter 1 tablespoon rrepared horseradish teaspoon salt Combine ingredients, but do not refrigerate before using. carrots and cabbage, in amounts desired with mayonnaise. Top with two slices of crisp bacon. Slice cucumbers thin, dust with salt, then cover with thinly sliced radishes. Spread with mayonnaise. Grated cabbage and carrots mixed with chopped celery, mayonnaise mayon-naise and enough chili sauce for flavoring fla-voring gives a crisp, colorful sand wich. Lettuce, watercress or young, tender ten-der spinach leaves, or other greens, topped with thinly sliced tomatoes and mayonnaise gives a salar! sandwich. Leftover peas may be mashed and mixed with mayonnaise ano peanuts for interesting variety. Fruit Sandwiches Grind cup dates with Vz cup figs; add some chopped nuts anc moisten with pineapple and lemon juice. Slice bananas thin, dip them ir orange juice. Place on butterea bread, covered with lettuce, then sprinkle with a few chopped nuts. Thinly sliced apples, spread with mayonnaise mixed with chopped celery and nuts, gives a salad type sandwich. Egg Sandwiches Mix hard-cooked, chopped eggs with mustard and mayonnaise. Add catsup to taste and enough chopped cucumber or cucumber pickles to make the spread crisp. Chopped hard-cooked eggs combine com-bine well with chopped watercresi or finely shredded lettuce and salad sal-ad dressing to moisten. LYNN SAYS: Here are Special Tricks For Special Occasions Baked potatoes can get overworked, over-worked, too, with the butter, salt and pepper treatment. Try baking, then scoop out the mealy potato, season with rich cream, salt and pepper and add some sausage meat or bacon, crisply fried and crumbled crum-bled before returning to shells. Slivers of ham in the spaghetti will bring compliments to you. A dash of basil will add the gourmet flavor touch. Baking-powder biscuits take or novel interest when made with orange juice replacing milk. Add some of the grated rind, too, if you want to sharpen the flavor. Finely chopped pecans, two tablespoons table-spoons to a cup of rice, will dc much more than you expect to thai delicacy which is already such s favorite. Fillets of fish take on festive airs when they're served with chopped almonds cooked until just slightlj browned in salad oil. |