THE 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.