CIRCU LA R NO, 435

Lunch Box By JOELLENE VANNOY

EXTENSION SERVICE COLLEGE OF AGRICULTURE UNIVERSITY OF ARKANSAS U. S. DEPARTMENT OF AGRICULTURE Cooperating CONTENTS

Page

Foods for the 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 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 is one of the three biggest part of most packed . 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 and carried well worth the time and trouble it takes. that way. 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 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 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 . (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) . 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) . Hot—cocoa, special fruit juice, (3) Chicken. Bread and butter sandwich. and 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 , 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. 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. it is made of pasteboard or fiberboard, Appearance ______15 wipe it clean with a damp cloth. A wax Looks and tastes good. paper lining is good protection for a TOTAL ______100

RECIPES FOR LUNCH BOX MEALS* QUICK LOAF BREADS Nut Bread

Peanut Butter Bread (Cake Method) 2 c. sifted flour 1/4 c. shortening 3 t. baking powder 3/4 c. peanut butter 1/2 t. salt 1/4 c. sugar 2 eggs 1/2 c. brown sugar 2 c. sifted flour 1 c. milk 3 t. baking powder 1 egg, beaten 3/4 t. salt 2 T. melted butter 1 c. milk 1 c. chopped nuts (pour boiling water over Cream shortening and peanut butter nuts and let stand 5 minutes, drain) together. Add sugar and continue cream- Mix flour, baking powder, salt, and ing until light. Add well-beaten eggs. sugar together and sift twice. Add the Sift flour, baking powder, and salt to- beaten egg to the milk. Stir into the gether, and add alternately with the milk. Mix until well-blended. Bake in greased flour mixture and stir until just mois- loaf pan in moderate oven (350° F.) for tened. Add melted fat and nuts. Pour one hour. Yield: one loaf. into a well-greased bread pan (one pound loaf) and bake in a moderate oven (3500 * (Note: c. stands for cup, t. stands for teaspoon, T. stands for tablespoon. All measurements are level.) F.) one hour or until lightly browned. [ 5 ] Banana Nut Bread nut butter bread, or with plain vegetable or cheese filling. 1/2 c. fat 1 c. sugar Orange or Le m o n B u t t e r —Add 2 ta- 2 eggs blespoons juice and one teaspoon grated 1 c. mashed sieved bananas (3 bananas) 1 t. soda rind of orange or lemon to one-half cup 2 c. sifted flour butter creamed. Use alone or in nut and 1/4c. chopped nuts dried fruit sandwiches. Use lemon but- Cream fat and sugar. Add eggs and ter in fish sandwiches. beat well. Add sieved bananas. Sift flour H ors eradish B ut te r —T o one-half cup and soda together twice. Add to banana butter creamed, add one teaspoon sugar mixture stirring well, beat slightly. Add and 3 tablespoons grated horseradish. nut meats. Bake in a well-oiled loaf This is good in sliced meat sandwiches, bread pan in a moderate oven (350° F.). especially ham, beef, or tongue. It will take from 45 minutes to one hour H o n e y B u t t e r —Cream one-half cup to bake. butter and add one cup granulated or SANDWICH SPREADS & FILLINGS creamed honey. If strained honey is used, beat first with Dover egg beater. Use Butter honey butter in white or whole wheat bread sandwiches. Butter for sandwiches should be soft- ened (not melted) and creamed before Meat, Eggs, Cheese spreading on the bread. Spread butter evenly, entirely to the edge. Butter adds Sl ice d Me a t —Slice cold roast pork, food value and flavor to sandwiches, and beef, lamb, chicken, ham, meat, salmon helps to keep the filling from soaking or chicken loaf, tongue, or pressed into the bread. chicken into nice, even slices, not too thick or too thin. Make slices of a size “St r e t c h e d ” B u t t e r —T o make butter go farther as a sandwich spread, it may and shape to cover the slice of bread, be “stretched” by whipping in milk, coming to, but not beyond, the edges. cream, eggs, or gelatin. One method of Spread the slices of bread with mayon- making “stretched” butter is as follows: naise, mustard, or any spread desired for Soften one cup of butter by leaving the kind of meat, or leave plain. A thin at room temperature for several hours. slice of cabbage or lettuce is nice with Beat until light and fluffy. Add one-half sliced meat sandwiches. Pickles, carrot teaspoon salt and one whole egg and beat sticks, raw turnips, celery or green onions well. Heat one cup of cream over hot go well with sliced meat sandwiches. water, just to lukewarm. Add it gradu- Wrap vegetables in wax paper, separately ally to the butter mixture, beating all the from the sandwich, or put relish in a time. Chill and keep in cold place. small jar and spread on the sandwich just before . Raw tomatoes are also Sandwich Butters good with sliced meat sandwiches.

