Chapter 12

In schools that do not possess tables large enough to be used as suggested above, each pupil should be required to set one place at his own desk, as shown in the illustration on page 20. A paper napkin may be used for a table-cloth, if a small piece of white oil-cloth is not procurable. Each pupil retains his place until all have finished; he should then dispose of the crumbs and leave his desk tidy. From twenty minutes to half an hour is generally found sufficient for the meal. There should be cheerful conversation and restrained laughter throughout the meal, and acts of courtesy and generosity should be encouraged. At seasons when there are no flies, and on days when the weather is favourable, it is a pleasant change to serve lunch out-of-doors.

The lunch is provided by the home, but the teacher may give some useful lessons in Household Science by talks on the contents of the lunch box and the proper methods of packing the same, so that the food will keep in good condition until the time for its consumption arrives. It is the duty of the school authorities to provide a suitable storage place for the lunch boxes. These boxes should be kept free from dust or flies and in a place where the food will not freeze in winter. Open shelves, so often seen, are not suitable and a properly ventilated cupboard in the school-room should be provided.

CONTENTS OF THE LUNCH BOX

The whole question of the box lunch presents a serious problem, when we consider the large number of children who must depend upon it for their noon-day meal. This meal should be so constituted as to make it a real meal and not a makeshift. The same principles which govern the preparation of the meal should govern the preparation of the lunch box. It is said that the school lunch should consist of "something starchy and something meaty, something fat and something fibrous, something sweet and something savoury".

With so many varieties of breads, meats, cheese, jams, etc., innumerable kinds of sandwiches may be made. For example, there are brown, graham, rye, raisin, nut, and date breads, and equally many kinds of meat. Such variety makes it quite unnecessary to have an egg sandwich or hard-boiled eggs in the lunch box each day. While eggs are very valuable in the diet, a lunch with hard-boiled eggs five times each week becomes monotonous, and the appetite of the consumer flags. With skill and thought one can make little scraps of meat or other "left-overs" into attractive sandwiches. Ends of meat, ground and mixed with salad dressing or cream, make delicious sandwich fillings.

SANDWICH MAKING

The bread should be cut evenly.

The thickness of the slice should vary with the appetite of the consumer.

The crust should not be removed.

The butter should be creamed for spreading.

Both slices should be buttered, in order to prevent the absorption of the filling.

The filling should be carefully placed between the slices.

The sandwiches should be wrapped in waxed paper, to prevent drying.

SUGGESTIONS FOR SANDWICH FILLING

1. Egg and ham:

Three eggs hard boiled and chopped fine or ground An equal amount of chopped or boiled ham Salad dressing Mix and spread.

2. Raisin filling:

One cup of raisins ground or chopped One half-cup of water One half-cup of sugar One tablespoonful of flour into the same quantity of vinegar Juice and grated rind of one lemon Cook in a double boiler until thick.

3. Fig filling:

Remove the stems and chop the figs fine. Add a small quantity of water. Cook in a double boiler until a paste is formed. Add a few drops of lemon juice. Chopped peanuts may be added.

4. Egg:

Chop a hard-cooked egg. Mix with salad dressing or melted butter, to a spreading consistency.

5. Equal parts of finely-cut nuts and grated cheese, with salad dressing

6. Equal parts of grated cheese and chopped olives

7. Sardines with lemon juice or a little dressing

8. Chopped dates with a little cream. Nuts may be added.

9. Thinly sliced tomatoes (seasonal)

10. Sliced cucumbers

11. Marmalade. Chopped nuts may be added.

SUGGESTIONS FOR PLANNING

In selecting the food the following suggestions may prove helpful:

_Protein_--Sandwiches of fish, meat, egg, cheese, nuts, dish of cottage cheese

For the older pupils, baked beans

_Carbohydrates_--Bread, cake, cookies, jam, honey, dates, figs, raisins, prunes, candy

_Fats_--Butter, cream, peanut-butter

_Mineral matter_--Celery, lettuce, radish, tomatoes; fresh fruits

_Note._--When possible, a bottle of clean sweet milk should form part of every lunch.

SUGGESTIONS FOR DESSERTS

Cup custards of various flavours

Cookies with nuts and fruits

Cakes--not too rich

Pies well made and with good filling

Candy--plain home-made

Preserves

Canned fruits

Fresh fruits

As often as possible, a surprise should be included, generally in the form of a dessert of which the pupil is fond. A surprise adds to the pupil's pleasure in eating and, indirectly, aids digestion.

