School Cafeteria Prune,Celery and Peanut Sandwich
50 Servings
2 qt. prunes, cooked
1 qt. celery, finely chopped
3 c. peanuts, finely chopped
1/4 c. lemon juice
3 T. salt
1 t. sugar
100 slices bread
Drain prunes, remove pits and chop coarsely. Combine all ingredients.
Chill. To make one sandwich, spread one slice of bread with a
#24 scoop (1.5 ounces - 3 tablespoons) of filling.
Cover with second slice, cut in half diagonally. Garnish.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)