Brown-Bag Pointers
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 253. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Follow these easy steps to keep your brown-bag lunches fresh and safe, from the time you leave home till mealtime.
- Make sure everything that touches the food is clean.
- Seal foods in clean airtight containers or clear plastic storage bags.
- Pack hot foods in preheated vacuum bottles.
- Chill cold foods overnight. In the morning, pack them in prechilled vacuum bottles or in insulated lunch boxes with frozen ice packs.
- To preheat (prechill) a vacuum bottle, fill the container with hot (cold) tap water. Cover tightly with the lid and let stand 5 minutes. Empty the bottle, shaking out the excess moisture. Immediately fill with hot (cold) food.
- For sandwiches, pack moist fillings separately from the bread. Pack lettuce and tomato slices in separate clear plastic bags. Use small airtight containers to carry condiments.
- Keep your lunch in a cool, dry place.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.