HEALTH LUNCHES.

Hawera Star, Volume XLVII, 21 January 1928, Page 15

HEALTH LUNCHES.

CHILDREN’S FOOD. PRACTICAL SUGGESTIONS. In answer to a request made in the Meioourne “Age” u>r. G. E. Payne Pliiipots, presiuent or the rood Education Society, has drawn out a practical programme. In planning a ±uneh, ne it is necessary to. see that the cnild receives a properly-balanced met, not only from the vitamin point of view, but also tnere snouia be, protein for building and replenishing tissue cells in the growing child as well as sugars, fats, and carbo-hy-drates (starcnes;, to supply energy anu maintain the body temperature, xherelore, a skeleton lunch should consist of vitamin A, for proper bone development; vatamin D, for proper growth of nervous system, and vitamin G for the healthy development of the skin and its associated parts, teeth, hair, nails, etc. To the above must be added protein, as found in meat, eggs, cheese, nuts, and legumes. Monday. —Two sandwiches, made of wholemeal bread (vitamin JJ), . butter (non-preservat:sed) for vitamin A. Minced raisins, to supply sugar and vitamin G. Two sandwiches of wholemeal bread and 'butter, with meat paste to supply protein. If vegetarian, use mixed hard-boiled egg and parsley. Meat paste is made as follows : —Halt lb of buttock steak, 2oz of butter, salt to taste, one teaspoon!ui of grated nutmegs Put all in a bas.n and steam for three or four hours. Take meat out and put through the mincer twice. Return to the liquid and mix well. Put in iars. One orange or fruit in season. Tuesday.—Two sandwiches of whole "meal bread, and butter, cheese (cottage cheese for preference), made as follows, as this form of cheese is the best from a health point of view. Cottage cheese, Made with Lemon Juice. —Take the ’juice of two mediumsized lemons to one quart of milk. Put the milk and the strained lemon juice into an aluminium pot and place on gas, wnth flame turned low. it is advisable to place an asbestos plate between gas llame and pot, as the milk should not boil. When the curds are well separated from the whey, lay a piece of cheese cloth over a colander and pour in the contents of the pan. Gather up the comers of the cloth and hang up to drain for at least fifteen minutes. Then place the cheese (still in the cloth) in the colander again and put a saucer, with a weight on top In about an hour the cheese is ready. It will keep for two days in cold weather, but should be made daily in summer. Two sandwiches, made of wholemeal bread, butter and clioppedup lettuce. Fruit. Wednesday.—Two sandwiches oi wholemeal bread. Butter and peanut butter, to supply protein. Two sandwiches of wholemeal bread, butter and raisins. Fruit in season. Thursday.—Two sandwiches of wholemeal bread, butter and minced raisins and nuts. Two sandwiches of wholemeal bread, butter- cut-up celery and lettuce. Fruit in season. Friday.—Two sandwiches of wholemeal bread and butter, with meat paste. Two sandwiches of wholemeal bread, butter, raisins and nuts, one dozen peanuts. Fruit in season. The sandwiches should be fairly* thick and crusts left on. , Several correspondents of the “Age gave some interesting, details of what they find to be a success when planning lunches for the members of their families. One mother says that preserved ginger, cut up small, is a great favourite. The inevitable egg, hard boiled and mixed with curry powder, is tasty, also fried eggs and bacon can be made into nice sandwiches. Egg and bacon pies make a welcome change from sandwiches occasionally. Another mother says that she usually makes her sandwiches of brown bread, with an occasional sandwich of white for the sake of a change. Among her fillings chopped celery and almonds or walnuts, chopped lettuce and grated cheese, peanuts, shelled and halved: beetroot, mushrooms, fried or stewed; tomatoes, egg and lettuce, sliced or stewed apple. She says that children love a boiled egg in shell, with salt in paper. Home-made cakes, jam tarts, and fresh fruit are also included.