Sandwiches - Since sandwiches form a main part of the school lunch, their preparation is most important.

Wholesome breads should be used for sandwiches. Graham, whole wheat, oatmeal, brown, raisin, and nut bread are excellent. Cold bran or whole wheat muffins or filled rolls are often tempting.

Fillings for the sandwiches for the school lunch require some special preparation. The filling should be abundant in amount and should play an important part in the sandwich.

Cheese, meat, eggs, nuts, dried fruits or vegetables should be put through the food-chopper. Cream cheese, peanut butter and other compact substances should be thinned with cream. Ground meats, eggs, and vegetables should be moistened with a small amount of salad dressing or cream and vinegar. Succulent vegetables should be provided, if possible. Finely chopped celery, lettuce, water cress or sliced tomato may be used alone or with cottage cheese. Finely cut pineapple or orange may be used in sandwiches.

Jellies, jams and conserves make sweet sandwiches or a tiny jar of the fruited sweet may be tucked into the lunch box.

Dried figs, dates, raisins, thoroughly washed and steamed in a small sieve or strainer over boiling water for thirty minutes and then ground and moistened with a small amount of fruit-juice or salad dressing, make excellent sandwiches.

Pickles, chow-chow and relishes should take a subordinate place in the school lunch box.

The chapter on Sandwiches (See Index), gives full directions and recipes for a variety of sandwiches.

Hot Dishes - Special vacuum containers make it possible to send hot cocoa or hot soup with the lunch, also a creamed vegetable, a hot pudding or other hot food. These containers should never be filled the night before the lunch is prepared. If foods prepared for dinner are to be used for the school lunch, these foods should be kept in a cool place, uncovered, over night and reheated in the morning.

Milk - If there is any possibility that the milk will not keep sweet for three hours, it may be put while cold into the vacuum container. Good milk properly kept should be in good condition if carried in a milk bottle or small glass fruit-jar.

Liquid and Semi-Solid Foods - Stewed prunes and canned fruits may be carried in any small screw-top container. A cold rice pudding or other pudding, custards or similar desserts may also be carried in this manner.