Meat and Fruit Pastes.

Wanganui Chronicle, Volume 83, Issue 29, 4 February 1939, Page 3

Meat and Fruit Pastes.

J The sandwich remains the staple {item of the carried lunch, and its ! palatability depends on the condition •■and type of bread, as well as on the ! filling. Variety may be obtained by ' using different kinds of bread, for I preference brown. The fillings should ■be varied and very appetising, for ' nothing palls so quickly as a monoi tonous flavour, with the resulting iwaste of food and nourishment. j Fresh or cooked vegetables should be used frequently, either alone or I with a spread of meat paste or other

filling. Chopped nuts or chopped dried fruits, such as raisins, figs or dates can be used with shredded lettuce or celery or marmite. Fruit pastes made by mincing various dried fruits together and working into a paste are always liked by children, and should replace jam. which is never satisfactory as a filling. A thin slice of plain fruit cake between the buttered slices of bread is an acceptable compromise. Small fruity cakes and cookies are permissible, whan the protein elements are already provided. Whenever possible. some digestible fresh fruit, as an apple, should be included.