The lunch is provided by the home, but the teacher may give some useful lessons in Household Science by talks on the contents of the lunch box and the proper methods of packing the same, so that the food will keep in good condition until the time for its consumption arrives. It is the duty of the school authorities to provide a suitable storage place for the lunch boxes. These boxes should be kept free from dust or flies and in a place where the food will not freeze in winter. Open shelves, so often seen, are not suitable and a properly ventilated cupboard in the school-room should be provided. CONTENTS OF THE LUNCH BOX The whole question of the box lunch presents a serious problem, when we consider the large number of children who must depend upon it for their noon-day meal. This meal should be so constituted as to make it a real meal and not a makeshift. The same principles which govern the preparation of the meal should govern the preparation of the lunch box. It is said that the school lunch should consist of "something starchy and something meaty, something fat and something fibrous, something sweet and something savoury". With so many varieties of breads, meats, cheese, jams, etc., innumerable kinds of sandwiches may be made. For example, there are brown, graham, rye, raisin, nut, and date breads, and equally many kinds of meat. Such variety makes it quite unnecessary to have an egg sandwich or hard-boiled eggs in the lunch box each day. While eggs are very valuable in the diet, a lunch with hard-boiled eggs five times each week becomes monotonous, and the appetite of the consumer flags. With skill and thought one can make little scraps of meat or other "left-overs" into attractive sandwiches. Ends of meat, ground and mixed with salad dressing or cream, make delicious sandwich fillings. SANDWICH MAKING The bread should be cut evenly. The thickness of the slice should vary with the appetite of the consumer. The crust should not be removed. The butter should be creamed for spreading. Both slices should be buttered, in order to prevent the absorption of the filling. The filling should be carefully placed between the slices. The sandwiches should be wrapped in waxed paper, to prevent drying. SUGGESTIONS FOR SANDWICH FILLING 1. Egg and ham: Three eggs hard boiled and chopped fine or ground An equal amount of chopped or boiled ham Salad dressing Mix and spread. 2. Raisin filling: One cup of raisins ground or chopped One half-cup of water One half-cup of sugar One tablespoonful of flour into the same quantity of vinegar Juice and grated rind of one lemon Cook in a double boiler until thick. 3. Fig filling: Remove the stems and chop the figs fine. Add a small quantity of water. Cook in a double boiler until a paste is formed. Add a few drops of lemon juice. Chopped peanuts may be added. 4. Egg: