Kankakee Valley Post, Volume 14, Number 45, DeMotte, Jasper County, 22 September 1944 — HOUSEHOLD MEMOS... [ARTICLE+ILLUSTRATION]

HOUSEHOLD MEMOS...

by Lynn Chambers

Lunch Box Tips

Vacation times are over! Invigorated by fresh air and tanned by the

sun, children, office workers and defense plant employees are returning to their various duties. It’s important that a healthful schedule be followed after returning to work

so that the benefits of vacations are not despoiled immediately. That means, for one thing, a sensible lunch to carry both children and adults energetically through the day. Lunches, whether they’re eaten in the quiet of home, at the school desk or in a plant cafeteria, should contain a third of the day’s food and nutritional requirements. Here’s the plan: 2 or more good sandwiches H to 1 pint of milk Salad or stuffed eggs, carrot strips or celery Dessert—pudding, cake or sweet Surprises—dates, nuts, candy, etc. Before we get into suggestions to amplify the plan, let’s first set up a list of equipment which is good to have on hand for the makings of lunch. When the lunch is an everyday matter, and there are more than one to make, perhaps, it’s a good idea to get a corner of the cupboard with equipment ready so as to save time in making. A bread board with a sharp knife for cutting bread, and another knife or spatula to make the spreading of butter and fillings easy is a must. Then you need waxed paper for wrapping, string or rubber bands for tying in some cases, paper napkins, paper cups or jelly glasses with tightly fitting covers for salads, puddings, etc., straws for drinking, forks and spoons, individual salt and pepper cellars to tuck in the lunch box itself. Now, we’re ready for the business of the lunch itself. Sandwiches are first on the list. Everyone knows how to make sandwiches, but are they the kind you like to eat? Use this score card for them: 1. Is the bread fresh and moist? 2. Is there a variety of bread from day to day? S. Is the filling palatable and moist, with peak flavor? 4. Is the filling spread out to the sides of the bread? 5. Is the sandwich well wrapped so that it is not messy and dried out by the time lunch time comes? 6. Is the filling varied from time to time? Partial Whole Wheat Yeast Bread. H cup molasses 3 cups lukewarm milk 1 cup lukewarm water 4 teaspoons salt 6 tablespoons shortening 1 teaspoon sugar About 6 cups all-purpose flour About 6 cups whole wheat flour 2 cakes quick-acting yeast Dissolve yeast in lukewarm water, add sugar. Let stand 10 min-

utes. Scald milk, add molasses and salt. Cool milk to lukewarm and add yeast mix* ture. Combine the flours and add all but 1 cupful. Hold that until you know whether it is needed. Some flours require

more liquid than others. Then add softened shortening, mix well and turn out onto a floured board. Knead dough until it is elastic and does not stick to the board. Place in a greased bowl and cover. Allow to

rise until doubled. Shape into 4 medium loaves and place in greased tins. Let rise to top of tins or double in bulk. Bake in a 350-degree oven for 1 hour. You’ll want a variety of sandwich fillings on hand. Include these in your repertoire: •Deviled Egg Spread. (Makes 1 serving) 1 hard-cooked egg H teaspoon salt Pepper Mustard 1 teaspoon vinegar 1 teaspoon chopped parsley 1 tablespoon mayonnaise Chop eggs fine. Add other ingredi, ents and mix well. •Liver Sandwich Spread. 1 chopped onion 1 tablespoon butter 2 hard-cooked eggs H pound liver sausage or steamed liver H cup cream Salt and pepper Put liver through grinder or mince. Mince eggs. Brown onion in melted butter until light brown. Mix all ingredients well. Keep spread in cool place. Do you have recipes or entertaining suggestions which you'd like to pass on to other readers? Send them to Miss Lynn Chambers, IF estern Newspaper Union, 210 South Desplaines Street, Chicago 6, Illinois. Released by Western Newspaper Union.