Pa r s l e y B u t t e r —Cream one-half cup A m e r ic a n o r Q uick Pr o c e s s Ch e e s e — softened butter. Add 2 tablespoons Slice American or quick process cream lemon juice and one cup very finely cheese and make into sandwiches. Rye chopped or ground parsley. Use parsley bread, whole wheat bread, or crackers are butter alone on whole wheat, rye, or pea- good for cheese sandwiches. The same

[ 6 ] foods that go well with meat sandwiches Mix peanut butter and milk until are also good with cheese. smooth. Fold in marmalade. Spread gen- Grated cheese can be used for sand- erously on bread and make into sand- wiches in a variety of ways. The follow- wiches. Instead of marmalade, pulp from ing are suggested: cooked dried prunes, apricots, or peaches Grated cheese, pepper relish, and nuts Grated cheese, pickle and pimento may be used. Dried beef, shredded and fried in butter, grated cheese, catsup or chili sauce Peanut and Vegetable Cot ta ge a n d Cr e a m Ch ee s e —T o one- 1/2c. shredded carrot half cup cottage or cream cheese, add one 1/2 c. shredded cabbage of the following: c. peanuts, finely chopped 1 t. chopped onion and 1 T. salad dressing 1/2c- shredded celery 1 T. chopped red or green bell pepper or 3 T. chopped watercress or parsley pimento pepper, 1 T. salad dressing Moisten with mayonnaise, season with 1 T. relish, finely chopped pickle or olive, and 1 T. mayonnaise salt and pepper and Worcestershire Crisp raw vegetables are good with sauce. Spread on slice of enriched, but- cheese sandwiches. tered bread. Me a t -Eg g —Mash a hard-cooked egg Peanut Butter and Carrots with a fork. Mix with one-half cup ground or finely chopped cooked meat. 1 c. carrot (run through food chopper) Moisten with salad dressing. Makes two 1/4 c. peanut butter or three sandwiches. 3 T. salad dressing 1/4 t. salt Eg g a n d Ba c o n —Chop two slices crisp Mix carrot, peanut butter, salad dress- bacon and mix with one hard-cooked egg finely chopped. Moisten with salad ing, and salt together. Makes six to eight dressing. sandwiches. Eg g a n d Sp i n a c h —One-fourth cup fine- Soybeans ly chopped raw spinach and two finely chopped hard-cooked eggs. Season with 2 c. cooked soybeans salt and pepper and moisten with mayon- 2 T. cream naise. 2 t. finely minced onion 2 T. relish Liver Pa s t e —Broil or fry slices of liver, Mash soybeans and mix with cream, or simmer the whole piece in water until tender. Mash, grind, or chop fine the onion, and relish. Moisten with salad cooked liver, and mix with fat and sea- dressing if too dry. For variety, use grated sonings. Use 2 tablespoons each of chili cheese, cottage cheese, green pepper, or sauce or catsup, chopped celery, and fat chili sauce with soybeans. to one cup of ground liver. Add salt and pepper to taste. Baked Beans Nuts, Beans, Soybeans Mash baked beans with a fork. Mois- ten with chili sauce, salad dressing, cat- Peanut Butter and Marmalade sup, or tomato sauce. Relish or chopped 4 T. peanut butter pickle is also tasty with a baked bean 2 T. milk sandw'ich. Make sandwiches with brown 4 T. marmalade (orange or some other marmalade with a tang) or rye bread.

7 ] Nuts and Vegetables simmer about 30 minutes, then seal. There is plenty of salt in the prepared 1/2 c. chopped tender spinach, kale, dandelion mustard, therefore, the recipe does not greens, or leaf lettuce 2 T. finely chopped nuts call for any. Those who do not care for 1 t. grated onion a sweet spread may cut down on the 1 T. salad dressing amount of sugar. Salt Mix and put between slices of whole wheat or enriched white bread. Desserts for packed lunches may be Fruit Filling rather plain and simple, and not too sweet. Desserts suitable for packed Fruit and Cheese lunches include fruits, custards, plain 1 c. fine cottage cheese or 1 pkg. (4 oz.) pudding, cup cakes, plain cakes (unfrost- cream cheese ed), and cookies. 1/2 c. drained chopped fruit (prunes, apricots, peaches, pineapples, raisins) Fruits

