The Hattiesburg news. (Hattiesburg, Miss.) 1908-1917, 1916-03-27
PRACTICAL LUNCHES
CONTINUED from Page Three

diet of the child for the very import
ant reason that they furnish mineral
and other materials required to form
hone and tissue as well as TO repair
vegetables are valuable particularly
because they contain iron in forms
which the body can utilize Fruits con-
tain a considerable percentage Of SUI
gar. especially when they are dried,
and sugar is a quickly absorbed fuel
food. As things eaten raw transmit
disease germs, care should be taken
ia wash vegeta bles and fruits thor
ouebly in several waters. Many fruits,
especially those with skins, can be
dipped safely into boiling water, while
those with skins. can be dipped safe
ly into boiling water, while those with
thick skins. such as oranges, bananas
and apples may be safely washed
even with soap. Dried fruits when
washed and put into al. oven to dry
absorb some of the water and thus
are softencd and improved in taste
s. Sweets and Desserts-Sugar, as
has been said. is a quickly absorbed
funl food and simple sweets have their
place in the diet OF all children. If
NOT served between meals or at times
when they destroy the appetite for
other needed foods. there is no objec-
ton to them They may be served i'll
the form of cake not rich enough 10
be classed as pastry, cookies. sweet
chocolate simple candy, honey, dried
or preserved fruits. maple sugar and
loaf sugar In general, fruits. fresh,
baked or stewcd, or raw, and simple
sweets are much better desserts for
children than rich pastry which con
tains Il large amount of fat.
The following suggested menus for
the school lunch basket give the child,
as nearly as is practicable in such
meal. the proper proportions OF the
different classes of foods:
For the Basket Lunch.
/. Sandwiches with sliced tender
meat for filing; baked apples cookies
or a few Jumps Of sugar
. Slices Of meat loaf or bean loaf;
bread-and butter sandwiches; stewcd
fruit. small frosted cake.
3 Crisp rolls. followed out and
filed with chopped meat or fish.
moistened and seasoned, or mixed
with said dressing; orange, apple,
mixture of sliced fruits. or berries;
cake.
4. Lettuce or celery sandwiches;
cup custard. jelly sandwiches.
). Cottage cheese and. chopped
grecn-pcppcr sandwiches, or pot OF
cream cheese with orcad-and butter
sandwiches, peanut sandwiches. fruit,
cake.
6. Hard-boiled eggs, crisp baking
powder biscuits celery or radishes.
brown sugar or maple sugar sand
w;ches.
T. Bottle of milk, thin cornbread
and butter. dates. apple.
s. Raisin or nut bread with butter,
cheese, orange, maple sugar.
g. Baked bean and lettuce sand
witches. apple sauce, sweet chocolate.
The provision of a bottle of milk is
suggested in one OF the menus, but
of course taking milk TO school in
warm weather would be impracticabe
unless means were provided for keep
ing il chilled until it is consumed.
The school lunch container, the spc-
cialists point out should permit ven
tilation. exclude flies, and should be
of a material which permits thorough
washing in boiling water. If glasses,
paper cups or spoons are provided,
the child should be warned against
letting other children use them. The
child should be encouraged TO wash
his hands before each meal, and for
this reason paper towels, paper nap
kins or clean cloths should be pro
vided Food that does not require ven
tilation should be carefully wrapped
in paraffin paper, and the soft or
liquid foods should be packed either
in jelly glasses, screw-top jars. or pa
per cups.
1t is, of course, very good for the
child to have at least one warm dish
at noon-a vegetable milk soup, vege
table or fish chowder. meat and vege-
table stew, or a cup of cocoa. These
things are easily prepared on ordinary
stoves with ordinary utensils i'm a
school where interested mothers or
teachers agree to do the cooking and
serving and where dishes and spoons
are available. Almost any school,
however, could by cooperative ar
rangenaent with the parents. see that