The Box Luncheon 1529 



Foodstuffs that the luncheon should always contain 



A substantial background of plain, nutritious, and mild- 

 flavored foods, such as 



Sandwiches Bread and egg 



Bread and butter Bread and meat 



A succulent food, such as 



Apples Lettuce 



Apple sauce Tomatoes 



Peaches Fruit jellies 

 Oranges 



A dessert or dainty, such as 



A piece of pie Nuts and raisins 



A piece of cake Cookies 



A few pieces of A pudding or custard 

 candy 



Possibilities of variety in selecting foods for the box luncheon 



The sandwich 



Kinds of bread for sandwiches 

 White bread, brown bread, raisin bread, graham bread 



Materials for filling sandwiches 



Meats: sliced thin, chopped or ground, and softened 

 with cream or salad dressing 



Fish: sardines, salmon, oysters, shrimp. Used as pur- 

 chased or made into paste with dressing 

 Eggs: fried, chopped and mixed with salad dressing, 

 sliced and seasoned 



Cheese: both soft and firm cheeses are good, either 

 sliced or made into paste. Mixtures of soft cheese, such 

 as cheese and pimento, cheese and nut, cheese and olive 

 Vegetables: lettuce, water cress, cucumber, beans, 

 pepper relish, tomato 



Fruit: jellies, marmalades, preserves, fig filling, raisin 

 filling, preserved ginger 



Miscellaneous fillings: combinations of above, peanut 

 butter, baked beans 

 Meats 



All meats may be used 



