The Washington times., 1934-08-08

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pail' must be Betsy C"Swen
sure that all these necessary
elements are contained therein.
Lunch, like other meals,
should include different kinds
Of food. The main trouble with
the average carried lunch is
that the foods which are easy
to "tote" are usually too much
Of one kind, and, therefore, the
others are likely to be omitted.
1t is q good idea to concentrate
on these others, for bread and
meat and cheese for sandwiches
will never be forgotten!
The question is, what else
might you have? If you can
count upon a bottle of milk
for lunch, that question be-
comes easier. Even if you must
squeeze each penny, you can
probably afford to buy that
bottle Of milk better than to
do without it. It will make up
for many shortcomings in the
rest Of your lunch, more than
any other food you could buy.
Avoid SameneSs
But when you carry a sliced
meat sandwich, or an egg, or
cheese sandwich, put in a vege-
table sandwich, or a ripe
tomato, or fresh fruit, if you
possibly can.
When all is said and done,
however. it is hard to get away
from sandwiches as the main
standby Of the carried lunch,
for they are dainty to handle
and compact to carry. There
fore, variety in sandwich fill
1ngs is very important.
Vary the sliced meat with
crisp bacon, or with sliced meat
loaf, or with frizzled dried beef.
And spread a lettuce leaf, or a
layer Of shredded bbage,
chopped carrots or celery, over
the meat or cheese in the sand.
wich-right there you have
helped solve the vitamin prob
lem!
Stuffed Roll
Sometimes, instead Of the
usual sliced bread sandwich, try
a crisp. crusty roll followed out,
and filled with chopped meat
or flaked fish which has been
moistened and seasoned with
salad dressing.
And here, says the bureau, is
another suggestion - make a
mold Of Spinach-eggs, milk,
grated cheese and chopped spin
ach made into a sort of custard,
and cooked in a custard cup.
After it cools, turn it into a
paper dish for carrying with the
lunch. Or make a family sized
mold for dinner today, served
hot, and slice what is left for
the carried lunch tomorrow.
Sandwich Filings
Not as substitutes for the
sliced meat and sliced cheese
sandwiches which are so sub
stantial and likewise so easy to
make, but as a means of vary.
ing the daily lunch, try some of
these suggestions:
Chop hard-cooked eggs, and
mix with minced crisp fried
bacon and enough salad dress
ing to moiSten.
Wash pruneS, dates, raiSins,
or dried figs or apricots, chop
fine, mix with about twice as
much cottage cheese, add salt to
season, and chopped nuts if de.
sired.
Mix cottage cheese with chow.
chow, chilli sauce or chopped
dill pickle, green pepper, water
cresS, onion or other salad vege.
table, or with grated, canned
pineapple or chopped nuts and
add salt to season.
Spread slices of graham or
steamed brown bread with cot
tage cheese, and to one Slice
add a layer Of jelly.
Grind Shelled roasted peanuts
medium fine, mix with enough
cream or salad dressing and add
salt to season. This is particu.
1arly good as a filling for gra,
ham or whole-wheat bread.
To or1e.half cup cold Boston
baked beans. add 2 tablespoons
chill sauce or catSup, mash
mix to a smooth paste, and
spread between slices of brown
bread, or whole-wheat bread.
Heat dried beef in melted
butter in a skillet until the
beef curls at the edges. Use as
sandwich filling with crisp let
tuce, or creSS.
Grind the end Of a cooked
ham or other cold meat nc
longer suitable for Slicing, miS