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Junket

2 teaspoons rennet, or 2 teaspoons lukewarm junket tablet water Heat the milk to lukewarm (99°F.) in double boiler. Add sugar and flavoring, and stir until sugar is dissolved. Add junket dissolved in water, and pour into dish from which custard is to be served. Let stand until cool and firm. Serve with cream, soft custard, fruit, or fruit syrup. Cinnamon, nutmeg, cocoanut, chocolate, cocoa, or other flavor may be substituted for vanilla.

The lunch carried from home requires thought in planning so that it will be satisfying, nutritious and appetizing. The container used plays a large part in keeping the lunch in good condition.

The lunch box should be dust-proof, well ventilated and easily washed. Metal boxes have these advantages, and when collapsible they are easy to carry home. Some are arranged in compartments and are equipped with thermos bottles.

Baskets are not easily cleaned and unless the food is well wrapped, it dries out quickly.

Fibre boxes are cheap, but they are absorbent and therefore hard to keep clean.

Wax paper, paper napkins, paper plates and containers, paper or collapsible metal cups, thermos bottles and sealtight jars all aid in preparing lunches. The container should be lined with a paper napkin and each article wrapped separately in waxed paper, and placed in the order in which the food will be eaten. Articles should be packed compactly so that the food cannot be shaken about.

The lunch box menu should be planned to include a substantial food, a juicy fruit or vegetable, a simple dessert and a beverage. Sandwiches, which are usually included, should be made from dayold bread, which may be graham, whole wheat, rye, rolls or white bread. In cutting the bread, arrange the slices so that they will fit together. Cream the butter or butter substitute until soft enough to spread easily. The butter tends to prevent a soft filling from making the bread soggy.