The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1917-11-08
mullins, butte. rice. clstard with

jI':,.
Nut and Rr'.a.; C"umb I..af.a
{ cup chopp Il nuts.
cups bre ID crumbs.
ga cups tonA'o juice ssd 1L,r.
2 tablespoons melted fat.
1 egg.
" teaspoon onion juice.
y. teaspoon salt.
u teaspoon pepper.
Spanish Rice.
a cups rice (cooked).
2 cups tomato juice and pulp.
2 teaspoons onion juice.
Pepper and other seasonings, such
as celery if desired. Combine in
gradients and heat until the liquid is
absorbed.
The menus are merely suggestive.
They arrange for the use OF more
vegetables than usual because more
vegetables tend to the use of less
bread and neat. They are genuine
conservers. And the gingerbread
lr:ly be made with part rye if de-
sized.
School Lunches.
Don't let the school lunch be
merely something which will fill the
lunch box in the morning ard be only
sop to stay the kiddies' appetites
from noon until night. Make it real
contribution to the fooG which the
children require to meet the needs of
their growing bodies and active brains
to satisfy their appetites and keep
THIN m health.
These are the suggestions of home
economics specialists of the United
States Department of Agriculture,
now that millions of the future clti-
zens of the country are again eating
their midday meals from box, basket,
bag, or confectionery shop instead of
from the family table under watch
'ul parental eyes.
Expensive Food Need Not Be- Used.
The preparation of iuncheons which
Will fill the needs of the cnili'S body
does. not mean the use Of more tx
pen>,ve foods or the expenditure of
e. eater effort, the specialists point
out. In many cases both expense
IN work will be lessene Whav is
needed for the preparation of more
satisfactory lunches is merely that
parents and "big sisters" or who.
ever fills the lunch box, shall inform
themselves of certain facts in regard
tc the choice and combination Of
foods. The need in many cases is fc,
neither more nor less food but fol-
the representation of needed food
groups. The necessary facts are set
out plainly in Farmers Bulletin TIP
"School Lunches" which may be
had free so long as the supply lasts
b. al plication to the United States
department of Agriculture, Washing
ton. L. c.
The following suggestions are
among those made in the bulletin fol
we!l-balanced lunches TO be cal1ied
to school. S
Basket Lunches.
/. Sandwiches with sliced tender
meats for filling, baked apple, cookies
or a few Jumps Of sugar.
2. Slices of meat loaf or bean loaf
bread and butter sandwiches; stewed
fruit; small frosted cake
S. Crisp rolls, followed out and
filled with chopped meat or fish
moistened and seasoned, or mixeo
Nth salad dressing; orange, apple, q
fixture of sliced fruits, or berries
cake.
4. Lettuce or celery sandwiches
cup custard; jelly sandwiches.
5. Cottage cheese and chopped
green pepper sandwiches, or pot OF
cream cheese with bread and butte,
sandwiches; peanut sandwiches; fruit
cake.
6. Hard boiled eggs; crisp baking
powder biscuits; celery or radishes
brown sugar or maple sugar sand
witches.
7. Bottle of milk; thin corn breae
and butter; dates; apple.
8. Raisin or nut bread with butter
cheese! orange; maple sugar.
9. Baked bean and lettuce sand,
witches: annie sauce: sweet chocolate