Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-09-12
HOUSEHOLD HINTS


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then the sweets. the homemade cookies.
turnover. little individual cakes or cup
custards. and on top the substantials-
sandwiches. eggs or cheese. Small home
mace pickles are appetizing and, eaten in
moderation, are not indigestible Dates,
ralsins and figs are all nutritious ana
should be regular items in the lunch box
The dates may be steamed the stones re-
moved. and their places filled by walnuts.
almonds or another date then rolled in
sugar FIGS may be steamed and rolled
IN sugar. or pruneS soaked tender cooked
slightly or steamed nut meat inserted
and the prune rolled in sugar then dried
lightly In the oven. Nut meats are nutri-
tons. but unless sailed should be accompa-
MED by little bag of salt Almonds are
as good As meat. being largely proteids
PEANUTS may be eaten just as they come
from the rooster, may be sailed made in
sandwiches or in delicate little peanut but
ter waters. A jar of peanut butter is n
convenient thing to keep on hand but a
sui better paste can be made at home
without much trouble.
Peanut Sandwich Filings.
Run the roasted meats stripped of their
Drown SKINS through the meat chopper.
then stir thickly in mayonnaise dressing.
Or chop or pound fine. season with salt
and mix with olive oil to the desired con-
sistency. Or salt the powdered nut meats
and mix with cream cheese a sweet
paste filling that the children like Is mad
by beating a tablespoon of butter 70
cream and adding a tablespoonf1,l of
sugar and the yok of an egg Into This
STIR hnely chopped nuts to make a thick
spreadable paste.
Other Sweet Spreads.
Other sweet filings that appeal to child
lsh appetites are jellies. marmalades
SteWed fruits thickened with a little corn
starch or carefully drained from Juice:
frosting boiled or plain mixed with can
died fruits, nuts raisins, maple sugar
grated, or even better a plain butter and
sugar sauce. Any kind Of salad makes y
good sandwich filling. also cream cheese
mixed with chopped ginger or caraway.
Sweet cream is a good dressing for any,
thing when in a hurry using salt for
meats and vegetables sugar for
sweets. Many children as well as grown
people, are partial to butter on ginger
bread while olives chopped fine. finger
rolls stuffed with meat or fish creams
lettuce or tomato with mayonnaise mas
turtium buds blossoms and leaves epps
chopped and mixed with cream. eardines
d mince OF any Kind OF meat or fish or
chopped pickle may be utilized in turn
Sponge cake and milk make a nutritious
lunch. To this add a few starchy nuts
and the ration is well balanced.
To Prepare Fruit Attractivelv.
Bananas are usually best placed ON ton
of the lunch basket. as they decay as soon
as crushed. They should be wrapped in
paraffin paper, their odor permeatcs
everything with which they come in con-
tact If A child won't eat an orange be
cause it is too much trouble" TO peel il.
prepare 1t in this way before packing:
Cut round the center leaving a little strip
all the way round. Loosen the cup from
the ends with the back of fruit knife or
handle of spoon. Cut through the band
and separate into sections. Grapefruit is
nice fixed in this way: Cut a little above
the half, making a deep cut. Cut the
seeds and membrane out with a sharp
knife, put a lump of sugar in and cover
Grapes may be wrapped in tissue paper or
seeded. To seed them cut down one side
and remove the seeds with a sharp-point-
ed knife.
Grape Jam.
This is the time of the year to put IN
jellies and jams on purpose for the lunch
basket. Fill number Of little glasses or
egg cups with jellies and the like that
can be packed directly in the basket.
For this you can use the smaller Con-
cord grapes or the late Isabellas. Stone
weigh and wash. Weigh out a Mound OF
sugar for each pound of uncooked fruit
just enough water to keep from sticLin1-
on the bottom. Cook gently for half or
three-quarters of an hour then press
through colander fine enough TO pre-"
vent vel, une seeds from coming through. Add
the sugar. stir well and cook gently until
IL drops from the spoon in a jallylike
consistency. Skim as il needs il. and
when the thickness desired, turn into
glasses. ~
Grape and Orange Jam. .ntR
To six pounds Of grapes allow two
pounds of raisins, four oranges and four
pounds of sugar. Cut off the thin yellow
rind of the oranges and chop fine to-
Sether with the seeded raisins Pulp the
grapes and cook until soft enough to rub
through a colander. Add to the skins
cook fifteen minutes. add raisins orange
peel. juice and sugar and simmer gently
until jellied.