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Bag Lunch Salad

To perk up bag lunches, pack tossed salads in plastic containers. Include crisp western iceberg lettuce chunks, diced green pepper and sliced tomato or onion. Fill a pill bottle with liquid dressing, and don't forget to put in a plastic fork!

Author: NEWSPAPER, The Post-Crescent 04-02-1968

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Perpeq, Albanian

  • 15 tbsp. flour
  • Water
  • Melted butter
  • 10 eggs
  • 7 tbsp. butter
  • ½ pint milk
  • ½ lb goat or sheep cheese
  • Salt
Preparation Instructions

Mix 15 tbsp. flour with water and make firm dough. Work it with your hands until the dough feels silky. Roll out like a sausage and cut in about 25 small sections. Roll out each section to the size of a saucer, pile one sheet on top of the other, putting melted butter on each, so they don’t stick. (Don't butter the bottom and top sheets) Now roll the whole pile, giving it the shape of the dish you are going to bake it in. Butter the dish and put in the dough. In a mixing bowl, beat ten eggs (whites and yolks), add 7 tbsp. of butter, ½ pint of milk, 1.2 lb. of cheese, mix well and add salt, if desired. Pour the mixture over the dough and bake very slowly.

Contributed by Mrs. Isold Gera, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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