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RECIPES FOR HOME ECONOMICS CLASSES. 81

LUNCH-BOX REQUIREMENTS.

1. Lunch box or pail; cleaned daily and well aired; no newspaper
wrappings.

2. Wax paper for wrapping sandwiches and cake.

3. Napkins.

4. Container with screw-top for jellies, custards, etc.

5. Drinking-cup.

6. Knife, fork, and spoon (if desired).

7. Thermos bottle or jar for milk.

CONTENTS OF LUNCH-BOX.

1. Breads—white, brown, raisin, or nut.
2. Sandwich fillings.
Cottage or cream cheese—plain or mixed with chopped olives, pimento,
or nuts.
Minced fish—salmon, whitefish, halibut, mixed with salad dressing.
Peanut butter.
Finely chopped, hard-cooked eggs.
Baked beans with salad dressing.
Chopped raisins, dates, figs, and nuts mixed with fruit-juices.
Lettuce, tomato, cucumber, and celery.
3. Sweets—custards, jellies.
Fruit—stewed, canned, preserved.
Fruit, dried—prunes, dates, figs, raisins.
Plain cake. Plain cookies. Home-made candy.
4. Beverages—milk, fruit drinks.
5. Supplement with a simple hot dish where possible.

INVALID COOKERY.

Food for the sick is an important subject. The quantity and kind of food
for patients must be varied according to the nature of the disease.

Diets for invalids are classified as liquid, soft, light, and full diets.

A liquid diet includes milk, beef tea, broths, beef juice, strained gruels,
egs-nogs, cream soups, cocoa, and all other liquid foods. Tea and coffee must
be avoided.

A soft diet includes dishes in the iiquid diet, and also milk toast, soft-cooked
eggs, jellies, soft custards, junkets, ice-cream, apple sauce, and cereals.

A light diet includes soft-cooked eggs, baked custard, asparagus, gelatine
jellies, baked apple, stewed: prunes.

A full diet includes all foods that are easily digested.

RULES FOR SERVING INVALIDS.

1. Be sure the patient is comfortable and the room well ventilated before
bringing in the food-tray,

2. Be cheerful and ready to attend to the wants of the patient while the
meal is being served. é

3. Cook all food carefully and thoroughly.

4. Serve hot food, hot; cold food, cold.

0. Serve food daintily and attractively.
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