The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-09-03

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in mad rush for the front door.
An adequate breakfast takes lit
tie more time for preparation than
one which is inadequate, SO this
means no extra tax on the mother
of the family. 1t does mean careful
planning, though. If time is short,
the cereal can be cooked the night
before, and heated in the double
boiler in ten or twelve minutes the
next morning.
Cooked fruit, of course, can be
prepared and Kept on hand in the
refrigerator, while the children
themselves can help prepare the
fresh fruit before breakfast.
Get Up in Time
I repeat, that as far as the morn
ing meal is concerned, the main
duty for the mother of the family
is to get everyone up early enough
so that breakfast may be prepared
and eaten without rushing.
The midday lunch offers little
different problem. It's preparation
breaks into the middle of ones work
to such extent that it is no wonder
if the homemaker sometimes holds
up her hands in despair at 80 much
to do and so little accomplished"
While lunch for the school child
should not be a heavy meal, it should
be substantial and nourishing. At
the same time, the mother wants to
plan the type of meal that will take
as little time as possible, for she has
too many things to do in the morn
ing to spend many minutes over the
lunch.
It is with these two thoughts in
mind-ease of preparation and sub
stantial nourishing foods-that the
following luncheon menus are sug-
gested. They have also been
planned with view to the chill
cl<en's tastes:
Cream of Tomato Soup
Toasted Cheese Sandwiches
Apple Sauce or Sliced Peaches
Cookies Milk
In this menu, the cream of to-
mato soup furnishes the something
hot" Any kind of a milk soup that
the children would like could be
substituted. The soup with milk in
it is, of course, preferable, because
it is more ncurishing. Soups of this
type, too, are prepared quickly and
easily, a point in the mothers favor.
The toasted cheese sandwiches
are most easily made from some of
the soft, packaged cheeses. Spread
the bread with the cheese, place
another slice on top, and place the
made sandwich in the broiler long
enough to brown on both sides.
This sort Of sandwich appeals to
the children because 1t is like the
kind they serve at the sandich shops
or the drug store lunch counters
which their friends may patronlze.
Dreamed Dried Beef or Dreamed Eggs
on Toast
Celery
Fruit Whip Cookies
Milk
The main dish in this luncheon
menu can be prepared very quickly,
too. BY all means have some kind
OF dessert for the children daily.
1t need not be elaborate-in fact,
it should not be.
The dessert not only pleases
them, but in the case of younger
children it can be used, often, as
a means Of getting them to eat the
more substantial part Of the lunch.
No soup-no dessert! A sweet at
the end of the meal, too, frequently
keeps them from buying cheap
candy and krick-knacks on the way
back to school.
Fruit Whip
q cup fruit pulp, unsweetened.
Sugar
Lemon juice
egg whites.
Pare, quarter and cook enough ap-
pies or other fruit to make q cup
when pressed through a sieve. Add
sugar and lemon juice to taste, and
gradually fold into stiff1y beaten egg
whites. Pile in glass serving dishes,
chill, and top with puff OF whipped
cream or custard made from the
egg yolks.
Top milk obtained in cream top
bottles will whip, and an occasional
spoonful Of this as topping for an
otherwise ordinary desert will quite
glorify it in childish eyes. A lot of
whipped cream would be too rich,
as well as too expensive A plain
fruit favored gelatin, Will )
whipped until rrothy. just as 1t
starts to CONCEAL. is another easily
prepared dessert that will please.
Casserole Of Rice and Cheese
Cooked Green Vegetable or Salad
Whole Wheat Bread
Cocoa Junket
Milk.
Casserole dishes are convenient to
serve for the children's lunch. They
can often be made from leftovers,
they nearly always contain milk and
are substantial, and they can be
prepared right after breakfast and