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Story
November 14, 1918
The Richmond Palladium And Sun Telegram
Richmond, Wayne County, Indiana
What is this article about?
Article by Nina V. Short providing advice on preparing box luncheons, emphasizing use of leftovers, sandwich making techniques, and proper wrapping of moist foods to maintain quality.
Clipping
OCR Quality
98%
Excellent
Full Text
PREPARING BOX
LUNCHEONS
By NINA V. SHORT.
When the menu for the box luncheon has been determined, the next consideration is the preparation of food. Poorly cooked food has no place in the model luncheon box. Here is an excellent opportunity for the use of good left-overs; which, though apparently unattractive, with a little skill may be made very appetizing.
Dried ends of meat, ground and mixed with salad dressing or cream, constitute a delicious sandwich filling. A slightly dry piece of cake split and spread with jelly will satisfy the most critical appetite.
A few suggestions regarding the preparation of some typical foods for luncheons may serve to indicate the care necessary in preparations of all types:
Sandwich Making.
The bread should be cut evenly. The thickness of the slice should depend on the vigor and appetite of the consumer. Butter should be softened by creaming it and should be spread evenly over the entire surface of the slice of bread. This method is easier and quicker than spreading the bread with lumps of unsoftened butter which disfigure the sandwich. The thickness of the layers of butter filling should depend on the thickness of the slices of bread. Both slices of bread should be buttered since butter keeps the bread moist and prevents the filling from soaking into the bread.
A sandwich should be wrapped in waxed paper in order to prevent it from drying out and to prevent the absorption of flavors from other parts of the luncheon.
Moist Foods.
Foods that are likely to dry out, to become disfigured by pressure, to absorb other flavors, or to distribute their own flavor such as cake, cookies, pieces of meat, cheese, or eggs without their shell should be separated from other foods by wrapping them in wax paper, if that is not available, in plain, clean paper.
Preserves, sauces, and the like should be put in small, clean sealed containers. Although many persons know how to prepare package meals, a large number of others do not. If each person would by careful thought and practice improve the luncheons over which she has supervision, the words "box luncheon" might come to
LUNCHEONS
By NINA V. SHORT.
When the menu for the box luncheon has been determined, the next consideration is the preparation of food. Poorly cooked food has no place in the model luncheon box. Here is an excellent opportunity for the use of good left-overs; which, though apparently unattractive, with a little skill may be made very appetizing.
Dried ends of meat, ground and mixed with salad dressing or cream, constitute a delicious sandwich filling. A slightly dry piece of cake split and spread with jelly will satisfy the most critical appetite.
A few suggestions regarding the preparation of some typical foods for luncheons may serve to indicate the care necessary in preparations of all types:
Sandwich Making.
The bread should be cut evenly. The thickness of the slice should depend on the vigor and appetite of the consumer. Butter should be softened by creaming it and should be spread evenly over the entire surface of the slice of bread. This method is easier and quicker than spreading the bread with lumps of unsoftened butter which disfigure the sandwich. The thickness of the layers of butter filling should depend on the thickness of the slices of bread. Both slices of bread should be buttered since butter keeps the bread moist and prevents the filling from soaking into the bread.
A sandwich should be wrapped in waxed paper in order to prevent it from drying out and to prevent the absorption of flavors from other parts of the luncheon.
Moist Foods.
Foods that are likely to dry out, to become disfigured by pressure, to absorb other flavors, or to distribute their own flavor such as cake, cookies, pieces of meat, cheese, or eggs without their shell should be separated from other foods by wrapping them in wax paper, if that is not available, in plain, clean paper.
Preserves, sauces, and the like should be put in small, clean sealed containers. Although many persons know how to prepare package meals, a large number of others do not. If each person would by careful thought and practice improve the luncheons over which she has supervision, the words "box luncheon" might come to
What sub-type of article is it?
Instructional Guide
Culinary Advice
What keywords are associated?
Box Luncheons
Sandwich Making
Leftovers
Food Wrapping
Moist Foods
What entities or persons were involved?
Nina V. Short
Story Details
Key Persons
Nina V. Short
Story Details
Advice on using leftovers for box luncheons, including sandwich fillings from meat ends and cake with jelly; detailed steps for even bread slicing, creaming butter, wrapping in waxed paper; handling moist foods separately and using sealed containers for preserves.