The Portland daily press., 1895-04-20
THE HOME.
Luncheons at School.

their dinner baskets to school than ,boi,
city cousins, owing to the longer dis.
tances over which the sturdy little feet
must trudge; and, too, distance measured
nv citv sid ewalks loses much of its III fl
Guilty and objection. But even in town
there are plenty of boys and girls who
from one reason or another, take their
midday meals at the school-house In
Boston there has lately been an endeavor
made to remedy some of its evils, BY fur
nishine hot soups in the easements of
the schools, and the praiseworthy plan
has met with better success than some
scoffers predicted. All honor to the good
work and the good workers! Who can
! tell how many little stomachs, grown
into big ones, will some day rise up and
call them blessedS | suppose it would
| be hardly possible to tell how much of
the dyspepsia that curses these modern
times had its beginning in the dainty
| lunch baskets, with their fimsy exteriors
and yet fiimsier interiors-but it cannot
be small part, surely.
| In the matter of cold lunches, there is
ample opportunity for wise judgment
and thought. A lot Eof doughnuts and
pie and pickles or cheese, with some
bread and butter, can ahardly be too
much discountenanced. Think of expect
ing the children's mental powers to de-
velop with such fuel gasL that to feed the
furnaces! Think o.. even expecting them
ffa al 70 nftanfiVa OF,
GUS, with their bodies poorly nourished.
Its only wonder it wasn't discovered
and remedied long as, when our fathers
and mothers and grandmothers ate their
frozen mince pie and rich doughnuts
with relish, to be sure) at the moon
time.
The less cake tn at can satisfy the
school child, the better, and the more it
can he replaced by brain-nourishing and
body-nourishing foods, the better still.
If sweets must be included in the lunch,
let it be in the form of sponge cake and
cookies, with little or no shortening
both which will not only be acceptable,
but furnish real necessary food. Rule
out rigidly rich cakes and pastry.
Fruit is always desira BILE except in the
guise of preserves, where the fruit itself
loses i is individuality in the sugar used.
In its season, nothing can be better
than raw fruit as the dinners dessert"
berries, oranges, apples, pears, peaches
and all their relatives.
Sandwiches of delicately thin slices OF
buttered bread with intermediate layers
of chicken slightly sailed, or lamb or
minced rare roast beef are welcome and
nourishing. For change, egg sandwich
es may be substituted Boil the eggs for
long time-covering with boiling
water and setting aside on cooler part
of the stove till done. This will make
them tender, whereas rapid boiling for
a shorter time has the opposite effect.
When they are mealy and ripe for use,
mince and season and spread upon the
thin buttered slices. Cheese also may
be used in this way, though more spar
ingly ard chiefly as break in the rou-
tine. ;,
Now and then a cracker toasted golden
brown and buttered when hot will prove
serviceable as an appetizer. Pure home
made jelly may be used with safety and
enjoyment to the little people.
The list is a long one, after all, and
can hardly fail to be satisfactory to both
the little bodies and minds when indi-
vidual tastes are thoughtf1lly consulted;
but not at the expense of reason and
good physiological principles. 1t is a
subject that needs careful study, for it's
ren's future good or ill.-Country Gen
tleman.
Dom este Receipts.
Devonshire Butter. Strain into a
bright milk-pan four or five quarts of
new milk, and set away until well risen
Then carry carefully in to the kitchen
and set on back of stove; let the milk
gradually come to a scald, but on no ac-
count boil. When the surface of the
cream is wrinkled and breaks away
from the sides of pan, it is done. Beat
It steadily with large wooden spoon,
and when the butter comes, wash it
while still in small granules, salt lightly
mot more than half an ounce to the
pounds and make ii into dainty pats for
the table.
Cottage Cheese. 1.-The common error in
making this dish is overheating the
curd. Let it merely become well
warmed through, then place in a double
cheese-cloth bag and press, taking care
not to let it become too dry to hold to-
gether. Salt well, add lump of butter
and little thin cream, and make into
small round cakes.
Cream Cheese.-Is much liked by
some epicures. Take sour cream, salt it
slightlyEand hang it up in linen bag to
drain until dry. This takes two days
or more. Then put in a deep dish still