SCHOOL LUNCHES

Waihi Daily Telegraph, Volume XXXII, Issue 8871, 8 February 1943, Page 1

SCHOOL LUNCHES

RECIPES TO AID HEALTH SANDWICHES, BISCUITS & CAKES The following’ health recipes for school lunches taken from the School Dental Service Gazette are contributed by the Nurse-in-charge, School Dental Clinic, Pacroa, Miss E. Hitchcock. They are as follows: Sandwich Fillings Liver paste.—Mince a small piece of fried liver. Mix in hard-boiled egg and salt. This can be varied with grated carrot, parsley, cress or nasturtium leaves. This does not keep. Peanut, butter. —Brown nuts in oven. Shell. Mince several times. Add salt and melted butter to mix. Keep in jar. Date, nut and lemon. —Heat one cup of dates with juice of lemon. Add chopped nuts. Will keep in a jar about a fortnight. Cream cheese, and ginger.—Allow the milk to sour or turn with a little lemon juice or rennet. When a firm curd is formed, place in muslin and leave overnight to drain. Break up curd and flavour with salt or sugar, chopped nuts, dried fruit, dates, ginger, etc., and grated lemon rind. Green pea: Cook the peas with mint, sillt and sugar. Cool. Mash and add chopped mint. Biscuits and Cakes Here are some suitable recipes tor biscuits and small cakes:— Bran gems.— 1 teacup bran, i teacup syrup, ! teaspoon baking soda, 1

teaspoon salt, i teacup wholemeal, i teacup milk, 1 teaspoon baking powder. Mix flour, bran and baking powder. Mix with syrup (slightly warm) and soda dissolved in milk. Bake in ungreased patty pans in moderate oven. Rusks. —1 teacup white flour, 1 teacup wholemeal flour, 1 tablespoon brown sugar, 1 tablespoon butter, 2 teaspoons baking powder, milk to mix, pinch of salt. Make as for scones, cut in rounds. Bake in sharp oven eight minutes. When nearly cooked, split open, return to oven to dry lightly. If well dried they will keep like biscuits. Parkins. —1 teacup flour, i teacup oatmeal, i teaspoon spice, 1 tablespoon syrup, 1 tablespoon sugar or honey, li tablespoons butter or dripping, i teaspoon soda. Cream fat, sugar or honey. Mix in other ingredients. Make fairly firm dough with boiling water. Roll into small balls. Place on greased tray (leave space for spreading). Bake in moderate oven about fifteen minutes. Rolled-oat shortbread. —1 breakfastcup rolled oats, 1 teacup sugar, 1 teacup coconut, teaspoon baking powder, 2ioz. butter, little salt, vanilla. Mix together, press into flat tin. Bake in slow oven. Cut into fingers. Peanut cookies. —2oz. butter, 2 tablespoons brown sugar, j‘ breakfastcup wholemeal, 1 teaspoon cocoa, l. egg. teaspoon baking powder, I tablespoon coconut, 1 tablespoon chopped peanuts. Cream butter and sugar, add other ingredients, mix beaten egg. Small heaps on greased tray, Moderate oven for 1.5 minutes.