The Answer to that Old School Lunch Problem

Waikato Times, Volume 125, Issue 20916, 22 September 1939, Page 3

The Answer to that Old School Lunch Problem

As the old question of the food value of the average school lunch crops up again many harassed mothers will be looking for new ways of preparing one that combines all the foods necessary for a child s growth and strength. What is required is a balanced foundation of milk, fresh fruit and vegetables, meat, cheese and eggs.

Suggestions for nourishing sandwiches for the children’s lunches:— New Fish Spreads Sardine and Egg Paste.—One large tin sardines, 2 hard-boiled eggs (boil 15 minutes), loz melted butter, 1 dessertspoon anchovy sauce, 1 teaspoon, finely-chopped parsley, pinc-h cayenne, 1 dessertspoon lemon juice, four drops onion flavouring. Open sardines, discard oil; put all ingredients into a small basin; add melted butter, hard-boiled eggs and parsley finely minced. Beat all together with "a wooden spoon to a creamy consistency. A tablespoon of whipped cream added is an improvement. Devilled Salmon. Pound some fresh salmon to a paste with butter and add caypnne and a little Worcester or other piquant sauce. Spread on biscuits with thin slices of cucumber. Sardine Savoury.—Drain the oil from a tin of sardines, remove the hones and then pound them up with a dessertspoonful of butter, the yolks of two hard-boiied eggs, and a squeeze of lemon juice. Beat till smooth, add a pinch of pepper and three tablespoonfuls of whipped cream. Pile on water biscuits and garnish with chopped parsley. Cold Meat Spreads Meat Spread.—Half pound cold meat (mutton, beef, ham or mixed;, 2oz butter, i grated onion, A small apple, grated, 2 good teaspoons dry mustard (more if preferred), l teaspoon grated nutmeg, salt, cayenne. Fry the meat in the butte' 1 , and scatter over seasonings. Fry all together a few minutes. Put through mincing machine and pound, and the paste will he ready for use when cold. Beef and Horse-Radish Spread.— Take some cold roast beef, 1 tablespoon grated horse-radish, the yolks of 2 hard-boiled eggs, butter, salt and bread. Pound the yolks of lhe eggs with the grated horse-radish. Add a llllle salt and vinegar to moisten and 1 dessertspoon vinegar. Spread on the savoury base, then cover wikh a thin layer of the beef. * Garnish with small sticks of gherkin shredded. Potted Beef Paste.—2lb lean heel' steak, loz butter,*4 tablespoon anchovy paste or sauce. Dessertspoon Worcester sauce, 1 teaspoon salt, pepper to taste, pinch grated nutmeg, 2oz ham or fat bacon, 5 drops onion flavouring. Place all ingredients in a double boiler; allow to boil 3 hours taking care water does not get into container . Strain off. pul meat through mincer, mix minced meat with strained liquid, stir together; place in small jars. Make airtight. Use as required.

Vegetarian Bavourle« Savoury Sandwiches.—Put a little nut of butter and 1 teaspoonful of cream into a saucepan; add a little finely grated cheese, a little chopped parsley, and a little salt and pepper. Now add to the contents of the saucepan a well-beaten egg and stir until it thickens slightly. Add a little mixed mustard. This, when cold, makes a tasty savoury spread. Vegetable Patties.—Mix any leftover vegetables with a thick cream or white sauce, highly seasoned. Tnen cut rounds of bread about i inch make a hole in the centre, butter well, and place in the baking dish in which they are to he served. Fill the holes with lhe mixture and hake till brown. Serve with a tomato sauce. Asparagus Roils.—Use tinned or fresh asparagus tips. Season with pepper and salt and roll in thick mayonnaise. Place between small buttered bridge rolls, or roll up in brown bread and butler. Cinnamon Toast.—This is an unusual toast preparation, and should be served piping hot. Mix half a teaspoon of ordinary cooking cinnamon with two ounces of sugar, and add a little ground ginger. Spread on the hot buttered toast. Golden Sandwich.—Grate raw carrots and mix with mayonnaise and a little salt. If the mayonnaise is not tart, a little vinegar may be added. Spread on savoury shells. Slices of cooked carrot may be used instead of raw, but this hicks the zest of the first. Chutney Sandwich. —Toast squares of crustless bread on one side. Butter untoasted side and spread half the slices with chutney or chilli sauce. Cover with a second slice of toast and serve. Novel Sandwiches Brown and White Sandwich.—Work creamed butter to a paste with a little celery salt, finely-chopped red peppers and olives. Cut white and brown bread in thin slices, and spread with the mixture. Use one slice of white and one of brown for each sandwich, and cut into fancy shapes. The Viennese Sandwich.—This is made by using a long French loaf (one day old). The loaf is cut into slices of medium thickness, and each, slice is spread with butter and decorated with any of the following fillings: Grated cheese and chutney, cream cheese and cayenne pepper, chopped hard-boiled egg, cucumber, anchovy, butter, shredded celery and mayonnaise sauce, beetroot and celery salt, slices of chicken and ham sausage. The sandwiches arc usually garnished with chopped herbs, sliced radish, a nut, or any other garnish, and never fail to make an appetising and decorative effect. They may he arranged in rows on small wooden trays, on which a plain clean serviette has been spread.