OUR BABIES.

Otaki Mail, 27 August 1930, Page 3

OUR BABIES.

(By Hygeia.) The School Lunch,

Ideally, no doubt, the children's dinner should constitute the mid-day meal, with a lighter meal in the evening; but sor many children, having to go long distances to school, this is an impossibility, and the preparation of suitable lunches constitutes quite a problem for thoughful parents. The great thing to realise is that the school lunch is not a "snack," but one of the three essential daily meals, and so must contain a selection of "good" foods—that is, foods which contain, not merely fuel for the body, but all the growth and health factors, without which good nutrition is not possible.. Suggestions Regarding Selection of Poods for Lunches. Bread necessarily forms the largest part of the school lunch, therefore it is .most important that the bread should 'bo good. Bread made from refined white flour is not "good" bread—it is lacking in the growth-producing properties—minerals and vitamins —which are thrown away when the flour is refined. At least half, and preferably all, bread used in the lunch should be pure whole-meal bread. If the children do not really like brown broad, there is no need to insist on all sandwiches everyday being made of it, so long as the diet is adequate and varied in other ways.

Butter is the second important factor. Butter is an extremely valuable food, and generosity with butter is good economy. Beef dripping may be used for a change from time to time. Oatcake and plain wheaten or wholemeal biscuits contain good food, and also require chewing, which is an advantage. The same applies to bread which has been broken or cut in pieces and dried in the oven. All are wholesome and delicious with butter.

All green foods and uncooked vegetables are excellent, therefore lettuce, celery, cress, tomato, etc., should bo included as often as possible. Raw carrot, grated, perhaps with a little grated'cheese, makes a good filling when other fresh foods are' out of season. Chopped parsley improves egg sandwiches, and may be - used in other wavs.

Nuts and also dried fruits (dates, raisins, and figs) are good foods if properly chewed, and the latter satisfy in nutritous and harmless form the child's common desire for some sweet food.

Marmite is an excellent standby, and is especially good when white bread is used.

Eggs may be given occasionally, but meat is not necessary, and should be avoided if meat is given at dinner.

Some raw fruit should bo included every day if in any way possible, and the children should be taught most thoroughly that fruit should always be eaten at the end'of the meal. Apple is best, because it cleanses the teeth most efficiently. Milk adds;greatly to the nourishment of the meal, but is not necessary, if sufficient is taken at the other meals and if the child eats an adequate meal without. A cup of milk is, however, very valuable, and should be provided 'for children who are not well nourished and need extra food. In hot weather a lemon or other fruit drink will be much appreciated. In winter it should be possible for the child to get a hot drink at school, and, if there are facilities for heating, a small bottle of soup makes a welcome change.

Some Suggestions for sandwiches. Celery and walnuts, with or without cheese, chopped finely, or put together through'a mincer. Peanut butter, made by roasting peanuts lightly, then putting them through a mincer live or six times. Nothing else is necessary except salt. (It is best to buy shelled peanuts, then they only need skinning after roatsing). ; Spinach, cooked in whole leaves with pfnctieally no water, drained and cooled, and laid on bread and butter.

Lettuce, tomato, cress, or celery, with or without egg,'cheese, or marmite. " Dates, raisins, figmcat. Plain bread and butter may be given for a ehange, with fruit; nuts, or raisins in a separate packet. Variety is most important, and little surprises/or a new and intriguing wav of .packing introduced now and again do much to promote good appetite and that enjoyment and interest in the meal without which the best of food lacks something. Suggestions for a Week's Lunches.

Monday.—Sandwiches bread and butter, egg and parsley; (2) brown or white bread and dates. Oatcake or bran biscuit and butter, raw apple. • .

Tuesday .—Sandwiches—brown bread and tmtterwith grated carrot and cheese. Granoso or wheatmeal biscuit apple or orange. Wednesday. Sandwiches bread (white if liked for a change), marmite and lettuce; oven-dried fingers of bread and butter; a few raisins and nuts: appie or other fruit.

Thursday.—Sandwiches tomato in season, spinach, or peanut butter; oatand a few dates; apple. Friday—Soup (if possible to warm it at school); oven-dried bread with the soup, brown bread and butter and .raisms or nuts; appl 0 or other fruit.