The herald and news. [volume] (Newberry S.C.) 1903-1937, 1920-10-12
HOME DEMONSTRATION DEPARTMENT
MISS BESSIE CAMPBELL, Editor.

The Fairview canning club met on
September % with two members
present. A demonstration, cup cakes
s. was given. The ones present were
q Misses Marie Mills and Lucy Eva
{ Fulmer.
Recipe for cup cake that was
given to the canning club girls:
Cup Cake.
2-3 cup of butter, 1 cup of milk,
2 cups sugar, Ia cup of flour,
eggs, 8 teaspoons baking POWDER
favoring.
Cream butter, add sugar and
cream again, add yolk of egg we'll
beaten, then milk, next add flour
mixed and stiffen with baking pow
der. Last fold the whites of the eggs
beaten sti ffand fiavoring. Bake IN
Individual tins in hot oven till well
done.
Pepper Relish.
% sweet peppers, 1 1-2 cups sugar,
as MANY green and red hot peppers
as desired. Is small onions, 8 table
spoons salt.
Grind pepper and onions, pour
boiling water over them, let; set
minutes. Drain well and add all IN
gredients, mix all together. Boil Tor
8 few minutes and can. (This recipe
was sent in by Mrs. Matthews OF
Tranwood club. She has tested it and
found to be good.)
School Lunches Continued.
Going back over what has been
said about the kinds Of food deslr-
able, the subject may be summed up
by saying that the important eie-
ments of a child's diet are milk, sup
plemented at times with other pro-
s +ain. rich foods but never wholly
omitted. In general, it may be SAID
that the school lunches like the diet
as a whole. should contain represen-
4atiyes of the following groups:
Group 1. The protein rich FOODS:
Mix. cheese, meats Except the tat,
test). fish, dried beans, peas and
s cow peas, peanuts and others.
Group 2. The cereals Of starchy
foods: Breads, cereals, mushes'
sroadu to eat breakfast foods, rice,
macaroni, tapioca and others.
Group 8. The fatty foods: Butter
cream, salad oils, bacon and others
Group 4. Vegetables and fruits
Here some confusion may arise be-
canse the term vegetables" some
times used to mean all foods OF the
plant origin and in this sense Wouio
;nclude cereals, dried beans and
other foods which have been classi-
I. fed elsewhere. AS here it applles
g on,v to those which are used as side
dishes with meats or as salads ana
r. similar ways: Potatoes, green
lettuce. celery, green peas and BEANS
carrots, asparagus and others. onder
th;s heading comes also all cooked
or raw fruits, with the exception Oh
those to which much sugar has peen
added las preserves or canoieo
fruits). c.,.os
Gro,,p 5. Simple sweets: CAKES
aL;o. ,-hicb contain little fat, cane
sugar, plain candies, maple sugar
sweet chocolate, jellies, preserves
fruits, jams, marmalades, honey mo-
lasses and other dried fruit and SIM
liar foods are members OF tnls srooe'
The Basket Lunch.
The basket lunch is harder to plan
and also to prepare than the luhch
= home. To begin with, there are
MANY foods which can not be M
cluded in it, either because they are
not good cold or because they can can
not be conveniently packed or eashS
z carried. This leaves fewer foods 70
choose from, and so extra care Is
necessary to prevent sameness' HN
ira care is needed, too' in the prspa, 1lss
ration of foods that must be packed
in small compass and kept 1or seV. .
e .ral hours before eaten and 1ha'
mist be carried over dusty roads
Many kinds of lunch boxes t pans
.d h.skets are now on the market.
The simplest boxes are the best De, !
oause thew can be easily cleaned ana
scalded to keep them in safe cohol-
tion (if they are of metaD. Baskets
are ventilated and for this feason sa
suitable for carrying moist 1ooos
WHICH are likely to spoil. There Is
no reason, however, why smah @ holss
can not be punched in metal 0oNe'