PACKING THE LUNCH BOX

Much of the attractiveness of a lunch depends upon the manner of packing. We must consider the fact that the foods must be packed together closely and must remain so packed for several hours. This makes careful packing a necessity.

RULES FOR PACKING

1. Be sure that the box is absolutely clean. 2. Line it with fresh paper every time it is used. 3. Wrap each article of food in wax paper. 4. Place in the box neatly, the food that is to be used last in the bottom of the box, unless it is easily crushed. 5. Lay a neatly folded napkin on the top.

EQUIPMENT FOR PACKING

Lunch box Waxed paper Paper napkin Cup or container with screw top Drinking cup Knife, fork, and spoon Thermos bottle or jar for milk or other liquid

The box itself should be of odourless material, permanent, and light in weight, admitting of safe means of ventilation. Paper bags should never be used for food containers, as it is impossible to pack the lunch in them firmly and well and there is danger of their being torn or of insects or flies creeping into them. Boxes of fibre, tin, basket weave, or other material, may be used. The box will require scrubbing, and should be frequently dried and aired well. Many types of lunch boxes have compartments provided for the various kinds of food.

Waxed paper and paper napkins, or the somewhat heavier paper towels of much the same size, are very useful for packing lunches, and may be obtained at a low price, particularly if bought in large quantities. An extra napkin, either of paper or cloth, should be put in the basket, to be spread over the school desk when the lunch is eaten. Napkins can be made out of cotton crepe at a cost of a very few cents each. The crepe may be bought by the yard and should be cut into squares and fringed. Such napkins have the advantage of not needing to be ironed.

Paper cups, jelly tumblers with covers which can now be bought in several sizes, and bottles with screw tops, such as those in which candy and other foods are sold, may all be used for packing jellies, jams, honey, etc. The thermos bottle may be used for carrying milk, or, if this is too expensive, a glass jar with a tight cover may be substituted. If the thermos bottle is used, hot drinks may also be carried.

SERVING A HOT DISH

The serving of a hot lunch or of one hot dish need be neither an elaborate nor an expensive matter. Many rural schools in the United States, some of them working under conditions worse than any of ours, are serving at least one hot dish to supplement the lunch brought from home. The advantages of this plan are:

1. It enables the pupils to do better work in the afternoon.

2. It adds interest to the school work and makes the pupils more ready to go to school in bad weather.

3. It gives some practical training and paves the way toward definite instruction in Household Science.

4. It gives a better balance to meals, and as compared with a cold lunch it aids digestion.

5. It teaches neatness.

6. It gives opportunity to teach table manners.

7. It strengthens the relationship between the home and the school.

THE METHOD

The teacher should have a meeting of the school trustees and of the mothers of the pupils and outline the method of procedure. It is only in this way that the co-operation of all can be secured, and without this co-operation there can be no success. This meeting should be addressed by the Public School Inspector; and after the consent of the parents and the trustees has been secured, the scheme may be put into operation. Some thought will have to be given to the organization, in order that the plan may work smoothly. If properly organized, there need be little or no interruption to the ordinary routine of the school.

The pupils, both boys and girls, should be arranged in groups, each group taking the work in turn. Even the smallest pupils should be allowed to take part, as there are many duties which they can perform successfully. If each group is composed of five or six pupils, the work may be arranged as follows: two will prepare the dish, two will get the table or the desks ready (or each pupil may prepare his own desk), and the others will wash the dishes.

The furnishing of supplies is a problem which each teacher will have to solve for herself, according to the conditions which exist in the community. Supplies which can be stored are best purchased by the school trustees; while the mothers of the pupils should furnish the perishable articles, such as milk and butter. As often as possible, the pupils may be asked to bring various articles, such as a potato, an apple, a carrot, an egg, etc. These may be combined and prepared in quantities. The school garden should be relied upon to supply many vegetables in season, thus adding interest and life to both the garden work and the lunch. In some districts the neighbourhood is canvassed for subscriptions in order to provide funds to purchase supplies for the term lunches. Some schools give a concert or entertainment in order to raise funds for this purpose, and in others all the supplies have been purchased by the school trustees.

