While all this may at first seem to impose additional labor upon the housekeeper, she will soon find, when the habit is once established of providing regularly for the lunch, that she feels it no more of a burden than she does to cater for the other meals of the day. Let her keep on the alert for new fancies, and they will come to her more rapidly than she can utilize them.
FAMILY LUNCHES FOR SPRING
THESE menus for simple home lunches, given as were those for breakfasts—ten for each season—are not designed to serve as exact guides, but merely as suggestions to the housekeeper. They may easily be improved upon or altered. To some they will doubtless appear much too simple, while others may condemn them as being too elaborate. Certain selected recipes will accompany them.
1.
Baked Cheese Omelet. Toasted Crackers.
Strawberry Jam.
Cocoa.
Baked Cheese Omelet.—Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread-crumbs, salt and Cayenne pepper to taste, one tablespoonful melted butter. Soak the crumbs in the milk, in which you have dissolved a tiny pinch of soda; beat the eggs light, and add to the bread and milk; stir in the butter, the seasoning, and, last of all, the cheese. Bake in a well-greased pudding-dish, and eat at once, before it falls.
Toasted Crackers.—Split and toast Boston crackers. Butter them well on the inside, lay the two halves together, and serve them in a hot covered dish. They are not nearly so good when they are cold.
2.
Ham Fritters. Baked Bananas.
Bread-and-Butter.
Ginger Snaps.
Tea.