SCHOOL LUNCHES

Auckland Star, Volume LXV, Issue 39, 15 February 1934, Page 13

SCHOOL LUNCHES

MUST BE WHOLESOME. In many homes where it is impossible for the children attending school to return for a hot mid-day meal, the problem of the cut lunch calls for careful thought. Growing children require a wholesome, well-balanced meal at the lunch hour, in which appetising variety plays an important part. School children often exchange, and even throw away their packet of sandwiches simply because of the monotonous repetition of the menu provided. When allowed money to buy their own luncheon, most children will choose pastry, if possible. Their troubles about dietetics.

A judicious balance of food essentials is more important than the quantity eaten, proving more sustaining and less likely to disagree. Brown bread, or wholemeal loaf, is the ideal foundation for sandwiches, varied occasionally with white bread. A little meat or other protein, such as cheese, egg, or nuts, should be included', fat represented by butter, cake or chocolate, fruit, fresh or dried, the latter in the form of raisins or dates, being particularly valuable, easily carried and economical. If it be possible to pack a bottle of milk in the school satchel, this has a markedly beneficial effect 011 most children, being especially desirable in the case of those who are not robust.

The following table, covering a week's cut lunches, suitable for.school children, contains some simple suggestions, based on experience which, in some respects a little out of the ordinary, may perhaps serve to inspire a further variety of ideas in the minds of mothers who are concerned for the best development of their boys and girls: — One sandwich of bread, butter, finely chopped meat made into a paste with a little melted butter, pepper, salt and nutmeg. One sandwich of bread, butter, grated raw carrot, pepper, salt, piece of cake, apple. One sandwich of bread, butter, cooked spaghetti or vermicelli with tomato sauce. One sandwich bread, butter, grated cheese and chopped celery or lettuce, piece of cake, raisins. Three date or raisin scones and butter, a few peanuts, a little plain chocolate, apple. One sandwich of bread, butter, cooked haricot beans with tomato sauce, or a little simple salad dressing. One sandwich of bread, butter, jam, dates. Two sandwiches of bread, butter, finely chopped hard boiled egg, with lettuce or parsley, piece of cake, orange.