Evening star., 1926-10-01

The average dinner prepared Tor
adults Is suitable for school children
if served in a way that adapts II TO
their needs. The usual first course
of meat and vegetables contains notn-
ing. except the meat, which cannot
be given even TO the youngest children
Simple vegetable dishes are specially
good and can be made attractive 10
children by being served with a little
meat gravy. As a substitute Tor the
meat itself milk can be provided Tor
the Younger children. With bread ano
butter these foods supply most OF the
nourishment needed. The dessert
course Is suitable for children as Wen
as for grown people unless II consists
Of rich pastries or puddings. Such
desserts as fruit. either fresh or
cooked, with cake: cereals with mix
or cream and sugar, cuStardS anu
custard puddings, gelatin dishes, sim
nle ice cream. water ices and other
simple desserts may be given.
Vegetables cooked in water or IN
their own Juices and seasoned WIN
salt and a little butter or cream are
easier to prepare than those that are
served with white sauce, scalloped or
CookAd in other elaborate ways. Inc
Fooda given TO children need not
alwavs be soft or finely DIVIDED as
chiIdren's teeth need exercise qulte
as much as their muscles 40. Al I'M
for eating is limited. FOODS tnat are
dieecwit 70 chew should be omitted.
Packed Lunches.
The hasket or box lunch Is more
d,ficult 20 plan and 20 prepare tnan
the lunch at home. There are many
foods which cannot be included IN II
atthar because they are not good cold
or because they cannot be conven
,antlv hacked or easily carried. 1niS
Ieaves fewer foods to choose from ana
CO exfra care is necessary In order 10
nrevent monotony. Extra care Is
needed also In the preparation OF
foods that must be packed IN a sniall
snsce and kept for several hours De-
fore being eaten.
The number Of foods that can oe
easily carried has been enlarged ny
the use Of paraffin paper ana parcn-
ment paper, in which moist foods can
he vrapped so as to prevent them
from sticking to other foods. Papet
cups and jelly glasses are a great
help. for the reason that sliceo laM
fruits. stewed fruits onsta.os. co''ase
cheese and other half-solid fooos can
he carried IN them. The quality OF
The bread used in a basket luncn Is
very i,nportant because IT is usually
served IN the form of sandwiches ana
fs considered not only as food IN
itself but also as means OF keeping
other much. needed foods In an ap-
petizing condition, or OF serving thetn
In attractive ways. Wheat preao'
whole wheat bread. cornbread. rye or
oatmeal breads; nut. lalsih ana GATE
breads. beaten biscuits. rolls, crisp
hresds hreaten biscuits or soda DIS
cults. and toast, Zweiback and crack
ara may be used In turn TO give va
rtety. Rolls followed out can be mace
to hold q large amount or sand"lcn
alling. which is sometimes an aoFah-
tage.
kets and pals can be bought for pack
ing lunches. Some boxes are petter
than pals. because they can be folded
when empty and then strapped with
childs school books. Baskets are
ventilated and are suitable for carry
ing moist foods Small holes can be
punched in metal boxes or pals to Iet
in the air. There should be no part
Of any food container that cannot De
cleaned For this reason simple boxes
and baskets are better than elaborate
one. Paper napkins are useful FOR
hacking lunches. II no provision is
made In the school for serving lunches
an extra napkin, either OF paper or
cloth, should be put in the basket, 70
be spread over the school desk when
the lunch Is eaten. Napkins can be
made from cotton crepe cut in squares
and fringed. Paper cups, jelly tum'
blers with covers, bottles with screw
tops and small jars can all be used
for packing jellies. jams and honey,
as we'll as other foods
School Sandwiches.
With a sharp knife cut fne-grained
bread in slices about three eights OF
an inch thick. cut away the crusts,
then cut the bread in squares. tri-
angles. or round shape. The best
butter must be used. and II should be
soft, so that II will spread evenly
Both slices OF the sandwich should be
huttered. but the filling should be put
only on one slice. Following are some
good filings:
made by finely chopping some candied
cherries, then moisten with orange
iuice and a little lemon Juice. Spread
on either thin slices Of brown or
white bread.
Mix some good Jam. preferably
strawberry. with one-haf the guam
tity of cream cheese. II not soft
enough to spread. add a little cream.
Spread on thin slices OF white bread.
Run through a food chopper one
half a pint OF raistns, one-half a pint
Of pecan nuts and one tart apple.
Moisten with a little thick sirup which
has been favored with lemon juice.
Spread on thin slices of whole wheat
bread
Take one.half a pint OF finely chop
ped dates, one-fourth pint OF finely
grated coconut and one-third pint OF
finely chopped pecans. Spread either
on thin slices Of brown or whole
wheat bread.
Cream one tablespoonful OF butter
and add one cupful Of chopped
chicken and one half a cupful Of cured
tongue chopped fine. Season with
nutmeg. Spread on thin slices OF
brown bread.
Run some baked or boiled beans
through a vegetable press. Spread
on thin slices OF brown bread with q
few thin slices of sour pickles. This
is good way 10 use leftover beans.
soften some grated chocolate VITA
little thick cream and butter. Add
some ground hickory nuts or ad
mcnds Spread on slices OF brown
bread.
Warm Lunches at Home.
The ingredients OF milk soups are
LIQUID, starchy substance used for
thickening, a fatty substance and a
aavoring. The liquid may be milk.
either whole or skim. or q mixture Of
two or more Of the following in any
proportion: Meat stock, water. cream
or vegetable juice. including the pulp.
The starch substance may be -four
cornstarch or potato starch. The
proportions are usually three.fourths
Of level tablespoonful Of -four and