The fillings for sandwiches offer many variations. They
may be divided into two classes, seasoned and sweet.
Seasoned fillings may include : meat, eggs, cheese, vegetables.
If meat is used, it may be cut in slices, or chopped and mixed
with a sauce. If sliced meat is used, it is well to tear it
into pieces. (This applies also to lettuce.) If it is desired
to lessen the quantity of meat in a diet, the meat should
be chopped, for it has been found that only half as much
meat is required when it is chopped and mixed with a dress-
ing. Either Salad Dressing or White Sauce may be com-
bined with meat. A French Dressing made of olive oil,
lemon juice, and seasonings is better, so far as ease of
digestion is concerned, than Cream or "Boiled" Salad
Dressing. If oil is not palatable, learn to like it. Any of
the seasoned fillings may be mixed with Salad Dressing.
330 THE PLANNING AND SERVING OF MEALS
Sweet fillings for sandwiches include : preserved or dried
fruits, bananas, nuts. Sandwiches made with a sweet fill-
ing are most popular among children. Some of them make
good substitutes for cake, and are much more easily digested.
The dried fruits such as dates, figs, and prunes, cooked and
combined with bread and butter, make excellent foods.
The growing child is apt to become anemic. Since prunes
contain iron, they should be frequently used in children's
diet. Cooked prunes — seeded and flavored with lemon
juice — make palatable sandwiches, especially when brown
bread is used or a few chopped nuts are added. Breads con-
taining sugar or molasses are most pleasing when used with
a sweet filling. Banana sandwiches are much improved by
the addition of lemon juice or Salad Dressing. Nuts are
often combined with both sweet and seasoned materials;
their use gives opportunity for variety.
(2) Relishes. — Celery, olives, and radishes serve as
relishes for the luncheon box. Celery and olives (especially
those stuffed with pimentos or nuts) are pleasing as a
sandwich filling. Most relishes, however, are more suitable
for the luncheon box of a mature person than for that of
a child.
(3) Desserts. — Cake is a common constituent of the
luncheon box. Not all cakes, however, are suitable for
luncheons. For children, only the plainer cakes, i.e. those
containing little fat, should be used. Plain cake and
cookies, sponge cake, lady fingers, and gingerbread (if not
too highly spiced) are also desirable for the school luncheon.
Cookies or cakes baked in muffin pans are more suitable for
packing than cut pieces of cake.
Most fresh fruits can be easily packed in the luncheon
box. As has been mentioned, grapes, the small fruits such
as strawberries and raspberries, sliced pineapple, or fruit
sauces may be carried in jelly glasses.
Cup custards and simple puddings may be used as
THE LUNCHEON BOX 331
desserts. If a child is permitted to have sweets, a little
calidy may be placed in the luncheon box ; it is better for
a child to have candy at the end of a luncheon than after
school. (See Use of Candy in Diet, p. 313.)
Packing the Luncheon. — Neatness is an essential in an
inviting luncheon box. All foods should be wrapped sepa-
rately in paraffin paper, and placed neatly in the box.
Since some foods crush readily, it is not always possible to
place the foods to be eaten first on top, but it is desirable
to arrange the foods so that not all of them will have to be
removed before beginning to eat the luncheon. The paper
napkin should always be placed on top. It is perhaps
unnecessary to say that foods should not come in direct
contact with newspapers or any printed matter.
QUESTION
Plan menus for five school luncheons, making them as varied as
possible.
CHAPTER III
The Sick-room Tray
Page 132
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fillings for sandwiches offer many variations. They may be divided into two classes, seasoned and sweet. Seasoned fillings may include : meat, eggs, cheese, vegetables. If meat is used, it may be cut in slices, or chopped and mixed with a sauce. If sliced meat is used, it is well to tear it into pieces. (This applies also to lettuce.) If it is desired to lessen the quantity of meat in a diet, the meat should be chopped, for it has been found that only half as much meat is required when it is chopped and mixed with a dressing. Either Salad Dressing or White Sauce may be combined with meat. A French Dressing made of olive oil, lemon juice, and seasonings is better, so far as ease of digestion is concerned, than Cream or "Boiled" Salad Dressing. If oil is not palatable, learn to like it. Any of the seasoned fillings may be mixed with Salad Dressing.
Sweet fillings for sandwiches include : preserved or dried fruits, bananas, nuts. Sandwiches made with a sweet filling are most popular among children. Some of them make good substitutes for cake, and are much more easily digested. The dried fruits such as dates, figs, and prunes, cooked and combined with bread and butter, make excellent foods. The growing child is apt to become anemic. Since prunes contain iron, they should be frequently used in children's diet. Cooked prunes — seeded and flavored with lemon juice — make palatable sandwiches, especially when brown bread is used or a few chopped nuts are added. Breads containing sugar or molasses are most pleasing when used with a sweet filling. Banana sandwiches are much improved by the addition of lemon juice or Salad Dressing. Nuts are often combined with both sweet and seasoned materials; their use gives opportunity for variety.
(2) Relishes. — Celery, olives, and radishes serve as relishes for the luncheon box. Celery and olives (especially those stuffed with pimentos or nuts) are pleasing as a sandwich filling. Most relishes, however, are more suitable for the luncheon box of a mature person than for that of a child.
(3) Desserts. — Cake is a common constituent of the luncheon box. Not all cakes, however, are suitable for luncheons. For children, only the plainer cakes, i.e. those containing little fat, should be used. Plain cake and cookies, sponge cake, lady fingers, and gingerbread (if not too highly spiced) are also desirable for the school luncheon. Cookies or cakes baked in muffin pans are more suitable for packing than cut pieces of cake.
Most fresh fruits can be easily packed in the luncheon box. As has been mentioned, grapes, the small fruits such as strawberries and raspberries, sliced pineapple, or fruit sauces may be carried in jelly glasses.
Cup custards and simple puddings may be used as
THE LUNCHEON BOX 331
desserts. If a child is permitted to have sweets, a little calidy may be placed in the luncheon box ; it is better for a child to have candy at the end of a luncheon than after school. (See Use of Candy in Diet, p. 313.)
Packing the Luncheon. — Neatness is an essential in an inviting luncheon box. All foods should be wrapped separately in paraffin paper, and placed neatly in the box. Since some foods crush readily, it is not always possible to place the foods to be eaten first on top, but it is desirable to arrange the foods so that not all of them will have to be removed before beginning to eat the luncheon. The paper napkin should always be placed on top. It is perhaps unnecessary to say that foods should not come in direct contact with newspapers or any printed matter.
Plan menus for five school luncheons, making them as varied as possible.
CHAPTER III The Sick-room Tray