New-York tribune., 1907-05-28
THE SCHOOL LUNCHEON.
kttractiveness an Essential-Due Amount
of Sweets Desirable.

4 teacher whose practical experience has been
supplemented by scientific study says suggestively
as TO the necessary school luncheon taken by so
many children daily throughout the school year:
ANY one younger older, who carries cold
luncheon daily is entitled to especial consideration
and careful catering. The older person may con-
tinue to eat half dry bread and Jumps OF butter
Indefinitely from a sense of duty, while the
younger person consigns this attempting food TO
the school waste basket And in addition, the
luncheon must not require than half the
recess in its eating. because the girl or boy must
have some fun also. the idea OF plain, substantial
nourishIng food must not be too evident.
Into what shall the food be put? Whatever its
size shape or appearance in other respects let 1t
be absolutely clean: therefore tin box, which can
be sterilized with boiling water a paper box to
clean and tightly covered; use paraf1n or buttered
paper TO keep different kinds of food separate. and
so lessen any odor of staleness. Put in this way
the luncheon is appetzing and there viii be little
Packing the luncheon is a for some one
with an Interest IN the purpose 81 II G ;rns a s
commonly, 10 provide of the three daily meals
If we plan approximately that dinner shall give
one-half the days ratons. breakfast and luncheon
the other two-fourths. how can we balance the
fast will the luncheon make up to her the right
amount of nourishment? Can she do with less at
dinner? What the effect of these different plans
as varied as the ternpers of individual children and
quite directly connected with those tempers. are
daily questions TO be met by home makers as best
"A single shelf of the refrigerator set apart for
luncheon material is great help 1t is within
sight of the housekeeper as she plans the menus
and the marketing: also il confronts the eyes of
the cook every time she opens the door One or
two small cakes taken away from the loaf a small
extra expense trouble If the cook has luncheon
boxes Jon her mind The slice of cream cheese a
tablespoonful OF chopped nuts. one or two olives,
single celery heart etc, viii assemble there with
astonishing certainty. A suitable tray and half
dozen small plates make the only furnishings
needed for such shelf: and when this tray and
iIs treasures taken into the buffers pantry
the table after breakfast the hurried five min
utes for this task-one OF SO many small pressing
morning duties-produce very satisfactory result.
This scheme is merely detail which TO
that the school luncheon box question should be
thoroughly provided for.
From the hygienic dietary viewpoint this phase
OF the question presents SO many sides that they
can only be touched upon In a brief suggestion. A
few fdont's' may he helpful. founded they are
on observation. Don't fresh bread-the last
muffin or gem the breakfast table is delicious
hut 81 put Into a luncheon box will turn moist and
sosgy by the heat and moisture still in it. Don't use
cake in preference to other sweets, except a
treat and when you do IL have II good, SO
Ia kers cart that the student will let the latter
lone preferring wait for the generous offering
you rut in quite surely at times. yet not every day
Al young people Ike sweets but the nearer to pure
sugar these are the better. Chocolate, homemade
candles, maple sugar and the best confectioners
andy in small quantities can well be used. Also
raisins, dates. figs. fine prunes. candied cherries
rnF other fruits most desirable substitutes for
erk2."