FOR THE CHILDREN

Wairarapa Times-Age, 24 February 1941, Page 8

FOR THE CHILDREN

THE LUNCHEON PROBLEM. What shall 1 give the children fo lunch? Give them variety. There i nothing worse than the dull monot ony of having the same thing da: after day. It is a good idea to use wholemea instead of white bread for sandwiche • and fillings such as fried bacon, chocs . ana celery, egg and celery, baked beai and bacon, or one or the meat o vegetable extracts and lettuce. All o these mixtures have excellent foot value, iand the following recipes cat 11 be used in the making up of dclcctabh i and well-balanced cut luncheons. I The well-balanced lunch should al : ways contain something solid, some i thing juicy, and something sweet. Al i children have a natural craving fo ; sweets, so give them in a manner it | which they will be good for them I Don’t forget to add a little raw fruit I Luncheon Cake. • Cream 4oz butter well, then gradu i ally add soz sugar and beat until ligh I and Huffy. Beat 2 large eggs well ant ; gradually add. Sift 4oz self-raisin? . Hour with 2oz No. 1 wheatmeal and ; ' pinch salt. Add the grated rind of ; orange and add alternately to butte ! mixture with | cup orange juice. Mi? > well and bake in a well greased ant j lightly floured loaf tin in a moderati i oven for about 30 minutes. Bacon and Egg Pies. Line small pally pans with short ’ crust; drop in 1 unbeaten egg, sprin j kle with salt and pepper, a littb I chopped parsley, and some shreddet and- fried bacon. Cover with paslrv brush over with a little beaten egg o milk, and bake in a hot oven for : , few minutes. Then decrease heat am continue to zook for about half an hou j or until egg is quite set. Apple Sandwich. I Cook apples in as little water a ■ possible, adding sugar to taste. Alloy : apples to cool while cake is being mix | cd. Sift 2 cups self-raising flour. : pinch salt, and, if liked, a little mixe< | spice. Add ! cup sugar, then rub h ’ 2 tablespoons butter or good margarine i Form into a stiff dough with a link i milk, roll out thinly, and line a ila Swiss roll tin v.Tfh half. Spread ap pies evenly over paste, and. if liked sprinkle with a little ground cinna I mon; cover with a layer of paste ; and bake in a slow oven for about 2f ; minutes. Remove from oven and brusl over with a little lemon-Havourec water icing. When cold, cut ink squares. Stuffed Prunes. Remove stones from prunes am! fill I with the following: For lib prunes chop 2uz walnuts and mix them with , ilb dates, the juice of I lemon, I level I teaspoon ground cinnanwnd. and about ■ 1 dozen finely-chopped raisins Mix , well together ami till cavity well I Wrap each prune in wax or greaseproof paper. The same filling can be used for the i following: Cream two-thirds of cup j of butter with I cup sugar and when j well beaten add 1 egg Sift .3 level ; cups flour with 3 level teaspoons bak- ; ing powder and a pinch salt Form J into ;i dough with one-third of a cup lof tn.ll; and a few drops vanilla or | lemon essence Roll out thinly, cut i in,to rounds, and place a little tilling i m centre, tb.cn cover with another ; round. Pinch edges togetner ami bake : its a hot overt for about 13 mini.. Nut and Celery Loaf. Wa-it 1 bunch rek-rs welt :md chop finely tLol; until tender • ; ■m: 11 ■ Dram well and add 1 car. pp» ' wahmt : and p.-.mtii mem.! 3 vq; I masili d point.ie .1 kv, I taPL • >’,< I butter lie marg: rme I be: ten <• i level >r-. ones- ',.dt . mid p. ppm .O -mite When ’. mix. led. pack in w.-il-g: < ;ed !,.;.f ’m and I balm in a moderate oven f >r erne hour