Perth Amboy evening news., 1923-09-05
Sister Mary Tells of
Some Good Things
For School Lunch

Perhaps you must pack a school
lunch box every day but Saturday
and Sunday, and the problem of
what 10 put in it looms large.
In the first place the food must
be no%urishing and easily digested.
The girl or boy is still growing and
using every ounce of energy in his
or ner young body whether in grade
or a high school senior.
And In the second place the box
must be neatly and attractiveIy
packed. No matter how good the
sandwiches really are. II they are
crushed or soaked more than likely
they will remain in the box until
after school and then find a resting
place by the roadside on the way
home.
If there Is a school cafeteria to
provide hot soup or cocoa a thermos
bottle need not be included in the
equipment. But II the whole lunch
cor must be carried from home
something hot Is most essential. A
hot soup, simple sandwiches and
fruit will do more good than all the
pie and cake in the world.
As to Sweets
II a jelly sandwich sometimes is
made to take the place Of cake It
will satisfy the youthful sweet tooth
and at the same time provide some
fruit. Simple sponge cake or gra-
ham cookies with raisins are harm
less sweets.
DO you remember how you bolted
your luncheon when you were
school age and then INDUCED in vio-
lent exercise for an hour, and after
that used your brain just as violent
ly? All this takes nourishing food
and plenty Of it, because there must
be an allowance for growth.
A hearty, UNHURRIED break
fast should start the day for every
| child, and a simple Wholesome
luncheon should be planned and
packed for noon time.
These recipes may help you &c
gain variety and suggest other com.
binations
The secret of an unsoaked sand
wieh is to use plenty of butter
Spread both pieces of bread evenly
with softened butter. Work the but.
ter to easy spreading consistency
with a fork before trying to use II
q sandwich. Use as many vege-
tables in the luncheon as possible
A vegetable sandwich of some sorf
usually can be e~onoocted and let
tuce can be added to almost any
variety of sandwich.
Carrot Sandwich
Two tablespoons grated raw car
rots, / tablespoon chopped cold veal
salt, pepper and lemon juice to
taste, lettuce, boiled salad dressing
Mix carrots, meat, salt and pep
per and lemon Juice and make mos
with salad dressing. Spread thir
slices OF whole wheat bread with
butter, put lettuce leaf on each
slice of bread and spread with fill
ing. The lettuce prevents the bread
from absorbing the filling and
makes 1t possible to use a moister
mixture.
Celery Sandwich
Two tablespoons minced celery, ]
tablespoon finely chopped nuts, l ia
blespoon cream or cottage cheese, y
teaspoon minced parsley, olive oil to
make moist, salt and pepper.
Mix ingredients and put between
thin slices of brown bread and but
ter.
Waldorf Sandwich
One tablespoon minced celery,
tablespoon minced apple. 1 table
spoon finely chopped nuts, l table
spoon minced raisins, salad dress
ing, lettuce.
sins and make moist with salat
dressing. Spread thin slices 0
whole wheat bread with butter, pu
a leaf OF lettuce on each slice ane
fill with mixture.
Spinach and hard boiled egg are
moistened with lemon juice and USED
to fill bran bread and butter sand
witches.
]. each sandwich is wrapped in
oiled paper 1t will keep fresh and
untainted by fruit in the lunch box
Bran Drop Cookies
One cup brown sugar, l cup seea,
ed raisins, q cup butter n laro
mixed, 2 eggs, y cup sour milk,
teaspoon soda, / teaspoon CHINA
mon, 2 cups flour 9 cups bran, y
teaspoon salt, / teaspoon grated
lemon rind. =.
Cream shortening and sugar. Add
eggs well beaten. Mix sale and Gin
namon with flour. Add raisins Il
flour. Add this to first mixture
Dissolve soda in sour milk ana ade
To mixture. Add bran n Tenor
rind, Mix thoroughly and drol
from a teaspoon onto Toured tins
Bake in moderate oven for IL min
u,eE.