Blue Ribbon and Pure Gold cook book

. Bread should be 24 hours old, unless the sandwiches are to be rolled. Any kind of bread may be used, and often brown and white, etc., are used in the same sandwich. . Slice bread as thin as possible and remove crusts for afternoon tea. For school, and mid-day lunches, slice bread { inch thick and do not remove crusts. . Save crusts of bread, dry, grate and use for bread crumbs. . Cream butter before spreading. If sandwiches are shaped with fancy cutters, shape bread before spreading so that no butter will be wasted. . For most sandwiches butter one side only, and put filling on other. Press lightly together. . 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 . Meat, chopped or sliced, with, or without lettuce and salad dressing. . Fish, flaked and mixed with salad dressing. . 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. . Lettuce, sliced tomatoes, and salad dressing. . Chopped dates and nuts, salad dressing. . Orange marmalade and nuts, salad dressing. . Figs, raisins, dates and nuts. . Watercress, chopped, and salad dressing. . sliced cucumbers. . Nasturtium leaves and salad dressing. The flower is some- times added. . Sliced onion and lettuce leaf. . Cheese Rolls—Cut off crusts, spread with cream cheese, roll, and toast in oven just before serving. Sandwiches 141 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. 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. Pure Gold peanut butter and bacon. The Schoo! 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 to 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 jarfor milk. It is most important that milk should be included in the lunch. Try, also, to use 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 custards, etc., sometimes candy, but not too often. 4. A Beverage—Preferably made with milk. 5. Have one hot dish, if at all possible. 142 Blue Ribbon Cook Book MILK AND CHEESE