The Winslow mail., 1915-10-08
SCHOOL cHILDRENs NOON MEAL.

luncheon at home for school children
is a difficult ono Of many mothers to
solve. How to have it ready on time,
perhaps half an hour in advance of
the food prepared for the rest Of the
family wlo come in later; how TO
have it nourishing and appetizing,
and at the same time SO simple that
It's hasty consumption will not upset
the digestion; this is something it
takes ones best powers to settle.
OF course the ideal child will never
swallow its food half masticated. but
will judiciously chew on it till it is
properly prepared for digestion; un-
fortunately, however, the ideal child
is not the real one; he Bolts his food
between two rapid trips from and
toward school, and probably he will
continue to DO this till school DAYS
are over. His mother must accommo-
date the meals TO this unfortunate
habit OF hurry and try and give him
what viii harm him least under these
circumstances.
One Of the very best things to have
is a good-sized plate or bowl Of strong
soup. Being hot, it is probable he
cannot eat it too rapidly, and it may
be SO. full Of n0urishment that it will
sustain him if he has little else. Have
the soup thick purea Of beans, black,
brown and white, or Of split peas, as
often as possible, varying the flavor
so ii win not grow tiTesone. One day
there may be little squares Of bread
Drowned in the oven put on at the
last moment Cr on the black bean
soup there may be chopped hard
boiled esq. These VIII give variety
Have milk soups also; the tops
and root CT celery, cooked with
slice OF onion, strained through
wire seive and put into slightly
thicllened hot milk viii make an ex-
cellent soup; serve this with hot
crackers. Or, take part Of dish Of
leftover stewed canned corn and
treat this in the same way. Use white
beans also, or any cooked vegetable,
or combinations of two or more yese-
tales.
When there are fresh meat bones
at hand cook these down in plenty of
water with any vegetable or mixture
OF vegetables, till you have a pot of
strong stock, taking a whole day to
the process. Cool this, strain and
take off the cake OF fat; then heat,
strain again and add diced vegetables,
or rice or barley or tomato; in cold
weather you can divide the stock
and use half in one way one day and
the rest in another the second time.
After a good dishful of soup not so
much else is needed as where the soup
is omitted. Baked potatoes, especially
sweet ones, make good second
course, or a plate of hot baked beans,
or canned tomatoes on toast, with
plenty Of seasoning. OF course, there
may be a regular dinner Of meat and
vegetables, but this is seldom advisa-
bic, because it is too hearty for hasty
tdJIU5. II ID jCtl UCLJCI W ave IIiG
dinner at night for all school children,
provided it is not rich and difficult
of digestion, but merely simple and
good.
Fruit is the best finish to the noon
meal; baked apple with cream;
few figs stewed or merely as they are;
a handful Of prunes stuffed with nuts
and rolled in granulated sugar;
little canned fruit, or an orange are
all excellent. When it is impossible
for child to come home to the noon
meal, then the mothers task S even
more difficult, for putting UP school
luncheOns is a formidable effort 1t is
almost impossible to have the food
sensible yet dainty, to give variety
and yet not have the luncheon unduly
eXtravagant and time-consuming
Where it must be put up each morn
ing, a wise mother will write out a
number of possible luncheons and
follow them as closely as may be day
by day, to save herself the trouble
Of trying to have something different
at short notice.
Sandwiches, Of course, are the sta
pie Thin slices Of whole wheat and
graham bread can make two, spread
with butter only, and two more may
be made Of white bread with finely
chopped meat, or grated cheese, or
jam 1t is better to have two kinds
rather than four sandwiches Of one
kind. If meat is not used in the sand
wiches it may be sliced, the fat trim
med off, and made up into a neat
packet by itself
A few stalks Of celery, salted, are
also good with sandwiches, and once
in a while two or three tiny pickles
or olives, carefully wrapped SO no
odor will permeate the rest Of the
luncheon.
AS to cake, use small cakes, cookies,
waters, squares of gingerbread and
such things rather than slices of lay
er cake, which are sure to crumble,
and at best are not over-nourishing.