Pioneer Lunch

When you are packing your lunch, forget about the plastic bag, or the zippered thermos bag! Instead, empty out a pail and cover it in tinfoil, or find a small basket or clothbag. You can include a small tin cup and get water from the water crock at school. Wrap your food in a clean cloth or brown paper (I miss the tupperware and ziplock already)!

Some popular 'dinner' items include:
carrot sticks, raw turnip or potatoes
boiled eggs
fresh native fruit - in season (no bananas, oranges or kiwis)
dried fruit (apple rings, raisins)
cold meats
cheese or curds
homemade breads, rolls or muffins
homemade cookies, cakes or tarts
home preserves - pickles, relishes, jams
water, milk, lemonade or cider (brought in a glass jar)

Here are some recipes to try out (if they turn out, Mrs. F. will be happy to sample them for you:)

Cheese Straws from The Early Canadian Galt Cook Book (Toronto, 1898)
Mix two tablespoonfuls butter, four of flour and four of soft cheese grated, one egg, half a teaspoonful of salt, and a tiny pinch of cayenne. When all these ingredients are mixed together, roll them out as thin as you can, and cut out in strips about a quarter of an inch wide and three inches long... Bake about ten minutes.

Chocolate Marble Cake from The Early Canadian Galt Cook Book (Toronto, 1898)
One and a half cupfuls sugar, half cupful butter, half cupful milk, two and a half cupfuls flour, one egg, one teaspoon cream of tartar, half teaspoon soda, flavour with vanilla. When well mixed take half of it in another dish and stir into it one square of melted chocolate, have your tins ready and put in a spoonful of light and dark alternately.