Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bread | 1 slice (30g) white | 79 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoons to a cup of boil- ing water
- a cup of boil- ing water
- 55 age house is not so well blessed
- 56 breads
- parsley
Directions
In this day of picnics, auto and yachting parties, the lunch box is an important factor and one that gives the housekeeper many an anxious hour.
When one can afford hampers, with all the modern con- veniences, not so much planning is necessary, but the aver-
age house is not so well blessed, and for this lunch it re- quires much more care in the preparation.
Sandwiches form the most important part of the lunch box.
The most economical way is to cut the bread in strips, squares and triangles, but fancy shapes can be made with cake cutters.
Variety may be given by adding finely chopped onion, pickles, olives, mint or parsley to the creamed butter. Never make them too moist to be kept for any length of time. In the point of keeping quality are ham, chicken, and tongue, next cheese and nut combination, and also the sweet sand- wiches. These can be wrapped in oil paper and fastened with the small seals. They are dainty for a picnic lunch. Next comes the pastry and sweets.
Individual pies and patties should be used in preference to large ones. These should be wrapped in parafRne paper and packed in a box. Marguerites, cream puffs, chess cakes, cup custards, and charlottes may be carried if left in the individual cups they are molded in and carefully packed.
Olives, pickels, etc., are carried in bottles.
Candy and bonbons in small boxes.
Eggs should be well cooked, seasoned and wrapped in paraffine paper.
Eipe fruit is always acceptable, and easily carried. Some do not like bananas, but for school children, they are easy to pack in a lunch basket.
A bottle of lemon sirup and also a strong solution of coffee can be taken. Add two tablespoons to a cup of boil- ing water. At picnics, it is nice to use paper dishes, nap- kins, cups, tablecloths, and destroy after using. This re- lieves the burden of carrying heavy linen.
Any kind of meat can be used to, make sandwiches. Cold roast beef should have a bit of horseradish mixed with butter before spreading. Cold pork with Chili sauce; cold lamb a few chopped capers, veal tomato catsup, chicken and other fowls a little salad dressing ; tongue, corned beef and ham call for French mustard ; cheese for mustard and dress- ing. Egg paste is good spread between bread ; nut butters, come ready, but a little seasoning adds to them.