she came home from school, she went to Mother Blair
for help. "I must give him nice luncheons," she explained. "Now what can
I have for to-morrow? I can't think of anything at all, except bread and
cake, and stupid things like those."

"Oh, there are lots and lots of things," said her mother. "Putting up
lunches is just fun! I only wish you would do up some for me, too! And
first, dear, you had better see that there is plenty of bread, because
it takes a good deal for sandwiches, and it must not be too fresh to
slice nicely, nor too stale; day-old bread is best. And if you can find
some brown bread as well as white, that will be ever so nice. You will
want cake, too, and fruit; you might ask Norah what she has on hand."

In a moment, Mildred came back with the news that, as there was to be
fish for dinner, there would be no left-over meat at all in the morning;
the bits of steak were still there. "But imagine beefsteak sandwiches!"
said she, scornfully. And though there was no cake now, Norah was going
to make some.

"I think we had better learn first how to make all kinds of sandwiches,
because that will help you more than anything else in putting up
lunches," her mother said, getting out her cook-book. "You will need
some paraffin paper for them, too, and paper napkins; suppose you look
on the top shelf of the kitchen closet and see if we had any left over
from summer picnics."

By the time Mildred had found these, as well as a box to pack the lunch
in, these receipts were all ready for her to copy in her own book:

SANDWICHES

Use bread that is at least a day old. Spread the butter smoothly
on the loaf; if it is too cold to spread well, warm it a little;
slice thin, with a sharp knife; spread one slice with the filling,
lay on another, press together, and trim off the heavy part of the
crust; cut in two pieces, or, if the slices are very large, in
three. Put two or three sandwiches of the same kind together, and
wrap in paraffin paper.

MEAT SANDWICHES

Take any cold meat, cut off the gristle and fat, and put it
through the meat chopper. Add a pinch of salt, a pinch of dry
mustard, a shake of pepper, and, last, a teaspoonful of melted
butter; press into a cup, and put away to grow firm.

"Now you see the nice thing about this rule is, that any sort of cold
meat will do to use, and if you have bits of two or more kinds, you can
use them together. There