Show Mind Minel Improved By Nourishing Sturdy Lunch By Dy ms HERS GAYNOR MADDOX A sturdy luncheon Is the beginning of wisdom for school children I It II you are looking for well-balanced well menus for your committee to prepare prepare prepare pre pre- pare for the local school noonday lunch study this partial list from Miscellaneous Publications No U. U S. S department of agriculture 1 Peanut butter and tomato soup toast or butter bread-and-butter sandwich fruit and cookie milk 2 Cracked wheat chowder butter bread sandwich fruit and end raisin cookie milk 3 Creamed mixed vegetables with egg egg whole-wheat whole bread and butter sandwich fruit milk 4 Creamed salmon with noodles chopped cabbage sandwich milk Cracked Wheat Chowder 50 O servings each 1 cup Two and one half pounds cracked cracke wheat 5 quarts water 4 pounds scraped carrots diced 1 1 pounds trimmed rimmed celery cut 2 i quarts boiling boiling boil- boil ing ng water 1 pound salt pork diced 1 pound peeled onions chopped 2 ounces flour 02 cup 4 quarts milk and if desired 9 ounces dried skim kim milk 5 tablespoons salt Boil the cracked wheat in the 5 quarts of water for 30 minutes Cook the Jie carrots and celery in the 2 quarts boiling water until tender Fry the salt pork until crisp remove remove re- re move nove it and cook the onions in the theat fat at for a few minutes Stir in the flour lour and when blended add 1 quart of f the milk and cook until the mixture mixture mix- mix ture ure thickens Add the carrots and celery elery including liquid and combine combine comine com- com bine ine bine with the other ingredients Stir constantly until thoroughly heated To increase the milk solids in this recipe add the 9 ounces of dried skim milk mixed with the fluid milk Creamed Mixed Vegetables With Egg 50 servings each 3 2 cup plus 1 egg Two and one-half one pounds pared turnips diced 4 pounds scraped carrots car- car rots cut in strings 4 pounds pared potatoes diced 2 quarts water 6 ounces butter Dutter or other fat 3 ounces flour our cup 2 quarts milk and if f desired 6 ounces dried skim milk 5 tablespoons salt 3 31 pounds trimmed rimmed cabbage chopped 50 hard- hard cooked eggs cut in halves Boil Boll the turnips carrots and potatoes potatoes po- po in the water covered Prepare Prepare Pre- Pre pare are a sauce of the fat flour and milk Add the cooked vegetables salt alt and cabbage and simmer about 10 0 minutes or until the cabbage is tender ender Serve over the hot hard- hard cooked eggs To increase the milk solids in this recipe add the 6 ounces of dried skim milk mixed with the fluid |