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Lunch Box Meals by JOELLENE VANNOY

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Lunch Box Meals by JOELLENE VANNOY CIRCU LA R NO, 435 Lunch Box Meals By JOELLENE VANNOY EXTENSION SERVICE COLLEGE OF AGRICULTURE UNIVERSITY OF ARKANSAS U. S. DEPARTMENT OF AGRICULTURE Cooperating CONTENTS Page Foods for the lunch b ox------------------------- ------------------------------------------------------------- 3 Planning lunch box meals_______________________________________________________ 4 Packing the lunch ______________________________________________________________ 4 Care of the lunch box ------------------------------------------------- --------------------------------------- 5 Packed lunch score card-------- ---------------- ------------------------------------------------------------- 5 Re c ip e s f o r Lu n c h Bo x Me a l s Quick loaf breads------------------------ ------------------ --------------------------------------------------- 5 Sandwich spreads and fillings----------------- -------------------------------------------------------------- 6 Desserts -------- -------------------------------------------------------------------------------------------------- 8 AGRICULTURAL EXTENSION SERVICE COLLEGE OF AGRICULTURE UNIVERSITY OF ARKANSAS W. R. HORLACHER, Director AUBREY D. GATES, Associate Director JUNE, 1945 Published in Furtherance of the Smith-Lever Acts of May 8 and June 30, 1914, Providing for Cooperative Extension Work in Agriculture and Home Economics, Aubrey D. Gates, Associate Director, Little Rock, Arkansas 10M LUNCH BOX MEALS JOELLENE VANNOY* Extension Specialist in Foods and Nutrition v e r y m o r n i n g t h o u s a n d s of Arkansas fins. At least half of it should be from school children and “grownups” whole grain. All white bread should be E enriched. march off to school or work carrying (2) Meat, eggs, cheese, peanut butter, or lunch boxes. beans—foods in this group make up the The lunch box meal is one of the three biggest part of most packed lunches. It daily meals. Is it a “square” meal? A is easier to make these foods into sand- packed lunch can look good, taste good, wiches for the lunch. Deviled eggs, hard cooked eggs, slices of meat, meat loaf or and be good for one. It takes planning cheese, or pieces of chicken, can be and work to pack a good lunch; but it is wrapped in waxed paper and carried well worth the time and trouble it takes. that way. Sandwich fillings that are popular with lunch box carriers are: FOODS FOR THE LUNCH BOX a. Meat. Pork, beef, lamb, chicken- sliced, chopped, or ground, with or The food for the lunch box should sat- without salad dressing or meat isfy the appetite. It should be tasty and sauces. attractive when cold, easy to pack, and b. Cheese. American cheese—sliced, or grated and mixed with salad dressing should carry well. If the lunch box can- with chopped vegetables or fruits not be kept where it is cool, special care added if desired. Cottage or cream must be taken in hot weather to select cheese—plain or mixed with dried food that will not spoil before meal time. fruit, nuts, olives, relish, or jam or If a thermos bottle is on hand, a greater jelly. c. Fish. Loaf (baked or molded with variety of foods can be used. It will be gelatin) or shredded and mixed with easier, too, to have hot food on cold days salad dressing and raw vegetables. and cold food on hot days. If there is a d. Eggs. Hard-cooked—in shells or place where milk or a hot drink or soup peeled and sliced or chopped with can be bought to go with the packed salad dressing, crisp chopped bacon or crisp raw vegetables. lunch, it helps. Some schools have a e. Peanut butter. Softened with but- place where children can heat cocoa or ter, milk, cream, salad dressing, soup, or keep milk cold. cooked dried fruits, jelly, or marma- Each food in the lunch box must carry lade. Also mixed with chopped raw vegetables. its full share of food value. There isn’t f. Beans. Made into a loaf or mashed; enough room for “lazy” foods or foods and mixed with salad dressing. that fill but do not feed. “Every lunch (3) Raw vegetables. Carrots, cabbage, tur - must pack a punch.” nips, radishes, lettuce, spinach, onions,, Here are some suggestions for foods green peppers, tomatoes, or cucumbers. Raw vegetables are sometimes chopped that are suitable for lunch box meals: and used as filling for sandwiches. (1) Bread—wholewheat, rye, or enriched: (4) Fruits. Raw or fresh—apples, pears, peanut butter bread; nut bread; raisin plums, grapes, oranges, peaches, apri - bread; banana or other fruit bread. cots, bananas, or others in season. Dried Bread may be bakery or homemade; —prunes, raisins, peaches, apricots, or yeast or quick bread; loaf, rolls or muf- others. Dried fruits are often used for * Original manuscript prepared by Mary E. Loug- sweet sandwich fillings. Canned—any head, resigned. kind. (5) Dessert. Baked apple or apple sauce, (2) Cottage or cream cheese and lettuce stewed dried fruits, cookies, cupcakes, sandwich. Raw carrot or turnip stick. plain cake, fruit cake. Cookies. Apple. (6) Drinks. Hot—cocoa, special fruit juice, (3) Chicken. Bread and butter sandwich. and tea or coffee for adults. Cold—milk, Tomato (raw). Plain cake. Raw fruit. fruit juice, lemonade, tomato juice, (4) Nut bread and butter sandwich. Egg cocoa, chocolate milk, or iced coffee or sandwich. Stewed prunes. Cookies. tea for adults. (5) Meat sandwich. Raw vegetable sand- wich. Canned fruit. Plain cake. (6) Peanut butter sandwich. Chopped vege- PLANNING LUNCH BOX MEALS table sandwich. Apple. Try to have in every lunch a hearty, Something to drink should be a part of filling food such as meat, eggs, or peanut each of the above lunch menus, if at all butter; something to drink, or a moist, possible. juicy food; and something crisp and chewy, such as raw fruit or vegetables. PACKING THE LUNCH A little surprise package now and then, A corner for the packing of lunches is such as a pickle, popcorn balls, piece of helpful if packing lunches is an everyday candy, olives, or nuts, will help to add job. It may be a shelf or a drawer in the interest to the packed lunch. kitchen cabinet, a special table, or a tray The size of the lunch will depend on or box that can be placed on a shelf. who is to eat it, the length of time be- Keep the equipment needed every day tween meals, and what will be eaten for for packing lunches in the lunch box cor- the other two meals of the day. A person ner. A few suggested articles are: doing very active work, especially one A metal or plastic lunch box or pail that working out-of-doors, needs more lunch can be washed. (If a tin pail is used, it than a person working indoors or doing should have a few air holes punched in less active work. A teen-age boy or girl the top.) Two small glass jars (half-pint or smaller) may need more food than an adult when with tight-fitting lids. they are doing the same kind of work. Wax paper. Bread wrappers or the paper The kind of food selected for the on the inside of cereal boxes can be used. packed lunch will also depend on the Paper napkins. kind of container. It is difficult to plan Salt and pepper. Serving fork, spoon, and knife. interesting, appetizing meals with variety String. from day to day if the lunch is carried in Paring knife and a knife to spread fillings. a paper sack. A regular lunch box makes Bowl for mixing fillings. it possible to have a greater variety of Mixing spoon. Measuring cup and spoons. foods and foods that are not so dry. Thermos bottle. It also makes a difference in planning packed lunches if a thermos bottle and a The first step in packing the lunch is good place to store the lunch are avail- to put all the food for the day’s lunch in able. There is no point in putting milk the lunch box corner. The next step is in a lunch if it will turn sour before the to prepare the food. Slice the bread for lunch is eaten. sandwiches, mix sandwich fillings, wash fruits and vegetables, and mash the but- Lunch Box Meal Plans ter with a fork so it will spread easier. Prepare as much of the food as possible (1) Rye bread and cheese sandwich. Chop- ped cabbage sandwich. Canned fruit the day before. and cookies. Wrap sandwiches, sliced meat, chicken, [ 4 ] or peeled hard-cooked eggs in wax paper. pasteboard or fiber box. The paper can Raw vegetables stay fresh longer if they be wiped off and used over again until are wrapped in wax paper. it becomes soiled. Use the jars with tight-fitting lids for Leave the lunch box open to dry and canned fruit, salads, custard, puddings, or air out. any other soft foods. Wash the dishes or jars, fork, and When all the food is ready, pack it into spoon used in the lunch box, and put the lunch box so it will fit nicely and them in their place in the lunch box carry well. First put in jars of food, or corner. raw fruit (unless fruit is very soft). Then put in the sandwiches, bread, sliced meat PACKED LUNCH SCORE CARD or hard-cooked eggs. Put cookies, cup Food value____________________ 50 cakes, or other food that mashes easily on Seven basic food groups well bal- top. Lay two paper napkins on top—one anced. supplying essential nutri- to spread on the desk or table, and one ents. to use. Suitability of food to occupation__ 20 Satisfies hunger. CARE OF THE LUNCH BOX Packing _____________ 15 After each day’s use, wash the lunch Container that can be scalded and aired. box in hot, soapy water—if it is made of Wrapping—foods wrapped sepa- metal or plastic. Rinse in hot water. If rately or packed in jars or glasses.
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