Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-12
DOMESTIC
- SCIENCE
PREPARING SCHOOL LUNCHES.
Conducted by
Mrs. Alice Gilchell Kirk.

PREPARING SCHOOL LUNCHES.
The child who is allowed to eat a
luncheon which takes all the efforts
Of the digestive organs to digest it
when he should be studying, is sure
ly not a well-nourished child. 1t
makes no difference whether the
child is in kindergarten or high
school, concentrated effort usually
follows the lunch period, and the
amount of brain work accomplished
Is largely dependent upon the ease
with which his lunch is digested.
Every boy and girl from these
two extremes has at some time, or
other a desire for sweet and sour
food. and both of these may be per-
fectly satisfied with no harm done If
a. few minutes time is given each
day by a responsible, intelligent per-
son ON the food for the lunch pasket.
was a Kindergarten for eight
years and supervisor of kindergar-
tens part of that time. The lunches
for the children was one OF my most
serious problems. Why? Well, in
the first place, too much was put
into the baskets, and second, appar-
emily no thought to combinations or
food building material. This lunch
hour for these little folks comes usu-
ally about 10 O'Clock, and it is only
a little they need to tide them over
until their regular luncheon hour,
an apple, banana, orange peeled,
separated in sections and wrapped in
oiled paper; a dainty sweet sand
witch and tart apple, combining the
sweet and sour; a tart sandwich and
a bit of sweet chocolate. All fruit
should be quartered and cored and
with sandwiches wrapped in oiled
paper Cookies and gingerbread
may be substituted once in while.
Another difficulty. which kinder
gartners frequently met was the de-
sire of the children to trade lunches.
That should not be permitted unless
the teacher does the trading, ana
then only when she understands ex-
actly what each individual child
should have better than the one who
prepares the lunch.
So much for the younger ones,
but the older ones cannot go home
but must have their luncheon at
school five days week. There
should be q list of many varieties of
sandwiches, only putting down those
which are nourishing and especially
| liked by the children. Whole wheat
| bread and butter with a generous
| helping of good brown sugar makes
| q sandwich the cnllQren ike ana Will
| add also to the necessary energy re-
| quired.
| Sandwiches spread with jam and
nut meats pressed into each slice
are very satisfying, and IL cut round
or oblong and wrapped in paraffiu
| paper often taste q lot better for the
extra thought in their preparation
| Green food 10 required the year
round and mothers should not forget
| 1t. Lettuce, parsley, onions, toma-
toes, celery, cabbage, radishes ami
cuoumbers all furnish In large guam.
| titles the necessary salts for the
human body. The lack of these ant
whole wheat bread is more otter
the cause of poor teeth than toe
much candy.
Lunches should be changed witt
the weather. AS cool weather come,
on more sugar and fat are demanded
than on hot summer days because
additional heat must be generated Il
keep warm, and when the fresh fruit
are not in season use dried fruits
such as figs, dates and raisin.
served plain or baked in bread an,
cake.