Light Lunches

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.

Lunches For Theatres

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.

Afternoon Drinks And Dainties

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, icecreams, fruit gelatines.

Sandwiches

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.