Mash cheese until smooth, season with R a w —Grapes, apples, plums, persim- salt and moisten with cream. Use with mons, peaches, pears, oranges, strawber- brown bread or enriched white bread. ries, apricots, and bananas. Dried Fruit and Peanut Butter D ri ed —Prunes, figs, raisins, dates, and apricots. 1/2 c. chopped, pitted, cooked prunes 1/2c. peanut butter Ca n n e d —Applesauce, berries, peaches, 2 t. lemon juice pears, and stewed dried fruits. 2 t. prune juice or water Use small screw-top jars to carry raw Mix and spread on slices of buttered berries and canned fruits. bread. Vegetable Filling Cakes, Cookies Vegetable fillings can be made in the Seven-Minute Cocoa Cake fall of the year with vegetables from home gardens. 2 c. white flour 1/2c. whole wheat flour 1 t. soda Cooked Vegetable Sandwich Spread 2 t. baking powder 1 qt. chopped ripe tomatoes 6 T.cocoa 1 qt. chopped sweet peppers 1/2 t. salt 1 qt. chopped cabbage 1/2 t. cinnamon or other spice 1 qt. chopped onions 4 eggs 1 qt. vinegar 2 c. thick sour cream 1 qt. prepared mustard 1 t. vanilla 1 qt. sugar 1 c. sugar 1 c. flour Sift flour and measure. Add other dry Mix flour and sugar, then place all in- ingredients and sift 3 times. Beat eggs gredients in a heavy preserving kettle, until light, and add cream and vanilla. mix well and stir often while bringing to Add to dry ingredients and beat well. a boil. Then place in jars and set in Bake in well-oiled layer cake pan. Makes boiling water in hot-water bath canner, 3 layers or one large sheet cake.

[ 8 ] Honey Spice Cake Custards, Puddings 1/2 c. fat Custards can be baked in half-pint jars 1/2 c. honey or jelly glasses and carried in the same 1/2 c. sugar 2 eggs container. Set jars or jelly glasses in hot 1/2 c. milk water to bake. Molded puddings can be 2 c. flour poured into half-pint jars, jelly glasses, 3 t. baking powder or custard cups to set, and carried in the 14 t. salt lunch in the same container. 1 t. cinnamon i/2 t. nutmeg i/2 t. allspice or cloves Prune Pudding 2 t. cream 1/2 lb. prunes Cream fat, honey, and sugar together. 1/2c. sugar Add well-beaten eggs and mix until well 1 in. cinnamon stick blended. Sift flour and measure. Add 11/2 c. boiling water salt, baking powder, and spices. Mix and s(11/2 c. cornstarch 1/8 t. salt sift together. Add flour mixture alter- nately with milk to honey mixture. Do Wash prunes and soak in 2 cups of cold not beat the batter after all flour has water for several hours. Stew until soft been added. Just stir to be sure the in- in the same water. Lift prunes out of gredients -are well blended. Add the 2 water and remove stones. Mix sugar and teaspoons of cream and stir lightly. Pour cornstarch, and combine with prune into two greased layer cake pans and bake juice (there should be one-half cup), stir- in a moderate oven (350° F.) about 45 ring until smooth. Add prunes and cin- minutes. namon; return to fire and add the boil- For cup or tea cakes, bake in well- ing water slowly, stirring constantly until greased muffin pans or individual baking thickened. Then let slowly for 5 or cups in a slightly warmer oven (375° F.) 10 minutes, stirring occasionally. Remove for 25 or 30 minutes. stick of cinnamon. Add one tablespoon of lemon juice, if desired. Pour into in- Sour Cream Spice Cake dividual custard cups, jelly glasses, or 2 eggs half-pint jars and chill. 1 c. sugar 11/2c. flour Caramel or Maple Nut Pudding 1 c. sour creain 3/4 t. soda 1 c. dark brown sugar 1 t. baking powder 2 c. boiling water 1 t. cinnamon 6 T. cornstarch 1 t. allspice 1/2 c. cold water 1 t. cloves 1/2 c. nuts or dates 1/2 t. nutmeg 1 t. vanilla or 1/2 t. maple flavoring Beat the eggs, add the sugar, and mix 3 egg whites 1/4 t. salt together. Add sour cream and beat well. Add flour, baking powder, soda, and Add the sugar to the boiling water. spices sifted together and mix well. Bake Mix cornstarch with cold water and add in a greased and floured tube cake pan to syrup. Stir, over fire, until at 350° F. for about one hour. This cake thick and clear. Then set in boiling is good eaten hot or served cold with water and cook 20 minutes. (Note: Corn- whipped cream. starch requires longer cooking than flour

[ 9 ] starch.) Add the salt to egg whites and are removed. Place over boiling water beat until stiff in a large bowl. Pour and stir until it thickens. Then cover cornstarch mixture over egg whites, beat- and cook 30 minutes. Remove from fire ing constantly with a wire whisk until and add flavoring and beaten egg. Pour the mixture is thick. Add nuts and va- into jelly glasses or custard cups to chill. nilla and pour into containers to cool. Chocolate Pudding Fruit Pudding 2 c. milk 2 c. stewed or canned fruit 4 T. cornstarch 1/2c. fine cracker crumbs (graham or sweet 3 T. cocoa crackers, or sweet, spice wafers) 4 T.sugar 1 c. milk 1/4 t. salt 1 egg Chop fruit, not too fine, and mix with 1/2 t. vanilla cracker crumbs. Add milk and mix well. Mix cornstarch, sugar, and salt togeth- Pour into greased baking and bake er, add milk slowly and stir until lumps in moderately slow oven 35 to 40 minutes.

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