Evening Republican, Volume 20, Number 218, Rensselaer, Jasper County, 11 September 1916 — FOR SCHOOL LUNCH [ARTICLE]

FOR SCHOOL LUNCH

MUCH CARE NEEDED WHEN IT 18 CARRIED IN A BASKET.

Food Must Be Carefully Selected and Properly Put Up If They Ana to Make the Appetizing Meal Desired. „

The following Suggestions as to menus for basket lunches are taken from Farmers’ Bulletin No. 712, “School Lunches,” prepared by Caroline L. Hunt and Mabel Ward, United States department of agriculture. The basket lunch to be eaten, at school is harder to plan and ulso to prepare than a home lunch, for children. To begin with, there ore many foods which cannot be included in a basket lunch, either because they are not good cold or because they cannot be conveniently packed or easily carried. This leaves fewer foods to choose from, and so extra care is necessary to prevent “sameness.” Extra pare is needed, too, in the preparation of foods that must be packed in small compass and kept for several hours before being eaten and that must very often be carried over roads. The number of foods that can be easily carried has been enlarged of late by the possibility of using paraffin paper and parchment paper, in which moist foods can be wrapped so as to prevent them from sticking to other foods. Paper cups, jelly glasses, jars with screw tops, and so oh, are also a help, for in them sliced raw fruits, stewed fruits, custards, cottage cheese, and other half-solid foods can be carried.

The quality of the bread used in the basket lunch is especially important, because it is commonly served in the form of sandwiches, and is, therefore, to be considered not only as a food in Itself but also as a means of keeping other much-needed foods in good and appetizing condition, or of serving them in attractive ways. A few bills of fare for basket lunches follow, which may help in deciding whdt is satisfactory for the purpose. Many others equally good could be suggested. J *“ ’ Sandwiches with sliced tender meat or chicken for filling; baked apple; cookies; or a few lumps of sugar. Slices of meat loaf or bean loaf; bread and butter sandwiches; stew r ed fruit; small frosted cake, Crisp rolls, hollowed out and filled with chopped meat or fish, moistened and seasoned, or mixed with salad dressing; orange, apple, a mixture of sliced fruits, or berries; cake. or celery sandwiches; cup custard; jelly sandwiches. Cottage cheese and chopped green pepper sandwiches or a pot of cream cheese with bread and butter sandwiches; peanut sandwiches; fruit cake. Hard-boiled eggs; crisp baking powder biscuits; celery or radishes; brown sugar or maple sugar sandwiches. Bottle of milk; thin corn bread and butter; dates; apple. Raisin or nut bread, with butter; cheese; orange; maple sugar. Baked beans and lettuce sandwiches; apple sauce; sweet chocolate. Many kinds of lunch boxes, pails and baskets are now on the market. The chief advantage of most boxes and pails is that they are made of metal and can, therefore, be easily cleaned and Scalded to keep them in safe condition. Some boxes have the advantage over parfs that they can be folded when empty and strapped with the schoolbooks. Baskets are ventilated, and for this reason suitable for carrying moist foods which are likely to spoil. There is no reason, however, why small holes cannot be punched in metal boxes or pails to let in the air. Baskets can, of course, be washed or scalded, but not so easily as metal containers, and they should be frequently cleansed. There should, in fact, be no part of any food container that cannot be cleaned. For this reason the simplest boxes and baskets are often better than the more elaborate ones, with compartments in which to keep dishes, knives, forks and spoons.