All the recipes given have been used with success in preparing rural
school lunches. The number that the recipe will serve is generally
stated and, where this number does not coincide with the number of
pupils in any particular school, the quantities required may be obtained
by division or multiplication. The recipes given in the lessons on
cooking may also be used in preparing the school lunch, as each recipe
states the number it will serve.
_White Sauce_
1 c. milk
2 tbsp. flour
1/2 tbsp. butter
1/4 tsp. salt
1/8 tsp. white pepper
Reserve one quarter of the milk and scald the remainder in a double
boiler. Mix the flour to a smooth paste with an equal quantity of the
cold milk and thin it with the remainder. Stir this gradually into the
hot milk and keep stirring until it thickens. Add the butter, salt, and
pepper, and cover closely until required, stirring occasionally. This
recipe makes a sauce of medium consistency. To make a thick white sauce,
use 3 or 4 tablespoonfuls of flour to one cup of milk.
_Cocoa_
6 tbsp. (18 tsp.) cocoa
6 tbsp. (18 tsp.) sugar
6 c. milk
6 c. boiling water
1/2 tsp. salt
Scald the milk in a double boiler. Mix the cocoa, sugar, and salt, then
stir in the boiling water and boil for 3 minutes. Add this mixture to
the scalded milk. If a scum forms, beat with a Dover egg-beater for one
minute. The preparation should begin at half-past eleven, to have the
cocoa ready at twelve o'clock. (Will serve eighteen.)
_Potato Soup_
1 qt. peeled potatoes cut
in thin slices
3 qt. milk
2 tsp. salt
4 tsp. butter
4 tbsp. flour
1/8 tsp. black pepper
1 small onion
1/2 tsp. celery seed or a stock of celery
Before the opening of school, the potatoes should be pared and put into
cold water; and the butter, flour, salt, and pepper should be thoroughly
mixed. At eleven o'clock, the potatoes, onion, and celery should be put
on to boil gently and the milk put into a double boiler to heat. When
the vegetables are tender, they should be strained with the cooking
liquid into the hot milk and the mixture bound with the flour. The soup
should be closely covered until required. (Will serve ten.)
_Cream of Pea Soup_
1 can peas or 1 qt. fresh peas
1 pt. milk
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Heat the peas in their own water, or cook them in boiling salted water
until tender. Put the milk to heat in a double boiler. When the peas are
tender, rub them, with the cooking liquid, through a strainer into the
scalded milk. Add the butter and flour rubbed to a smooth paste and stir
until thickened. Season and cover until required. (Will serve six pupils
generously.)
_Cream of Tomato Soup_
1 pt. or 1 can tomatoes
2 tbsp. butter
3 tbsp. flour
1 tsp. sugar
1 qt. milk
Sprig of parsley
1/4 tsp. white pepper
1/2 tsp. soda
1 tsp. salt
Cook the tomatoes slowly with the seasonings for ten minutes and rub
through a strainer. Scald the milk, thicken with the flour and butter
rubbed to a paste, re-heat the tomatoes, and add the soda, mix with the
milk, and serve at once. (Will serve six pupils generously.)
_Cream of Corn Soup_
2 pt. cans corn
1 pt. cold water
2 slices onion
2 qt. of thin white sauce Seasonings
The process is that used in making Cream of Pea Soup. When making the
thin white sauce, place the onion in the milk and leave it until the
milk is scalded. Then remove the onion to the other mixture and make the
sauce. This gives sufficient onion flavour. (Will serve eighteen.)
_Lima-bean Soup_
1 c. Lima beans
2 qt. water
2 whole cloves
1 bay leaf
1 tsp. salt
3 tbsp. butter
2 tbsp. flour
3 tbsp. minced onion
1 tbsp. " carrot
1 tbsp. " celery
1/4 tsp. pepper
Soak the beans overnight in soft water or in hard water which has been
boiled and cooled. If cold, hard water is used, add 1/4 tsp. baking-soda
to 1 qt. of water. In the morning, drain and put on to cook in 2 qt. of
water. Simmer until tender. It takes 2 hours. Cook the minced vegetables
in the butter for 20 minutes, being careful not to brown them. Drain out
the vegetables and put them into the soup. Put the flour and butter into
a pan and stir until smooth. Add this mixture to the soup. Add the
cloves, bay leaf, and seasonings, and simmer for 1 hour. Rub through a
sieve. One cup of milk may be added. Bring to the simmering point and
serve. (Will serve eighteen.)
_Note._--If desired, the vegetables may be used without
browning and the cloves and bay leaf omitted.
_Milk and Cheese Soup_
4 c. milk
2 tbsp. flour
1-1/3 c. grated cheese
Salt and pepper to taste
Thicken the milk with flour, cooking thoroughly. This is best done in a
double boiler, stirring occasionally. When ready to serve, add cheese
and seasoning. (Will serve six.)
