Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-09-12

| 2. Sandwiches, hot milk or cocoa or
cereal beverage made with milk, and
dessert
3. Cream of vegetable soup, bread
and butter. fruit salad and dessert.
4. An egg or cheese dish, bread and
butter. milk, salad and dessert.
Soups to Choose From-You may
serve cream of vegetable made with
whole milk, or celery, tomato, asparagus,
spinach, bean, pea or carrot soup, or
fish, oyster or clam soup, or soup
made of meat and vegetables, using
only a very small amount of meat; or
for something light serve a weak cocoa
or cereal beverage made with whole
milk.
Nourishing Dishes.-Macaron and
cheese; tomato, rice and cheese; to-
mato rarebit, cheese and corn sout1e,
potatoes and cheese. Eggs may be
served coddled, creamed or in the form
of a jelly omelet, or an asparagus,
spinach, tomato, bacon, Goldfish or onion
omelet. Salmon, tuna fish or oysters
may be creamed or Scalloped.
Suitable Salads.-Raw fruit or row
vegetable salads are good to serve, such
as cabbage, carrot, celery and lettuce,
or carrot tomato and raisin; or heavy
salad to be served with bread and but
ter or a light sandwich may be made
and peas, cream cheese and nuts, or
fish may be used.
Nourishing DesSerts.-Vary the des-
sert by serving at different times fruit
custard, brown betty, chocolate cream
pudding, raisin and bread pudding, date
pudding, pumpkin cuStard or prune,
apricot, pineapple or peach whip, or
chocolate or lemon pie occasionally, or
junket, plain cookies, gingerbread,
sponge cake, jello or stewed or raw
fruit.
Hot Lunches at School.
To insure the proper preparation Of
food, lunch counters or lunch rooms
have been established in some school
buildings, where pupils may buy full
lunches or certain dishes with which
to supplement the food brought from
home. There are schools, also, where
the work of preparing lunches, or at
least one or two of the dishes to be
served at noon. is given to cooking
classes as q laboratory or practice ex-
ercise. A hot lunch at school, which
is intended to supplement the cold
lunch brought from home, may be soup,
cocoa or an easily prepared vegetable
such as baked potatoes, creamed cab
bage or steamed rice Some children
are given money with which to buy
food This is a poor practice, because
the money is usually spent in stores or
at pushcartS, over which those who are
most interested in the children's well
fare have no control.
Good school lunches are:
/. Vegetable milk soup, crackers,
rolls, fruit, plain cake.
g. Meat and vegetable stew, bread
and butter, sweet chocolate.
8. Boiled custard, lettuce sandwiches,
fruit, cookies.
4. Dried Goldfish chowder, crackers,
fruit, maple sugar sandwiches.
Various Soups.
These are good to serve at home or
at school. The ingredients of milk
soups are liquid, starchy substance
used for thickening, fatty substance
and a favoring. The liquid may be
milk, meat stock or cream diluted,
water or vegetable juice, including the
pulp If desired. The starchy substance
may be -four, cornstarch -or potato
starch. The proportions are usually
three-fourths of a level tablespoonful
of flour and an equal amount of butter
to each cupful of liquid. If cornstarcn
or potato starch is used in place of
flour, half a tablespoonful to cupful
of liquid is usually enough.
Vegetable milk soups are made by
cooking diced or sliced vegetables in
water and adding scalded milk. Al
most any vegetable may be used, such
as potatoes, onions, peas, corn, cabbage,
celery leaves, turnips or lima beans.
Some of these are good in combination,
such as potatoes and onions, potatoes
and turnips or turnipS and carrots.
Cream soups are made by MASKING
cooked vegetables and adding the pulp
to a thin white sauce, Straining, then
relocating. Sometimes two vegetables
may be used in this soup, also, such as
potatoes and turnipS, potatoes and
parsnips or potatoes and peas.
To make bean soup, boil some navy
beans, drain OF the water, mash the
beans, but do not strain. Add some
freshly boiling water or half milk and
half water, a slice Of onion chopped
up and some salt and butter.
Put q bouillon cube into each child'S
cup. Fill the cup with boiling water.
This does not add food value to the
lunch, but it serves the purpose of a
hot liquid and makes good emergency
dish.
To make a hot milk drink, heat
three-fourths of a cupful of milk, but
do not boil 1t. Flavor with a little
grated nutmeg and serve with bread.
Add three or four cooked and sliced
eggs to a quart of white sauce and a
small amount Of dried beef or grated
cheese for flavoring, and the result
viii be a nourishing dish for hungry