The Sunday Oregonian. (Portland, Ore.) 1881-current, May 31, 1914, SECTION FIVE, Image 65

The Sunday Oregonian., May 31, 1914, SECTION FIVE, Page 9, Image 65

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Newspaper Page TextTHE SUNDAY OREGQyiAX. PORTXAyP. MAY 31, 1914. EQUIPMENT TO SERVE LUNCHES AT m S the public consciousness of the need for lunches for school chll- dren at very moderate cost, or If necessary, -without any cost at all, Became general, plana for preparing meals materialized from end to end of the country. So rapid was the movement, that It seemed but a few weeks before every city of importance had an admirable working- plan of school lunches, from xuin. to x-orLiano. out- oaaiy enough, none seemed to realize that the provision of lunches ior cnuaren attending rural schools " J as vital. Indeed, when it Is considered that the child attending uwu . icnooi may have to walk or ride many miles, as is often the case In many counties of Oregon, both to and from school, it can be seen easily how necessary some form of mid-day icirebQiucoi oecomes. Investigation by voluntary commit tees into this situation brought forth the Information that in a tremendous percentage of the total, a little "cold Truck- was all that the .child had to sustain him during? the afternnnn ions of school; in a small percentage wwea. me cniid took no food, and In a comparatively large number of cases, the food, while sufficient, was Indigestible and actually harmful in character to the growing child. L tinker! Improve Health. And as the Investigators continued tneir studies, they seemed to find in stances of healthy children who had oecome rar less robust, and of dell cate children who were In a fair way Become weaKimgs. That this situation could be artrlh uted to the absence of adequate lunches seemea unquestioned and plans began to be prepared for simple allevlatory measures suitable to the rural school. But while voluntary committees all over tno country were writing their conclusions, two women at the Uni versity of Idaho, agricultural exten sion department, had for long given the subject thought. Jessie M. Hoover, professor of home economics, and Amy Kelly, home econ omics lecturer, decided that conditions demanded slightly different treatment from those In city schools. They found that whereas In the city the average child particularly In schools in poorer neighborhoods took no lunch at all to school. In rural dis tricts a meager lunch was carried and the problem was how to augment this In the best way without adding too much to the duties of the teacher. Naturally, one of the first questions was that of cost. The two women went shopping. They established in their laboratory a complete outfit for use in a rural school. They found that with all essentials and some luxuries the cost need not exceed 18.' This is exclusive of the individual equipment of each child, which it was felt should be brought from home, 'and which should consist of a soup bowl, one cup, one plate, one sDoon, one knife and one fork. The use of 'paper napkins at 10 cents a hundred was advised. Here, for instance, is complete equip ment at a cost of $17.81: 1 kettle 1 saucepan 3 muffin pans 1. 1"" 1 bowl strMner t es beater ""." 1 pot scraper 1 iron baatin spoon ". I tin measuring; cup............ a dredge boxes '' .70 .20 .70 .".1 .33 .10 .10 .10 .10 .35 .25 .25 .00 .3.1 .15 .06 .1.1 .10 11.00 t..1 l !so. . Irvine- pan X rinslne r,an. t 10x13 drip pari 1 butcher knife 1 kitchen Icnlfe.. 1 iron handle knife and fork " teaspoons 1 auart measure. " 1 potato masher X oil Ato-re and oven......... 1 kitchen table Total a, 7 sl Professor Hoover declares It is pos- "TTP'V I If I II II s n- 7 PRETTY I (j G y 'r i I 1J ((v i! (jS A A y 41 TT-4 4 1 j fin (fffif fil f& jffi ftffiL 3) fWm?k (dZ&SSl PV' So many requests have come In to point of a steel knitting needle. Upon I - TAX - UN I ULi U li VVy y B) V A V. V 7 repeat the embroidery alphabet pub- lifting the pattern and transfer paper 4 J CV AJ Ci- by A C"- Njy S uHl -""T I lished last Fall that the accompanying you will find a neat and accurate out- J a "V V V Illustration Is given. The last half of line ot tne design upon your material. ? 