Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-08-22
AGRICULTURAL EDUCATION
81 DR. ANDREW M. SOULE

essary to its vigorous development
The time has come in the history
of our country when as a measure
of national defense and an evidence
of our educational progress we must
give definite attention to this impor-
tant and essential matter. We must
see in the immediate future that
our children who so to school are
better fed, that they are provided
with satisfying dietaries, and that
arrangements are made by which
they can secure at school at a mini
mum cost a reasonable amount of
hot foods. How this may be accom-
plished is described in the data pre-
scented below. If you have children
going to school you are interested
in this matter and you should see
that your school is provided with
rot already possess the same. In
dong this you are simply safe
guarding and promoting the welfare
of your children, and you are also
performing the most patriotic serv-
ice which YOU can render the state
evident from the great struggle
which the world holds out for the
future that the citizens of the United
States must be vigorous in mind anT
body, and 10 accomplish this end
we must feed and nourfsh them bet
ter during the period Of adolescence.
When the child reaches the age OF
six or seven years, the time to be-
sin school, new problems present
themselves in child feeding because
the school lunch must be carefully
considered and planned. This lunch
should be planned with reference to
breakfast aud supper. AS milk is the
is the sandwich for the lunch of
the child of school age. Yeast bread
is more easily digested than most of
the quick breads. White, whole
wheat Graham, raisin. nut and brown
bread may be used. The bread should
be soft enough to spread easily.
Sandwiches are best when wrapped
in oil paper to keep moist.
Materials for Filling Sandwiches
Cold meats ground mixed with salad
dressing; eggs, hard cooked; cottage
Dr. cream cheese, lettuce, jellies, pre-
serves, raisins, dates, nuts, olives,
peanut butter.
other Foods-Fresh fruits, canned
and dried fruits, cookies, homemade
candies, custards, milk.
Sample menus, showing dietary for
whole day:
Breakfast-Stewed peaches, oat-
meal with cream, toast, butter, honey,
milk or clabber.
School Lunch-Egg sandwiches,
peanut butter sandwiches, cocoa
(hot), apples.
Supper-Cream of bean or pea
soup bread sticks, baked potato,
chocolate cornstarch pudding, milk.
Observation-Disclosures prunes, cereal
with cream, scrambled eggs, biscuit
and butter.
School Lunch--Chopped meat
sandwiches, lettuce sandwiches, bean
soup (hot), raisin cookies, apple.
Supper-Baked sweet potatoes
with butter, whole wheat bread with
cottage cheese. cocoa.
Breakfast-Stewed figs, bacon
hominy, toast, milk.
School Lunch-Cottage cheese and
pimento sandwich, vegetable soup or
peas (hotl, stuffed eggs, bread and
butter sandwich, molasses cookies,
prunes stuffed with nuts or peanut
butter.
Supper-Cheese fondue or hominy
and cheese baked. creamed potatoes.
lettuce and French dressing, hot
chocolate.
The school luncheon should furnish
at least one hot dish. The hot dish
seems essential. The body is using
it's energy for study. All the energy
comes from food, but before the
food can give this energy it must be
assimilated by the body. The first
requirement made by the body to di-