Evening star., 1907-10-19
I HOUSE
HOLD


inTd-
~ believed that a luncheon Of this sort
served at midday would keep the children
IN the pink of condition. the girls from
growing anemic and the boys ''obstrep-
erous." a natural condition, enhanced be-
cause of too meager luncheon. In many
cities such school luncheons have been in
troduced and proved their value. Not all.
however. according to Prof. Elias II. Bart
ley OF the Long Island College Hospital.
III luncheon counters are to be Contin-
ued in our public school buildings they
should be under the oversight of the
school authorities" he declares. Il don't
say that there are not wholesome things
on these counters. but when children are
left to buy their own luncheons at school
they frequently spend their entire lunch
con money In sweets. hard boiled egg
Ice cream or a charlotte russo and cocoa
are not very good food to do mental work
on in the afternoon. Cases of persistent
long continued. daily headaches may often
be traced to the MONDAY luncheon at the
schoolhouse luncheon counter. Children Of
fourteen and fifteen have hardly any more
sense about choosing their luncheons than
little children. In everything connected
with the food and digestion of school chill
dren mothers must watch their daughters
more closely than their sons. First, be-
cause boys will spend more time playing
outdoors than girls, and. secondly be
cause they cannot usually be induced TO
apply themselves to their books with the
same conscientious closeness as girls.
Children often abuse their stomachs
shamefully in the summer in the country
without injury. But in the sedentary life
of school it is very different thing"
Eating between meals and overindu! gence
in sugar were other things. according to
DR.. BARLEY, that were doing untold harm
to American children and future genera
tions Of American adults. The stomachs
of some children are never empty of
food. They are nibbling something every
hour of the day. Such children never
sleep well at night. They start and groan,
cry out, grit their teeth and have night
mares. They are the children who nag
scenes and are unmanageable and un-
governable. They are nervous, irritable
and bad tempered. and grow into dyspep-
tics with the same attributes.
To all of which the thoughtful and OBJ
servant mother will say Amen
Hot Luncheons for School Children.
In Boston schools where hot luncheons
have proved great success, soup OF vari-
Gus kinds is served, one kind a day with
crackers or bread; sandwiches, with or
without meat, of white or whole wheat
bread, crackers or bread with milk of the
best quality from farm of known ante
cedents. One sweet-either buns, with or
without currants; gingerbread, plain gin
ger sugar cookes-or fruit is served
daily. The demand for bread and soups
has been most gratifying. In the list Of
soups. pea soup and potato soup have a
little higher food value than fish chowder.
while barley soup, beef stew, corn and
clam soup are between the tomato and
fish chowder in value. s---=,
For the School Lunch Basket.
WI ere luncheon must be carried from
home, daintiness, palatability and food
value all to be taken into account
An attractively arranged luncheon will
often be eaten when one Just whole
some but carelessly put up will go un-
touched. In the first place. the box or
basket must be fresh and odoress. AL
ways empty the receptacle at night. and
let 1t air thoroughly. In the case of
basket, scald out once or twice week.
drying thoroughly afterward. Keep ready
for packing the lunch box a roll OF waxed
paper and a package of Japanese napkins.
Both these supplies are very inexpensive,
5 or 10 cents worth lasting nearly
month. If the child prefers linen nap
kin, keep supply of small ones that
are easy to wash, and furnish a fresh
one each day. Have also a jelly glass
with tight cover, for carrying an occa-
sional custard. baked apple. rice pudding
or canned fruit: spoon that belongs
with the basket also, and cup or glass.
unless that is kept at school II special
place on the pantry shelf or in drawer
is kept for these furnishings, the work OF
putting up the lunCn Is reduced TO
the minimum. II boxes are used save all
the nice, clean little boxes that come,
together with a ball of fine twine. and
neat papers for wrapping 1t is not neces-
sary to buy new wrapping papers II the
packages that come to the House are
carefully unwrapped and the papers
pressed out with warm iron, then
folded.
Sandwiches for the Lunch Basket.
These are ad infinitum. dependent upon
the contents of the larder and the fore
sight of the one who puts up the lunch.
While a wafer thin slice of rare roast
beef, boiled tongue. cold lamb or chicken
makes an appreciative filling, a rule
meat minced so fine as to be almost a
paste Is preferred. In the latter case
the meat is nice moistened with little Of
the gravy or stock and seasoned appetiZ-
ingly with salt and pepper. A little left
over fish. baked or boiled, may be boned
and faxed in small pieces, then heated
in saucepan with little cream or milk
to moisten. bit of butter and a busting
of pepper, then cooled and spread on thin
slices of buttered bread. If you have
had a thick broiled steak for dinner get
father to carve a few thin slices across
the grain and set them away for the
luncheon. Green peas mashed into
paste and seasoned with salt and pepper
make an excellent filling, as also chop
ped spinach seasoned with lemon juice
and mayonnaise. And by the way. use
olive oil in every way you can devise for
the children. Good olive oil Is expen-
sive to be sure. especially when purchas-
ed by the small bottle. instead OF In the
half-gallon or gallon tin. Yet it Is one
of the best tissue builders and nerve quiet
ers and will do away with all necessity
for cod liver oil or the various emulsions
that are so often prescribed for the grow
ing child. Let them eat mayonnaise on
their bread or salads freely. moisten pea
nuts chopped fine with the oil for sand
wiches or spread the clear oil on their
bread in place OF butter.
Other delicious sandwich filings are
cream cheese mixed with chopped nuts
and raisins and moistened with grape
Juice, shaved maple sugar spread be-
tween thin slices of buttered brown bread.
minced celery mixed with cream cheese
and moistened with whipped cream, chop
ped olives and cream cheese moistened
with cream and mayonnaise. mushrooms
cooked in cream with bits of crlsped
bacon. minced calrs liver well seasoned.
or dates. stoned and chopped may each p
and all be used IN turn. When made up
In this way. less OF the surface of the
bread Is exposed and Il keeps moist and
fresh Only tender homemade bread fully
twenty-four hours old will roll properly.
Spread the slices OF meat, paste or other
filling on a slice of thinly buttered bread.
begin carefully. turn the bread gently
and roll rather firmly. AS fast as finish
ed. roll each one in little square OF