The pupils who are to prepare the hot dish may make the necessary preparations before school or at recess, and they must so time the cooking that the dish will be ready when required. They should be allowed to leave their desks during school hours to give it attention if necessary. In schools where this method is adopted, it has been found that the privilege has never been abused, nor have the other pupils been less attentive on account of it. However, most of the recipes suggested later require little or no attention while cooking.

At twelve o'clock the assigned pupils get the dish ready for serving and set the table. The others wash their hands, tidy their hair, and get their lunch boxes. All pass to their places. The pupils who have prepared the dish may serve it, using trays to carry each pupil's supply, or the pupils may pass in line before the serving table and to their places, time being thus saved. When the meal is finished, the pupils rise and bring their dishes to the serving table and stack them with the other dishes. Two remain behind to clear up and wash the dishes, while the others go to play. If the desks are used, each pupil is responsible for leaving his own desk clean.

The pupils may be required to keep an account of the cost of the food and to calculate the cost per head per day or per week. A schedule of the market prices of food should be posted in a conspicuous place, and the pupils may take turns in keeping these prices up to date. A separate black-board may be used for this purpose.

The dish chosen should be as simple as possible--a vegetable or cream soup, cocoa, baked potatoes, baked apples, white sauce with potatoes or other vegetables, apple sauce, rice pudding, etc. It may be well, in some cases, to have plans made on Friday for the following week. As a rule, each day a little before or after four o'clock, the recipe for the following day should be discussed, the quantities worked out to suit the number of pupils, and the supplies arranged for. The element of surprise should be made use of occasionally, the pupils not being allowed to know the dish until they take their places.

SUGGESTED MENUS

The following are some suggested menus in which the food brought from home is supplemented by one hot dish. (The name of the hot dish is printed in italics.)

1. _Potato soup_, meat sandwiches, orange, sponge cake

2. _Cream of tomato soup_, bread and butter sandwiches, stuffed egg, pear, oatmeal cookies

3. _Apple cooked with bacon_, bread and butter sandwiches, gingerbread, milk

4. _Cocoa_, date sandwiches, celery, graham crackers, apple

5. _Stewed apples_, egg sandwiches, plain cake, prunes stuffed with cottage cheese

6. _Custard_, brown bread sandwiches, apple, raisins, sauce, molasses cookies

7. _Baked beans_, bread and butter sandwiches, fruit, sauce, molasses cookies

SUGGESTIONS FOR HOT DISHES FOR FOUR WEEKS

_First week_ _Second week_

Monday Potato soup Rice and milk Tuesday Cocoa Tomato soup Wednesday Coddled eggs Egg broth Thursday Creamed potatoes Chocolate custard Friday Soft custard Rice and tomato

_Third week_ _Fourth week_

Monday Macaroni and cheese Rice soup Tuesday Creamed eggs Cocoa Wednesday Cheese soup Boiled rice and milk Thursday Apple sauce Soft-cooked eggs Friday Cheese Wheat pudding

_First week_ _Second week_

Monday Rice soup Macaroni and cheese Tuesday Cocoa Apple sauce Wednesday Baked apples Shirred eggs Thursday Custard Cheese soup Friday Baked eggs Apple custard

_Third week_ _Fourth week_

Monday Potato soup Rice and tomato Tuesday Tapioca cream Apple custard Wednesday Cocoa Tomato soup Thursday Creamed potatoes Cracker pudding Friday Soft custard Cocoa

RECIPES SUITABLE FOR THE RURAL SCHOOL LUNCH

All the recipes given have been used with success in preparing rural school lunches. The number that the recipe will serve is generally stated and, where this number does not coincide with the number of pupils in any particular school, the quantities required may be obtained by division or multiplication. The recipes given in the lessons on cooking may also be used in preparing the school lunch, as each recipe states the number it will serve.

_White Sauce_

1 c. milk 2 tbsp. flour 1/2 tbsp. butter 1/4 tsp. salt 1/8 tsp. white pepper

Reserve one quarter of the milk and scald the remainder in a double boiler. Mix the flour to a smooth paste with an equal quantity of the cold milk and thin it with the remainder. Stir this gradually into the hot milk and keep stirring until it thickens. Add the butter, salt, and pepper, and cover closely until required, stirring occasionally. This recipe makes a sauce of medium consistency. To make a thick white sauce, use 3 or 4 tablespoonfuls of flour to one cup of milk.

