Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-22

individual child. For some, grahams and
brown breads are of distinct advantage,
while to others they may do harm. 1t Is
not what is eaten but what is assimilated
that nourishes the body. For steady diet,
fine whole wheat bread is undoubtedly best
containing as 1t does the mineral elements
needed for the building up of bones and
teeth. 1t Is easy of digestion. and creates
no irritation OF the digestive or nervous
system as coarse graham bread is apt to do.
Rye bread, which also contains a high per-,
centage of phosphates and iron, Is whole
some, though a child is apt to tire OF it for
steady usage. A cream loaf OF fine wheat
Is also nourishing and delicate. Milk rolls,
lightly baken, split open and flied with
whatever filling may be desired, corn meal
mullins. beaten biscuit, nut breads and bak-
ing powder biscuits, cut out with a tiny cut
ter may ali be used to vary the daily menu.
Crusts of bread may be trimmed off or not
as preferred. Where they are delicately
brown and tender they are both oothsome
and economical. This is the good old Quaker
teaching. The bread must De sliced thin and
evenly, however, to make 1t appetizing.
FILINGS FOR THE SANDWICHES.
These are legion. Meat filings are usually
Detter minced fine and seasoned. Excep-
tons are wafer-thin slices of fowl or rare
roast or piece of tender. juicy steak
shaved crosswise In thin slices IL the
meat is minced leave neither gristle chunks
OF 1at nor slivers of bone In to discourage
appetite.
Nut sandwiches are always Timely, and a
jar OF nut butter kept on tap will prove
useIui many times. Any nuts may be used
me easiest way to prepare them at home
is to run them through the meat chopner
lnen they may be moistened with cream
olive oil land this specially fine for a child
VIII any tendency to pulmonary troubles).
Hefed butter or mayonnaise. Add salt to
season and make more digestiole and
spread.
Cream cheese mixed with chopped nuts
makes an excellent sandwich, while a
ca, durt,h
or cream cheese and nuts Is something 10
remember.
SWEET SANDWICHES.
H.ost chiidren have prominent sweet
tooth, and moderate amount of sugary
Things are good for them especially In cold
weather To many boys especial;y a md
dlng sauce sandwich appeals very strongly
A bit of hard sauce left over from the des-
sert OF the preceding day may be utilized,
OF butter and sugar, creamed and layored
with current jelly or strawberry preserve
White bread is best to use with this filling.
Molasses sandwiches made of butfere,I
brown bread with molasses spread between
are not to be despised II the fingers can be
washed after eating, nor yet well-buttered
pread spread with thick layer of moist
Drown sugar. Best of all are the mapIe
sugar sandwiches, the buttered slices hold
sugar. "p'N
Other sweet sandwich filings are dates.
stoned and pounded to a paste, jam and
AAiS4 W NdTlOus bOTtS, nut and fig
sandwiches made by adding chopped Eng.
fish walnuts to fig paste This paste ia
MADE of chopped figs cooked to paste with
little water and favored with orange or
other fruit juice.
IN PACKING THE LUNCH BASKET.
In packing the lunch basket let fruit
come first, and this never two days the
same. unless later an apple is taken for
steady"
Today let there be a cluster of cranes
wrapped In oiled paper, luscious peach
or pear, plump banana, an orange sepa-
rated in sections leaving a bit OF the rind
to hold them together, a couple of plump
ngs steamed and sugared, handful of
dates or cluster of fat ra!sons. Tomorrow
change the bill for a trio of meaty piums
a handful Of nuts a carefully baked
apple, with it's core of sugar and cinnamon
OF course this latter must be carried in a
up and be eaten with spoon.
CUP FILLING FOR THE LUNCH
BASKET.
Other delectable dainties to be carried In
cups are cup custards. rice and tapioca
buildings. chocolate blanc mango, iemon
and fruit Jelly
1t is a good plan when putting up the
autumnal store of ounces, peaches, grapes,
crab apples and the like to fill number of
small egg cups or glasses, especially for the
lunch box, and keep them on a shelf apart
for the purpose intended. Even II you elect
to buy two or three dozen small glasses for
ills purpose you will find it money well in
vested.
SALADS FOR THE LUNCH BOX.
An occasional salad for the lunch basket
Will bring its reward. We all know that
olive Oil is expensive and a mayonnaise
not to be wasted; but 1t is cheaper, after ali,
than cod liver oil and much more welcome.
II you have little chicken, roast veal or
lamb left over from dinner, cut up a half
cupful with its bulk in celery or lettuce.
marinate with lemon juice or vinegar, toss
lightly with mayonnase to moisten and add
to the luncheon. potato or fish sa fad with
a boiled cream dressing is also appetizing.
CAKES FOR SCHOOL LUNCHES.
If possible, bake patty pan cakes for the
lunch basket. They are so easy to pack,
so tempting to eat especially when their
brown sides support a lovely frosted top.
And just here is a good plain cake recipe.
just the very thing for patty pan cakes.
SPONGE CAKE PATTIES.
Break two eggs into cup, then fill up
with cream or milk. Pour into mixing
bowl, add a cup of sugar and a cupful and
a half flour that has been sifted, with two
teaspoonfuls baking powder. Beat all to-
gether for ten minutes, flavor with vanilla,
lemon or orange and bake in lightly creased
patty tins about ten minutes.