Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-12
SCHOOL LUNCH HINTS
Nourishment Without Unde-
sirable Monotony.
APPETIZING RESULTS
A SANDWICH LIST THAT sUG-
GEsTs WHOLESOME NOVELTY.
Fruit Preparations for the Mid
day Snack - How to
Pack.
Written for The Evening Star.


Is added to the list of household duties
Many children object to cold luncheons
carried from home, preferring to satisfy
their craving for sweets at the bake shop
or confectioners, to the exclusion of whole
some foods This objection might be OBJ
waited If individual preference and taste
were more carefully studied at home
In homes where q waitress is kept the
packing of the lunch box is one of her
stated duties, but even then it behooves
the mother to keep a watchful eye over
it's contents.
Care should be taken in the arrange
ment of the luncheon. Parafiine paper
should be used to protect each article
on the bill of fare from its neighbor
while fresh linen or paper napkin should
be furnished daily. The odor of stale
napkin is enough to discourage fastd-
ious appetite at the start. Pack the things
in the order in which they are to be eaten,
with the substantials of sandwiches, eggs
or cheese at the tops. Bananas are also
usually best placed on top, as they decay
as soon as crushed Other fruits, wrap
ped in paper, If juicy, should be laid at
the bottom, with the sweets, such as home
made cookies, a turnover, a little lndfVldual
cake or cup cuStard, in between.
Sandwiches.-As the list of sandwiches
runs up into the hundreds there is no use
giving child the same combination two
days running. Any kind of salad makes
good sandwich filling, as does cream cheese
mixed with caraway. chopped ripe olives
or minced ginger. Many children, as well
as grown people, are partial to ginger
bread spread with butter, while finger rolls
stuffed with meat or fish creams a spoon
full of scrambled egg lettuce or tomato
with mayonnaise, nasturtium buds, bios
SONS or leaves. eggs chopped and mixed
with cream. or minces of any kind of meat
or fish may be utilized in turn.
Sweet Spreads for Sandwiches.-As nearly
all children possess the proverbia1 sweet
TOOTH" sweet spreads for sandwiches that
they will enjoy are jellies, marmalades,
stewed fruit, thickened with corn starch, or
carefully dried from juice; frosttng mixed
with candied fruits raisins. grated maple
sugar and even butter and sugar pudding
sauce.
Sweet Nut Paste Filling-To make a sweet
paste filling that the children like, beat a
tablespoonful of butter to a cream, and add
tablespoonful of sugar and the yolk Of an
egg. Beat until light and thick, then stir
into 1t enough finely chopped nuts to make
1t spread well.
Sponge Cake.-sponge cake and milk make
nutritious lunch. To this add few
starchy nuts and the ration Is we'll bal
anced. AS sponge cake is always better
Wnen ITeSn, mere Is d receipt tndt Will mako
just two little Individual cakes. Break
whole egg in q bowl, add two level table
spoonfuls Of sugar and beat with a Dover
eggbeater until perfectly light and thick.
-four and a saltspoonful of baking powder
and fold into the butter and sugar. Bake
in patty tins in a moderate oven with in
creasing heat.
Sponge Jelly Roll.-Use the Same receipt
with the addition Of teaspoonful of Ice
water; bake in q sheet, spread with jelly
or whipped cream and roll while warm.
Charlotte Russe.-Charlotte russes of any
kind are nice for luncheon. If they are to
be used right away, they may be made with
cream; but II for two days supply, with
the white of egg. To make three small ones
soak level teaspoonful of gelatine in
tablespoonful of cold water for ten minutes
Dissolve in two tablespoonfuls Of boiling
water and add two level tablespoonfuls OF
sugar teaspoonful of lemon juice and two
tablespoonfuls of any kind of fruit and
juice cooked or uncooked, except pine
apple. which must always be cooked for
use with gelatine.
When the mixture begins to stiffen beat
very light and fold in the beaten white of
an egg or one cup of whipped cream. Put
a little palisade of lady fingers, cut In
halves, around the rim of shallow cup or
one of the little paper fee cream cups and
fill with the cream.
Whipped Cream.-To whip the cream for
the charlottes, take three tablespoonfuls of
cream and three tablespoonfuls Of milk and
beat with a silver fork or eggbeater, re.
moving the froth as it rises. Sweeten to
taste. If preserved fruit Is used. little sugar
will be needed If you are in great hurry
the cream may be used without whipping,
Individual Cup Custard-Bsat lightly to-
gether one-half cup OF milk, one egg, a
speok Of salt, a drop or two Of favorins or
spice and one tablespoonful OF sugar. Pour
in china cup or individual rankin, set In
a larger dish Of water and let 1t cook slowly
until set, but no longer.
Chicken Jelly Custard.-StiH more nour-
ishing is custard made Of chicken stock
in place of milk. In this case use salt and
pepper instead of sugar. and put in little
cubes Of the chicken.
Ginger Puffs.-Ginger puffs are we'll adapt
ed to the school lunch. Put into pan one
of brown sugar, and one-haIf cupful Of
softened shortening-half butter and half
drippings. Beat into this one cup of sweet
milk, in which dessertspoonful of soda
and teaspoonful each of salt and ginger
have been dissolved. Lastly, fold in three
cups of sifted flour and bake in a moderate
oven.
Apple Turnovers.-Roll out some good
pie crust in a circle. Slice a tart apple
very thin and lay In the center. Sprinkle
plentifully with sugar, season with little
cinnamon. nutmeg or caraway as preferred;
bring the edges Of the crust together pinch
tightly, and lay in a creased saucer or
pie tin, the pinched place underneath. Prick
small pattern for vent on top, and bake
in moderate oven.
Dates, Raisins and Figs.-These are all
nutritious and should be regular items in
the lunch box. The dates should be washed
and steamed and the pits removed and
WA Inn G 1r,,n dc
another date. Then roll in sugar Figs
may also be steamed and rolled in sugar
To Prepare an Orange.-If a child won't
eat an orange because 1t is too much
bother to fix It," cut around the center,
leaving strip half an inch wide all the
way around. Loosen the cups from the
ends with the back of fruit knife or han
die of a spoon, cut through the band and
separate into sections
Grape Fruit and Grapes.-Cut grape
fruit in two little above the center MAX
Ing q deep cut. Remove the seeds and
membrane. using scissors for the latter:
put In a lump of sugar and cover.
Grapes may be seeded by cutting down
| one side and removing the seeds with a
sharp-polnted knife Then wrap
Shoes and the Effect on Nerves.