The daily star-mirror. (Moscow, Idaho) 1911-1939, 1914-04-04

prepared Nuts, such as peanuts, wal
nuts, hazelnuts, may be ground an
mixed with salad dressing or crear
and used as sandwich filling. For eg
sandwiches the white should be chop
ped. The yolk should be mashed an
mixed with a little salad dressing o
. vinegar or cream. Spread one slic
i. of bread with thin mixture, cover will
the chopped white, butter the othe
side and cover the egg. Fish, shredded
and mixed with little vinegar, chop
ped pickles, or salad dressing, is splen
did for sandwich filling. When pre-
serves or marmalade are used they
should be put in small covered glass
or jar, and spread at the lunch time
This prevents the bread from becoming
soaked and heavy.
Much food value of use in tissue
building can be gained from a small
! amount of meat, which should be
packed, sliced, and wrapped in paraf-
fin paper. Boiled eggs form a pleas
ing and desirable change from the US
ual sliced meat
Plain cakes or cookies are much
better than the rich cakes. Fancy rolls
can be easily prepared by adding ali
a., ;o;,
currants to little bread dough. Gin
ger bread forms a pleasing variety.
This will be much more wholesome
than the usual rich cake and even
pie, found in many school lunches.
Recent articles on the subject seem
to show that even in this pie-less age
the rural school child is often affl.t-
ed with this inidgestion-ca The
general opinion seems to be, as ole ar
ticle very tersely put the matter, that
the motto of an enlightened teacher in
a rural district might very well be,
Swat that pie"
Fruit is very necessary part of the
school lunch. If possible, the fruit
should be fresh, but fruit sealed in
small glasses is very good Apples
are excellent. They form good food
for the child and aid in keeping the
other food moist. This is All excellent
method of preparing orange: the skin
is cut and pulled back and the Grange |
quartered. The whole is then wrap
ped in paraffin paper to keep the acrid
taste of the orange peel from. penetrat-
ing the rest of the food.
In every lunch a small jar or screw |
top bottle containing milk should be |
add. Milk contains all the food prin-
ciples and furnishes, in its lime con-
-ent, an especially desirable source of
for the building of bone. This
makes it almost necessity for the
Young child who should have at least
4 quart per day until nine or ten years
If age.
A dish of plain salad is often appe-
izing. One thing which will perhaps
iced special emphasis before college
girls is that pickles should be used
;paringly! Baked custards and fruit
Whips are easily packed and are very
wholesome and satisfying. Use the
lot pulp of any fruit which is avail
BILE, such as apple or prune, and fold
nto the white of an egg beaten with ,
ugar, and put into a small glass or
up. l.
xcellent in affording an opportunity
DR. the pupil to have something hot
Or lunch. Everyone realizes that the
hid who has breakfasted early in the
forming, walked several miles to
chool and then eaten a cold lunch, is
OF in the best condition during the re-
lander of the day. All experiments U
ave shown that something hot at noon
conducive to better digestion and :,
stter Intellectual attainments. These
,up tablets are very easily used with :,
ot water and may be prepared by the
lid. The use of thermos bottles in o.
,curing something warm for the
lid is interesting only in regard to :
,ecia1 cases as those of retarded chill
'en. Usually the price and bulk both Z
'ohibit their use.
In Idaho much is being done to fur
er the cause of the school child in
is regard. Many schools have fol-
wed the regular cafeteria plan, but,