Part 5

_Cottage Cheese._—Mix cottage cheese with cut-up celery, a little grated carrot, diced pickles, and nuts.

_Fish._—Mix flaked cooked fish with chopped cabbage, salad dressing, and salt to taste. Or mash sardines with hard-cooked egg.

_Egg._—Combine diced hard-cooked egg, celery, and pickles with prepared mustard and salad dressing.

Other main dishes for the lunch box

_Hot Soup._—Add thin slices of frankfurter or Vienna sausage to split-pea or bean soup. Pack some cheese to go with vegetable or cream soup or corn chowder. Heat soups very hot; pack in insulated container.

_Meat Stews._—A favorite stew with vegetables and gravy, kept hot in an insulated container until lunch time, is a welcome winter dish.

_Baked Beans, Corned Beef Hash, Creamed Meats, or Eggs._—These are cold-weather dishes. Pack hot in special insulated container.

_Cheese._—A large slice of cheese or serving of cottage cheese teams well with fruit in summer lunches.

_Deviled Eggs._—Mash, season, and moisten hard-cooked egg yolks as usual. Add finely chopped peanuts or cooked meat before stuffing the egg whites with the yolk mixture.

_Chicken or Chop._—Yesterday’s drumstick or pork chop makes a main dish to eat out of hand.

_Sliced Meat._—Spread two slices of ham or other meat with chopped vegetables and salad dressing. Roll, and fasten with toothpicks.

_Smoked Fish._—Bone and skin pieces; pack by themselves. Drain oil-packed sardines; wrap well.

_Luncheon Meats._—Many ready-to-serve meats—liver sausage, bologna, salami, spiced meat loaves—give as high protein value per pound as fresh meats. Keep cold, add to lunch last.

To complete the lunch-box meal

Plan the lunch-box meal to include contrasts in flavors and textures. It is more appetizing when it contains something moist to offset the dry foods, tart foods to offset the sweet, and crisp foods as well as soft.

_Relishes._—Raw vegetables and pickles add crispness to the sandwich lunch. Try carrot and celery sticks, pieces of cauliflower or turnip, sliced cucumber or onion, or crisp lettuce leaves rolled together.

_Desserts._—With soup or salad, use cake or cookies for contrast. If the main dish is sandwiches, choose a juicy fresh fruit.

Fresh fruits are easy to pack and popular. As a change from the often-used apples, oranges, and bananas, try plums, grapes, and pears in season.

Baked and canned fruits travel well in covered containers—glass, plastic, or paper. Try an occasional baked pear or peach, as well as apple.

Sweet fruit desserts like pie or fruitcake or fruit-filled cookies taste best after a tart salad or a milk-flavored soup.

Baked custards are good to use when the main dish is low in protein. It is best not to use cake with cream filling, or cream pie or cream puffs. The fillings spoil easily in hot weather, or even in winter if the lunch is not kept in a cool place.

Index to Recipes

_Page_ Bean(s), dry— baked, chili, with hamburger 37 baked, quick 38 chowder 39 creole 38 hopping john 39 hot pot 37 salad, hot 38 soup 37 stew, savory 39 _See also_ Soybean. “Boiled” dinner 8 Cheese— baked with macaroni 34 cottage, in salads 35 cottage, sandwich 35 fondue 34 puff 34 rabbit (rarebit) 35 Chicken— a la king 20 curried 17 steamed 16 stewed 16 timbales 20 with dumplings 16 with rice 42 Chili con carne 39 Chop suey— meat 19 vegetable with soybeans 38 Dumplings 16 Egg(s)— and toast special 29 deviled, hot 29 eggaroni 31 in potato nests 32 omelet— noodle 43 spanish 31 scrambled— mexican 29 with luncheon meat 30 with potatoes 32 shirred— on spinach 30 with cheese 30 Fish— and noodles 24 and potato puffs 24 baked in milk 25 balls 24 fillets— fried 25 oven-fried 25 stuffed 26 patties 24 with curry sauce 27 _See also_ Salmon; Shrimp; Tuna. Frankfurter and potato soup 22 French toast with tomato-meat sauce 41 Griddlecakes— apple 41 oatmeal, with sausages 41 Ham and scalloped potatoes 13 Hash— browned 19 cakes 19 Hopping john 39 Kidney stew 9 Lamb, curried 21 Lentil soup 37 Liver loaf 14 Lunch-box suggestions 45, 46 Macaroni and cheese, baked 34 Meat— and mashed potato pie 13 and potato cakes 13 balls and tomato sauce 8 hamburger, with chili beans 37 hash 19 loaf, soy 9 luncheon— and scrambled eggs 30 “birds” 21 broiled 21 cups 21 salad 21 patties, scotch 8 pies 13, 21, 43 potatoburgers 13 tomato-meat sauce 41 _See also_ Kidney; Lamb; Liver; Pork. Noodle(s)— and fish 24 omelet 43 western style 43 Pea(s), dry— hopping john 39 hot pot 37 soup 37 stew, savory 39 Peppers, green, stuffed 22 Pork— and potato fry 19 scrapple 42 shoulder, stuffed 10 souffle 22 spareribs, sweet-sour 10 Potato(es)— and egg scramble 32 and frankfurter soup 22 and meat cakes 13 and meat pie 13 and pork fry 19 meat-potatoburgers 13 nests with eggs 32 scalloped with ham 13 Poultry. _See_ Chicken; Turkey. Rice with chicken 42 Salads— bean, hot 38 cottage cheese 35 lunch-box 45 luncheon meat 21 tuna, jellied 25 Salmon— loaf 26 with rice and tomatoes 27 Sandwich fillings 45 Sauce— spanish 14 tomato-meat 41 Sausage with sweetpotato and apple 11 Scrapple, whole-wheat 42 Shrimp with curry sauce 27 Soup— bean or pea 37 bean chowder 39 beet 12 frankfurter and potato 22 hot pot 37 lentil 37 main-dish 12 onion 12 split-pea 37 Soybean— chop suey 38 souffle 38 Soy meat loaf 9 Spareribs— baked 10 in “boiled” dinner 8 sweet-sour 10 Steak— spanish 11 swiss 11 with brown gravy 11 with onion gravy 11 Stew— bean 39 beef, brown 12 green-tomato 12 kidney 9 lamb or veal 12 with hamburger 12 Stuffing, savory 10 Tamale pie 43 Tongue-and-corn casserole 14 Tuna salad, jellied 25 Turkey— roast half 17 roast quarter 17

This is a _Consumer Service_ of USDA

U.S. GOVERNMENT PRINTING OFFICE: 1962

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.