Lunch Boxes and School Lunches 21

Tomato Weiner Scallop (6 servings).

Y% cup chopped onion 1 cup rolled oats

2¥2 cups tomato juice or milk 2 cups finely diced potatoes
l tsp. sugar 6 weiners

1¥2 tsps. salt 1 tbsp. fat

Y4 isp. pepper Y2 tsp. prepared mustard

Combine first seven ingredients. Place 1/3 of the potatoes in a
shallow greased bake dish, cover with 1/3 of the tomato mixture and
repeat with remainder. Brush weiners with melted fat and a little
prepared mustard and place on top. Bake covered in a moderate oven
350° F. until potatoes are cooked, removing cover for last 15 minutes
to brown weiners.

Baked Beans.

4 cups beans Y4 cup molasses or sugar
YZ lb. salt pork 1 onion (if desired)

1 tsp. mustard 2 cups canned tomatoes
1 tsp. salt (if desired)

soak beans overnight, parboil until skin breaks. Drain.

Pour into bean crock, bury meat in beans leaving only rind
exposed. Mix the molasses, mustard and salt in cup—fill with hot water
and add to beans. Add tomatoes and pour on boiling water to cover.
Bake in a slow oven 6 to 8 hours. Uncover Jast hour.

Other Recipes for the Lunchbox

Baked Custards.

2 cups milk Y% tsp. salt

2 or 3 eggs Nutmeg or chocolate, etc.
1/4 cup sugar

Heat milk. Mix eggs with a fork (don't overbeat), add salt, sugar,
then the hot milk. Pour into custard cups and steam over hot water or
bake in a moderate oven by standing in another pan of water. If baked
in one large dish use 3 eggs.

Chocolate Custard— 2 oz. chocolate mixed with milk or 2’ tbsps.
cocoa.

Caramel Custard—caramelize Y2 cup sugar or use ely 2 tbsps.
sugar and % cup caramel.