Menus for children, students at college and men and women who have to toil indoors. They can be had in almost any good cafeteria, or be prepared quickly on a gas or alcohol stove:
1. Corn and tomato soup with black crusts.
2. Cream of tomato soup with zwieback.
3. Green pea soup with zwieback and celery.
4. Broth with egg. Sandwiches with bologna or cold meat.
5. Buttermilk with graham toast.
6. Fresh milk with tomato toast.
7. Fruit gruel with white of eggs, and bread or toast with butter.
8. Strained canned tomato juice with whole wheat toast and butter.
9. Orange juice, green leaf vegetable with fried bacon and soft boiled eggs.
10. Pineapple salad with whipped cream and toast.
11. Apple or banana salad with lettuce and French or mayonnaise dressing, orange juice.
12. Potato salad with lettuce and soft boiled eggs.
13. Strawberries, raspberries or blackberries with rich fresh milk and zwieback or toast, butter and eggs.
14. Cherries and egg food.
15. Cream cheese with apples and sandwiches.
16. Fig or date butter with ryenuts and rich fresh milk or sandwiches.
17. Raw huckleberries (one-half to one cupful) with butter and stale bread.
18. Lettuce with two or three bananas and one-half to one glass of strained cranberry juice.
19. Apple salad with lettuce and almond cream or whole almonds.
20. Apples, raisins and six to twelve nuts.
21. Gelatine of fruit, or bread and bran with cream and toast.
22. Clam broth or cream soup with toast and raw celery.
23. Musk melon with lemon and berries.
24. Baked apples in gelatine with fish salad.
25. Ambrosia or apple sauce with whites of eggs and toast.
Cocoanut wafers, macaroons prepared with almond paste, Hershy’s chocolate, white figs and rye nuts, sandwiches with fruit butter or ground dried fruits and nuts.
Postum, weak tea, bran tea with cream, unfermented apple juice, fresh apple cider.
FOODS—Fruit cakes, tarts, cream puffs, cream rolls, zwieback, Huntly and Palmer biscuits, nabiscos, sandtarts, ice-creams, fruit gelatines.
The sandwich is an important part of the bill of fare. It is not necessary to eat a cooked dinner in order to have a square meal, but for those who work indoors and are unable to take walking exercises before or after their noon meal, it is important to take some warm fluid or semi-fluid food in the form of broth, milk or soup as an entree or with their meal. With the convenience of modern inventions of gas, alcohol and electric stoves, or patented bottles which keep food warm for hours, this is easily obtained.
An endless variety of nutritious lunches can be prepared from left-over or fresh vegetables, meats, fish, eggs and cheese, or from raw cereals, nuts, fruits and greens. The bread used for sandwiches should always be stale or sun dried and be kept in a dry place in a tin box with good ventilation.
1. Grate two to four ounces of Swiss or American cheese and carry in a glass jar or paper bag. At lunch-time peel one or two apples, cut them up in small pieces and mix with grated cheese. Eat with buttered bread.
2. Prepare a salad from left-over meat, mixing with olives and dressing, or slice the meat and put between layers of bread, and mix the olives with mayonnaise dressing.
3. Eat the cherries at the beginning or at the end of the meal; lettuce is a good addition.
4. Grind six to twelve nuts in the morning and keep in a jar or paper bag. At lunch-time cut one apple into small pieces, add twelve raisins and the ground nuts. Eat with or without bread and butter. It is best to use only one kind of nuts at a time. Celery is also a good addition.
5. Remove the stones from one-half dozen or more dates, cut the dates into small pieces and mix with one-third or one-half the amount of chopped or ground walnuts. Spread on buttered bread or eat the bread with it. Apples combine well with it, either as a substitute for bread or in combination with it. In place of whole nuts, nut-butter may be used; the latter should always be diluted with an equal amount of water.
Figs, raisins or dried currants can be used in the same way as dates. Lettuce and celery are good additions.
6. Prepare a salad with tomato and lettuce, or strain some canned tomatoes. The latter can be carried conveniently in a small Mason jar. Always open the jar a little, if left to stand in a store or office, so the air can circulate through it. Take one cup of tomato juice in combination with one-half pint or more of warm, buttered popcorn. Eat bread and butter with it, if desired.
8. Slice some hard boiled eggs and lay on buttered bread. Mix some olives and watercress with mayonnaise dressing, and serve with the bread. Egg sandwiches combine well with sliced or potted ham, or with anchovy or herring—butter, or with apples.
9. Spread thin slices of rye or black bread with cheese. Combine with apples or olives, with or without lettuce and mayonnaise dressing.
10. Prepare the salad in the morning, mix with mayonnaise dressing and carry in a glass or jar. Prepare the bread with butter and thin slices of bologna or ham. Eat the cabbage salad as an entree or with the sandwiches. Hard boiled eggs are a good addition.
11. Serve the salad as an entree. Prepare thin slices of pompernickle with butter and bologna or ham, and combine with hard boiled eggs. Nuts may be substituted for eggs.
12. Remove the stones and cut the olives into small pieces, mix with diluted peanut butter, and season with lemon.
Spread on rye bread.
13. Chop some ham or beef very fine. Prepare some eggs for scrambling, mix with the meat and finish like scrambled eggs. When cold spread on sandwiches.
14. Wash some freshly cut round-steak, dry and scrape. Spread on buttered triscuit or soda cracker. Combine with lettuce and French dressing. Serve at once.
15. Spread thin slices of rye or black bread with butter. Cover with liver sausage, blood sausage or metwurst. Goose fat or leaf lard can be substituted for the butter or be omitted. Combine with tart apples. Onions and lettuce is also a good addition.
16. Cut some cold boiled or roasted lean meat into thin slices and lay on buttered bread. Eat cucumbers with it.