_Cocoa_

6 tbsp. (18 tsp.) cocoa 6 tbsp. (18 tsp.) sugar 6 c. milk 6 c. boiling water 1/2 tsp. salt

Scald the milk in a double boiler. Mix the cocoa, sugar, and salt, then stir in the boiling water and boil for 3 minutes. Add this mixture to the scalded milk. If a scum forms, beat with a Dover egg-beater for one minute. The preparation should begin at half-past eleven, to have the cocoa ready at twelve o'clock. (Will serve eighteen.)

_Potato Soup_

1 qt. peeled potatoes cut in thin slices 3 qt. milk 2 tsp. salt 4 tsp. butter 4 tbsp. flour 1/8 tsp. black pepper 1 small onion 1/2 tsp. celery seed or a stock of celery

Before the opening of school, the potatoes should be pared and put into cold water; and the butter, flour, salt, and pepper should be thoroughly mixed. At eleven o'clock, the potatoes, onion, and celery should be put on to boil gently and the milk put into a double boiler to heat. When the vegetables are tender, they should be strained with the cooking liquid into the hot milk and the mixture bound with the flour. The soup should be closely covered until required. (Will serve ten.)

_Cream of Pea Soup_

1 can peas or 1 qt. fresh peas 1 pt. milk 2 tbsp. butter 2 tbsp. flour 1 tsp. salt 1/4 tsp. pepper

Heat the peas in their own water, or cook them in boiling salted water until tender. Put the milk to heat in a double boiler. When the peas are tender, rub them, with the cooking liquid, through a strainer into the scalded milk. Add the butter and flour rubbed to a smooth paste and stir until thickened. Season and cover until required. (Will serve six pupils generously.)

_Cream of Tomato Soup_

1 pt. or 1 can tomatoes 2 tbsp. butter 3 tbsp. flour 1 tsp. sugar 1 qt. milk Sprig of parsley 1/4 tsp. white pepper 1/2 tsp. soda 1 tsp. salt

Cook the tomatoes slowly with the seasonings for ten minutes and rub through a strainer. Scald the milk, thicken with the flour and butter rubbed to a paste, re-heat the tomatoes, and add the soda, mix with the milk, and serve at once. (Will serve six pupils generously.)

_Cream of Corn Soup_

2 pt. cans corn 1 pt. cold water 2 slices onion 2 qt. of thin white sauce Seasonings

The process is that used in making Cream of Pea Soup. When making the thin white sauce, place the onion in the milk and leave it until the milk is scalded. Then remove the onion to the other mixture and make the sauce. This gives sufficient onion flavour. (Will serve eighteen.)

_Lima-bean Soup_

1 c. Lima beans 2 qt. water 2 whole cloves 1 bay leaf 1 tsp. salt 3 tbsp. butter 2 tbsp. flour 3 tbsp. minced onion 1 tbsp. " carrot 1 tbsp. " celery 1/4 tsp. pepper

Soak the beans overnight in soft water or in hard water which has been boiled and cooled. If cold, hard water is used, add 1/4 tsp. baking-soda to 1 qt. of water. In the morning, drain and put on to cook in 2 qt. of water. Simmer until tender. It takes 2 hours. Cook the minced vegetables in the butter for 20 minutes, being careful not to brown them. Drain out the vegetables and put them into the soup. Put the flour and butter into a pan and stir until smooth. Add this mixture to the soup. Add the cloves, bay leaf, and seasonings, and simmer for 1 hour. Rub through a sieve. One cup of milk may be added. Bring to the simmering point and serve. (Will serve eighteen.)

_Note._--If desired, the vegetables may be used without browning and the cloves and bay leaf omitted.

_Milk and Cheese Soup_

4 c. milk 2 tbsp. flour 1-1/3 c. grated cheese Salt and pepper to taste

Thicken the milk with flour, cooking thoroughly. This is best done in a double boiler, stirring occasionally. When ready to serve, add cheese and seasoning. (Will serve six.)

_Cream of Rice Soup_

4 tbsp. rice 4 c. milk 3 tbsp. butter 1/2 small onion 4 stalks celery 1/2 bay leaf Salt and pepper to taste

Scald the milk, add the well-washed rice, and cook for 30 minutes in a closely covered double boiler. Melt the butter and cook the sliced onion and celery in it until tender, but not brown. Add these, with the bay leaf, to the contents of the double boiler, cover, and let it stand on the back of the stove for 15 minutes. Strain, season with salt and pepper, re-heat, and serve. Note that the bay leaf is added and allowed to stand, to increase the flavour, and may be omitted if desired. (Will serve six.)

