The Box Luncheon 1533 



made very appetizing. Dried ends of meat, ground and mixed with 

 salad dressing or cream, constitute a delicious sandwich filling. A slightly- 

 dry piece of cake split and spread with jelly will satisfy the most critical 

 appetite. 



A few suggestions regarding the preparation of some typical foods for 

 luncheons may serve to indicate the care necessary in preparation of all 

 types : 



Sandwich-making 

 The bread should be cut evenly 

 The thickness of the slice should depend on the vigor and 



the appetite of the consumer 

 Thinly sliced bread appeals to the person who is not a 

 vigorous worker and who therefore has not the need for 

 large quantities of food 

 Whether thick or thin slices of bread are to be used is not 

 so important to the palatability of the sandwich as 

 are the manner and the quantities in which the butter 

 and the filling are used 

 Butter should be softened by creaming it with a spoon or 

 a knife, and should be spread evenly over the entire 

 surface of the slice of bread. This method is easier 

 and quicker than spreading the bread with lumps of 

 unsoftened butter, which disfigure the sandwich 

 The thickness of the layers of butter and filling should 



depend on the thickness of the slices of bread 

 Both slices of bread should be buttered, since butter keeps 

 the bread moist and prevents the filling from soaking 

 into the bread and thus making the sandwich wet and 

 unappetizing 

 A ragged, crumbly, soaked sandwich is not a tempting 

 luncheon to serve even to the most undiscriminating 

 person 

 A sandwich should be wrapped in waxed paper in order 

 to prevent it from drying out and to prevent the 

 absorption of flavors from other parts of the luncheon 



Moist foods 

 Foods that are likely to dry out, to become disfigured by pressure, to 

 absorb other flavors, or to distribute their own flavor — such as cake, cookies, 

 pieces of meat, slices of onion, certain fruits, cheese, stuffed eggs, or eggs 

 without their shell — should be separated from other foods by wrapping 

 them in wax paper or, if that is not available, in plain, clean paper. 



