Blue Ribbon cook book

. If for school, lunch, or picnic, wrap sandwiches in paraffin paper. Large numbers may be kept fresh by placing in crock, or covering with damp cloth. . Serve sandwiches in a basket or on a plate covered with a doily. Sandwich Fillings 1. Meat, chopped or sliced with, or without lettuce and salad dressing. 2. Fish, flaked and mixed with salad dressing. 3. Hard cooked eggs and salad dressing. . Cream cheese and salad dressing. Nuts, olives, pimento, pickles, etc., may be mixed with the cheese to give variety. 5. Lettuce, sliced tomatoes, and salad dressing. 6. Chopped dates and nuts, salad dressing. 7. Orange marmalade and nuts, salad dressing. 8. Figs, raisins, dates and nuts. 9. Watercress, chopped, and salad dressing. 10. Sliced cucumbers. 11. Nasturtium leaves and salad dressing. The flower is sometimes added. 12. Sliced onion and lettuce leaf. 13. Cheese Rolls—Cut off crusts, spread with cream cheese, roll, and toast in oven just before serving. 14. Club.— Arrange sliced chicken and lettuce on buttered toast, cover with sliced tomatoes and salad dressing. Cover with second slice of buttered toast. On this spread broiled bacon, lettuce and dressing. Cover with third slice of buttered toast. 15. Ribbon—Alternate bread slices and filling to desired height. Press firmly together, and slice across. White and brown bread may be alternated, and so may fillings. 140 Blue Ribbon Cook Book 16. Cover ribbon sandwiches with cream cheese and place on lettuce leaf. Decorate with cress, chipped olives, etc. 17. Asparagus rolls. 18. Open sandwiches. 19. Sardines— Make paste with lemon juice. 20. Dates and bananas combined. 21. Sliced radish. 22. Blue Ribbon peanut butter and bacon. The School Lunch Box The lunch should be given thought and carefully planned. And while it is puzzling at times to know what to include that will be appealing, it is a big opportunity’ for the mother to use her ingenuity. Children love surprises, and the lunch hour will be welcomed if they know there is to be something new. The lunch-box or pail should be well cleaned and aired daily. Use waxed paper for wrapping sandwiches and cake; never newspaper. The daintiest lunch can be spoiled in packing. Cut sandwiches thin, and into attractive pieces, easy to eat, and wrap each one individually. A paper napkin is desirable, and fancy ones add to the interest. A small screw-top jar nicely holds a baked-apple, stewed fruit, chocolate pudding or custard. See that a spoon is added. There should also be a thermos bottle or jar for milk. It is most important that milk should be included in the lunch. Try, also, to use whole wheat and coarse flours rather than white. The Lunch should include: 1. Sandwiches—For suggestions, see Sandwich Fillings. 2. Fruit—Raw, if possible; dried, as prunes, raisins, dates, figs, or canned. 3. Sweets—Plain cake, or cookies, jellies or custard, etc., sometimes candy, but not too often. 4. A Beverage—Preferably made with milk. 5. Have one hot dish, if at all possible MILK AND CHEESE Milk contains all the food stuffs, and the value for children can hardly be overestimated. It builds up the tissue, provides heat and energy, promotes growth, and is the best bone-building food there is. A quart of milk a day should be given to every child, and a pint to every adult. Some suggestions for getting it into the meals are to serve creamed soups and vegetables, scalloped dishes, milk desserts and custards, fancy milk drinks, etc, General Rules for the Care of Milk in the Home: 1. Keep cold. 2. Keep in sterilized receptacles. 3. Keep closely covered. Before opening a milk bottle, wipe the outside with a clean cloth, or rinse under running water. It may have been handled by dirty hands. BE SGe Cheese