The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-07-13
HOUSEHOLD TALKS,
fHenrietta D. Grane1,

Thousands of persons must carry
lunches. and many of them suffer from
lack of adequate nourishment because
their lunch basket, pail or box is
packed with too much regard to ac-
commodating the cook or the state of
the Iarder and not enough attention to
what constitutes a well balanced
luncheon.
Costly dainties DO not always fur
nish sufficient nourishment, and many
mother would be scandalized If told
the lunches she packed with such low
ing care were badly planned and that
her little ones at school or her hus-
band at work were ill fed.
Each separate article should be
wrapped in oiled or paraffin paper
and when all is packed the whole
should be covered with heavy nap
kin. These precautions are to prevent
the different articles from tastin of
one another and to exclude the air.
This is a good rule to pack by, as
the liquid is usually provided at school
or in factory. Let us consider at once
the most important part of the lunch
the bread or rolls. Fresh well baked
white bread, at least "a hours old, is
the best thing for the sandwiches that
always have and always will furnish
the basis of the cold lunch. The num-
Der of really delicious filings one may
make is really endless and if one has
a food chopper the tinieSt bits of meat
may De UllnC0u, We'll seasoned ana
mixed with mustard or French dressing
and the most appetizing, tasty sand
witches be produced, as different from
the bun and a bit of ham of the rest
aurant variety as can well be imagined.
Whole wheat, Boston brown and
but do not combine so well with meat
filings, SO cheese and lettuce, nuts and
celery, jam or jelly filling are often
used, but many people do not like
brown or graham bread sandwiches In
such cases cream the butter or warm
it slightly and spread the bread
smoothly, then cut from the loaf and
wrap without any filling, and in
separate corner of the box place boiled
chops. cold sliced meat, veal or sal
mon loaf.
A small glass with a closely-fitting
lid is very convenient for holding
baked beans, potato salad, cream
cheese or any moist food.
With the bread and meat packed
the fruit is the next most important
thing to consider, and that which is
in season is always the best. Ba-
nanas have the highest food value
in the cold lunch collection, but they
also have a penetrating odor that per-
meateS all the rest of the food, so they,
too, should be rolled in the oiled paper.
The craving for sweets is natural
one in both big and little, and it should
late, lump of maple sugar or a piece
of homemade fudge. All these have
real food value and help out many a
luncheon.
The relishes are important, too Figs.
olives, pickles in reasonable quantities
a deviled egg, celery hearts or radishes
make well-balanced and attractive
luncheons besides giving opportunity
for the element of surprise that is so
delightful to the tired worker.
Layer cake and pie, if well made.
are not more injurious than other
foods, but they do carry we'll and
were we'll designed for the lunch bas-
ket. Also put in cookies, tarts, loaf
cake and gingerbread.
After the lunch is all packed fill in
the corners with nuts. They make
good red blood and are too seldom
found in the lunch box. Containing
both proteids and fats, they are a COM
plete food, richer than either rice or
potatoes, and are usually well liked.