Evening journal., 1914-09-02

Prominent educators and others in
terested in children's welfare are de-
voting a good deal of time and study
to the subject of the noon-day meal.
They have found that school children
are brighter, sturdy, more diligently
and learn more rapidly in the morn
ing hours; that in the afternoon they
are Indifferent, have more difficulty
in concentrating. and that the after
noon study generally is not produc-
tive.
Further analysis of the situation
has shown that the vitality of the
average child is much lower in the
afternoon. due in all probability to
the insufficient lunch--one lacking in
both quantity and nourishment The
children who are keenest throughout
the day are those who have substan-
/ tial MONDAY lunches. One reason for
the scanty lunch is the child's OBJ
| lection to being bothered" with the
lunch box, preferring to skip out at
noontime to a nearby delicatessen or
grocery store for cakes, pickles. etc.
all good enough in their place, but not
sufficiently nutritious in themselves to
take the place of substantial foods.
It is something of a problem 10 pre-
pare lunch that can be easily carried
to school. one that your boys and
girls will enjoy, and at the same time
one that is wholesome and healthful.
We have all learned to depend on
sandwiches for the lunch box, and II
is possible to vary these widely In
the use of different kinds of bread,
white, whole wheat, graham, rye, bran,
nut. raisin, etc. Always cut the bread
neatly. in thin slices, and If you will
take just a minute longer and put
waxed paper around the sandwich, the
bread will retain its freshness.
Is there child anywhere who
doesn't like ham sandwiches? Or a
grown person, either? If we look
| around US at the restaurant or cafe
at the persons who are ordering sand
wiches. we find that about three
fourths of them are ordering ham.
The same kind of ham would grow
monotonous If served day in and day
out, but there are number of ways
in which the ham filling can be varied,
first In the cooking. for there are a
]
whole ham can be cooked. Buying
whole ham is an economy, for the
first cost is lower per pound, and haV-
ing it on hand saves time in cooking
other meats for the home meals as
well as for the school lunches. Hams
of excellent quality are advertised in
this paper, and the following recipes
/ will be found delicious.
Baked Ham.
Cover the ham with cold water and
let it simmer long enough to looser
the skin-probably three or fOui
. hours. After removing the skin, add
= one teacup Of vinegar. one cup Of no
water in which one teaspoon of dr..
mustard has been dissolved. Bak
slowly two hours, basting frequently
] Cover the ham with coarse brow
2 sugar, and stick cloves into the ia
? about an inch apart. Do not bast
again until the sugar has formed
thick crust. Cook about an hour.
Ham in Cider.
Boil the ham over a slow fire 4
enough sweet cider to cover It. Skir
frequently the grease that rises to tn
top and when tender lin about thre
hours) take out and remove the rinJ
A Slice the fat on top in diamonds, an
into each diamond stick a Glow
Brush the surface with one-half Gu
Of maple syrup. Bake in moderat
oven forty-tive minutes.
+ Stuffed Ham.
Boil the ham until tender Whe
cold remove the skin, cut deep Incl
sions lengthwise about an inch apart
fill them with dressing, also cover tn
ham with a dressing and brown slow
} ly in the oven.
Dressing: One pint of breal
crumbs, one teaspoon of mustard
, three we'll beaten eggs, one teaspoon
of red pepper, one cup of brown sugar
three chopped pickles, one teaspoon
: each of cloves. allspice, cinnamon
black pepper. one tablespoon of chop
ped celery. and one cup of sweet milk
Ham Sandwiches.
Spread slices of cold boiled or bake
ham with prepared mustard and plac
d between thin slices of buttered bread
@ Chopped Ham Sandwiches.
- Put between slices of buttered brea