New-York tribune., 1902-08-21
SCHOOL .LUNCHEONS.
ESSENTIALSROLLED SAND
WICHES BEST

IN many public schools there is refreshment
table connected with the building where hot milk
and light foods may be obtained at nominal cost
Nevertheless many children for various reasons
carry their luncheons from home The great OBJ
lection to the ordinary school luncheon is that II
is put together too hastily, and as consequence
does not contain variety enough. OF sandwiches
there are many kinds, and sandwiches should De
the principal feature of a school luncheon ANY
meat sliced or ground TO paste and seasoned may
be used filing. Peanuts. hickory nuts ana
English walnuts ground and salted are good foI
the same purpose, and are nourishing and generally
able TO children
Sandwiches may be prepared the day before if
they are wrapped in axed paper TO exclude the
air The crusts should always be trimmed OH
This is no extravag gance. if the crusts are dried
rolled into bread crumbs sfted and stored away
IN box for future use. 1t should oe remembered
that rolled sandwiches are more acceptable to
Juvenile appetites than ordinary ones and DO not
get dry quickly.
s+uffed eggs are popular with young folks. They
| should also be prepared the day before. Boil the
| eggs for twenty minutes. "coddle' them. that
e leave them in water just below the boiling point
| for half an hour. EGGS eod5led n this way are
more tender and dlgestibe than boiled eggs. Drop
the eggs Into cold water, remove the sheliS' anu
cut them in half crosswtse. removing the So'h'
Pound the ycIks TO i paste with an equal amount
of potted ham chicken tOrgue. Add a iew
drops of good olive Oil few drops of lemon juice
| and a seasoning OF mustard. pepper and salt IN
! stead of this dressing a tablespoonful OF may on
| rafse dressing with drops OF lemon Julce
| added NAV be used. When the yolk and meat
paste are thoroughly mixed together Ill the Wltes
/ with The mixture and wrap up each stuffed haiI
/ OF egg in waxed or confectiouer's paper
| Sweet cakes and sandwiches Of jam or preserves
may properly form part OF cAilds luncheon, espe-
J ctaIIv in cold weather. II is now known that the
craving which children have for sweet tl---7 - II
! natural one and should De 5I1-lltH go -
cakes filed with Jelly and iced, cream PAlLs W
/ Charlotte russo may always be aGFahtas e"-N-l
| added 10 a luncheon Fancy cookies WIN nuts -. q
/ waters. spread first with thin LAYER o. cIF5it'
cheese and then lay Of cu-rant Je-iy are '-ei
| IT 5s an excellent plan for the housekeeDer when
she IS making pies to make some little ttrnoEeTs
or meat pies with q filing OF well seasoned lhEat
as well as little tarts OF jam jelly or tresL stcN-
fruit. These should. Il Is needless TO say. o ~
Of pastry that is not too rlcn plI Ils.lt -
+-irOus 4 Of -four sifted. with a teas u
Of baking powder. and a quarter OF a te49 o. -,
rubbed through it with little water aGCed h4aNe9
Condiments. mustard salt and pepper, III proper
amount should be accoulpa nments OF meat san -
Tyiches and OF every form Of meat. Ihey Ill5lH- -
meat more digestibe as Wei as rIO-e a.,
! some kind Of fruit should always form paIt o. d
/ c6ijd's luncheon An apple. a pear, banana u
! an orange is always acceptable. ....i.-o
~ the eve child whose appetite Is more OF -
axis is inclined TO what looks especaIly a.
| t-aCrfve and to reject what does not wiLtol
J gard TO Interior excellence Line me oFtsrI7
/ snowy napkin. wrap up the various artls4eS y.
food in wa xed pa per. place in the haSke1 te
/ rEt-S another snowy napkin. II preferred TIE
| Japanese paper napkins may De uSe4- oo.-a- the
Z3-hereyer II IS possible IN CoI4 NetI.5;Tt - !
crnd should home in the md-ie ol l1
/ have a hot stimulating meal W mere t1s az H.
IS too long broth milk should form par. Q
tILa-i5 --o,-;7a in connection with free teNtooohS
/ bowl OF hot broth for each pupil