Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-06
Meals for Children
At Home and School
Regular Hours Should Be Established and Eacf
Should Have Daily Quart of Milk. Use
of Moderate Quantities of Sweets.

spent in the schoolroom. When pro-
viding lunch for the child the mother
faces two problems, namely, supplying
the right kind and the correct amount
Of food and preparing and serving 1t.
If satisfactory lunch Is to be pro-
vided, it>must be considered along with
the other meals for the day. In the
three meals there must be all the es-
Sential foods, each Of which has a spe-
cial use in providing the child with the
food elements necessary for growth.
These essentials are found in many diff
ferent foods. The diet as whole must
include variety of food II the child
Is to be well fed. It Is not always pos
sible TO include all of the essentials in
one meal. but during the day a bal
anced ration can be supplied II little
care is exercised In the selection of the
food.
about one-fourth of the total food re-
quirements for the day. To build and
maintain the body properly the child
must have food with which to build and
repair, food to supply energy, food to
regulate the body processes and food
to protect the body tissues during
growth. This means that the person
in charge of the feeding of the child
must provide three wholesome meals
during the day. Often in the home
the main meal of the day is served at
the noon hour while the child is at
school eating cold lunch. When such
is the case, the child frequently does
not have an adequate food supply for
the day unless some special provision
is made In the planning Of the evening
meal.
Basket Lunches.
1. One bean sandwich, two celery
sandwiches, one cupful Of canned
peaches in a small jar and one cup cake.
2. Two brown bread sandwiches, one
prune SANDWICH and a piece of fresh
fruit
8. Two bread and butter sandwiches,
one raisin bread sandwich, one cupful
of canned cherries in a jar.
4. Two cottage cheese sandwiches,
one jelly sandwich, one tomato. fresh or
canned, served with salad dressing in
a small jar, and two cookies.
S. Two scrambled egg sandwiches
bard cooked with raisins and two
slices of coffee cake.
s. One slice of meat or bean loaf,
two bread and butter sandwiches, one
small jar of apple sauce.
Any of the above lunches would be
improved by the addition of bowl of
hot milk, soup or cupful of cocoa.
This can easily be included If a
vacuum bottle is provided.
Sandwiches for Basket.
AS sandwiches are used in almost
every basket lunch, a few suggestions
here will be useful: Use variety Of
breads, including graham, whole wheat,
oatmeal, cornmeal, rye, steamed brown
bread or raisin bread. Vary the thick
ness of the slices according to the
child's appetite. Cream the butter,
| then spread it on both slices Of the
sandwich. The butter helps to prevent
soft filling from making the bread
soggy. Change the filling from day
| to day.
Filiings-Meat sliced thin or fish
boned and seasoned. Navy, lima or soy
beans pulped. seasoned and moistened
| with salad dressing or cream. Nuts
alone or combined with celery, lettuce,
eggs or cottage cheese. Eggs hard
cooked and sliced or scrambled with
milk. Cream or cottage cheese. II
cottage cheese is used, 1t may be COM
bined with honey. Peanut butter mixed
thoroughly with an equal portion OF
milk or water. Chopped nuts may be
added to celery or cabbage and sea-
soned with salt or dressing. Raw or
cooked prunes, dates, figs, apricots or
raisins. Pulp any one or combine any
two or three. Add few drops of the
juice of lemon or other acid fruit.
The kind of lunch box to use is one
that a daily scalding will keep in a
perfectly sanitary condition, not air
tight, because some circulation of air
helps to prevent the mingling of flavors,
but compact so that there will be no
jostling Of the food. A tin pail may be
used, with five or six nail holes for
ventilation or granite pail with a
very loose-fitting cover may be used,
or q tin cover with air holes, or tin
box having a vacuum bottle In which
food may be kept hot may be used.
For packing you will need some waxed
paper, plain paper napkins, rubber
bands or toothpicks, and for semi
solid foods a screw-top jar or a jelly
glass with a close fitting cover, or
parchment containers.