Mix and spread.

2. Raisin filling:

One cup of raisins ground or chopped
One half-cup of water
One half-cup of sugar
One tablespoonful of flour into the same quantity of vinegar
Juice and grated rind of one lemon
Cook in a double boiler until thick.

3. Fig filling:

Remove the stems and chop the figs fine.
Add a small quantity of water.
Cook in a double boiler until a paste is formed.
Add a few drops of lemon juice.
Chopped peanuts may be added.

4. Egg:

Chop a hard-cooked egg.
Mix with salad dressing or melted butter, to a
spreading consistency.

5. Equal parts of finely-cut nuts and grated cheese,
with salad dressing

6. Equal parts of grated cheese and chopped olives

7. Sardines with lemon juice or a little dressing

8. Chopped dates with a little cream. Nuts may be added.

9. Thinly sliced tomatoes (seasonal)

10. Sliced cucumbers

11. Marmalade. Chopped nuts may be added.

SUGGESTIONS FOR PLANNING

In selecting the food the following suggestions may prove helpful:

_Protein_--Sandwiches of fish, meat, egg, cheese, nuts, dish of cottage
cheese

For the older pupils, baked beans

_Carbohydrates_--Bread, cake, cookies, jam, honey, dates, figs, raisins,
prunes, candy

_Fats_--Butter, cream, peanut-butter

_Mineral matter_--Celery, lettuce, radish, tomatoes; fresh fruits

_Note._--When possible, a bottle of clean sweet milk
should form part of every lunch.

SUGGESTIONS FOR DESSERTS

Cup custards of various flavours

Cookies with nuts and fruits

Cakes--not too rich

Pies well made and with good filling

Candy--plain home-made

Preserves

Canned fruits

Fresh fruits

As often as possible, a surprise should be included, generally in the
form of a dessert of which the pupil is fond. A surprise adds to the
pupil's pleasure in eating and, indirectly, aids digestion.

PACKING THE LUNCH BOX

Much of the attractiveness of a lunch depends upon the manner of
packing. We must consider the fact that the foods must be packed
together closely and must remain so packed for several hours. This makes
careful packing a necessity.

RULES FOR PACKING

1. Be sure that the box is absolutely clean.
2. Line it with fresh paper every time it is used.
3. Wrap each article of food in wax paper.
4. Place in the box neatly, the food that is to be used last in the
bottom of the box, unless it i