HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 20006, 3 August 1939, Page 13

HOME SCIENCE SERVICE

CHILDREN’S DIET VARIETY IN MENUS j For the next three weeks I am going to give you a variety of menus suitable for the school child, includa lunch to take to school. It must be remembered that the health o£ an adult depends mostly on one’s diet in younger years. Children do not need heavy meals. It is detrimental to their health, as the organs of the body cannot work fast enough to digest it. All food should be eaten slowly and chewed well. It is very important that children should not eat in between meals, except perhaps to have a drink of milk or some fruit. No child should be allowed to go to school without breakfast. After having porridge, tile ch'ld probably will say that lie has had enough breakfast, but he should always be made to have a piece of toast and a drink of milk or cocoa, as cereals are quickly digested and an hour after a cereal breakfast hunger returns. Sec that the child has plenty of fresh air and drinks some water between meals. Breakfast Porridge (coarse cereal if possible). Scrambled egg (if child has lunch >a*t school). Toast and (butter. Marmalade or honey. Milk or cocoa. Dinner Irish s f ew. Vegetables (two varieties if possible),

(By Margaret Ambridgc)

Baked apple and creamy rice pudding. Raw fruit or vegetables. Tea Vegetable soup. Bread and butter. Honey. Wholemeal scones. O'er" or milk. Raw fruit. School Lunch A thermos may be bought very cheaply now and is very handy for the child to carry soup or a hot beverage in. A school lunch is always more appetising if it is carefully packed in a small tin. Even children do not like their food ail mixed up, with cake crumbs on sandwiches. Vegetable soup in thermos. Raisin sandwiches. Egg sandwiches. (Brown bread preferably.) Wholemeal el. cuits (crisps). Raw apple. Irish Stew 21b. neck of mutton. 21b. potatoes. 2 onions. Pepper and salt to taste. A cut-up carrot. Put the meat into a saucepan with enough water to cover, add season- / :.. ; : ■ -I .'k m Put > the onions and carrot and potatoes cut in halves. Simmer gently for about two hours. This may require a little thickening when cooked. Wholemeal Scones 1 cup wholemeal. 1 cup flour. 1 tablespoon sugar. 1 tablespoon butter. 2 teaspoons baking powder. Pinch of salt. Milk to mix. Mix all the dry ingredients, rub in the butter, and mix with milk as for w. Put on 'hot oven slide and cook in an oven, 450 deg., both the switches low; for about 15 minutes.

Crisps 21 cups rolled oats. A cup sugar. \ lb. butter (melted). . 1 egg. 1 teaspoon baking powder. Pinch of salt. Mix the above together and then -h’-'n :n ‘ r ' ”f'C >1 p • nr-r> 1 » Bake for 15 minutes in a moderate oven, 350 deg. Do not handle while hot. These will keep crisp for weeks if kept in airtight tin.