The representative. [volume] (St. Paul, Minn.) 1893-1901, 1901-01-24


Eat and How to Prepare Food.
This matter viii be found to be entirely
Inherent from and superior to the usual
run OF food articles. in that every item II
. nugget Of culinary wisdom and eminently
practical. es4.
All Rights Reserved.
SCHOOL CHILDREN'S LUNCHEONs.
Since the afternoon school session has
been shortened, it has become necessary
to consider what the school children shall
eat for their noon lunches and also the
most convenient way of serving them.
When the afternoon session was shortened,
the noon recess was also necessarily short
ened, and now only those pupils living
near the school building can go home at
noon. The individual lunch pail has not
proved entirely satisfactory. In many cities
lunches are prepared and served in the
school building, and this arrangement
seems to have met with considerable sue
cess. Before this service was provided
many OF the children bought lunches con-
sisting Of pies, chocolate eclairs doughnuts.
etc, from the nearby bakeries. articles
hardly suitable for a child's midday meal
In the school lunch rooms hot purees and
cream soups are served. milk cocoa and
sandwiches with, sometimes, fruit and light
desserts. These are sold at the lowest pos
slDle prices. sometimes no charge at all
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 sew
eral places = combining the lunch room
and cooking classes, but has been found
most unsatisfactory, as Justice cannot be
done to the cooking classes il they are
obliged to furnish food for the luncheons.
u mas been found most expedient to en-
gage a capable, intelligent woman one
understanding the relative values of foods
VINO has charge of the lunch room, pre-
pares the menus and has a general over
sight of the children during the luncheon
hour
Sufficient time for luncheon should he
given and the children should be Obliged
10 eat slowly. instead of rushing through
the meal in five minutes. as many of
them feel inclined. Here is a chance to
incuicate the rudimentary principles of
good table manners and to emphasize the
value of consideration for their fellow
pupils.
Basket Lunches
After ALL there is a great fascination in
the old-fashoned lunch basket or lunch
pail. Every child likes to carry his own
iunch and likes to have the delight OF
opening 1t and being surprised by some par
tlcular t1dbit which mother has slipped in
loI TIE cHlfO delectatfOn.
In preparing child's portable luncheon
particular effort should be made to have
IL dainty in appearance. People think
hungry children will eat anything - and
SO they will, most Of them-but, is it not
better to accustom them to seeing food
Sane sandwiches s's 20 a Ssrsss' suitable for
lunch baskets, because they can be SO
easily carried, To keep them from dry
ing. wrap in paraffned paper Meat sand
wiches are not as wholesome, where chill
dren have meat for dinner. as those made
OF fruit, eggs or fish. Delicious sandwiches
are those made Of whole wheat bread. with
cream cheese. with the addition of a few
chopped nuts. little orange marmalade
or bit OF jam. Lettuce sandwiches with
a niue mayoppaiSe are crisp and refresh
ing. Nut and fig sandwiches are always
liked by children? Fruit is easy to carry
and pleases the little pupil. A baked
custard in little cup is a nutritious
luncheon dish Cookies and simple cakes
may form part of the contents OF the
basket
In putting up the lunch do not pack
the articles too closely. Line the basket
with parafhned paper~ and wrap each ar
t1cle separately. Do not have the sand
wlcnes so large that they have to be
crowded in ans are made mussy in conse-
quence Place clean linen napkin or q
new paper 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 it is worn out
with a 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
FRUIT AND NUT DRoPs-separate
four eggs and beat the yolks to cream:
add two tablespoonful of lemon Juice
and beat again until like thick cream.
Add one cup Of nut meal and a Gun Of
dates, stoned and pounded to smooth
paste or cream. Beat all together until
thoroughly mixed. Then fold in the whites
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 we'll
done.
NUT WAFERS-Beat three eggs until
very light; add one cup of brown sugar.
half a teaspoonful of SALT one cup of nut
meats chopped and flour enough to make
batter stiff enough to drop in firm mass
Drop in spoonfuls on buttered baking tins
and bake in quick oven for five minutes
CHOCOLATE COOKIES-Cream quarter
OF pound>of butter, adding gradually one
cup OF light brown sugar Beat one egg
very light and add to butter and sugar
Melt two ounces of grated chocolate over
hot water and add to mixture Sift two
and one-thrd cups of -four with pinch Of
salt and two level teaspoonfus baking
powder: Add this with four tabespoonfuls Of
milk and other ingredients. Mix thoroughly,
then let dough get thoroughly chilled before
rolling out. Cut into small, round cakes
and bake in moderately hot oven
TRlFLE-Cut stale sponge cake into thin
slices, moisten each slice with brandy or
wine, then spread with raspberry Jam;
lay two pieces together like sandwich
Make custard of one quart of milk and
the yolks of Ave eggs. Sweeten to taste
and flavor with orange juice or vanilla
Beat four egg whites to stiff froth, dust
ing in little powdered sugar to sweeten
Sprinkle chopped almonds and bits of can
died fruit over the cake slices. Pour over
them the custard, and after it coos heap
the beaten eggs on top and chill thorough
ly before servinEn
DEVILED Acknowledgment and shred
thirds of cupful Of almonds. Heat
one tablespoonful Of butter until it sizzles
and saute thed almonds until they are a
delicate brown then add two tablespocnfuls
or chutney, four tablespoons OF chopped
worcestershire sauce one teaspoonful Of
said and one saftspoon of pepper Serve
hot. ,.!t
Mrs. s. B. H. writes: Please give one
or two new recipes for the preparation of
macaroni. Those suitable for a luncheon
or or dinner dish when substitute for meat
DEV1LED MAIaRONI--Boil quarter of a
pound Of macar9pi in plenty. of water,
sailed. until tender Drain and blanch.
Melt four levef 'qablespoonfuls of butter
IN saucepan. edd a small onion sliced
nne' brown slightly and remove from but
ter Let butter brown and then add four
level tableSpOcnfuS of flour stir until