_Rice Pudding_

3 c. rice 6 c. water 6 c. milk 2 c. sugar 4 eggs 2 tsp. salt 3 c. fruit (chopped raisins) if desired

Wash the rice in a strainer placed over a bowl of cold water, by rubbing the rice between the fingers. Lift the strainer from the bowl and change the water. Repeat until the water is clear. Put the water in the upper part of a double boiler directly over the fire, and when it boils rapidly, gradually add the rice to it. Boil rapidly for 5 minutes, then add the milk, to which has been added the sugar, salt, and eggs slightly beaten. Cover, place in the lower part of the double boiler, and cook until kernels are tender--from 45 minutes to 1 hour. If raisins are used, add them before putting the rice in the double boiler. Serve with milk and sugar as desired. (Will serve eighteen.)

_Rice Pudding_

2 c. rice 1 c. raisins 1 tsp. salt 4 qt. milk 1 c. sugar 1 tsp. cinnamon

Prepare the rice and raisins and put them, with the other ingredients, in a buttered pan. Bake all forenoon, stirring occasionally during the first hour. Serve with milk or cream. (Will serve ten.)

_Cream of Wheat_

1-1/2 c. cream of wheat 10 c. boiling water 1-1/2 tsp. salt 1-1/2 c. dates (chopped)

Put the boiling water and salt in the upper part of the double boiler directly over the heat. When boiling, add the cereal slowly. Stir constantly until the mixture thickens. Add the dates and cook for 5 minutes. Place in the lower part of the double boiler and cook at least 1 hour. Serve with milk and sugar. (Will serve eighteen.)

_Scrambled Eggs_

9 eggs 1 c. milk 2 tbsp. butter 1 tsp. salt Pepper

Beat the eggs until the yolks and whites are well mixed. Add the seasonings and milk. Heat the frying-pan, melt the butter in it, and turn in the egg mixture. Cook slowly, scraping the mixture from the bottom of the pan as it cooks. As soon as a jelly-like consistency is formed, remove at once to a hot dish or serve on toast. (Will serve nine.)

_Creamed Eggs_

6 hard-cooked eggs 4 tbsp. butter 2 c. milk 4 tbsp. flour Salt and pepper

Melt the butter, add the flour, and stir in the milk gradually. Cook well and season with salt and pepper. Cut hard-cooked eggs in small pieces and add them to the white sauce. It may be served on toast. (Will serve six.)

_Egg Broth_

6 eggs 6 tbsp. sugar 1 c. hot milk Few grains salt Vanilla or nutmeg

Beat the eggs and add the sugar and salt. Stir in the hot milk gradually, so that the eggs will cook smoothly. Flavour as desired. (Will serve six.)

_Soft-cooked Eggs_

Wash the eggs and put in a sauce-pan, cover with boiling water, remove to the back of the stove or where the water will keep hot, but not boil. Let them stand, covered, from 7 to 10 minutes, according to the consistency desired.

_Baked Shirred Eggs_

Butter small earthen cups. Break an egg in each and sprinkle with a few grains of salt and pepper and bits of butter. Bake in a moderate oven until the white is set. For Shirred Eggs proceed as above, but to cook, place in a pan of hot water on the back of the stove, until the white is set.

_Creamed Potatoes_

White sauce (medium consistency) 3 tbsp. flour 3 tbsp. butter 1-1/2 c. milk Salt and pepper

Make a white sauce of the butter, flour, milk, and seasonings. Cut cold potatoes (about eight) into cubes or slices and heat in the sauce. Serve hot. (Will serve nine.)

_Mashed Potatoes_

Boil the potatoes, drain, and mash in the kettle in which they were boiled. When free from lumps, add to each cup of mashed potatoes:

1 tsp. butter 1 or more tbsp. hot milk 1/4 tsp. salt

Beat all together until light and creamy. Re-heat, and pile lightly, without smoothing, in a hot dish.

_Baked Potatoes_

Use potatoes of medium size.

Scrub thoroughly in water with a brush. Place in a pan in a hot oven. Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist until the skin is broken. Serve immediately. (If no oven is available, place a wire rack on the top of the stove. Put the potatoes on this rack and cover them with a large pan. When half cooked, turn.)

_Macaroni and Cheese_