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Show 'After School Lunch is Served ... H fl f) ' -H f " -: :' ' . ' -,"- "'s' 'X,' '". " r J -?' ' I I '' " I " -. 'j " , 'I '"-'"- f ' j ' f fJ' TlriT!" Tim, V.-.'.mrlr'ir, Jf done much to encourage cooperation coopera-tion of students, parents, teachers and lunch personnel, as have the special days on which the birthdays birth-days are remembered. Personnel for the Grant School hot lunch service pose for a picture after the daily dinner is served. Left to right Georgia Wilson, Emily Gistavsonj Grant supervisor; Mrs. Wanda Taylor, Mrs. Rose Roylance, Mrs. Audcnc Gundersen. $ children seem to enjoy the social atmosphere as well as the food, and every plate is cleared, an indication indi-cation that the food is good. Some even go back for a second helping of some things, such as milk. Mrs. Emily Gustavson, in charge of lunch at the Grant said that the program in which the parents have been invited to the school has School Lunch Has Important Role In Social, Educational Program If school children taking hot lunch do not get a balanced meal at least once each day, it is not the fault of school lunch cooks or supervisor, who seem to be going all out to make this noon meal' at school an enjoyable one as well as a good one for the individual, and the school lunch has become an important event to which children look forward each day. According to report by Mrs. Ella Tietjen, Nebo district hot lunch supervisor, there have been approximately ap-proximately 1300 hot lunches served ser-ved in Springville each day throughout the school year. In the district there are between 4800 and 5000 served daily. The hot lunch program in Springville employs about 18 women wo-men who cook the food and help with its distribution in addition to teachers at each school who have the responsibility of collecting and depositing the money and assisting assist-ing with the supervision at noon. About 500 high school and junior jun-ior high students take hot lunch daily. At Brookside approximately 500 lunches are prepared daily with part being distributed to the Lincoln Lin-coln school; some to the Jefferson and also for Brookside. At the Grant school, the lunch personnel prepares and distributes approximately approxi-mately 300 meals daily. Westside also prepares and served about 130. All the meals are very well balanced bal-anced and are varied each day. A month in advance, Mrs. Tietjen sends out menus and the fooj is distributed to the various schools. A sample of the meals served was seen Thursday of last week at the Grant, when the children enjoyed government donated ham with potato salad, a green tossed salad, carrot stick, hot roll and butter, a bottle of milk, jello set with fruit and cookies. This is given to the children for, 15c. Teachers and adults must pay 30c. To add variety to the noon lunch hour, the ladies at the Grant have devised a plan whereby on a Friday Fri-day of each month, they honor the boys and girls who have birthdays during the month. For May, they made in their spare time at home clever little hand-painted paper baskets and each was filled with candy and flowers and given as special birthday favors. They report re-port that not only the guests of honor but all the children are thrilled and look forward to these special birthday noon-hours. Also the past year, the ladies who serve school lunch at the Grant have set aside certain days in which children in the various grades have been asked to invite their parents to school lunch. This program, suggested by the supervisor, super-visor, has proven especially educational educa-tional and has given parents an opportunity to see what is served and how it is prepared. Similar to all modernized school lunch kitchens, the Grant has an automatic potato peeler, a large gas kettle in which to cook the potatoes; spacious refrigerator and food storage facilities and a large gas range. After the noon meal is served the ladies Jo the dishes and prepare for the next day. They make all their own bread, cookies, etc., in addition to preparation of other foods, and washing of all linens used during the mealtime. Serving the lunch buffet stye, gives students experience of handling hand-ling their trays, some help with distribution of such items as the milk and they take turns helping clear food from the plates. Everything in the kitchen is handled in the most sanitary manner. man-ner. And pariodically an official inspection is made of the kitchen and all utensils. At the Grant, the meals are served on tables which fold up to the walls in the auditorium. audi-torium. There is no confusion; the |