The daily star-mirror. (Moscow, Idaho) 1911-1939, 1914-04-04
THE SCHOOL LUNCH.
By GLADYS Collins.

By Gladys Collins.
The main interest in the subject o
school lunches has, of late, been il
the special lunches prepared at school
But even in carrying out this plan
much of the food must necessarily b.
brought from the home by the child
In any case a great deal in the way o.
better nutrition and improved menta
development can be gained by cleal
explanation to the mothers of the main
elements which make a school lunch
successful. To all of us, these points
are, doubtless, very obvious. This
paper is only intended to give some
idea of the way in which such sub
ject can be presented. The universal
interest in the subject and it's impor-
lance make it probable that anyone
of us may at some time be called upon
to do so.
The first and one of the most impor-
tant considerations in packing the
lunch is the receptacle. Those in COM
mon use are the tin pail, the paste
board box, the folding lunch box, and
tin pail in use, she can at least sug-
gest the eXpedient of perforated lid.
The folding boxes each cost 25
cents and the baskets So cents. The
25 cents and the baskets So cents. The
latter can be had in any size. All of
these are open to criticism The tin
pail and folding boxes, especially the
tin one, are inclined through lack of
ventilation to give a stale, musty taste
and odor to the food. Again they keep
the food moister than the basket. Too
much emphasis can not be placed on
the necessity of the daily scalding of
lunch receptacle, and for thisNhe fold
ing tin box is best. However, it is al
ways better to use a covered basket
when possible. By the use of paper
napkins and paraffin paper the food
can be Kept moist and still receive suf-
ficient ventilation.
The acutal packing of the food in a
school lunch should be carefully plan
ned ahead in order to insure suitable
food for each day and well-balanced
rations. Sandwiches form very attrac-
tive food and offer a truly marvellous
variety very pleasing to the child. For
all sandwiches the bread should be |
sliced very thin. Usually it is much |
better to leave the crust on the bread |
'or the school lunch. The crust ferns |
IN appetising and desirable part o.
he bread and helps to keep the sand
Hich smooth and in shape. The butter
or sandwiches should always be
Dreamed butter spreads
much easier and does not have the
odd distasteful Jumps Of fat often
ound in sandwiches. White, brown
II graham bread may be used, or even
resi- rolls.
Sandwiches should be wrapped
n paraffin paper. This keeps
hem most and prevents them from
orbing odors. The quality and num-
er of the sandwiches provided will
epend upon the age and appetite CT
he child as we'll as general health.
Only a very limieed number of sand
viches can be mentioned in a talk of
his kind. More food value can be '
aimed from meat sandwiches which,
/ the absence of meat, or it's equiva- | .
INT, in the lunch, should always be
sed. Ham, cold beef, veal, mutton
+ chicken may be used, either si.ced
r ground When ground the neat
ay be mixed with thick cream, and
bread on one side of the bread Will
lie other is spread with butter. Often ,
PRODUCED with good effect into the
nch. For example, three or four
ties, ground and mixed with cream,
e inexpensive, and form a very de-
rable supplement to a meat sand
ich. Cheese sandwiches are an ex-
llent food for older children For
e lunch in the rural districts and
is, of course, in those regious that c
e general use of the school lunch O
axes it of vital Importance, American h
cheddar cheese sandwiches are ex- fl
llent. These can be obtained where lc
is often impossible to get the more al
1cy cream cheese. They may be d,
ced thin or grated and mixed with
cam. fl
Cottage cheese sandwiches are east hi
made where there is large supp :
milk. The clabber milk Is first TO
tied, then strained and seasoned and CT
cad on slices Of bread. Nut sand