Free trader-journal. (Ottawa, Ill.) 1916-1920, 1919-01-16

glous diseases is greatly lessened;
and the pupil becomes much easier
managed and much more attentive
The old restlessness that used &
grip the schools in the afternoons be-
fore the lunches were served disap,
pears entirely or almost wholly The
scholarship of the school is also much
higher than before the hot noon
lunches were served.
1t is only necessary to prepare one
hot dish for the luncheon, and this
dish is usually made with milk as a
basis The rest of the luncheon can
be carried by the pupils from home.
In small schools this work can be
substituted for household science
up can be taught to cook while pre-
pairing these dishes In larger schools
the luncheons can be prepared by the
domestic science classes and left en-
tirely to the domestic science teacher
for the planning and preparation.
Some parents and directors think
that the expense of equipment and
operation would be so high that it
would not be wise to try the plan.
Only a small list of equipment is nee
essary and most of the supplies can
be sent from home.
A twoburner oil stove. a large
double boiler, size depending on the
number of pupils "a sauce pan, one
quart basin, measuring cups, a soul
ladle, tWo large spoons, two table
spoons. two teaspoons, a case knife,
a pairing knife, a fork, two pie tins,
one dish pan. towels, cloths, soap,
salt and pepper shakers and cans for
holding supplies, such as flour, sug-
ar etc, are essential utensils. The
following may be added il desired: a
one or twO-burner oven, one baking
dish, large basin and teakettle.
The equipment may be purchased
by the district; it may be purchased
With money raised by a school enter
tainment, or the parents may lend
such things as they will not be using
during the cold months. In that case
the only expense aside from the food
win be the fuel
Some of the hot dishes which may
be served to supplement the cold
lunch brought from home are cocoa,
cream soups with vegetable fay0ring.
baked apples or potatoes, rice or corn
meal pudding, Creamed vegetables
One school in the country, located
in one OF the villages, is having hot
lunches, with practically no work foi
the teacher and no expense for equip
ment 4 few of the mothers thought
it best to have hot dish served at
noon, and are preparing those dishes
at home. One mother prepares a hot
dish, such as baked beans. or cream
Of celery soup enough for all the chill
dran, and sends it to school with the
children in the morning. Each child
brings his own cup and spoon. or a
plate and fork, and takes them home
at night, thus making no work for
the teacher other than warming ND
the food and serving it. The only
dish washing is that of the serving
utensils for which two of the older
girls may be assigned as dish wash
ers each week. The stove and equip
ment are all loaned by the parents.
so there is no expense for equipment
County Superintendent w. r. Eos
ter. county superintendent of schools
has been cooperating with the home
Improvement association in the estab-
tishme1t of not MONDAY luncheons in
the schools, and the following are the
list of schools and teachers that have
already adopted this plan:
District 20, Miss jeanette Balder
strOn, teacher
District 50, Miss Zelma Mason. each.
er.