ch out-of-doors.

The lunch is provided by the home, but the teacher may give some useful
lessons in Household Science by talks on the contents of the lunch box
and the proper methods of packing the same, so that the food will keep
in good condition until the time for its consumption arrives. It is the
duty of the school authorities to provide a suitable storage place for
the lunch boxes. These boxes should be kept free from dust or flies and
in a place where the food will not freeze in winter. Open shelves, so
often seen, are not suitable and a properly ventilated cupboard in the
school-room should be provided.

CONTENTS OF THE LUNCH BOX

The whole question of the box lunch presents a serious problem, when we
consider the large number of children who must depend upon it for their
noon-day meal. This meal should be so constituted as to make it a real
meal and not a makeshift. The same principles which govern the
preparation of the meal should govern the preparation of the lunch box.
It is said that the school lunch should consist of "something starchy
and something meaty, something fat and something fibrous, something
sweet and something savoury".

With so many varieties of breads, meats, cheese, jams, etc., innumerable
kinds of sandwiches may be made. For example, there are brown, graham,
rye, raisin, nut, and date breads, and equally many kinds of meat. Such
variety makes it quite unnecessary to have an egg sandwich or
hard-boiled eggs in the lunch box each day. While eggs are very valuable
in the diet, a lunch with hard-boiled eggs five times each week becomes
monotonous, and the appetite of the consumer flags. With skill and
thought one can make little scraps of meat or other "left-overs" into
attractive sandwiches. Ends of meat, ground and mixed with salad
dressing or cream, make delicious sandwich fillings.

SANDWICH MAKING

The bread should be cut evenly.

The thickness of the slice should vary with the appetite of the
consumer.

The crust should not be removed.

The butter should be creamed for spreading.

Both slices should be buttered, in order to prevent the absorption of
the filling.

The filling should be carefully placed between the slices.

The sandwiches should be wrapped in waxed paper, to prevent drying.

SUGGESTIONS FOR SANDWICH FILLING

1. Egg and ham:

Three eggs hard boiled and chopped fine or ground
An equal amount of chopped or boiled ham
Salad dressing