Martinsburg W Va evening journal. [volume] (Martinsburg, W. Va.) 1913-1920, 1916-04-03
HOT DISHES FOR
THE SCHOOL CHILDREN
Especially At Noon, Believed
To Be Very important.

oily 1t DOW Oh MIX soup OF d cup OF
good cocoa, is highly important to
school children, many schools thrugh
out the country are either supplying
a regular hot luncheon to school
children, or are providing single hot
dish with which the children coming
from distance can supplement the
cold food in their lunch baskets. In
most cases the children bring money
with them and buy the dishes at cost
price. Those in charge of the lunch
room see to it that nothing is for sale
that would be hurtful to the children
and direct them in their purchases
SO that they will not buy merely
sweets or pastry. This oyercomes
the danger OF the childs spending
his money unwisely OF patronizing
an insanitary shop
To assist schools wishing to I'M
deltake this desirable activity,
either through teachers or groups of
cooperating mthers, the home econ
omics specialists of the L. S. Depart
ment of Agriculture. in Farmers
Bulletin No. 712. suggest the follow
ing economical and easily prepared
bills Of fare for the school lunch:
l. Negetable-mik soup. crackers,
rolls, fruit, plain cake
. Meat and vegetable stew, bread
and butter sweet chocolate,
g. Boiled eustard, lettuce sand
wiches, fruit cookies.
Dried conflsh chowder, cracker
fruit, maple sugar sandwiches.
). Bean soup, crackers baked ap-
Plies. sponge cake.
In addition the school can serve
hot cocoa, cooked fruits. berries and
liquid or other foods which it is dit
tcult to carry in baskets. Almost
any school by the use Of poper cups
can make good milk available to
children at noon. The school can
also place on sale good simple cook
les, zwieback or cracker supplies form
the outside,
As the serving OF an entire lun-
cheon calls for considerable equip.
ment and dish washing, many coun-
TRY schools will find it easier To sup
ply simply one hot dish. cup OF CO.
Goa, or glass OF good milk. The
milk could easily be provided throug
arrangements with parents or near
by farmers and in particularly useful
to children in warm weather when it
is impracticable for hem to bring
bottles Of milk in their baskets.
In number of city schools the pu-
pills are provided with trays and help
themselves to foods placed on a eoun-
ter At the end OF the meal they re
turn the trays and dishes and thus
reduce the amount of help required
Ia some large cities 4 trained super
visor is employed 20 regulate all the
public school lunch rooms. In other
schools the preparation of lunch is
made a practical exercise for classes
in cooking and domestic science.
1t is in the small country schools
with only one teacher, however, that
the midday meal presents the most
difficult problem Only a teacher
with ingenuity and enthusiasm for
her work can carry out the plan,
and even with such teacher the ac-
tive cooperation q parents is high
" important
The simplest equipment includes
a large kettle, measuring cup. and
spoons pairing knife, mixing spoons,
dish pans and towels. The pupils
should be willing 10 bring plates,
cups. bowls and spoons. from home.
The boys and girls can easily make
curtaiued shelves for the utensils.
i A freless cooker which permits the
preparation Of meat stews, meat and
bean soups and cereal mushes. can
easily be made og the pupils as a
class exercise.
The Older girls. taking turns in
groups commonly prepare the special
dish for the day In good weather
the juacheon cam be served out OF
doors. but ar c-hee times it may be
necessary to sette it on the chill
drens desks This will not be objec-
tiona6la 1t the desks are first clean