The Box Luncheon 1535 



Fruit sandwich filling 



Remove stems and finely chop figs ; add a small quantity 

 of water, cook in double boiler until a paste is formed, then 

 add a few drops of lemon juice. Chopped peanuts may be 

 added. 



Ginger sandwiches 



Cut preserved Canton ginger in very thin slices and use 

 between slices of buttered bread. 



Oyster sandwiches 



Arrange fried oysters on crisp lettuce leaves and prepare 

 as other sandwiches. 



Club sandwiches 



Arrange on slices of bread (toasted or untoasted) thin 

 slices of cooked bacon ; cover with slices of roast chicken and 

 cover chicken with salad dressing. Place a slice of bread on 

 top. 



Tomato sandwich filling 



1 quart can of tomatoes boiled down to 1 cup 

 \ pound American cheese and ■§■ pound dried beef, ground 

 together 

 Mix 



Add salt and pepper, boil to desired thickness for spreading 

 When cool, beat in one egg 



Stuffed eggs 



Cut hard-boiled eggs in halves lengthwise or crosswise; 

 remove yolks, and season with salt, pepper, vinegar, and 

 mustard, to suit taste. Add butter to make mixture of 

 smooth consistency. Refill whites. Wrap halves or whole 

 eggs in wax paper. 



PACKING THE LUNCHEON 



After food selection and food preparation, the third consideration that 

 demands attention is careful packing. Surely the means and the method 

 for the proper packing of a luncheon should receive thought. The box 

 luncheon must be an example of convenience, neatness, and attractiveness. 

 Without these qualifications the most nutritious food may lose much, if 

 not all, of its value, for unattractive food may fail to make an appeal to 