_Cream of Rice Soup_
4 tbsp. rice
4 c. milk
3 tbsp. butter
1/2 small onion
4 stalks celery
1/2 bay leaf
Salt and pepper to taste
Scald the milk, add the well-washed rice, and cook for 30 minutes in a
closely covered double boiler. Melt the butter and cook the sliced onion
and celery in it until tender, but not brown. Add these, with the bay
leaf, to the contents of the double boiler, cover, and let it stand on
the back of the stove for 15 minutes. Strain, season with salt and
pepper, re-heat, and serve. Note that the bay leaf is added and allowed
to stand, to increase the flavour, and may be omitted if desired. (Will
serve six.)
_Rice Pudding_
3 c. rice
6 c. water
6 c. milk
2 c. sugar
4 eggs
2 tsp. salt
3 c. fruit (chopped raisins) if desired
Wash the rice in a strainer placed over a bowl of cold water, by rubbing
the rice between the fingers. Lift the strainer from the bowl and change
the water. Repeat until the water is clear. Put the water in the upper
part of a double boiler directly over the fire, and when it boils
rapidly, gradually add the rice to it. Boil rapidly for 5 minutes, then
add the milk, to which has been added the sugar, salt, and eggs slightly
beaten. Cover, place in the lower part of the double boiler, and cook
until kernels are tender--from 45 minutes to 1 hour. If raisins are
used, add them before putting the rice in the double boiler. Serve with
milk and sugar as desired. (Will serve eighteen.)
_Rice Pudding_
2 c. rice
1 c. raisins
1 tsp. salt
4 qt. milk
1 c. sugar
1 tsp. cinnamon
Prepare the rice and raisins and put them, with the other ingredients,
in a buttered pan. Bake all forenoon, stirring occasionally during the
first hour. Serve with milk or cream. (Will serve ten.)
_Cream of Wheat_
1-1/2 c. cream of wheat
10 c. boiling water
1-1/2 tsp. salt
1-1/2 c. dates (chopped)
Put the boiling water and salt in the upper part of the double boiler
directly over the heat. When boiling, add the cereal slowly. Stir
constantly until the mixture thickens. Add the dates and cook for 5
minutes. Place in the lower part of the double boiler and cook at least
1 hour. Serve with milk and sugar. (Will serve eighteen.)
_Scrambled Eggs_
9 eggs
1 c. milk
2 tbsp. butter
1 tsp. salt
Pepper
Beat the eggs until the yolks and whites are well mixed. Add the
seasonings and milk. Heat the frying-pan, melt the butter in it, and
turn in the egg mixture. Cook slowly, scraping the mixture from the
bottom of the pan as it cooks. As soon as a jelly-like consistency is
formed, remove at once to a hot dish or serve on toast. (Will serve
nine.)
_Creamed Eggs_
6 hard-cooked eggs
4 tbsp. butter
2 c. milk
4 tbsp. flour
Salt and pepper
Melt the butter, add the flour, and stir in the milk gradually. Cook
well and season with salt and pepper. Cut hard-cooked eggs in small
pieces and add them to the white sauce. It may be served on toast. (Will
serve six.)
_Egg Broth_
6 eggs
6 tbsp. sugar
1 c. hot milk
Few grains salt
Vanilla or nutmeg
Beat the eggs and add the sugar and salt. Stir in the hot milk
gradually, so that the eggs will cook smoothly. Flavour as desired.
(Will serve six.)
_Soft-cooked Eggs_
Wash the eggs and put in a sauce-pan, cover with boiling water, remove
to the back of the stove or where the water will keep hot, but not boil.
Let them stand, covered, from 7 to 10 minutes, according to the
consistency desired.
_Baked Shirred Eggs_
Butter small earthen cups. Break an egg in each and sprinkle with a few
grains of salt and pepper and bits of butter. Bake in a moderate oven
until the white is set. For Shirred Eggs proceed as above, but to cook,
place in a pan of hot water on the back of the stove, until the white is
set.
_Creamed Potatoes_
White sauce (medium consistency)
3 tbsp. flour
3 tbsp. butter
1-1/2 c. milk
Salt and pepper
Make a white sauce of the butter, flour, milk, and seasonings. Cut cold
potatoes (about eight) into cubes or slices and heat in the sauce. Serve
hot. (Will serve nine.)
_Mashed Potatoes_
Boil the potatoes, drain, and mash in the kettle in which they were
boiled. When free from lumps, add to each cup of mashed potatoes:
1 tsp. butter
1 or more tbsp. hot milk
1/4 tsp. salt
Beat all together until light and creamy. Re-heat, and pile lightly,
without smoothing, in a hot dish.
_Baked Potatoes_
Use potatoes of medium size.
Scrub thoroughly in water with a brush. Place in a pan in a hot oven.
Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist
until the skin is broken. Serve immediately. (If no oven is available,
place a wire rack on the top of the stove. Put the potatoes on this rack
and cover them with a large pan. When half cooked, turn.)
_Macaroni and Cheese_
3 c. macaroni (2 pieces)
3 tsp. salt
3 qt. boiling water
6 c. white sauce (medium)
Cook the macaroni in boiling salted water until tender. Drain, pour cold
water over it, and drain it once more. Put the macaroni into a baking
dish, sprinkling a layer of grated cheese upon each layer of macaroni.
