Show I LUNCHES SERVED HOT IN THE SCHOOL ROOM C 1 t I I Iv I I- I im Preparing a Hot Lunch for School Prepared by the United States Department of Agriculture In many places schools are beginning 0 o serve noon lunches or one or two that can cnn be he eaten with food tood rought from home Mothers are In- In n- n cresting themselves In this work not DIy because of ot Its effect upon the of their children but also bemuse be be- ause muse of Its relation to education for In their own homes they ry y to serve wholesome food and also 0 o train their children to good habits n eating The They realize however that he hie meal at school Is In some ways some ways it a etter opportunity for training than hose loose served sered at home Unlike the oth- oth tr r meals of the child's childs day U It Is eaten luring hours set apart apan for education The rhe childs child's mind Is there fore In In a. a are are- re- re condition and e try esry ery Ion fon that Is taken to adapt the lunch 0 o his ph physical and mental n needs ds Is to teach a lesson In food and The recipes fore fon lunch dishes ma may be riven riven- to the older girls In scho school il dis- dis In class and tried at home Th The dish for the day which h In In win tei fer er Is s usually hot can be pr prepared pared by groups of pupils working In turn It Is Is' Is Issel sel seldom om desirable to prepare more than one dish a day lay In a small school and this should for tor the sake of varIety variety vari vail ety litTer differ from day t to day It may maybe mayhe mayhe he be cocoa soup chowder stew a vegetable vegetable vegetable vege vege- table or eggs Other food for tor lunch can be brought from home or ready- ready to eat food bread crackers fruit or cakes and cookies can cnn be bought to round out the meal The aim should be to make male the noonday meal appetizing ing and to Include Include-In In It the foods that children need The quick potato soup soup for which the recipe i Is given below Is a good one oneto oneto oneto to serve as the hot part of a school lunch The United St States tes Department of ot Agriculture recommends It Quick Potato Soup 1 quart of ot milk 2 tablespoonfuls A 4 cupful grated po- po butter or other f ta tato to fa fat t 1 1 to as aJ A few tew drops of I salt onion Juice Add Add the p potatoes to to jh the e milk g BrYn t to the bol b boiling l lg pol point t th then 1 add ridd the fat tit alt and and nd onion juice Serve Sere with or without str straining This amount will serve sere about G portions |