New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-06-10
SOME WOM1N'S OPPORTUNITY.
WY NOT rnErAnr INVITING LrxcnEs.

WHY NOT PREPARE INVITING NNcHES
There Is an opening for some woman 70 make
good living without going from her home 20 10 y.
and. since this Is what May women are seeking.
why does no; some ono End -
Eevery working woman AMI many busy men
haze something to say Of fNo expense AM incon-
vcniencc OF getting lunch. as they generally mus.
IN a crowded restaurant. TIE expense for e.7.s
who earn less than 80 week IS a considerable
item. too.
The demand for good lunches IS great e,ough 20
pay the woman VINO supplies a. Inviting lunches
can be prepared ara SOLD a. prices ranging from u
to o cents which VIII give a margin ot pToht 10 INC
seller and be satisfactory t. the buyer.
Whoever begins this wor. mus bear in mind
that one feeds through onca eye. AMI nothing
which IS no. !ny'ur'y prepared vii over sel'' nor
Will there Be a nark~' tomorrow fpr io-lays un-
cold stock The tray or which "a" objects f'f
lunches are carried should he spotcss.y neat Tho
sandwiches. cakes L.te pes. each shoui De-
wrapped in clean white tissue paper not th' Jap
ancsc uapklns. Tho hoy who carries toe tray should
be neat; even . his hnger-naiie AMI should bs civil
IN l,ile ways The fones which cITe .D candy
boxes supply means = lfi.ng fo0I from BE tray
without handling - Nothing IS TOO trihiug 20 Do
considered hy one who wishes - make Success u
serving the public.
The nieinstay Of all cold lunches must continue
10 be sandwiches and. properly made. those arc
Gellcacies, and ihe combinations are almost ut-
mi bread should
ut least and must he sliced very thin. The butter
for srrcadnR tho bread should 10 81 the best quail
ity and should be soft enough 20 sIread without
crImblinc tho loaf. and tho slice should be spread
before IT is cut from the loaf The nve-c"nt hak-
ers loa, VIII make eight sandwiches. For lunches
the sandwich should be the sizr Of the slice but
one made BY emitting the slice diagonally In halves
is very inviting these should not cost over three
cents Bread for sandwiches may be wheat or
graham II - wei prepare both. The man
who does not Ike this Spanish sandwich has never
been seen Slice graham bread Thin. Spread II
thinIy with made mustard: over this. on one
slice put a layer u cottage sour milk cheese
on the other slice spread thickly finely chopped
olives. mixed with mayonnaise. and place the two
slices one upon the other. This is delicious. In
the Wcst the miners make sandwiches Ike unto
that but simpler. Slices Of rye bread are buttered
eprcaA with mustard then with the cottage cheese"
and this completes tho sandwich. which Is not at all
10 be desol7cd. Tho cost Of these Is irifing.
Though many women think OF sandwiches as
nothing but slices o, bread separated by meat That
IS really only the \ Il G OF sandwich making. Like
salads there is no end or The sandwiches which are
possible Try ihiny sliced bread Spreai with may
onnalse. on which are laid watercresses or a crisp
leaf Of lettuce. This Is delicious In summer.
Fish sandwiches may be made from any KIND
% 1qh Whatever Il ls-col hal!but salmon, sar-
dlnes-pound It 10 a smooth paste; add 10 the paste
n very little finely chopped pickle. and season II
II be a dry fish mix It with li,tlc melted butter
or salad dressing. Care should be talfn that all
bits OF skin and bono are removed.
Egg andn-iches should not be made with sliced
eggs Indeed whatever the sandwich. # Is well 90
omit slices OF anything for filing II is far more
gracefully eaten II the Sling is made Into paste
which can be spread easily as butter Inc only
execution 20 this IS lettuce. which IS 50 crisp that
there IS no possibility Of its failing to
be Instantly divided. 1t IS also more eco
nomcal TO make paste OF the artcl"
giving It's name 20 the sandwich. Eggs may be
beaten TO paste II they have been hard boiled.
Thprc should be n little cream added 70 them u
make the mixture smooth. and IL must be seasoned
10 taste To make meat sandwiches use herb butter
on the bread Prepare the butter by using qua
ter Of a pound OF butter. tablespoonful OF flnely
minced parsley and teaspoonful OF minced tara
gon Work these together until thoroughly and
smoothly Blended. and apply literally. Mlnce the
meat and II 1t shows inclination to fall into In
dlvlduai bits 1t with only enough gravy 10 bind
1t together. and lay neatly the slices IN shape
over H.
There should be a few sandwiches made with
telies and jams These may be spread on slices
OF cake, on graham or wheat bread. DO not fear
To use graham even brown bread for sand
witches. II It Is Hight and cut thln many persons
prefer IT.
The menu for lunches Will be added TO by every
cook There small meat pies baked In the
large patty pans squash. custard. apple. ana the
rest OF the great variety or pies u Dah'u III Il
dish Just big enough for one person. VIII ma
ready BUYERS so will individual pudd.ngs which
can be eaten with hard sauce. or none at all.
Baked Indian and rice very good, and 50 IS
tapoca either by itself or with apple BAKED
cistnrds are suitable for this purpose Stehh...
cugtards may be- but are likely TO be too sott.
Nothing which viii spill over Is suitable Tor SAFE
as mart OF a luncheon. The cost or these Articles
Is light The preparation OF them Is easy. Even
the painest Of plain cooks can after lltte prac-
lice urepare appetizng sandwiches, puddinBh. Gus
tards There should be some variety. II not on
a single day. then on successive days; Far H.
turns 10 customers should be given u ~ scarCeII
fair TO charge cents for sandwich when tna'
anount has furnished material for ten or dozel'
The cost OF the materials. the time spent the pay
ment to the boy or girl VINO ea5res tse 10 pay
exnenses and 90 per cent profit Any nefShoh'
shouid be satisfied with 90 per cent net pron''