Roanoke Rapids daily herald., 1948-09-29
MAGGAZ55!MJE PAGE 2!: FAR EWE I'VE: 3d.
School Lvncheons
Thew Should Meet Hig h Standard

~
Are all home-canned nqn-acid
vegetables boiled Is minutes before
tasting and serving, to kill possible
botulinus germs?
Hot Running Water
Are all dishes scraped, thorough
" washed with plenty Of soap or
detergent in hot running water, and
finally submerged in clean hot
water at 170'F. for at least two
minutes?
Are dishes allowed to drain dry!
(Towelling is unsanitary and old
fashioned.)
Are garbage cans washed regu-
larly and kept clean?
If the school lunch patronized by
YOUR child can honestly answer
yves" to each of the above questions,
the food will be sanitary. adequate
and attractively served.
1oMoRRoWs DINNER
Grapefruit Juice
Individual Stuffed Fish Dark Bread
Hominy Grits Mixed with
Sauteed Green Peppers
Cooked Vegetable Salad
Bread and Butter Custard Squares
Coffee or Tea Milk (Children)
All Measurements Are Level
Recipes Serve feu'
Individual Stuffed Fish
Purchase very small mackerel,
whitefish, porgies, trout, weakfish
or pike. They should not weigh more
than q to l lb. apiece. If they are
larger, buy only and serve half
to a person. Order the fish cleaned
and if possible boned. Otherwise re-
move the bones at home. Dust with
salt and pepper. Fill with vege-
table stufing. Place in a well oiled
pan; pour over a little melted fat,
dust with salt and pepper and bake
80 min. in a slow to moderate oven,
$50 to 375'F. Basic twice with 4 c.
hot water. When done the fish
should be light brown and look
faky. Place on a heated serving
platter and pour over Ia tbsp. but
ter or margarine, melted with
tbsp. lemon juice.
Vegetable Stuffing for Fish:
Through the medium sized blade of
the food chopper put / good-sized
peeled carrot, l small peeled pota-
to, y a small peeled onion, I stalk
celery, and 2 sprigs parsley; mix
with y c. soft bread crumbs, 2 tbsp.
melted butter, margarine or savory
fat, 4 tsp. salt and X tsp. pepper.
Bread and Butter Custard Squares
Heat 21s c. milk with u c. fine
white bread crumbs. Let stand 10
min. Meantime beat 2 eggs frothy.
Add Y c. sugar, X tsp. nutmeg and
u tsp. salt. Pour in the milk mix
ture. Transfer to a well-buttered 8
in. square baking utensil. Lightly
butter slices of white bread and
cut in in. squares. Float on top OF
the custard; dust with u tbsp.
graduated sugar. Place in pan Of
hot water and bake in \ hot oven,
1400'F., about IS min, or until a
knife when inserted in the center
comes out clean. Remove at once
from the hot water, cool and chill
Cut in squares and serve with
stewed plum sauce. -.t
School Lunch at Home
If children come home for lunch
every second of time must be saved
for the As or so minutes allowed in
most cases, is very short time fol-
children to get home, eat . meal
and return to school without being
late. The meal must be ready when
they arrive. 1t must be easy to eat
preferably a one-dish meal, such a.
a stew or ragout; supplemented by
a spoon dessert, such as stewed fruit
or custard.
SUNDAYS DINNER
Sauerkraut Blend Cocktail
Roast Celery-Stuffed Veal
Gravy Sweet Potatoes
Braised Whole Tomatoes
Warm Rolls
: Sliced Peaches Sponge Oak,
Coffee or Tea Milk (Children)
Brown Gravy
:. Pour off excess fat from the roast
ing pan leaving 8 tbsp. of fat ant
brown particles. Transfer this to 1
qt.-sized sauce pan. Heat and stir il
4 tbsp. flour and tsp. gravy sea
soning. When we'll blended gradu
ally add 2 c. liquid drained from
boiled potatoes. Or if not availabl,
use 2 C. plain boiling water. Cool
and stir until boiling rapidly. Sea
= son to taste with salt and pepper.
|. TRICK OF THE CHEF
v For sauerkraut cocktail with ,
It punch, combine l c. sauerkrau
e juice, c. canned vegetable juice
+ Ia tbsp. lemon juice, x tsp. tabas
;. co sauce and y C. crushed ice. Mi
t. or shake we'll and serve.
IS The Store C1>,