The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-23
BY RUTH CHAMBERS

Tempting the appeUlIe Oh CI4Au
who dashes home at noontime too
excited or too hurried to eat is
problem for some mothers, while
others face the task of satisfying
the healthy appetites of one who is
half starved" and inclined to bolt
his food. Besides the matter OF
pleasing the youngster himself, there
is a vital health problem involved,
for food is of great Importance TO
these growing bodies and active in
tellects.
When the child can come home to
lunch, a hot dish is desirable during
most of the months of the school
year. This basis of the midday
meal may very we'll be soup, accom-
panied by sandwiches, dessert and a
beverage of milk or cocoa. by way
of variety, a heartier dish may be
substituted frequently, such as
scrambled eggs with minced ham,
meat stew with vegetables, shep-
herds pie Cmeat pie with masheo
potato cover, creamed frizzled beer
on toast, macaroni or scalloped po-
tatoes with small cubes Of meat.
When soup is served as the pr1r1-
cipal dish, it should be the hearty,
filling" variety, quite different from
the thin soups which have for their
purpose the stimulating OF appetltes.
These must satisfy as well.
Bean and Beef Porridge
A nutritious inexpensive combina-
ton is bean and beef porrldge.
IL cups dried beans
l pound corned beef
4 pound lean salt pork
A dash of cayenne
3 quarts water
4 medium-sized potatoes, sliced
2 medium sized onions, sliced
Dumplings
Small white beans are best. The
beef should be in one large piece
with no gristle and little fat and
should not be very salty. If it has
a little bone, so much the better.
Soak the beans for twelve hours
and then drain. Add beans, beef
and uncut pork to the water. Bring
to a boiling point. Simmer three or
four hours, removing scum as it
rises. At the end of this time adA
potatoes, onion and cayenne and
simmer for another hour. Add
| little hot water from time to time
to keep the quantity of liquid the
same.
A Whole Meal
For the last twelve minutes cook
the dunplings in the porridge.
Cornmeal dumplings frequently are
used. In place of dumplings, three
or four tablespoons of cornmeal
mixed to a smooth paste in water
may be added about thirty minutes
before cooking is finished.
Before serving, remove pork and
beef If you wish, little of the
shredded beef may be returned to
the porridge.
To be most delicious, this porridge
should be allowed to cool and stand
for twenty-four hours, and then be
reheated before serving.
This dish forms a meal in itself
and needs only the accompaniment
Of bread and butter and crackers, a
beverage and a light dessert such
as fruit, raw or cooked.
Fitting Desserts
AS desserts for school day lunches,
suggestions are rice pudding, bread
pudding, gingerbread or plain cake,
and fruits in any form.
Other soups which are nourishing
and are well liked by most children
are cream Of corn soup, cream of
potato and carrot, or any of the
ready prepared soups
With these may be served cold
meat sandwiches, which furnish pro-
tein of high quality. The meats
should be sliced and placed between
thin slices of whole wheat or white
bread. Thin slices of roast pork
or lamb or of beef, roasted or boiled,
or of ham are tempting to the ap-
petite as well as being nutritious.
These meats also may be minced
and moistened with little milk or
mayonnaise by way of variety in
sandwich spread.
A double deck sandwich may be
served as novelty and special
treat One layer is of sliced or
minced meat and the other of fine
ly chopped vegetables, such as
chopped carrots and celery, moist