4 . - '- VA the alphabet will follow In next Sun- There are two points to observe in I HI f Tffof .. -F satin, outline. m&Sp-SS-sZStrZi ffi&;S3 " I 0 1 I 1) V jr ' V AAfb iST ITCHES The style Is old English. folded by a thread and that your de- C?i K fS yiy y&V " To apply the design to the material sign is placed upon It evenly It every J J v. x v.vw' V- v ( CJWMr v C X upon which It is to be worked, eeoure point. The second is. when placed ac- I J- """. piece of transfer or impression pa- curately, secure the design to the ma- I - Per- Ly It face down upon the ma- terial with thumb tacks or pins, so terial. then draw over each line of the that it cannot slip during the opera- J paper design with a hard pencil or the tion. . . - " r I t ............... ,. .......... . , ........... .,, ... . i.i 4 Professors of Economics at University of IdaJxo Agricultural reduce i no cost or tow equipment, but she feels that with the expenditure of the sum mentioned the' school is prepared for emergencies. Kitchen Table Needed. The table to be used is an ordinary kitchen one, and the boys of the school would be expected to make it. It should be enclosed, ana for this purpose cracker boxes will be found suitable, painted white inside, preferably. A drawer serves to hold cutlery, eta. while cooking utensils and food sup plies may be kept in the cracker-box cupboards. If these are supplied with aoors, roaents win not become a nuisance. suggestions for increasing the elze of the top of the regulation table are offered by Professor Hoover. Table leaves with holes bored in which a regulation sawed-off broomstick is used as a. support is one idea advanced. Some teachers suggested to the uni versity economics department that rea:- ulatlou kitchen ranges be employed In place of the oil stove. This, of course, would give an opportunity for the preparation of all kinds of hot foods. Where such hot foods have been pro vlded It has been found that the re tarded child has begun immediately to improve In his studies and that the sickly child has taken on a lease of health. "Cook" and "Assistants" Needed. In many country schools, with but one teacher In charge, school hours last rrom 9 in the morning to 4 o'clock In the afternoon. Usually but one hour is allowed for lunch and relaxation. II can easily be seen that if the teacher is to obtain any reHt she should not di rectly prepare the meal. One plan advised is for an older girl to oe placed in charge an honor post tion, something on the line of a cook lng monitor. The "cook" selects, with the aid of the teacher, "assistants." By making the positions of "cook"' and "assistants" distinctly important it is possible for the teacher to insist mat only those children with their les sons prepared in the morning may take part in the "cooking exercises." It must not be forgotten also that the Work provides an admirable light do mestic science course. Before 9 o'clock in the morning the older girl eees that the potatoes have been pared and water provided. At the proper time she sets the food on the stove. A few minutes before 11 o'clock, with the aid of her assistants, she makes the final preparations. 1 lean-Up 'ot Onerous. At noon each child brings ud his own lunch. His soup bowl Is filled and he carries it to a desk or table, where it is eaten. To clear away the meal Is not so onerous as it would sem. A second group may be appointed for this duty, each child servlns on the commlttM in turn. Each child scrapes off the remnnnrn of food into the garbage pail and piles his dishes ready for the dish washers. Naturally, the work of providing water and clearing away the garbage, bury ing it or Durning it, tails to the boys. Before putting the school lunch olan into effect. Professor Hoover advises that the teacher hold a meeting with the mothers, organizing something on the line of the Parent-Teacher Asso ciations. Thus the mothers can be left to devi3e a plan for the regular supply of pcimoes. mi ik. cream, butter and vege. tables, all of which are available among the families Interested. Poor Child BTot Problem. There may be families who will not care to donate supplies, but will desire tnelr children to obtain the advantages of the lunch. Such children might make a small payment, say S or 10 cents, to cover their part of the cost, weekly, suggests Professor Hoover. The problem In the city is to take . - ""er EMBROIDERY ALPHABET ITsT OLD ENGLISH TS cars or the poor child. In the country the indigent child is a rarity But where there are such, it is felt that each individual teacher can devise some plan by which such a child could per- form some slight service in return for the meal. One of the advantages Professor Hoover lays particular stress upon In discussing the question of school lunches before her Hhealth Is obtained by the children not uoiugr pormuiea to "bolt" their food. onvereatlon on all sorts of topics should be encouraged. The result win be apparent quickly in school work. Hints on table manners, the washing of hands and so forth will come na turally from the teachers and at Innch time will not hurt the feelings of the youngsters, while older girls will re ceive Ideas readily on the better prep aration of the lunch brought from home. Ideas on the value of paraffin paper as wrappers and so forth will be found helpful. Lunch Sun-n-estlon Given. Professes Hoover gives the following suggestions for ihe preparation of the home lunch basket: "In packing the "uneh basket It Is necessary to plan ahead In