The globe-independent. (Hagerstown, Md.) 1943-19??, 1948-11-04

those Lunch Pail Blues? Or is
your husband guilty of overlook
ing" an occasional sandwich? Re-
member, sandwiches are the main
stays of lunches carried to work or
to school, and they should be at
tractive and varied as well as nour
ishing if the lunchbox meal is to be
eaten with relish.
Home economists of the Univer-
sity of Maryland Extension Service
offer some tips guaranteed to empty
that lunch pail to the last crumb.
Begin by using medium-thin, day
old bread, because it is firm enough
to spread easily and hold the fill
ing, yet not hard and dry as older
bread may be. Personal taste may
decide the question of trimming off
crusts, but it does take extra time,
is waSteful unless the crusts are saw
ed for other uses, and causes sand
witches to dry out faster
For smooth spreading and uniform
bread soften the butter at room tenn
perature or Cream" with a fork,
but don't melt it, since this makes
the fat soak into the bread. Work
in a bit of seasoning-a pinch of
mustard, or chopped parsley, or
onion juice, depending on the fill
ing to be used. OF course, spreads
such as peanut butter and soft cheese
may go directly on the bread, but
whatever your choice, apply it light
ly and evenly to the very edge of
each slice
Do you know sandwich filling mix
lures are so numerous that a differ
ent one may be used every day in
the year? Different breads also may
be used for variety or half-and- half
sandwiches made with one slice of
rye and one of white bread. Rolls,
biscuits and buns may vary the
1unchbox too In making bun sand
witches, slice the bun only three
fourths through to secure the filling
for easy eating.
Beware the sandwich that is drip
Ply or sticky. Avoid overlooking the
bread with filling or using wilt-easy
lettuce or juicy tomatoes. Instead,
carefully wrap a wedge of cold let
tuce, a quartered tomato and crisp
CARROT and celery strips separately
in waxed paper for an easy-to-eat
finger salad"
Sandwiches made up the night be-
fore should be kept cold overnight to
prevent them going stale, so wrap
each one separately in waxed paper
before putting into the refrigerator.
And now-if these suggestions have
been followed-you may be sure
your family will continue to rate you
''the Worlds Best Cook"
Now is a good time to store up a
bushel or two of apples. They keep
well when taken fresh from the trees
and stored in cool place. Apples
have perhaps the widest range of
uses among all fruits, for they can
serve as both a fruit and a second
vegetable. Some of the uses are:
eaten fresh out of the hand; for
lunch boxes; for informal evening
refreshments; for salads; and the
thousand and one ways of cooking
them, such as, baked, pies, dump
1ings, sauces, fried, jellies, buffers,
juice and many others. Containing
four of the most important vitamins,
A. B. c. and G, together with i'm
portant minerals necessary to the
health of the body, apples should |
be a part of our daily menus.
Here is good apple recipe:
Apple Pan Dowdy
6 tart apples
"a cup of dark brown sugar
"a teaspoon of cinnamon
/ tablespoon of butter
"a cup of hot water
l cup of baking powder biscuit dough !
Pare, core and slice apples. Ar
range in a well creased baking dish. /
Sprinkle with sugar and cinnamon,
dot with butter and add water. Roll
biscuit dough very thin and place
over apples. Sprinkle lightly with |
additional brown sugar. Bake in /
hot oven (450 deg.) for 10 minutes,
then reduce heat to $50 degrees and |
bake for about 80 minutes longer,
until apples are tender. Serves about
6 portions. This can be a dessert, |
or meal, for believe me, when you
sit down to big bowl of this, serv-
ed with rich cream, it both hits and