The butter should be creamed for spreading.

Both slices should be buttered, in order to prevent the absorption of the filling.

The filling should be carefully placed between the slices.

The sandwiches should be wrapped in waxed paper, to prevent drying.

SUGGESTIONS FOR SANDWICH FILLING
1. Egg and ham:

Three eggs hard boiled and chopped fine orground

An equal amount of chopped or boiled ham

Salad dressing

Mix and spread.

2. Raisin filling:

One cup of raisins ground or chopped

One half-cup of water

One half-cup of sugar

One tablespoonful of flour into the same quantity ofvinegar

Juice and grated rind of one lemon

Cook in a double boiler until thick.

3. Fig filling:

Remove the stems and chop the figs fine.

Add a small quantity of water.

Cook in a double boiler until a paste is formed.

Add a few drops of lemon juice.

Chopped peanuts may be added.

4. Egg:

Chop a hard-cooked egg.

Mix with salad dressing or melted butter, to aspreading consistency.

5. Equal parts of finely-cut nuts and grated cheese,with salad dressing

6. Equal parts of grated cheese and choppedolives

7. Sardines with lemon juice or a littledressing

8. Chopped dates with a little cream. Nuts may beadded.

9. Thinly sliced tomatoes (seasonal)

10. Sliced cucumbers

11. Marmalade. Chopped nuts may be added.

SUGGESTIONS FOR PLANNING

In selecting the food the following suggestions may prove helpful:

Protein—Sandwiches of fish, meat, egg,cheese, nuts, dish of cottage cheese

For the older pupils, baked beans

Carbohydrates—Bread, cake, cookies,jam, honey, dates, figs, raisins, prunes, candy

Fats—Butter, cream, peanut-butter

Note.—Whenpossible, a bottle of clean sweet milk should form part of everylunch.