order that suitable food is provided each day. One of the most desirable things is the sandwich. Sandwiches are numerous in variety and only a very limited list need be given. "Under meat sandwiches we can use ham, cold beef, veal, mutton or chicken, either sliced or ground. When ground the meat can be mixed with thick cfam- This mixture is spread on one slice, while the other slice Is spread with outter. A second snnh iv. WOMAN JOURNALIST OF 70 QUITS ACTIVE WORK Mrs. Nellie B. Grace, of Malheur County, Will "Retire to Old Home at Cove and Complete Book at Leisure. V ALB, Or, May 30 (Special.) Malheur County is about to lose one of its "most interestina- women, one little known to the gen eral public, but a woman whose life history has been most remarkable. A country Journalist for 44 years, editor and manager during her newspaper career of half a dozen strong papers, a writer of many short ttorles and some serials. Mrs. Nellie E, Grace, formerly a resident of Vale, now re siding at Star, retires from active newspaper work at the age of 70 to complete a book in the quiet of her old home in Cove, Or. Last week, when Miss F. I. Roberts, of Star, sold the Star-Courier, the foreman of her plant arid t nominal) associate editor, Mrs. Nellie P Grace, equally at home with pen, stick or rule, news or job press, retired after 44 years of nearly continuous service in her father's, her own, her husband's and, within thq past eight years, her sis ter's newspaper plants, respectively. In 1875 she completed four years on her father's weekly, the. Crawford Cmntv Mirror, Steeleville. Mo., finishing with six months' "under instruction" on Stilson A. Hutchlns' St. Louis Morn ing Times and Evening Post-Dispatch. In 1880 she edited the Eureka Sorlnsra Morning Herald in Arkansas, owned and published by her husband. Mean time, her husband boueht and nub- llshed the Glrard Herald. Girard, Kan., a weekly paper, Mrs. Grace issuing a magazine in connection. In 1884 they founded the Knoxvllle Herald. Knot ville, Tenn.. and Mrs. Grace edited the Prohibltio Herald. In 1887. when on a visit to his children on the Coast. Mr. Experiment Department Prepare Plans, to Improve Health and Scholarship of Pupils. be Introduced for the same meal. For example, three or four dates, ground and mixed with cream, make a deli cious sandwich and is Inexpensive. Pre serves or marmalade can be used more effectively If put in a small covered jar or glass and spread at noon. This prevents the bread from srettinir soaked. Children are usually fond of brown sugar sandwiches -and honey auuicnia. uottage cheese made by neating clabber milk, straining and seasoning me curd, makes excellent sandwiches. The common American cream cheese can be sliced thin and be used for cheese sandwiches or It can be grated and mixed with cream and sperad on the bread. Nuts, such as peanuts, walnuts, pecans, almonds, haslenuts. may be ground and mixed with a little salad dressing or cream and spread on the bread. Nut sand wiches are very nutritious. For egg sandwiches take hard-boiled eggs, chop the white and mash the yolks, mixing yolk with a little vinegar or salad dressing or cream. Spread one slice of -bread with this mixture, cover with the chopped white, butter the' other slice and cover the egg. Fish, shred ded and mixed with a. little vinegar, chopped pickles or salad dressing makes a good filling' for sandwiches. "The quantity or number of sand wiches will depend, upon the age and appetite of the child. The bread should be sliced very thin. It is easier to spread the butter If it has first been creamed, that is, worked up with a fork or knife blade. Plain white bread may be used or brown bread or graham bread or fresh rolls. It is usually more desirable to leave the crust on the bread for the school lunch. Sand wiches should be wrapped in paraffin paper, which can be had at reasonable Mrs. Nellie R Graee. Who Re tires From Kerrspaper Werlc at Ag-e of TO. Grace founded the Weekly Bast Ore gon Herald, sold to Byrd Bros., put In a job prlntery, founded the Weekly Harney County News in 1892, now the official paper of Harney County, and Mrs. Grace issued a Masonic journal, A Sprig of Acacia. : y.s'- ::;- i -- . y' . . '.-it " I - i I - . it RURAL SCHOOT.S COSTS $18 m'nflf "" This kee?s th sandwich tl - v ii L iia auauroin oaors. neats mav be sHpmI nnH uHd.H tA the lunch. Boiled eggs furnish -a de sirable change. If the hot lunch Is used it is possible to prepare the eggs at school and have them hot. If this is done the egg should be dropped into a uuwi oi Doiiing water and set back on a cool part of the stove for three to five minutes. This will give It a del icate jellylike consistency. Plain cake or cookies are better than the rich cakes. Ginger bread makes a pleasing variety. Fancy rolls, as Parkerhouse, Swedish rolls, coffee cake, etc, can be prepared by adding an egg to a little of the bread dough, also sugar and cinnamon and raisins or currants if desired. a his will be much more wholesome man pie or rich cake. Prunes or ap pies or any fruit will give variety. "In every lunch a small Jar or screw top bottle containing milk should be added, as milk contains all the food principles and furnishes an especially desirable source of material for the building of bone: that is. milk contains more lime than any other human food. Ail tne articles should be wrapped sep arately so as not to distribute odors.