Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-01-15
Child's Food and Health
How the Body Is Built and Strength Maintained
Through rvision-Vitamins and
Their Services-Menus Suggested.

cocoa, plain cocoa or other hot milk
drinks. Bananas.
/. Mashed baked potato, scalloped
tomatoes, whole grain bread and but
ter, baked custard, milk.
q. Split pea soup, soda crackers,
spin ach chopped and buttered and
served with hard-cooked eggs and gra-
ham bread. Butter, apple sauce, milk.
8. Kidney bean stew, crusty rolls,
butter, corn pudding, cocoa or other
milk drink, bananas, meat loaf, seal
loped potatoes. chopped cabbage and
celery salad, bread and butter, stewed
apricots, plain cookies and milk. This
lunch is for older students.
Preparing at School.
When preparing and serving a hot
lunch at school the work should be
divided into three sections namely,
ing. The teacher should select the
three groups of pupils designated for
the work and at the end Of the week
the groups should change, giving each
pupil experience in the three kinds OF
work.
The cooks, with the help of the
teacher, should plan the menus and
the amount of food needed, and also
prepare and serve the lunch. The
housekeepers should place the paper
napkins on the desks and provide
drinking water. After lunch they
should wash the dishes and see that
the room is again in order to carry
on the school work. The bookkeepers
should keep a record Of the number
served, the amount of food used and
the cost.
In order that lunches brought from
home may be suitable, the menus for
the coming week should be written on
the blackboard Friday afternoon and
copied by the children to take home to
their parents. The lunch period should
be a social and educational hour. The
partaking of lunch in sanitary, at
tractive manner has social and edu-
cational value to child.
Table Manners.
The hot school lunch offers good
opportunity for putting into practice
the right habits of eating and deport-
ment, which are evidence Of a refined
home atmosphere. The following points
should become a part of the school
lunch hour:
Room should be thoroughly aired be-
fore lunch hour.
Hands washed before eating lunch.
Desk clean. Paper napkins used Tor
tablecloth and knife, fork, spoon ana
cup placed in proper position
Upright position at desk, elbows at
SIDES, never on desk.
Lunch eaten slowly and quietly, pleas
ant conversation, no talking when
mouth is full Of food, mouth closed
when chewing.
Soup slipped from side of spoon.
Knife used only for cutting food and
placed across the side of the plate when
not in use.
Drinking of water when desired, but
food must not be swallowed hurriedly
by being washed down.
Beef Stew for 50.
Cut II pounds Of beef into one-inch
cubes, dredge two-thirds Of the meat
with -four and brown in the beef drip
pings. Chop two sweet green peppers
and three large onions and add to two
quarts of tomatoes, with three table
spoonfuls Of salt. Put all the ingredients
into large kettle. Bring to the boil
ing point and simmer for four hours, or
until the meat is tender. Before Serv-
ing, thicken with two cupfuls of flour
mixed with enough water to pour easily
Stir constantly until it thickens in order
TO prevent its sticking and burning.
Apple Sauce for 50.-WaSh, pare,
core and quarter Is pounds Of tart,
juicy apples. Add two quarts of water
and cook until soft. Put through COL
ander. Add one teaspoonful of salt, two
quarts of sugar, a little spice or lemon
IL desired and serve hot or cold