Before doing so I should like to suggest that in packing the
luncheon basket a little fruit, fresh or dried, should not be omitted.
Fruit is not only agreeable; it is, when taken in moderation, most
wholesome. It cannot be regarded as particularly nourishing, but it is
very cooling and refreshing, it assists digestion, and it possesses in a
high degree the power of counteracting any harm which may arise from the
use of preserved and tinned meats. It is almost inevitable that when
school luncheons are provided for any length of time, preserved
provisions will enter rather largely into their preparation. When
preserved provisions are taken there is always a little danger of skin
complications, and fresh fruit is the antidote for this condition.
Therefore fresh fruit should on no account be disregarded. When fresh
fruit cannot be had, dried fruits, such as raisins, figs, dates, and
French plums, are almost as valuable, and they are more nourishing.
Raisins, indeed, are most sustaining, and a celebrated physician said
recently that when he expected to have any specially exhausting work on
hand, he took a bunch of muscatels and found they did him more good than
a glass of wine. It is not at all an uncommon thing also for parents who
are anxious lest their daughters should become faint and weary, through
going too long without food, and who cannot arrange to provide them with
a well-packed luncheon basket, to make them form a habit of putting a
large bunch of table raisins into their pockets, with the intention that
these should be nibbled during what is called the interval, that is, the
short period of rest which is allowed at most schools during the
morning.
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