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Little Cook-Book: School Lunches

Margaret's School Luncheons

As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts.

Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not taking off all the crust, but making the two pieces even. For plain meat sandwiches, chop the meat very fine, sprinkle with salt, and spread on the bread; if it is too dry, put in a very little cream as you chop the meat.

Egg Sandwiches

Make a very little French dressing,--about a teaspoonful of oil, a sprinkling of salt, and four drops of lemon juice, or vinegar.  Chop a hard-boiled egg very fine, mix with the dressing, and spread.

Lettuce Sandwiches

Spread the bread, lay on a lettuce-leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry.

Celery Sandwiches

Chop the celery fine, mix with a French or mayonnaise dressing, and spread.

Olive Sandwiches

Chop six olives fine, mix with a tiny bit of mayonnaise and spread.

Chicken and Celery Sandwiches

Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing and spread.

Nut Sandwiches

Chop the nuts fine and add just enough cream to moisten; sprinkle with salt and spread.

Sardine Sandwiches

Scrape off all the skin from the sardines, and take out the bones and drain them by laying them on brown paper; mash them with a fork, and sprinkle with lemon juice, and spread.

Tomato and Cheese Sandwiches

Slice a small, firm tomato very thin indeed, and take out all the seeds and soft pulp, leaving only the firm part; put one slice on the bread, and one thin shaving of cheese over it, and then put on bread. A slice of tomato with a spreading of mayonnaise makes a nice sandwich.

Cream Cheese and Nut Sandwiches

Spread thin Boston brown bread with just a scraping of butter, then spread with cream cheese and cover with nuts; this is a delicious sandwich.

Sweet Sandwiches

All jams and jellies make good sandwiches, and fresh dates, chopped figs, and preserved ginger are also nice.

Examples of Some of Margaret's School Luncheons

Some of Margaret's School Luncheons


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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches