THE SCHOOL LUNCH-BOX

Wanganui Chronicle, Volume 76, Issue 114, 17 May 1933, Page 2

THE SCHOOL LUNCH-BOX

(Contributed by the Home Science Extension Service). Ding-dong, ding-dong! the lunch boll at last! A banging of desk tops, a flamming of books, and a troop of eager youngsters tumble out into the playground. Hours have been spent in sitting still pouring over books —how good to be out of doors again, how cold the wind is, breakfast seems years ago, and, oh, how hungry they are! To a hundred mothers in the land has fallen the duty of providing for this moment—how has it been done? Docs it matter? In answer to this question this short article is written. An adequate diet for growing children is of the utmost importance—three wholesome, “well-balanced’’ meals a. day are essential, and of these the midday one is certainly not the least important, coming as it does several hours after tho morning meal—hours during which tho child has walked or ridden to school, taken vigorous exercise in the school playground, and then sat for a long period, unnaturally still, in a school desk. The type of mid-day meal needed by children of varying temperaments differs essentially—that of tho healthy, robust boy eager for his food from that of the shy, nervous girl to whom the morning hours may have been something of a nervous flrain. In the case of the child returning home for lunch the problem of the midday meal is easily solved, for under tho mother’s watchful eye the type of monl best needed can he given; but what of 'the child whose lunch must bo carried to school? Is it enough to present it with a battered package nf wearylooking sandwiches? Not when we remember that the mid-day meal i§ responsible for providing nt least onethird of the child’s total daily food requirement. A satisfying, well-packed school lunch is a-dietary necessity, and it can be provided without tho expenditure of undue time or energy. All that is needed is a little forethought. In the following paragraph wo give some suggested wholesome nchool lunch eumhinations, together with a. few reliable recoipcs for sandwich fillings and biscuits:— Noto.—The lunch should bo packed in a small box, tin. nr ease, which can ho renewed or washed and scalded frequently. A lunch which is wrapped in a paper paekago and crammed into tho schoolbag is never vorv attractive •bv tho time it has bumped its way to school. 1. Four to six sandwiches (depending on the frize); at least half of those to bo made of brown bread. Sandwiches arc best wrapped separately, according to fillings, in waxed paper. 2. Milk to drink. This can he carried easily in a small well-corkcd bottle of convenient size to fit into the lunch box. In cold weather a hot beverage can be carried in a tiny thermos. 3. Small baked custard or milk pudding. This can bo carried in a small jelly par. On days on which this is included the bottle of milk may be omitted. 4. Three or four plain, crisp, biscuits or cookies. These will require chewing, and so are excellent for exercising the jaws, which makes for good development. 5. Fruit, either raw or cooked, to be eaten at the end of the lunch. (The acidity of the fruit causes an increased flow of saliva which cleanses the teeth). Note.—Where possible, parents should encourage the practice of serving a lunch time hot drink at school during tho winter months. Cocoa or soup can be prepared and served inexpensively, and its value as a warm stimulant is obvious. Suggested Sandwich Fillings.—These can be made in quantity, and kept for use when required. Dates, Nuts and Lemon Juice.—Stone dates and put into a saucepan with the juice of half a lemon and heat gently, stirring well. Chop nuts (walnuts or roasted peanuts) and add to the dates. Stir till soft and smooth and then put in a small screw-topped bottle where it will keep well. (Note, raisins may be chopped and used instead of dates. These sweet fillings are more valuable than jam). Tomato, Egg and Cheese.—Put a little butter and some skinned and ' sliced tomatoes in a saucepan. Cook a few minutes, cool slightly and then add two to three beaten eggs and one halfpound of grated cheese. Cook slowly as if it wore scrambled eggs, until it is thick. Bottle and use when needed—this mixture will keep for a wook. Biscuit Recipes Suitable for Lunch Pox.—Nutties: Brown sugar half a cup, butter half a cup. rolled oats, 70z.. golden syrup one tablespoonful, walnuts (chopped) half a cup. cult half a teaspoonful, vanilla quarter toaspoonful Method: Melt huttor. add sugar, salt, syrup, vanilla, rolled oats and nuts. Spread in flat tin and bake in oven at 350 degrees Fahrenheit. Wholemeal Shortbread.—Butter lib., sugar 240 z., egg one, wholemeal 41b. Method: Cream butter and sugar, add egg and beat again. Add wholemeal, work well and roll ent on board, shape and decorate as desired. Bako in hot. oven (400 degrees Fahrenheit) for 15 minutes.