Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-06

1t is not necessary that the lunch basket
| should have more than to bridge over be-
| tween the two meals breakfast and dinner.
| When breakfast is not taken. the luncheon
may be slightly heavier; 1t Is better, how
ever, for both students and indoor workers
to take the heavy meal at night after the
days work is done. If meats are used
choose mutton, beef or the white meat of
chicken. Ham, tongue and other salt meats
| are palatable, but difficult of digestion, and
are not suited to the MONDAY meal for a
child.
Subacid fruits with mixture of nuts
best for sandwiches. Fresh fruits and green
vegetables should accompany every lunch
con. Such delicate dishes as cup custards,
little jar of soft custard rice pudding,
| an apple tapioca, with small bottle of
milk, are to be recommended. Orange
marmalade, guava jelly and prunes the
best of cooked sweets.
Whole wheat bread is preferable to white
bread. Cottage cheese Neufchatel and the
ordinary cream cheese make admirable
| sandwiches.
| When a light breakfast Is taken the
| luncheon should have greater food value;
where a heavy breakfast Is taken perhaps
| fruit alone makes the best luncheon.
| If there are conveniences for heating, cof
fee or tea may be made or reheated Milk
| or buttermilk may be used. provided the
| sandwiches not too well filled with
meat. bullGTElllh anu DTDWu DTedQ Sdfiu-
| witches make admirable hot weather
| luncheon. With heavy meats, buttermilk
| is Objectionable.
| Here are a few luncheon menus for the
| school children:
Two slices of whole wheat bread. we'll buttered,
| filed with thick layer OF Dreamed
cheese and seasoned highly
with salt and pepper.
An apple.
Two slices of whole wheat bread. buttered, filed
with chopped chicken,
nicely seasoned.
The heart OF one stalk of celery.
An orange.
Two slices of white bread, buttered, filled
with chopped lean beef
cup of apple tapioca.
Two slices of whole wheat bread. well buttered,
RaIsfns and fgs.
tart apple.
Two slices of whole w, wheat "a, bread well buttered
ripe banana
Two slices Of whole wheat bread. well butteped.
filled with hard boiled yolks of eggs
Small jar of rice pudding.
Twelve dates stuffed with pecans
G Bett 1sk ef n miih
Two slices OF white bread, we'll buttefei filled
with a mixture of chopped nuts.
An orange.
Two thin slices OF whole wheat bread, buttered
One large apple.
piece OF ginger bread.
Left Over Meats.
Mutton Mechauffe.-Cream, one-fourth
cup OF butter add one-fourth teaspoon of
mustard and the sifted yolks of two hard
boiled eggs, and stir into half a cup of
platter gravy or juice from the roast, and
one-fourth cup Of hot water. Add table
spoonful of Worcestershire sauce two level
taolespoonfuls of currant jelly and cup of
chopped cold mutton. Season to taste with
salt and paprika, and serve as soon as the
meat is heated through. Serve with Boston
brown bread.
Lamb Croquettes.-Cook one-third cup of
sifted flour In one-fourth cup of but
ter until frothy, then add gradually one cum
, and half OF milk or half soup stock and
half milk Season with salt and pepper a
little onion juice, a tablespoonful of chopped
capers or the juice of half q lemon Add
one egg. signify beaten and then one pint
of chopped cold cooked lamb When thor
oughly mixed spread on a plate and set
aside. to become cold. Shape as desired
egg and bread crunb, and fry one minute
in smoking hot fat. Serve with buttered
peas or string beans or with macaroni In
tomato sauce.
Curry of Lamb with Rice Border.-Cook
slice OF onion and half an apple both
chopped fine in one-fourth cup of butter
without browning. Add one-fourth cup of
flour, half teaspoonful of salt, and from a
teaspoonful to a tablespoonful of curry
powder, according to taste, and cook until
frothy. Then add pint of stock made
from the bones and trimmings of roast
leg OF lamb and a cup of chopped veg
etables. Stir until boiling. Then add a
tablespoonful Of lemon juice currant Jelly
q in ~, ooll
roast or boiled lamb chopped in small
pieces. Let stand over hot water closely
covered, half an hour longer When ready
to serve turn hot cooked rice on to a sery-
Ing dish to form a border, and pour the
curried meat into the center of the bor-
der.
Beef and Potato Cakes-Mix with a Gun
of cold roast beef (cold boiled corned beef
is quite as good chopped fine two cups
of mashed potatoes seasoned as for the
table. Add also a beaten egg and when
thoroughly mixed shape into balls then
1atten into the shape of cakes, dip the fiat
sides into sifted flour or into beaten egg
and fine crumbs, and saute in drippings to
golden brown. first upon one side and
then upon the other. Serve with picked
beets or sliced tomatoes.
Ham Muffins.-Cream one-fourth cup of
butter, add gradually nearly three-fourths
cup of cold boiled ham. chopped fine, also
well-beaten egg; then alternately one
cup Of graham flour and one cup of white
-four, sifted with three teaspoonfuls of
baking powder and cup of milk Bake
in a hot, well-buttered muffin pan about
twenty-five minutes.
Ham Balls with Cabbage Salad.-Let a
cup of chopped bread coock in a pint of
milk. with slice of onion and a tea
spoonful of fine chopped parsley. until the
mixture Is thick and smooth. Add a dash
Of Daprika, a teaspoonfui of mixed mus
tard, the yoiks OF two eggs and two cups
of cold boiled ham chopped fine Mix
thoroughly and set aside to cool Shape
inf hal roNy1 acrop md 11roa
fry in deep fat. Drain in soft paper at
the mouth of the oven. Serve on folded
napkin; surround with sliced cabbage and
green peppers. mixed with a boiled dress
ing.
Soufffe of Ham. Macaroni and Cheese
Cook three-fourths cup of macaroni broken
into inch lengths. In rapidly boiling sailed
water until tender; drain and rinse in
plenty of cold water. Butter baking dish
and put the macaroni into 1t alternately
with cold boiled ham chopped fine. using
In all about one cup of ham. and sprinkle
each layer. with grated Parmesan cheese
and bits of butter. Beat two eggs. mix with
a generous cup of milk and pour ever the