Sliced Meat.—Spread two slices of ham or other meat with chopped vegetables and salad dressing. Roll, and fasten with toothpicks.
Smoked Fish.—Bone and skin pieces; pack by themselves. Drain oil-packed sardines; wrap well.
Luncheon Meats.—Many ready-to-serve meats—liver sausage, bologna, salami, spiced meat loaves—give as high protein value per pound as fresh meats. Keep cold, add to lunch last.
To complete the lunch-box meal
Plan the lunch-box meal to include contrasts in flavors and textures. It is more appetizing when it contains something moist to offset the dry foods, tart foods to offset the sweet, and crisp foods as well as soft.
Relishes.—Raw vegetables and pickles add crispness to the sandwich lunch. Try carrot and celery sticks, pieces of cauliflower or turnip, sliced cucumber or onion, or crisp lettuce leaves rolled together.
Desserts.—With soup or salad, use cake or cookies for contrast. If the main dish is sandwiches, choose a juicy fresh fruit.
Fresh fruits are easy to pack and popular. As a change from the often-used apples, oranges, and bananas, try plums, grapes, and pears in season.
Baked and canned fruits travel well in covered containers—glass, plastic, or paper. Try an occasional baked pear or peach, as well as apple.
Sweet fruit desserts like pie or fruitcake or fruit-filled cookies taste best after a tart salad or a milk-flavored soup.