Show If school lunches are among the problems that confront you at this it's a good Idea to start collecting helpful suggestions By packing a lunch box you can better control the noon meal for the school child than by giving him a luncheon Both plans have their of The lack of hot food In the luncheon brought from home Is now overcome with thermos fresh fresh whole grain eggs and meat all tho essentials can be Included In tho school lunch box not necessarily at one time but often enough to give the child properly balanced Be sure to fresh fruit every Probably the orange Is the Ideal fruit for tho available as it Is the year It is an appetite stimulator for the and Is rich in the protective elements so necessary to growing children vitamins A and as well as This fruit Is well protected and not easily bruised in the skin may be loosened and sections partially separated before It is placed In the lunch Since the sandwich Is the basis for a majority of school lunches prepared at most mothers will welcome some Sandwich Suggestions Orange juice is good to thin peanut butter or cream or to moisten fillings of ground figs and These make especially excellent fillings for toasted Lemon juice gives added tartness to egg and fish where Moisten fillings with lemon juice to Or spread bread with butter creamed with lemon Juice Orange Marmalade Spread one slice of sandwich with Orange one with cottage or cream cheese or peanut i Marmalade fillings are especially j good on orange or brown Orange Honey Bread Variety In sandwich breads Is an 9 Important factor in the appetizing f school One of the most de- I varieties we have tested is ft an orange honey sure to be h popular with tho school It is a simple recipe for tho busy 2 tablespoons shortening m 1 cup honey 1 well beaten egg 1 tablespoons grated orange rind a 2 cups sifted before measuring l teaspoons baking powder teaspoon soda teaspoon salt j cup orange juice v cup chopped nut meats i. Cream shortening and Add egg and orange Sift to- gether baking soda and Add dry Ingredients to creamed fat and honey V alternating with orange Add chopped nuts last Pour into an oiled 9 by loaf Bake at for 70 Cut when cool and spread with cream cheese fl or orange 2 Orange Salad Cup As a change from fruit to be eaten prepare a salad K cup which may be packed In at small jar with screw paper salad cup or thermos m. K Vz cup fresh orange slices quartered I V. cup pineapple pieces Yi cup diced apple 1 tablespoon lemon mayonnaise I |