Pour in the sauce and sprinkle the top with cheese. Cook until the sauce
bubbles up through the cheese and the top is brown. To give variety,
finely-minced ham, boiled codfish, or any cold meat may be used instead
of the cheese. (Will serve ten.)
_Cornstarch Pudding_
1 qt. milk
3/4 c. cornstarch
1/2 tsp. salt
3/4 c. sugar
Vanilla
Scald the milk in a double boiler. Mix the sugar, cornstarch, and salt
together. Gradually add to the hot milk and stir constantly until it
thickens. Cover, cook for 30 minutes, add vanilla, and pour into cold,
wet moulds. When set, turn out, and serve with milk and sugar. (Will
serve nine.)
_Apple Sauce_
9 tart apples
3/4 c. water
6 whole cloves (if desired)
3/4 c. sugar
Piece of lemon rind (if desired)
Wipe, pare, quarter, and core the apples. Put the water, apples, lemon
rind, and cloves into a sauce-pan. Cook covered until the apples are
tender, but not broken. Remove the lemon peel and cloves. Add the sugar
a few minutes before taking from the fire. The apples may be mashed or
put through a strainer. (Will serve nine.)
_Note._--The lemon and the cloves may be used when the
apples have lost their flavour.
_Stewed Prunes or Other Dried Fruit--Apricots, Apples, Pears_
3/4 lb. fruit (about)
1-1/2 pt. of water
1/3 c. sugar
1 or 2 slices lemon or a few cloves
and a piece of cinnamon stick
Wash the fruit thoroughly and soak overnight. Cook in the water in which
it was soaked. Cover, and simmer until tender. When nearly cooked, add
sugar and lemon juice. The cloves and cinnamon should cook with the
fruit. All flavourings may be omitted, if desired. (Will serve nine.)
_Soft Custard_
2 c. milk
6 tbsp. sugar
2 eggs
1/2 tsp. vanilla
A few grains of salt
Scald the milk in a double boiler. Add the sugar and salt to the eggs
and beat until well mixed. Stir the hot milk slowly into the egg mixture
and return to the double boiler. Cook, stirring constantly, until the
spoon, when lifted from the mixture, is coated. Remove immediately from
the heat, add vanilla, and pour into a cold bowl. To avoid too rapid
cooking, lift the upper from the lower portion of the boiler
occasionally. (Will serve six.)
_Tapioca Custard Pudding_
3 c. scalded milk
2 eggs slightly beaten
2 tbsp. butter
4 tbsp. pearl, or minute, tapioca
6 tbsp. sugar
A few grains of salt
Minute tapioca requires no soaking. Soak the pearl tapioca one hour in
enough cold water to cover it. Drain, add to the milk, and cook in a
double boiler for 30 minutes. Add to remaining ingredients, pour into
buttered baking-dish, and bake for about 25 minutes in a slow oven.
(Will serve eight.)
_Rice and Tomato_
2 c. cooked rice
2 tbsp. butter
2 tbsp. flour
2 c. unstrained or 1 c. strained tomato
1 slice of onion minced
Salt and pepper
Cook the onion with the tomato until soft. Melt the butter, and add the
flour, salt, and pepper. Strain the tomato, stir the liquid into the
butter and flour mixture, and cook until thick and smooth. Add the rice,
heat, and serve. (Will serve six.)
_Cracker Pudding_
6 soda crackers
3 c. milk
3 eggs
6 tbsp. sugar
1/2 tsp. salt
Roll the crackers and soak them in milk. Beat the yolks and sugar well
together and add to the first mixture, with some salt. Make a meringue
with white of eggs, pile lightly on top, and put in the oven till it is
a golden brown. Serve hot. (Will serve six.)
_Note._--Dried bread crumbs may be used in place of the
crackers.
_Candied Fruit Peel_
The candied peel of oranges, lemons, grapefruit, and other fruits makes
a good sweet which is economical, because it utilizes materials which
might otherwise be thrown away. Its preparation makes an interesting
school exercise. The skins can be kept in good condition for a long time
in salt water, which makes it possible to wait until a large supply is
on hand before candying them. They should be washed in clear water,
after removing from the salt water, boiled until tender, cut into small
pieces, and then boiled in a thick sugar syrup until they are
transparent. They should then be lifted from the syrup and allowed to
cool in such a way that the superfluous syrup will run off. Finally,
they should be rolled in pulverized or granulated sugar.
A large number of recipes have been given, in order that a selection may
be made according to season, community conditions, and market prices,
and so that sufficient variety may be secured from day to day.
Attention given to this matter will be well repaid by the improved
health of the pupils, the greater interest taken in the school by the
parents, and the better afternoon work accomplished. It has been well
said: "The school lunch is not a departure from the principle of the
obligation assumed by educational authorities toward the child, but an
intensive application of the measures adopted for the physical nurture
of the child, to the end of securing in adult years the highest
efficiency of the citizen".