14 Lunch Boxes and School Lunches

COOKED SALAD DRESSING (for sandwich fillings)

1¥2 to 3 tbsp. sugar 2 egg yolks (or 1 egg) beaten

1 tsp. mustard ¥Y, cup milk

1 tbsp. flour Y% cup white wine or cider vinegar

Y tbsp. salt 3 tbsp. butter

Pepper or cayenne (or if top milk is used 1% tbsp. butter)
(if desired)

Put first four ingredients in top of double boiler. Add beaten egg,
mix in milk then slowly the vinegar (dilute if not mild). Stir and cook
mixture until thick. Add butter and cayenne. Strain if not smooth. Store
in covered jar in cool place. To use, thin with cream, chili sauce, pickle,
etc.

SANDWICH SPREAD (two quarts)

Cook over direct heat in top part of a double boiler:

3 cups chopped, sweet, green peppers

3 cups chopped, sweet, red peppers

2 cups vinegar

2 cups granulated sugar (syrup or honey)
3 teaspoons salt

Place over boiling water and add:

2/3 cup milk 1 1/3 cups butter
2/3 lb. grated cheese 3 tablespoons cornstarch
8 eggs (well beaten)

Cook three or four minutes until thick. Put in sterilized jars and
seal. Will keep indefinitely.

TOMATO CHEESE AND EGG SANDWICH FILLING

1 cup tomato pulp l egg
Y lb. cheese

Heat tomato in double boiler, add cheese grated or ground and
stir until cheese is melted. Add egg well beaten and cook until mixture
thickens, stirring constantly. Cool and spread.

CHEESE AND WHEAT GERM

Y% cup grated cheese ¥Y2 tbsp. chopped onion

3 tbsps. wheat germ Salt and salad dressing to taste

1 tbsp. chopped pickle Moisten with milk to spreading
consistency

Mix ingredients until smooth and keep cold in covered jars.