Next, the bread is considered — whether you are to make at
home or buy, what kinds, white, whole wheat, graham or biscuit;
brown or nut bread, too, occasionally. Since sandwiches are the
most convenient way of carrying lunches, the bread is an important
part and the sandwiches we will put in two classes, meat or salad,
224 ATLANTA WOMAN'S CLUB COOK BOOK
and sweet. The first kind is made of meat, eggs, cheese or nuts.
If the person does not require much meat, a small portion chopped
and shredded can be spread more evenly. Have your butter soft, so
it can be readily spread — you cannot spread hard butter and to melt
it gives an entirely different taste.
For grown folks and large children, a slice of pickle or mayon-
naise may be added to the meat ; in this case you can leave out these
made of salad. Sandwiches of lean meat, eggs, cheese, fish (sar-
dines) , or nuts is protein food and for building and re-building the
body. The lunch is apt to have more of this particular food, so the
lunch maker should see that cereals and all vegetables, particularly
green or leaf ones, are given in the meals eaten at home. Vegetables
and cereals give energy and heat and are just as important.
The sweet sandwiches made of jam, jelly, cottage cheese, rai-
sins, nuts, fresh and dried fruit, give more heat and energy, as well
as some minerals and some protein. Fat meat, butter, mayonnaise
(oil) and nuts give still more and supply the fats for the body. You
can readily see it is important to vary the lunch.
The breakfasts in many homes have become rather scant and I
wonder if it is wise. The school teacher says "NO", that the child
who does not have a good, substantial breakfast a7id time to eat it
is the one who becomes restless, tired and cannot study well and
often is not the bright child.
From the above list, many lunches may be formed. A few
additional lunch suggestions follow :
SCHOOL CHILD'S LUNCH.
1 meat sandwich. 6 nuts, cracked, picked and
1 jam or jelly sandwich. wrapped in waxed paper.
1 apple or orange. 1 slice of cake or cookies.
2 or 3 pieces of candy or sweet
chocolate.
BUSINESS MAN'S LUNCH.
2 meat sandwiches. 1 jam or sweet sandwich or
1 cheese sandwich. 1 fruit tart or pie.
THE BUSINESS WOMAN.
2 meat sandwiches.
1 tasty or salad sandwich which contains pickle, celery or
something pertaining to a salad mixture. Something sweet— stuffed
dates, candy, slice of cake, sweet sandwiches (sliced pineapple with
mayonnaise).
The drink to be carried or bought.
Mrs. Henrietta Stanley Dull.
(Mrs. S. R. Dull.)
CHAPTER XVII.
FIRELESS COOKERY.
Mrs. J. B. Rowe. Chairman.
The average housewife desires efficiency in the home. The
duty of nourishing the family, which heretofore has required, not
only thought and work in preparing the meals but much time has
been minimized by tireless cookery, the principle of which is sim-
plicity itself.
In the tireless there is little evaporation. Food retains its
full weight, flavor and nutriment; does not overcook, burn or
dry out. It needs no turning, stirring or basting, and may remain
in the cooker hours after it is cooked, and still be hot and delicious.
Page 124
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Next, the bread is considered — whether you are to make at home or buy, what kinds, white, whole wheat, graham or biscuit; brown or nut bread, too, occasionally. Since sandwiches are the most convenient way of carrying lunches, the bread is an important part and the sandwiches we will put in two classes, meat or salad,
and sweet. The first kind is made of meat, eggs, cheese or nuts. If the person does not require much meat, a small portion chopped and shredded can be spread more evenly. Have your butter soft, so it can be readily spread — you cannot spread hard butter and to melt it gives an entirely different taste.
For grown folks and large children, a slice of pickle or mayonnaise may be added to the meat ; in this case you can leave out these made of salad. Sandwiches of lean meat, eggs, cheese, fish (sardines) , or nuts is protein food and for building and re-building the body. The lunch is apt to have more of this particular food, so the lunch maker should see that cereals and all vegetables, particularly green or leaf ones, are given in the meals eaten at home. Vegetables and cereals give energy and heat and are just as important.
The sweet sandwiches made of jam, jelly, cottage cheese, raisins, nuts, fresh and dried fruit, give more heat and energy, as well as some minerals and some protein. Fat meat, butter, mayonnaise (oil) and nuts give still more and supply the fats for the body. You can readily see it is important to vary the lunch.
The breakfasts in many homes have become rather scant and I wonder if it is wise. The school teacher says "NO", that the child who does not have a good, substantial breakfast and time to eat it is the one who becomes restless, tired and cannot study well and often is not the bright child.
From the above list, many lunches may be formed. A few additional lunch suggestions follow :
SCHOOL CHILD'S LUNCH. 1 meat sandwich. 6 nuts, cracked, picked and
1 jam or jelly sandwich. wrapped in waxed paper.
1 apple or orange. 1 slice of cake or cookies.
2 or 3 pieces of candy or sweet
chocolate.
BUSINESS MAN'S LUNCH. 2 meat sandwiches. 1 jam or sweet sandwich or
1 cheese sandwich. 1 fruit tart or pie.
THE BUSINESS WOMAN. 2 meat sandwiches.
1 tasty or salad sandwich which contains pickle, celery or something pertaining to a salad mixture. Something sweet— stuffed dates, candy, slice of cake, sweet sandwiches (sliced pineapple with mayonnaise).
The drink to be carried or bought.
Mrs. Henrietta Stanley Dull. (Mrs. S. R. Dull.)
CHAPTER XVII.
FIRELESS COOKERY.
Mrs. J. B. Rowe. Chairman.
The average housewife desires efficiency in the home. The duty of nourishing the family, which heretofore has required, not only thought and work in preparing the meals but much time has been minimized by tireless cookery, the principle of which is simplicity itself.
In the fireless there is little evaporation. Food retains its full weight, flavor and nutriment; does not overcook, burn or dry out. It needs no turning, stirring or basting, and may remain in the cooker hours after it is cooked, and still be hot and delicious.