Norwich bulletin., 1915-09-18
HOME MEALS FOR SCHOOL
 CHILDREN.

Dear Editor and Social Corner FrieMds: The question of providing well balanced and nourishing food for the school child claims the attention of mothers this month
 During the long vacation home rules and regulations are often set aside to give the child as well as the mother complete change; but with the opening of the school term renewed mental ac- tivity and set hours for work and play demand an increase Of good food to keep pace with the increased growth of mind and body.
 An ideal breakfast food for children of all ages is some good cooked cereal with cream or milk To this may be added fruit. eggs. toasted bread, cocoa or cereal coffee.
 If the child carries lunch. the break fast dishes should be served warm, es- pecially during cold weather. The home luncheon should be plentiful but easily | or well cooked iegumes. rice or appe- tizinglY made dishes preferably made with milk and eggs and some simple sweet will satisfy the child but not satiate him.
 Digestive disturbances often arise from staying off hunger with a mix ture of left-overs or a piece of cake or pie which the mother thinks is easier for her to get, but instead Is making her more work and making possible
 
 When the problem of packing lunch for school children confronts you. do it as well and easily as possible. Wax ed paper can be saved from the differ ent package goods such as cracker boxes. etc, and the cracker boxes themselves. if carefully opened and emptied of their contents, make excel lent carriers for sandwiches and cake: little glass, screw top jars should also ba saved. as they will hold custards -A as come with French mustard are nice for the lunch basket.
 | Following are some recipes for nour- ishing dishes all children like: Egg Bread Ga nice breakfast dish for children)-Cut two slices of bread into small cubes. beat an esg and a pinch of salt until smooth, pour this over the bread and shake so as to coat all sides, then sautee bread in a pan with a little butter.
 Creamed Eees-Place one tablespoon of butter and one-quarter cup of milk in an omelet pan, beat four eggs and a pinch of salt until we'll blended. When the milk is warm. pour in the eggs | and keep pan just hot enough to cook eggs without turning brown. With a flat knife turn and lift eggs to prevent | sticking, but do not scramble them; as soon as set and light. turn upon hot
 slices of buttered toast. Serve at | once.
 Mixed Baked Potatoss-Pare. slice and wash eight medium sized potatoes: boil in just enough water to keep from | burning; when almost soft, drain of water and have ready q buttered pud- ding dish; place the potatoes in the dish in layers. seasoning them lightly with a little salt and paprika; pour on just enough milk to show through top: dot with a few bits of butter and bake until top Is slightly Drowned.
 Cream Tomatoes on Toast-One cup of skinned tomatoes. one tablespoon of sugar, ohe-half teaspoon of salt. one
 tablespoon of -four. pinch of soda,
 oue-half cup of milk. If you have no fresh tomatoes, use canned ones
 draining of the juice to be used in matoes and cook until tender; add sea
 scning and flour: stir well, then stir
 in soda, and last add the milk As
 soon as hot. pour over slices of toast
 Serve at once.
 Tea Cakes-One- quarter cup of but
 ter. one-haif cup of powdered sugar two eggs, one cup of sifted flour. one
 teaspoon of baking powder. one cup oi cleaned entrants. a few gratings oi
 lemon; cream butter, sugar and yolki until very light; sift baking powder into flour; add entrants and lemon tc
 creamed mass; then add stifiiy whip lped whites and -four alternating (nS
 milk needed); when we'll mixed. spread
 in flat greased baking pan about one half inch thick; bake until top is jus . turning light yellow. then spread melt . ed butter, cinnamon and sugar ovel
 and bake until nicely Drowned WheT cold. cut in squares and serve fresh.
 Frosted MoIassss ca<e-One cup o molasses, four tablespoons of lard. one } half teaspoon of soda, one-hah tea, spoon of ginger, one-quarter cup O.
 milk, two and one-half cups of flour Place molasses and lard in pan an( } heat until lard Is melted; add soda ainRar and milk. This will bubble ur