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THB PACKED LUNCH FOR THE FAHtER'S HELPER 



Boys and girls who work hard in the fields and barns all day need 

 good nourishing food. If they are to get each day the foods necessary for 

 good health and energy, the noon neal must provide one-third of the day's 

 requirements. Each lunch should contain: (1) Milk. (2) Meat or a meat 

 alternate such as cheese, eggs, fish, dried beans or peanut butter. 

 (5) Vegetables and Fruits - one serving of vegetable and one of fruit, or 

 tiA^o servings of vegetable. (4) Whole wheat or .nriched bread, with butter 

 or fortified margarine. (5) Something sv/eet. 



Milk may be taken as a drink or used in cocoa or milk soup, if a 

 thermos bottle is available. 



The Meat or Meat Alternate is usually most conveniently put into a 

 sandwich; the devilled eg'g^ slices of meat or meat loaf, cheese, or a piece 

 of chicken may be wrapped in waxed paper and carried that way. 



Vegetables and Fruits (one should be raw). Suggested are: 

 Vegetable sticks - carrot, turnip, green pepper, or cucumber. Shredded or 

 chopped in sandwiches. Tomato or celery v/hole, and leaves of lettuce v/rapped 

 in vreixed paper. Cooked carried in a jar - tomatoes, green beans, peas, 

 asparagus. A piece of fresh fruit - any kind available; prunes and apricots 

 stewed; a haiidful of raisins or a few figs uncooked; stewed fruits of all 

 kinds; jellied fruits - use juice to replace part of water. 



Bread may be bakery or homemade. It may be varied with raisins, 

 prunes, peanut butter or other additions. At least half the bread should 

 be from whole grain and all white bread should be enriched. 



Simple desserts are best and must necessarily bo used now, vrith sugar 

 and fat rationed. In addition to fruits mentioned above, some suggestions 

 are: custard, simple puddings (bread, tapioca, fruit); fruit and spice cake; 

 gingerbread; sinplo cookies. Frosted cakes and pies will not often be avail- 

 able, which is just as well. 



Sandwiches must provide the basis of most packed lunches. Have variety - dark 

 as vrell as white, hearty as well as sweet. Keep the bread thin and the fill- 

 ing thick and moist. Some suggestions for fillings are: 



1. Vegetables. Uncooked - tomato (sliced), carrot (ground or grated), 

 spinach (shredded or chopped), cabbage (shredded), lettuce, parsley, 

 watercress, and green peppers, v;ith or v;ithout dressing. 



2. Dried fruit - grind together l/2 cup raw raisins, l/2 cup raw apricots, 

 1 cup cooked prunes, 1/2 cup prune juice and 1 tablespoon lemon juice, 

 and let stand over night. This will keep for a week in a cool place, 



3. Apple - grinfi rav; apple in skin and mix with equal parts of cooked, 

 dried prunes and raw raisins ground. 



4. Meat (sliced, cliopped or ground) with or without dressing, A little 

 chopped pickle or green pepper may be added to the dressing. 



