Omaha daily bee., 1895-09-08

tion. On the other hand, a physical laborer
needs good STIR frightening food, and plenty
Of It..
AS before stated, a pretty little WILLOW,
basket is as nicb a thing as can be found
Tor a lunch. but for those who decline to
carry 1t there are some substitutes. A
paper package should never be used. 1t n
alike distastefuE TO sight and taste. 1t
does not keep its shape, for one thing,
allowing the bread TO break and crumble
70 bits. While it is impossible to add little
dainties in thei way OF preserves, etc. A
pasteboard box is also open to many OBJ
j%ections. In b large railroad Office. where
all the clerks carry their dinner. the most
fastidlous use a tin box made to order OF
the size most fancifed. 1t takes up llttis
room, is handy to carry, and does not pro-
claim to every beholder, 81 am a lunch"
The repast Of most clerks is very light. A
couple OF dainty sandwiches, a little dish OF
preserves, and an apple or orange.
The dinner kettle Is too well known to need
any notice. But there is a large class OF
educated men, like civil. engineers. superin-
tendents of furnaces, etc, whose work car
ries them from home every day, who would
revolt at a kettle yet decline to carry a bas-
ket. Lunch they must have. and must like
wise carry it.. How to do it was solved by
an engineering gang and It was astonish-
ing tho number who followed their example
and still do so.
A nice looking grip was purchased of
good size. Into this was fitted a tin bottom,
which could readily be taken out. The side
pocket was tackled to hold salt, sugar and
pepper boxes, knife, fork and spoon. Small
bottles OF mustard, catsup and a tiny flask
OF brandy were ranged on the other side.
Into the tin dish the lunch was laid on a
fresh napkin, with another spread over. and
what a fine repast could be packed away in
it.
Some things should never be packed in any
lunch, cantaloupes, onions, bananas, for in
stance, for their odor permeates everything
and is very annoying to a dainty appetite.
But many other things can be used that few
think of. Soup, with all the grease skinned
OH. baked beans, rather dry sUccotash, peas,
stewed tomatoes, all these are relished by an
outdoor worker. The best way to put them
up is in glass cups with screw tops. A nice,
ripe tomato to be cut up when needed. a
baked potato, with the insides scooped out,
mashed and seasoned and returned to the
shell; a glass of stewed fruit and, if liked, a
bottle of cold coffee or cocoa.
The are better not made up,
and wax paper is a necessity. The bread
should be thiuly cut and buttered and
wrapped in paper. Then the meat, also in
paper, put in separately. Potted tongue is a
nice change. but this must be put on the
bread at once. An addition of mustard is
nice. Ham is not as nice as beef for a lunch
for one tires of it so much sooner.
properly prepared, a lunch is as much
trouble as a dinner. To make it appetizing,
there must be a little change every day.
MANY articles winch a man declines to eat at
MS own table he will relish from his lunch
bae. Cold fish, for instance. 1t takes much
diplomacy to Keep Imam from fault-fndine
over his midday meal. The clerks "afore-
SAID attached an apparatus to a gas Jet in
the Office and made coffee, which they sold
at z cents per cup, this just covering the
cost OF materials. The company, without any
Iormality of asking, paid for the gas. This
beverage was a veritable godsend to those
men who had just a bare half hour for rest
and lunch. Outside workers do not often
nave this chance, but the. cold drink will
oIten NIL their want of liquid refreshments.
Ihen, oftentimes, their work is near a spring,
and then a bottle of lemonade or root beer
can be cooled. With a little thought and
care this luneh can be- made a very fair
meal, and a man win appreciate the trouble
much more than if he ate at his own table.