The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-26
School Children's Luncheons.

Since the afternoon school session has
been shortened it has become necessary to
eat for their noon lunches and also the
most convenient way of serving them.
Cd, the noon recess was also. necessarily
shortened, and now only those pupils liV
ti.s ASeIt tAS seloot Dqliding can go nome
at noon me individual lunch pail has
not proved entirely satisfactory In many
cities are lunches prepared and served
IA the schoo1 building, and this arrange
ment seems to have met with considerable
success. Before this service was pro
vloeq, many OF the children bought
lunches consisting of pies. chocolate
ecialrs, doughnuts, etc. from the nearby
oakeries, articles hardly suitable for a
child's midday meal In the school lunch
room hot purees and cream soups are
sometimes fruit and light desserts. These
are sold at the lowest possible prices,
sometimes no charge at all being made.
In some schools the children bring fruit
and sandwiches and are served with one
hot dish from the school lunch room.
COOKING SCHOOL LUNCHES.
An experiment has been made in several
places-coInbi ning the lunch room and
unsa tisfactory. justice cannot be done
to the cooking classes if they are obliged
been found most expedient to engage q
capable, intelligent woman. one under
standing the relative values of foods. who
mas charge OF the ulnch room, prepares
the menus and has a general oversight of
the children during the luncheon hour.
Su1nclent time for luncheon should be
given and the children should be obliged
y,
the meal in five minutes, as many of them
feel inclined Here is a chance to incul-
cate the rudimentary principles of good
of consideration for their fellow pupils.
BASKET LUNCHES.
After all there is a great fascination in
pail Every child likes to carry his own
opening 1t and being surprised by some
particular tidbit which mother has slipped
in for the ehild's delectaton.
a oh -f,1aI
particular efforts should be made to have
It dainty in appearance. People think
SO they will most of them-but, is it not
better to -accustom them to seeing food
neatly and carefully served2
Sandwiches are always suitable for
luneh baskets, because they can be 50
ing, wrap in paraffined paper. Meat sand
witches are not as wholesome, where chill
Of fruit. eggs. or fish. Delicious sand sand
witches are those made of whole wheat
dltlon OF few chopped nuts, a little or
ange marmalade or a bit of jam Let
are crisp and refreshing. Nut and fig
sandwiches are always liked by children.
fruit Is easy 70 carry and pleases the lit
tie pupil a baked custard in a little cup
IS nutritious luncheon dish. Cookies
ana simple cakes may form part Of the
In putting up the lunch do not pack
the articles too closely Line the basket
ucle separately. Do not have the sand
WicheS so large that they have to be
crowded in and are mussy IN consequence.
Place a clean linen napkin or a new pa
per one just inside the cover.
After each time of using the basket
should be aired, and frequently scrubbed
with soapsuds and dried in the sun: in
this way the basket will keep fresh and
sweet until 1t IS worn out.
WITH little thought the part of the
mother the child's daily school luncheon
may be made very attractive and suited
to the needs of the little growing frame
Recipes.
Fruit and Nut Drops-Separate four
eggs and beat the yollks to a cream: add
two tablespoonfuls of lemon juice and
beat again until like thick cream. Add
one cup of nut meal and a cup of dates
stoned and pounded to q smooth paste or
cream. Beat all together until thorough
" mixed Then fold in the whites of the |
four eggs beaten to a. stin froth and two !
tablespoonfuls of Drowned. whole wheat |
-four Butter baking tins and drop the |
mixture in spoonfuls, leaving space be- |
tween each one of about an inch Bake |
10 or Is minutes, until perfectly well |
done.
Nut Wafers-Beat three eggs until
very light; add one cup of brown sugar, |
half a teaspoonful of SALT cup of nut /
meats chopped and -four enough to make I
batter stiff enough to drop in q Arm mass. |
Drop in spoonfuls on buttered baking tins 4