The Washington herald., 1914-11-10
Lunch for School Children.

II children come home for the noon
lunch, Il is advisable to be ready in ad-
vance in order to prevent the tendency
to hurry.
Cocoa is an excellent food for children,
for when properly cooked and combined
with milk II affords a meal in itself Be
cause Of the large amount Of starch 1t
contains, the cocoa should first be thor
oughly cooked in water. The following
recipe for cocoa paste accomplishes this
and affords an ever present supply for
Quick lunches either between sessions or
after the return from the long one which
has afforded only time perhaps for the
cold quick lunch
Cocoa Paste.
One-quarter of a cupful of cocoa, one
quarter OF a cupfuI OF sugar, one-quarter
Of a teaspoonful Of salt and one-half q
cupful Of cold water. Mix the dry ma
terials together, add the water and bring
to a boil for two or three minutes. Cover
tightly and cook over hot water about
fifteen minutes or until the mixture Is
smooth, glossy and as thick as good
cream When cool, put IN jelly glass
or pint Mason jar with tight top. The
quantity NAV be increased according to
the number to be served and II will keep
a long time in q cold place. When re-
quired, heat the desired number OF cup
Put two teaspoonfuls Of the paste in
bottom Of cup and add slowly the hot
milk, or, better still. add to the hot milk
while still in the cooker the two tea
spoonfuls of paste for each cupful or
milk, mixing all the paste with some
of the milk just that 1t may. be thin and
prevent any grains from forming. Half
milk and water may be used and still
make the mixture quite rich enough. It
g. 1lr,vrT Nf1a rNf NM
of the paste or to add extra sugar. Chill
dren may like additions, but II the diges-
| ton is disturbed q dislike for the dish
that apparently caused the trouble may
result in a continuous refusal Of one of
the very best foods for the growing child
At this period great attention should be
| paid also to proper seasoning. The real
favor of foods is an individual matter
and their refusal may come at times
| from lack of the proper amount OF salt
| which brings out the true flavor and
| prevents a fiat taste. Too much salt may
/ be more harmful than none, but there Is
the happy medium between that and the
| insipid preparations that weary a normal
child.
Beverages should never be taken alone
| and the following recipe offers an ex-
cellent accompaniment for cocoa
The use Of genuine "bran"-The true
1
| combination with flour, affords an ad-
visable change from too much bread of
| all kinds Loose bran" may be bought
at flour and feed stores for two or three
| cents per pound or at grocery stores In
| packages at a slight advance, the latter
claim a special sitting and cleaning.
Its use is very helpful In cases Of slug
gish intestinal conditions, but Is not ad-
I visable for very young children to those
| hy a
physician.
Fruit and Bran Biscuit.
One and one-haH cupfuls of bran, one
and one-half cupfuls of milk, three
quarters of n cupful of molasses, one tea
spoonful OF salt, one teaspoonful ol
! bakings soda, one-half cupful Of chopped
dates or raisIns Sift the -four, soda and
salt together. add the bran and mix well
for II will not pass through the sitter
Newt the molasses followed by the milk
In same cup that all the former may be
rinsed from sides of the cup. Beat tbs
mixture well as the raising property
comes from the gas formed by the com
bination OF acid in the molasses with the
soda.
Add the chopped fruit and drop th'
stiff batter into CREASED muffin pans, no
allowing them to be over half full. Bakt
in a moderately hot oven from twenty Il
thirty minutes. All dried fruits shoulC
be quickly washed in hot water and driet
in an oven with the door open. Thi
removes the ever-present dirt and bac
terra while causing the fruit to pun an'
be more tender.
A standard measuring cup holding eigh
ounces should be used for all recipes. 1
is divided by rings, on opposite sides o
the cup, into one-quarter and one-thir'
parts. They may be bought IN agat
| nr aluminium for five or ten cents.