Show DESIRABLE SOUPS FOR SCHOOL LUNCHES z AS greenleaf green leaf vegetable soup suggested prepared by the states department of 0 agriculture soups that supply a large amount of vita ines are desirable for school I 1 lunches served in the classroom the united states department ot of agriculture suggests the following recipe which includes milk undiluted with water greenleaf green leaf vegetables so finely chopped that they need little cooking and bread crumbs which absorb the juices of the greens and also serve to thicken the soup onion juice or lemon juice Is used to improve the flavor and to supply vl vI tamine 0 4 to I 1 ounces greens reens lettuce spinach green cabbage leaves cress or young onions with tips 1 thin slice onion unless onions are used as the green 1 quart equart milk 2 ounces or 2 large slices of bread preferably NIt without bout crusts or 2 ounces X ty to 1 cupful ot of bread crumbs 1 teaspoonful salt 1 butter or fat at wash and dry the greens a ana I 1 1 a put pul them through the food chopper choppe r with the bread and onion using the finest blade it if the greens are cut or torn into small pieces and mixed with th the crumbs the bread Is not so likely t to form hard masses A little of the bread should be put through last to push out the greens add the chopped greens and bread to the milk and if practicable let stand a half hour or more to soften the bread heat to bolling boiling point and cook for about two minutes add the fat and salt A tablespoonful of lemon juice improves the flavor flator and somewhat increases the amount of vl altamine tamine old spinach may need to be cooked in a little water before the milk Is added whenever part milk and part water must be used in making the soup the greens should be cooked in the water first but only long enough to soften them this amount will serve six portions |