The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-09

screened to keep out flies, which are
always dangerous around food, since
they can convey to it the bacteria
which cause intestinal and other dis
eases. At seasons when there are no
flies and on days when the weather
is favorable 1t Is pleasant change
to serve the lunch out of doors.
Clean hands should always be insist
ed upon, as well as clean spoons,
dishes, etc., and individual drinking
cups. Furthermore, children should
be taught not to drink out of each
others cups or glasses or to use each
others spoons or forks.
The question of good food and
safe water supply can not be separat-
ed. Besides being used for drink
ing, the water at the school house is
used for washing the hands, and if
any part of the lunch is prepared
there it is used in cooking and in
washing dishes, and if it has in 1t
any of the tiny form of life which
carry disease the pupils may be in
fected by using it in any of these
ways. In schools in cities which
have good water system there is,
Of course, less danger than in the
country, where dependence must Oft
en- be placed on surface wells. When
that Is the case; too great precau-
lions to provide pure, safe water
either at the school or on the farm
can not be taken. When there is
any question of it's purity, all that
is used for drinking, cooking and
washing should be boiled.
It is seldom desirable to prepare
more than one dish day in a small
school and this should, for the sake
of variety, differ from day to day.
The others can be brought from
home. Or ready to eat foods (bread,
crackers, fruit or cakes and cookies)
can be bought to round out the
meal, some one in the neighborhood
being usually ready to make such
foods for sale. if there is no shop
where they can be obtained. The
choice of the dish to be cooked
should be determined partly by what
| it is possible to do in the way of
cooking at the school, partly by what
purchased or homegrown food is
available, and what the school
garden or neighboring fields or
woods afford, and partly by what
the teacher has learned from expert
ence is needed to go with the foods
brought from home. The MONDAY
meal as whole will then be appetiz-
ing and will provide all the needed
nutrients as they are now under
stood.
A Few Recipes for School-Lunch
Dishes
Most housekeepers have collections
of recipes for dishes of all kinds, but
probably few have attempted to COM
pile lists of dishes suitable for school
lunches. A few such recipes are
therefore given here, which may be
suggestive.
Milk Soups
The ingredients of milk soups may
be grouped under four heads: CD
A liquid; (p) starchy substance
used for thickening; 90 fatty sub
stance; and (4) flavoring. The
liquid may be milk, either whole or
skim, or a mixture of two or more
of the following in any proportion:
Meat stock, water, cream vegetable
juice, including pulp. The starchy
substance may be -four, cornstarch,
or potato starch. The proportions
are usually three-fourths of level
tablespoon of -four and an equal
amount of butter to each cup Of
liquid. If starch is substituted for
-four, one-half tablespoon to cup
will usually be found sufficient. An
interesting school exercise may be
arranged by having students make
potato starch and use If for thick
ening these soups or in other ways.
The following recipes for soup and
chowder will serve six children gen.
erously: