The Savannah morning news., 1904-09-04
Basket Lunches for School Children

What to put in the school lunch
basket is the all-absorbing problem
of mothers, now the school days are
approaching. After three months of
home luncheons it is difficult to rec
oncile a small boy or girl to a basket
meal of a necessary limited variety
of edibles. Most children dislike to
be burdened with lunch basket
which must be carried home every
day, and the wise housewife has col
lection of empty pasteboard boxes for
this purpose, cracker packages being
most useful. An assortment Of wrap
ping paper, plenty of string, apple Of
paper napkins and some parafine pa
per will simplify the task of packing
the lunch each morning.
Careful mothers will not give chill
dren pennies and nickles with which
to purchase cakes and candies at
noon, as their selection of sweets is
seldom in accordance with the laws
of digestion. Such fruits as bananas
oranges and apples are easily packed
and are better for a school child than
rich cake and pie. Occasionally, hard
boiled or deviled eggs, accompanied
by plain bread and butter, may be
substituted for cold meat sandwiches.
Little jars of potato or chicken salad
can easily be put into the lunch bas-
ket, and sometimes pickles and olives
vary the midday school meal. Once
in while, cheese with crackers helps
to fill the basket, and a cold wing or
leg of fowl is delicacy in the school
lunch circle.
modified club sandwich, and one
which comprises almost a. meal in it.
self, is made of two slices of bread
toasted on one side. The other side
is buttered, and lettuce, a small piece
of bacon, a piece of cold chicken or
other fowl, a slice of pickle and little
mayonnaise dressing constitutes the
filling. Spices should be used in sand
witches for children.
Brown Bread Sandwiches. - Be-
tween slices of Boston brown bread.
buttered thinly, spread paste of
seeded raisins finely chopped with
English walnuts. This is a whole
some sandwich and serves as a semi
sweet for the school child.
Many persons do not know how to
hard-boil an egg properly, and con-
sequently have come to believe that
because the white is tough and the
yolk discolored. the egg is indigesti-
Bile. An egg should be put into warm
water and left until the water is about
200 degrees Fair. Then IL should be
left 80 minutes and dashed into cold
water and peeled. After this process
the egg will be mealy and the white
will be hard and firm without being
tough. Never let a hard-boiled egg
cool in the water.
A boiled or baked ham is indispen-
sable in a house where there ore
school children. as nothing is so pala-
table to most children as a carefully
prepared ham sandwich.
Baked Ham-Soak a whole ham in
cold water over night, remove and
cover the lean side with a paste of
smoothly mixed flour and water, TAX
ing care that it is of sufficient thick
ness to keep in all the meat juice.
Bake in a moderate oven 25 minutes
for every pound. Remove the case,
then skin: cover the top with bread
crumbs and brown.
Thinly sliced veal or beef loaf. either
between slices of bread and butter or
alone, makes a wholesome and pala-
table lunch dish.
Veal Loaf-Three pounds of chop
ped veal, one-quarter pound chopped
pork, one teaspoonful pepper, two
teaspoonfuls salt, one cup bread
crumbs, two well beaten eggs. Mix