The Mail-Journal, Volume 6, Milford, Kosciusko County, 9 March 1969 — Page 36

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KITCHEN STAFF — The kitchen staff at Wawasee high school, responsible for the preparation of the school hot lunch program, is shown here. From left are Mrs. Lou (Jacque) Kuilema, cashier; Mrs. Louis (Pauline) Firestone; Mrs. Harold (Barbara) Freeman; Mrs. Clark (Emogene) Davis; Mrs. Maurice (Leis) Koher; Mrs. Ted (Marilyn) Grindle; Mrs. Dewey (Thelma) Housouer; Mrs. Bill (Vivian) Kern; and Mrs. Ralph (Mildred) Coy. Mrs. Koher is in charge of the kitchen staff.

School Lunches Have Come A Long Way Since ’3os; Wawasee’ Tops

The school lunch program was originally developed with the idea of feeding youngsters because so many parents were unemployed during the depression of the 30’s. After World War II the program was accelerated because of a food surplus. Today, the lunch program serves many purposes: 1. To improve eating habits and help youngsters become conscious of the value of good food, which in turn will give them knowledge of nutrition. 2. To reach more of the poverty children who need lunches and breakfast most. 3. Provide constructive use of food abundances. 4. It is an important market for food and farm products. The United States Department of Agriculture has set the standards for schools participating in the school lunch program. An adequate school lunch must provide one-third or more of the day’s nutritive requirements for the nine--12-year-old boy, as recommended by the National Research Council to be designated a “Type A’’ lunch. To obtain the maximum rate of reimbursement under the National School Lunch Act, such a lunch must contain at least: a> one-half pint whole milk (which meets the minimum butterfat and sanitation requirements of state and local laws) as a beverage; b) two ounces fresh or processed meat, poultry (cooked, edible portion) cooked or canned fish or cheese; or one half cup cooked dry peas, beans or soybeans, or four tablespoons peanut butter or one egg; c) three-fourths cup of raw, cooked or canned vegetables and/ or fruit. One-fourth cup fruit juice may be served in meeting the requirement for fruit. d) one portion of bread, muffin, cornbread, biscuit or other hot bread made of whole grain cereal or enriched flour; e) two teaspoons butter or fortified margarine. Vitamin C foods are served every day. Vitamin A, twice a week. Manager Plans Although the federal government makes a broad outline of the kinds of food that should be included in Type A lunches, it is the school

lunchroom manager who plans the meals. It is her responsibility to see that the lunch is appealing to the students, a variety of foods are included and the costs are controlled. On the high school level, to cope with the students who are reluctant to fully participate in the lunch program, an ala carte service has been added. A la carte items include hot and cold sandwiches, a variety of salads and desserts, potato chips, ice cream and milk. Mrs. Janice Baumgartner and her foods services class do most of the planning and preparation for the a la carte line. At Wawasee high school, four full-time cooks arrive at 7:30 a.m. to begin preparation for the lunch for the day. On a typical day, they might peel 250 pounds of potatoes, cook them in the pressure compartment steamer and serve them with 10 pounds of butter for buttered potatoes; 150 pounds of hamburger patties would be browned on baking sheets in the convection ovens. Approximately 90 dozen buns would be used. For orange brownies, 16 pounds of flour, six pounds dry milk, 28 pounds sugar, one and one-half cup baking powder, one cup salt, four pounds dry eggs, two quarts orange juice concentrate, one cup vanilla, 12 pounds butter and six pounds nuts. At 9 a.m. the fifth cook arrives to assist. At 10 two part-time cooks arrive to assist in the final preparation and serving of the lunch to the 650-700 students. The lunch program is reimbursed four cents for each half pint of milk consumed by students. USDA donated commodities received this year include 50 turkeys; 300 frying chickens, a small amount of frozen ground beef, peas, peaches, corn, apricots, peanut butter, orange juice, raisins. Flour, butter, cornmeal, dry milk, lard, cheese are given in sufficient quantities at this time to supply all of the school’s needs. The cost for those donated commodities is for freight and storage. There are three lunch periods at the high school, one-half hour each; one adult cashier, two student cashier, four students in the serving line and four students in the dishwashing room. Ninety-five

per cent eat lunch, and 65 to 70 per cent eat the type A lunch.

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“I shall study and prepare myself and some day when my opportunity comes, I will be ready. — Abraham Lincoln Congratulations and Best Wishes to WAWASEE HIGH SCHOOL Farmers State Bank Phone: 834-2831 North Webrter, Ind.

X 'l ! FIRST W ! WAWASEE W JL COMMENCEMENT Wj IS ■ JUNE 1, 1969

Bradley's Braves Add Color To Cheerblock Bradley’s Braves, the Wawasee high school bays’ cheerblock, has added a lot of spirit and color to the Warrior’s basketball games this year. The cheerblock’s 50 members wear their gold turtleneck shirts with the green Wawasee high school insignia to their classes the day of the game and instill vigor and sportsmanship to the student body. Serving as officers for Bradley’s Braves were Joe Thornburg, president, and Tom Turney, secretary - treasurer. Sponsor for the Braves was Don B. Bradley 111, instructor of distributive education. The first week in March the Braves were treated to a party in the new gymnasium. And, as the first senior class leaves Wawasee high school the Braves hope their cheers will long echo in the graduates ears. Lettermen's Club Open To Letter Holders The Wawasee high school Lettermen’s club is opened to all boys holding a letter in at least one sport who wish to participate. In their initial year the Lettermen’s club entered a float in the homecoming parade, sold concessions at the auction, purchased a victory flag and are presently planning a group trip to a sporting event. AU senior lettermen were awarded Wawasee high school letterjackets. Larry Kammerer is serving as the first president of the Lettermen’s club while Burt Culver is assistant as vice president and Chuck Coburn serves as secretary - treasurer. The Wawasee high school coaching staff serves as co-sponsors.