Perth Amboy evening news., 1921-08-29
Kitchen Hints
Tempting Menus

Daily luncheons of school children
he as carefully planned as any meal
in the day. The food should be cas-
lily digested, but nourishing. A child
is about as active both mentally and
physically during the school day as
It's possible for n human being to
be.
A little girl uses up every ounce of
energy in her small body
through the morning classes and her
luncheon should be the sort that will
nourish her and give her something
to work on during the afternoon. or
all the foods that put strength into
growing boys and girls milk comes
first.
OF course, this means that a Their
mos bottle must be provided with
the lunch kit. If milk itself Is dis
tasteful to a child. use 1t in cream
tard. A baked custard is easily car
ried If baked in a paper cup. If
the material is heavy waterproof
cardboard put it right into the pan
of water to bake but If the cup is
made of thinner paper put 1t in a
custard cup to bake and remove
when done. The paper cups are
lighter to carry and run no risk OF
breaking. When a custard forms a
part of the luncheon fill the thermos
bottle with fruit juice.
Cream of Asparagus Soup
One cup asparagus ends. 1 table
spoon butter. 2 tablespoons flour
~ cups milk. n teaspoon salt. 70
teaspoon pepper.
Save the tips of the asparagus for
a salad. Cut the stalks in inch
lengths, rinse under running water
and cook in enough boiling water 10
cover until soft. Melt butter. STIR
in flour and add milk gradually.
stirring constantly. Season with salt
and copper and add the asparagus.
Put this through a strainer and re-
heat. Pour into bottle and cork 1t
tightly.
Asparagus furnishes minerals to a
small degree but fruit should be In
cluded in the lunch. Cold ut
tered toast could take the place OF
sandwiches. If a cream of corn soup
fills the thermos bottle a vegetable
sandwich, sailed nuts and fruit
would make an appetizing n well
balanced meal. Cold toast may not
sound very good but it tastes just
right with the soup and is of excep-
tional food value. Cut the toast in
neat strips or cubes.
Hot Chocolate
One tablespoon cocoa or l dessert
spoon grated bitter chocolate, Ia
tablespoons sugar, " cup of water,
III cups milk. few grains salt, Il
teaspoon vanilla.
Chocolate made with bitter choco-
late is richer in fat than cocoa. 1t
is therefore harder to digest and
should not be given to a child OF
weak digestion.
Mix cocoa, salt and sugar. Add
the half cup of water which should
be boiling. Beat into scalded milk.
Beat and cook for five minutes. Re-
move from fire and add vanilla.
The beating prevents scum on top.
Baked Custard
One egg, 2 tablespoons sugar, few
grains salt, u cup milk, nutmeg.
Beat egg slightly and add sugar
and salt. Heat milk and pour slow
ly. beating constantly. on to the egg
mixture. Be sure that the sugar is
all dissolved before pouring the mix
ture into a buttered custard cup. Put
in pan Of hot water and bake in a
moderate oven until the custard is
firm. Do not let the water surround
ing the cup boil during the baking.
If the custard is baked in a paper
cup that is put into a glass or earth
enware cup remove from the second
cup Immediately, as the extra cup
holds the heat and would cook the
custard too much.
Whole wheat bread sandwiches
should provide the bulky food when
custard forms the main part of a
luncheon.
Copyright, 1921, N. E. A.