Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-09-10


large percentage of available food ma
terial. Cake and pie are hard TO
pack in a lunch box. furthermore. De
cause of their concentrated nature:
they are classed as rich foods, ana
unwholesome for children. Plan to
supply sweets to the luncheon in a
wholesome yet palatable form:
sweet sandwich may reasonably take
the place of pastry.
The packing Of the lunch box should
ally receives The little tin pail of
former years has been largely re-
placed by square tin-lined boxes.
which look well and are sanitary II
properly cared for. 1t is easy TO PACK
luncheon in them because of the
luncheons are daily prepared should
have supply of oiled paper and paper
napkins. Two low screw-top botties
or glass jars should be provided Tor
milk and fruit sauce. Aluminium
spoons are good for lunch-box use
as they are durable and inexpensive.
Fruit for a luncheon should be
washed, even j. the outer rlnd is
not eaten. A moments thought on
the methods of fruit transportation
and public display should convince
any one of the wisdom of forming this
habit. Fruit can be most convenient
ly wrapper in paper napkin. Inc
sandwiches may be wrapped, Two OF
three small ones together, in oiled
paper. The paper prevents evapora-
ton, and also the absorption of doors
from the fruit.
A hard-cooked egg may be cut in
two and wrapped first in a lettuce leaf
and then in oiled paper. The bit of
green adds to the appearance and TO
the appetizing quality of a luncheon.
Grown people prefer to eat food
that has been prepared without their
help; child delights in helping in the
preparation of his food. Let him wash,
wipe and wrap the fruit or crack
permits, cut the bread. In this way
he will gain a knowledge of whole
some foods and their preparation, and
may cultivate a taste for them.
Here are three wholesome school
luncheons:
Baked Apple.
Egg Sandwiches. Milk.
Nut-Date Sandwich.
Dried Apricots.
Cheese Sandwiches. Milk.
Nut-Fig Sandwich
Bread and Butter Sandwiches. Milk.
Hard Cooked Egg.
Cocoanut Sandwich.
Study the vitamfnes in Food.
Egg Sandwich Filling.-Bring two
cups of water to the boiling point
drop in an egg, cover the pan, re-
move it from the fire. and let the
egg stay in it one hour. at the end
of which time it will be solid but
with milk. If the egg is cooked in
boiling water it soon becomes solid,
but tough and hard to digest
Cheese Sandwich Filling-Scrape q
fresh cream cheese with fork and
season it with salt.
Nut-Date Filling.-Wipe ten dates
remove the seeds, grind or chop the
milk or cream, so that the mixture
may be spread.
Nut-Fig Filling.-Use four figs and
six nut meats. and prepare in the
same way as for nut-date filing
Cocoanut Sandwich.-Spread bread
with butter and sprinkle with shred
ded cocoanut
apricots thoroughly. Cover with cold
water and allow them to stand sew
eral hours. or until they are plump;
then cook them until they are ten
der. Remove them from the fire and
sweeten- Dried fruit thus prepared
can hardly be distinguished from
canned fruit
This is the name that we apply to
certain constituents of food. the actual
w.
which are present in minute quantities,
but are absolutely essential to health
When they are absent from the food
that we eat or present in insufficient
amount, the nutrition is at once affect
ed, and II we do not change our food a
condition Of disease is established. Ply
sicians suspect that abnormally slow
growth In young children is owing to
Lack Of vitamines. There are yitamines
in many. If not in all. of our natural
foods. but we often destroy them in the
process Of preparing the foods for the
table. Long continued boiling will de-
stroy some. II not all, of the vitamfnes.
They are present in milk. in fresh fruits
and in vegetables. Children who suffer
from a lack of vitamines do not gain in
weight, sleep poorly, and are troubled
by sweating Of the head and irritability.
The appearance of these symptoms is a
warning to look to the diet In order to
insure the proper amount Of vitamines
the child's food should consist largely
Of fresh fruits and fruit juices, fresh
vegetables and salads. whole wheat
bread, coarse corn meal, milk. butter
oh