- A dish of plain salad Is often appetiz ing. "Pickles should be used sparingly. One or two pieces of candy would be gratifying to the child If -used occa sionally, but should not be used In quantities, as the child will then lose his appetite for the more wholesome food. Baked custards furnish a fine substitute for pie; also fruit whips are more wholesome than pie and just as satisfying. To prepare, use hot apple pulp or prune pulp or any fruit which id available. Use the beaten white of one egg, fold In the hot fruit pulp, and put Into a small glass or oup." In a bulletin recently distributed to Idaho rural schools by Professor Hoover and Issued by the economics department, the following Ideas on school recipes are given. Almost as a whole the supplies called for are avail able on the farm and to the farmer's child: Mestsnmnt Table Given. Measurements In the recipes given In this bulletin are as follows: 3- teaspoons (t), equal 1 tablespoon. 16 tablespoons (T), equal 1 cup. 2 cups (C), equal 1 pint. 2 pints (pt.). equal 1 quart. 4 quarts (qt.), equal 1 gallon (gal.). All of these measurements mean that the measure Is level full, but not heaped. To measure one t of flour, fill the spoon heaping full and then with the flat back of the knife scrape off the excess so that It la level full. In order to measure one-half t first take a level measure and then with a knife blade divide the contents half In two, cutting the long wav of the bowl from handle to tip. Scrape off half. To get one-fourth t. cut the half as directed and then divide, into twn equal parts. Mhlie Sauce. White sauce Is the foundation of all the cream soups, creamed vegetables, escalloped d'.shes and of many fruit sauces. It Is composed of liquid, fat, thickening and seasoning. Thickening flour, corn starch, bread crumbs, cracker crumb?, starchy vege tables, rlce.taploca, etc. Liquid Milk, vegetable or meat stock, fruit Julco, water. Butter, lard, drippings, vegeta bles, oils, etc. Accessories Seasoning salt, pepper sugar, paprika, parsley, vanilla, etc. Proportions are: 1 C liquid. S, to 1 T thickening H. to 1 T fat thin white sauce. 1 C liquid, 2 T thickening, 2 T fat medium white sauce. 1 C liquid, 3 T thickening, 3 T fat thick white eauce. 1 C liquid, 4, to 6 T thickening. 2 to 4 T fat very thick white eauce. Thin white sauce may be used in cream soups and deserts. Medium white sauce may be used l-n i creamed vegetables and gravies and escauopea disbea. Thick white sauce may be used same as medium. Very thick white sauce may ba used for croquettes. Methods I, melt butter, add flour, cook thoroughly, add hot milk grad ually, stir constantly: II. melt butter, add flour, cook thoroughly, add cold milk gradually, stir constantly: 111 heat milk, saving out one-fourth C mix flour and cold milk and add the hot milk, being careful not to lump the mixture, add butter last. This is the most economical way as less but ter Is required. It is also the most nygienic method, as the flour Is not surrounded by an Impervious layer of ft. Cream soups may be either vege table, meat or fish. In Germany fruits are very commonly used. Allow one C of soup for each child. This means that a pint is sufficient tor two. t Use potatoes, carrots, lettuce, celery (dried leaves or seeds may be used when the fresh celery is not at hand), -onions, spinach, corn, peas, beans, cab bage, lentils, etc. Pare or clean vege tables, cut In small pieces if necessary and cook In plain water till done. Mash and rub through sieve. Add this pulp to the white sauce which has been prepared. The proportions o. vege table pulp varies according to " the strength of the flavor and also to Its thickness. For Instance, It Is not nec essary to use onions In as large pro portion as less strongly flavored veg etables. A bit of onion and a few cel ery seeds r dried celery leaves im prove potato soup. From the above it will be seen that we may have cream of potato soup, cream of corn soup, cream of lettuce soup, cream of celery soup, cream of carrot soup, etc. Meats or llsh may also be used In cream soups. In this case ground meat or fish are substitute for vege tables. A few recipes will be given. Cream of Potato Soup.. (For 20 children.) Use one gallon thin white sauce, one quart mashed potatoes and the water they were boiled