The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-04-21
BY RUTH CHAMBERS

| tempting Lne appeIlIe OF CIll4O
who dashes home at noontime too
excited or too hurried to eat is a
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 vital
health problem involved, for food
is of great importance to these
growing bodies and active intellects.
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 mid
day meal may very we'll be soup,
accompanied by sandwiches, dessert
and a beverage of milk or cocoa.
Variety Is Given
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 mashed
potato cover, cre9med frizzled beef
on toast, macaroni or scalloped po-
tatoes with small cubes Of meat.
When soup is served as the prin-
cipal dish, it should be of the hearty
filling" variety, quite different from
the thin soups which have for their
purpose the stimulating Of appetites.
| These must satisfy as we'll.
Bean and Beef POrridge
A nutritious inexpensive combina-
ton is bean and beef porridge.
| liz cups dried beans
| pound cOrned beef
| "A pound lean salt pork
dash of cayenne
| 2 quarts of water
medium sized potatoes. sliced
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 boiling point. Simmer or 4
hours, removing scum as it rises.
At the end of this time, add pota-
toes, 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 dumplings in the porridge.
Cornmeal dumplings are frequently
used. Or, instead of dumplings.
about thirty minutes before cooking
is finished, add three or four table
spoons of cornmeal mixed to a
smooth paste in water.
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 por-
ridge should be allowed to cool and
stand for twenty-four hours. and
then be reheated before serving.
This dish forms q 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 SchooI-day lunches.
suggestions are rice pudding, bread
pudding, apple betty with cream.
Junket, gingerbread or plain cake,
and fruits in any form.
Other soups which are nourishing
and are we'll 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
protein 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
nam are tempting to the appetite as
well as being nutritious.
These meats may also be minced
ana molstened with little milk or