The Washington herald., 1912-02-26
SANDWICHES FOR
CHILDREN'S LUNCH
Mothers Should Give Much Thought
to Variety.

Try to keep an interest in your school
children's lunches. This is not easy
work. for after you have put up one
or two or more lunches for the school
boys or girls five days a week for a
few months the business becomes monot-
onous and you fall into the way of
giving the same thing over and over
again, without regard to variety or. to
appetizing qualities.
Here are some sandwiches a little Diff
ferent, perhaps, from what you are in
the habit of putting up for the lunch
box. The standby Of the school lunch
IS the sandwich. and II you wish your
children to satisfy their appetites with
the wholesome food you give them in
stead of filling their stomachs with pas
try or candy OF doubtful excellence you
must make an effort to seek novelties
and surprises.
Egg Sandwiches.
Boil three eggs hard. putting them on
in cold water and letting them cook
fully ten minutes after the water comes
to the boil. Throw them in cold water,
peel OF the shells. chop the whites fine,
and rub the yolks to a powder. Make
them TO a paste with a tablespoonful
Of melted butter, add salt and pepper
10 ldste, ana spread on Wnole wheat
or graham bread. cut neither too thick
nor to a wafer-like thinness.
Plan your sandwiches the day before
and have bread at least twenty-four
hours old. New bread crumbles and
will not cut we'll Never send out a
messy-looking sandwich, even for a
schoolboy.
Cold Meat Sandwiches.
Chop your cold meat fine, season II
with salt and pepper. and IL it has
little character of its own. put with 1t
a little good pickle, also minced-enough
to add a little zest to il. Moisten this
with butter or wsll-seasoned gravy and
spread on white bread.
Cheese and Raisin Sandwiches.
For this buy or make the Boston
brown bread. Slice and butter It and
spread it with cream cheese or pot
cheese which you have softened with
milk or cream or melted butter and
diversified by the addition OF a few
raisins, seeded and chopped. The cheese
is nutritious, the raisins not only add
to the flavor, but are said to possess
stimulating qualities which aid digestion.
Cold Roast Beef Sandwiches.
Slice rare roast beef delicately and lay
brown bread. Sprinkle the beef lightly
with salt, and after the sandwich Is
made trim 1t of carefully, that there
may be no scraps of the meat protrud-
ing from the side.
Peanut Butter Sandwiches.
Slice your bread thin, buttering Il on
the loaf before IT is cut, spread peanut
butter on with discretion and trim OF
delicate and appetizing, although they
would not go far TO satisfy the average
hungry boy or girl. Make them as a
sort Of relish, rather than as a stand |
by.
sardine Sandwiches.
Drain sardines from the oil, flake them
up with the fork, add a few drops Of
lemon juice and spread on buttered bread |
white or whole wheat Or you may use |
the sardine paste which comes ready
made. Bloater paste, shrimp paste, and !
anchovy paste are also good in making a |
variety in sandwiches.
jam Sandwiches.
Cut your bread Of moderate thinness.
butter 1t and spread with any good lam
you have in the house; raspberry or
strawberry are usually favorites If you
have no jam at hand. you may substitute
fruit jelly. but jam is better il you can
get It.
Apple Sandwiches.
Flaver apple sauce to taste with grated
emon peel and little nutmeg or cinna-
mon, and spread 1t on white or whole |.
wheat bread You can make Il more DELI :
cate by putting with it little stifhy /
whipped cream-but after this the lunch /
basket must be kept in a cool place.
Cheese and jam Sandwiches.
Soften cream cheese with milk or cream
,r butter. put with an equal quantity
" raspberry jam and spread 1t on sliced
bread or strips of toast
MarmaIade Sandwiches.
Spread thinly buttered toast with
range marmalade or with jam.
Besides the sandwiches make other pro-
Tision for the school chfldrens lunch.