Evening star., 1934-09-28

sidered as one of the meals OF
the day and a very important
one. Growing children use UP
a great deal of energy, not
only in their almost constant, vigorous
Youthful activity. but also in the very
process of growing. They must have
the proper nourishment to sustain
this building-up process. The properly
filled lunch basket is one means OF
conserving child health and vitality
through the coming school year.
Luncheon is generally the most
casual meal of the day. 1t is the
time when leftovers are dished OUT
with little or no pretense of disguise
The child's school basket is likely TO
be filled with whatever the pantry
Yields. Little attention is given to
nutritive requirements or calory value
except by the most careful mother
The luncheon may be ample enough
but bulk is not the prime essential
The school child'S luncheon must
contain the necessary food elements
protein, fat, minerals, starch and sugar
vitamins. Too often school lunches
contain nothing but starch and a
little fat in the form of butter. By
all means you should put into the
lunch basket something green. Fruit
and green vegetables should be part
of the daily diet. Lettuce, cabbage
and spinach are rich in vitamlns and
are very valuable. Use lettuce in the
sandwiches, a couple of stalks OF
celery. or a tomato. Perhaps every
other day put in some fresh fruit and
vary it as much as possible. These
fruits and green vegetables supply
the necessary minerals for bone
making, and in the building up OF
sound, strong teeth.
Meat should be roasted, boiled or
broiled. Potatoes should be boiled
baked, mashed or creamed. vegetables
should be cooked with only a small
amount of water or else steamed
Eggs should be served soft-cooked and
never fried. Avoid all fried foods.
Soups are a very important part OF
the diet.
Often a child eats hurried break
fast, carries only sandwiches. cake,
pie and cookies in his lunch box, and
comes home at night to eat a supper
of bread and butter, sauce and cookies
or cake. This gives an unbalanced
diet. Starch and sugar are gooo
energy foods, but in addition a grow
ing body needs foods to build muscles,
bones and teeth and to regulate body
processes.
AS the lunch must be eaten alone
and often in unappetizing surround
ings. thought should be given to max
ing it as appetizing as possible. Va
riety from day to day, but not too
much variety in each lunch, with oc-
casional surprises, will make the lunch
more interesting. Paper napkins and
oiled paper, or oiled paper bags, for
sandwiches make it possible to pack a
dainty and attractive lunch. A large
supply of these may be bought at small
cost and kept on hand ready to use.
When Lunch Is Carried.
Sandwiches of all kinds, with nuts
and dried fruit added occasionally to
the dough, are good to carry.
Fruits or vegetables-Uncooked ap-
ple, ripe bananas, berries, oranges,
peaches, pears. tomatoes, celery. let
tuce. cabbage carrotS-any OF these
vegetables are good in sandwiches,
as well as dried cherries, dates, figs,
prunes. raisins. apricots and canned
varieties of any kind, or stewed or
baked fruits.
Plain sweets-Plain cake. sponge
rake. spice cake or gingerbread; plain,
raisin or nut cookies; custard. rice,
bread, tapioca or cornstarch pudding;
junket, or fruit gelatin; hard candy
sometimes.
Beverag rages-Milk, cocoa prepara-
tions, and other drinks made with
milk or fruit juices.
Lunch Box Menus.
Vegetable Soup
Graham Bread Cream Cheese
Date Sandwiches
Apples Molasses Cookies
Egg Salad Sandwiches in Rolls
Ripe Tomato Hot Cereal Coffee
Raisins Ooatmeal Cookies
Peanut Butter and Jelly Sandwiches
Sponge Cake Milk Oranges
Chopped Chicken Liver and Bacon
Sandwich
Tomato Sandwich
Matted Cocoa, or Cocoa or Other Hot
Milk Drink
Bananas
Whole-wheat or bran bread should
be used instead of white bread for
sandwiches. Spread with marmalade
or jam, it is a favorite sandwich. Let
the dessert in this case be a fresh
truit. Raisin bread Is suitable. Jelly