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Show JL. j A .,?J? . -, ..r.,:. :s..,'1.-. . -.. v." , ' " j Let Lunch Boxes Reflect Inspiration (See Recipes Below) LYNN CHAMBERS' MENU Consomme with Noodles Frankfurters with Sauerkraut Green Peas Skillet-fried Potatoes Pear-Apricot Salad Hard Rolls Beverage Creamy Rice Pudding Recipe Given Adequate Lunch Boxes IF YOU'VE BEEN packing lunches without respite for several months, chances are that both the lunch and you have fallen into a deadly sort of routine. It's easy to make the familiar things, but then it's not very interesting, either to pack or eat, is it? Those boxes or packages opened at noon to furnish a meal are important im-portant to nutrition and well being. A great deal more than just a snack must go into them. It's essential es-sential they have the right amount of sustain ing food value, energy ener-gy units and vitamins, in addition ad-dition to surprises sur-prises so they'll do the right kind of job. Vegetable Salad Raw Julienne carrots Shredded raw cabbage Cooked peas Salad dressing Salt, pepper Toss all ingredients together, using us-ing salad dressing to moisten well, and salt and pepper to taste. For each lunch put a portion of the salad in a dixie-type cup, with cover. Banana Cup Cakes (Makes 14 large cup cakes) VA cups sifted all-purpose flour 1 teaspoon baking powder teaspoon soda teaspoon salt Yi teaspoon cinnamon Yi teaspoon nutmeg teaspoon cloves cup shortening 1 teaspoon vanilla cup sugar 1 egg, unbeaten cup mashed bananas Sift flour with baking powder, soda, salt and spices three times. Cream shortening and vanilla, adding add-ing sugar gradually, until light and fluffy. Add egg, beat well. Add flour mixture and banana pulp. Beat until well blended. Fill paper baking cups or greased muffin pans Vi full. Bake in a moderate oven (375) until cake springs back when lightly touched, about 20 minutes. Cool. Frost if desired. Smartly planned lunch boxes will also leave you with enough good things for the stay-at-home members mem-bers of the family, so no planning is really necessary for an extra meaL You'll be getting two meals with variety and sound nutrition, for the effort it takes to plan one. Isn't it worth it? Lunch in a box will be a real adventure ad-venture if it is specially delicious and varied from day to day. Little extra surprises tucked into corners may include cookies, peanuts, dates and raisins. Be sure to include at least one-third of the day's food needs and try to have variety and texture, color and flavors. A LUNCH BOX plan may include a thermos of hot soup for cool days, or milk or iced tea or hot coffee when the thermos is not in use. Milk should always be included in a child's lunch, while the other beverages may go into an adult lunch. Give them a large, nourishing sandwich, and include pickles or relishes, a deviled egg, or a salad in a covered carton or plastic container. con-tainer. Fruit, cookies, cake, or even puddings in covered containers are excellent for dessert. Celery and Green Pepper Sandwich 1 cups shredded American cheese Yi cup chopped celery Y cup chopped green pepper cup salad dressing Whole wheat bread Combine-the cheese, celery, green pepper and salad dressing. Spread between slices of bread. Sandwich Filling Ideas Cabbage and Peanut: Combine Vi cup chopped cabbage, cup chopped peanuts, 3 tablespoons mayonnaise. Cream Cheese and Dried Beef: Combine 1 3-ounce package cream cheese, cup chopped dried beef, 2 tablespoons cream. 1 teaspoon Creamy Rice Pudding (Serves 6) 4 cups milk Yi cup rice, washed teaspoon salt eggs, beaten slightly Yi cup sugar 1 cup seedless raisins, washed 1 teaspoon vanilla, optional Yi teaspoon nutmeg Combine milk, rice and salt in top of a double boiler, and cook over hot water until rice' is tender stirring occasionally. Beat eggs slightly and add a part of the hot rice mixture, stirring to blend. Add egg-rice mixture to the remaining rice in do'uble boiler. Add ingredients; ingredi-ents; stir well and pour into a well-buttered well-buttered 1-quart casserole; place in pan of hot water and bake in a moderate oven (350) for 45 to 60 minutes, or until a clean knife inserted in-serted in the center comes out clean. Stir rice a few times, inserting in-serting spoon near edge of dish without disturbing top brown skin. For individual puddings, pour into individual custard cups and bake in a pan of hot water. Peach Polly Pudding (Serves 6) 1 quart peaches H cup minute tapioca 1 tablespoon lemon juice Yi cup sugar 1 tablespoon butter Arrange a layer of peaches In a buttered baking dish. Pour over the top the juice from the peaches to which has been added, lemon juice, sugar, and tapioca. Dot with butter. Bake at 375" to 400 for about 1 hour. grated onion, and Yi teaspoon w o r cestershire sauce; blend ' well. Cottage Cheese and Green Pep per: Combme 1 cups well-drained cottage cheese, 3 tablespoons chopped chop-ped green pepper, 2 tablespoons chopped green onion, and teaspoon tea-spoon salt. Bacon and Egg: Combine 2 hard-cooked hard-cooked eggs, diced, with 4 slices bacon, fried crisp and chopped. Add Vi teaspoon salt and IV2 tablespoons ta-blespoons mayonnaise. LYNN SAYS: Perk up Those Lunches With these Ideas Don't leave those corners of the lunch box empty. Fill them with munchy surprises such as cheese balls rolled in nuts, bags of peanuts or other nuts, cheese-stuffed celery, small bunches of grapes or clusters, of seasonal berries. When sandwiches get tiring, have an occasional lunch with a fried chicken and potato salad combination; combina-tion; or meat salad and crackers as ti)e mainstay. Fill the vacuum bottle with milk, cocoa, flavored milk drink or a hot cream soup. For variety add some pudding such as custard to get in the day's quota of milk. If you pack lunches, plan a large enough roast on Sunday so you can slice enough for sandwiches on Monday. Jelly or relish spread on the sliced roast makes a delightful sandwich for variety. Good fillings for sandwiches that are to be frozen include meat, cheese, fish, peanut butter, chicken or chopped eggs (not sliced). |