in, one or two celery seeds, two slices of onion, salt to taste. Cream of Celery Sonp. (For 20 children.) Use one gallon medium white sauce, one quart of water In which celery has been cooked and the strained celery or one and one-fourth gallons thin white sauce with celery seed or dried celery leaves sufficient to flavor. Salt to taste. Creamed Potatoes. Pare and dice potatoes. Add water sufficient to cook; when tender cover with white sauce of medium consis tency. Season with salt and a little pepper if desired. Panned Potatoes. Chop raw potatoes tine, put butter in the frying pan and when hot add the potatoes. Let brown slightly, add milk or cream to cover. Set In oven with lid on the pan and let cook until the liquid is absorbed and potatoes are tender. Season to taste. Thi ..t,ii ly good. Baked Potatoes. Twenty medium size potatoes. Wash, put in oven without removing rpiinr The heat should be moderate fnr ti.o first 30 minutes. Then tlnlsh " ith higher temperature. When the potato is removed from oven break the skin at once In order to allow the steam to escape. When the steam remains it causes the potato to become Eoggy. Potato Chowder. One cup milk, one-half small sliced onion, one pint boiling water, 1 cup cream, three-fourths pint sliced pota toes, one-half tespoon salt. Put two thirds ii the potatoes to cook in the boiling ater. When tender put them through a colander and add the re. main lng sliced potatoes, onions and salt. Cook till all are tenditr- h.i the milk and cream In a double boiler and add to the cooked potatoes. Adit : water to make one quart. (Tin, reels a " is enough for six or eight.) Blent Sonoav, Cut the meat from a five-pound sou bone In small pieces. Soak bone and mat over night and at o'clock sec over the Are in the water In which it ' has been soaked. Cook slowly till noon Remove bone, skim off surface fat and season to taste. If desired diced reg. etables may be added, as carrot, cel ery, onions, potatjas. etc Hot SUlt. Heat one and one-fourth gallons ' milk until a scum forms. Do not let it boil. This furnishes a warming drink; and may be seasoned to taste. It will ' each!10"811 fr 20 pusils oaJalt pint ' Cocoa, (For 30.) -. 1 se one-half measuring cup of cocoa Add to this 1 cup granulated ugar. Mix the two thoroughly. Add one pint boiling water, stir and cook until tho. mixture has become shiny and thick. Add one gallon of toot milk, stir until" the cocoa Is thoroughly mixed. Serve, " at once. In the above recipes It will be necea -sary to have the following supplies feait. pepper, sugar, milk, butter, flour cocoa, vegetables, etc If it is deemevt . advisable to serve mush a supply of corn meal should be kept, but unless '. tho mush is thoroughly cooked It is much better not to attempt It. Many other recipes might be offered such aa biscuits, muffins and applej recipes, but these can be added to suit the local needs. The preparation oC but one article a daay 1 advisable. Ir other words, it is merely to supplement ' the lunch that the child brings from home by the use of a hot beverage one, day. a bowl of hot soup the next, etc. In many farming communities where eggs are plentiful they can be used. g LOST HEIR IS DEFENDANT! Mrs. It. H. "Rogers Bequeet of 0- 000 to IT. E. Baremore Levied On. ,??,W TORK, May" 2 8 A bequest et ' ""10,000 made by Mrs. Emelie Augusta " Randel Rogers, widow of Henry H. ' Rogers, to her second cousin. James E. Baremore, was attached in a proceed ing begun in the Supreme Court by ; Terence S. O'Brien against Baremore ' ior iu,ouii, said to have been him in 1908 by Mary L. Gray. loaned .Mrs. sogers, who died on August 30, 1912, was the daughter of the senior , member of the diamond firm of Randel, t Baremore & Billings. She was on In- i tlmate terms with the Baremore fam- : lly and she was especially fond of her ' cousin, the defendant In the present ' suit. ; When the will of Mrs. Rogers was I read Baremore was sent for. It was '. learned that on January 5. 1907, he left j the home of an aunt In Newark, N. J.. saying he woul 1 return the next day.v From that time all trace of him w3 lost. A man in Kansas, who had seen an advertisement asking for Baremore. " wrote that ho was the man sought and would soon be home. Word that -man representing himself as Baremore was on his way here agitated the cred itors of Baremore to the point of be- ' g-inning legal proceedings to attach the legacy left him. Meantime Bare more's heirs began proceedings to ' show that he was really dead and that his estate should be divided up. Baremore'H wife died about the time of his disappearance. He was a manu- ' facturer of leather goods and was con- " sidered to be fairly well off. If he hopes to be re-elected, an of- -ncial has to be public spirited, whiclv being interpreted, means he must stand a loucn ior everything. SHOWxr touch for everything.