Egg Sandwich

Ingredients

• egg sandwiches
• bread

Method

1. 1

   Prepare egg salad and serve it between slices of bread.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 141. The excerpt below is the record exactly as published.

bread and butter plates, 5-in. 1 doz. sauce dishes 1 doz. cups and saucers 1 doz. bouillon cups and saucers 2 only vegetable dishes 1 only bowl, 6-in. 2 sets glass sugar and creamer 4 sets salt and pepper 1 doz. thin glasses for serving 2 compote dishes 1 glass water pitcher 1 glass vase Japanned Tin Ware 1 only flour cans, with sifter 2 only sugar boxes, 10-lb. 1 only dust pan 100-lb. size 1 only bread box, 10x10x15 in. 1 only coffee can 2 only nickel-trays, 20x30 m. 2 only nickel-trays, round, 12- or 14-in, DOMESTIC SCIENCE EQUIPMENT 337 Wire Ware 1 waste basket 2 only Dover egg beaters, No. A 2 only cream whips 2 only chain pot cleaners 2 only meat forks 2 only fry baskets, No. 8 1 only mayonnaise mixer 2 only 3E extension strainer 2 only square soap shakers 1 only cake cooler Sheet and Cast Iron Ware 2 only steel fry pans, 9-in. 2 only steel fry kettles, 9-in. extra deep, flat bottoms 1 only steel covered roaster, 12x16 1 only bill file, upright 1 only family scales 1 set asbestos sad irons 1 only bread-stick pan, steel, 12- hole, 5 inches long 2 only rosette irons 1 only claw hammer. No. 12}^ 1 only ice cream scoop 2 only food grinder in.l only call bell 1 only ice chisel 2 only Sprague can openers 1 only round wafifle iron 1 only soapstone cake griddle 2 only timbale irons 1 baking sheet for fish Wooden Ware 1 wash board 1 potato slicer, double knives 2 1-gal. ice cream freezers 2 1-qt. ice cream freezers }/2 doz. rubber-set brushes, l^-in. 1 scrubbing brush for floor 1 stove blacking brush 2 dust brushes 1 clock 1 bottle brush 1 fish plank, 14-in. 1 wooden mallet, 3x5 in. 2 butter paddles, fluted 2 wooden spoons 2 brooms 1 whisk broom, medium 1 long-handled mop 2 dish mops 1 sink scraper 1 clothes rack 1 thermometer, F. 2 chopping bowls, small 1 salt box, white Linens and Cottons, Paper, etc. 100 yds. huck toweling, white 40 yds. plain linen crash, for dish cloths, 15 in. wide 6 yds. cheesecloth, for washing meat and fish 2 strainer bags for jelly 1 canvas bag for ice Plain manilla paper for draining fried materials on Oiled paper 6 stove holders 2 linen tablecloths 2 doz. linen napkins 1 table pad 1 centerpiece 2 tray cloths 3 bolts white oilcloth, for shelves and drawers Large darning needles 1 ball white twine -22 SUGGESTIONS FOR SCHOOL LUNCHES "Penny" Lunches are served in a few of the St. Paul grade schools at recess time in the mornings from the middle of October to the middle of May, and are of great value in raising the standards of health and mentality. In a school of 500 pupils the blood test improved 20 per cent in 7 months, and a greater mental activity was evident, especially following the recess period. In schools where ''penny" lunches are served, approx- imately 75 per cent of the enrollment patronize the lunch- room. In some cases where the children cannot afford to pay for lunches free tickets are furnished. About 20 or 30 are usually served free. The equipment necessary is very small, and consists simply of a range, sink, tables for serving, a few large cooking utensils for the preparation of large quantities of food, and large trays for serving the food. The room is planned with two doors, one for entrance and one for exit, which facilitates more rapid service. 400 pupils are served in 10 minutes, which allows plenty of time for the eating of the lunch. The tables are arranged in a long row from one door to the other. A rail is placed 3 feet from the table and parallel to it, and aids in keeping lines in single file. The principal or one of the teachers manages the lunch- room, plans the lunches, does the marketing, and keeps the accounts. An efficient woman to prepare the lunches is employed by the Board of Education at $1 a day. She reports at 8.30 A. M. and is on duty until the lunches are served and put away. (338) SUGGESTIONS FOR SCHOOL LUNCHES 339 Several helpers are appointed by the week or month from the eighth grade to assist in the serving, and are allowed their lunches in payment for service. Each morning the menu for the day's lunch is listed in each room on the board, so that the children know before- hand what is to be served, thus avoiding unnecessary delay. All articles to be served are placed on trays along on the tables, and a helper stands behind the table at each two trays to serve the pupils as they pass. The pennies are deposited in boxes by each tray or with a cashier; usually 2 cents is the average spent by each child. Dishes that have been found to be practical for the "penny" lunch are: — Sandwiches, both hot and cold, including, — Meat, hash (made of beef, pork, and potatoes baked brown), with rye or white bread. Bologna, with rye bread. Hot wieners, rye bread. Minced ham, white or rye bread. Veal salad (veal and cooked salad dressing), white bread. Sweet sandwiches of molasses or jelly, white bread. Brown sugar on white bread. Baked beans on brown bread. Peanut butter on white bread. Egg sandwiches

Cook this with the app: pantry check, scaling, and the assistant.