Lessons in cooking through preparation of meals

Pie should be eliminated for two reasons — its unwholesomeness, and the fact that it cannot be carried well. Eggs should be cooked at a low temperature for a long time to make them digestible, and should be left in the shell. Sandwiches should have the crust left on and be wrapped separately in oiled paper. Be careful not to use any filling for a sandwich the odor of which will permeate the lunch box. Chopped meat is much better to use than sliced meat, as it is more convenient and also more digestible, since a child seldom chews the meat as he ought to. Nut butter and chopped nuts make very nutritious and appetizing sandwiches. Soft, rich cakes are not so good as brittle cookies. Oatmeal and graham crackers frosted make pleasant changes. Nuts are a valuable addition to the lunch box, furnishing not only nutrition but also attractiveness. A bit of sweet in the way of candy or chocolate, dates or figs may well be used instead of cake. The Parisian Sweets, given on page 120, are exceptionally nice for this purpose. In putting fresh fruit into a lunch box, be careful to so wrap it that its odor will not penetrate the other food. Especial care needs to be taken with bananas. THE WORKER'S LUNCH BOX The rules cited for the school luncheon will apply to the workers, but the character of the work done must be taken into consideration, and the kind and amount of food governed accordingly. Heavier, bulkier and more nutritious food should be used for the out-of-door or manual worker, such as baked bean sandwiches, meats of all kinds, cheese, raw and in the form of rarebits, and fondue for sandwich filling; eggs, hard cooked, fried or salad; small cans of sardines, doughnuts ; cookies, especially oatmeal ; gingerbread, cinnamon rolls, etc. In such case use, if possible, the dinner pails which are divided into sections and places prepared for keeping coffee and tea hot. For one of sedentary occupation a light and digestible but very nutritious lunch should be provided. Among these may be mentioned meat sandwiches in which the meat is ground, mixed with light relishes and salad dressing; egg sandwiches or salad or hard cooked eggs, cream cheese mixed with chopped olives and pimentoes, chopped fruit and nut sandwiches, light cookies and sweets, with nuts and fruit. Monday Lesson 109 FARINA WITH CHOPPED DATES FLANNEL CAKES SYRUP Flannel Cakes Sift together 2]/^ c flour, ^/^ t salt and 4 t baking-powder. Add the yolks of 2 eggs beaten and mixed with 2 c milk, and lastly the stiffly beaten whites of the eggs. Cook at once on a hot griddle. Farina See Lesson 4, page 17, Cream of Wheat — ^ c Farina, 2 c boiling water, ^ t salt. Preparing the meal Reheat the cereal, cooked the evening before, scald about 12 dates, chop and add to the cereal. Make the coffee, also the syrup if it is not already on hand ; then make the Flannel Cakes. Serve cereal, then bake the Cakes and serve at once. Monday Lesson 110 CREAMED SARDINES SCALLOPED MACARONI AND TOMATOES GRAHAM NUT GEMS TEA Creamed Sardines