10 | Lunch Boxes and School Lunches

A large cup and saucer, fork and spoon is the minimum equip-

ment needed by each child. Cocoa and soup are served in the cup,

while vegetables, eggs or puddings can be served in a saucer.

Staple Supplies—matches, salt, soap, scouring powder, flour,
cocoa, seasonings, beans, macaroni, canned foods, etc., may be bought
by assessing pupils 10 to 25 cents, or from proceeds of entertainments.
A community donation party may be held. When canned foods are
given some may need to be stored at a nearby house during cold
weather to avoid freezing. The School Division may assist with funds
for staples.

Work Plan: A plan for preparing and serving the lunch and clean-
ing up will make the lunch plan more apt to succeed. Usually a cooking
committee and a clean-up committee are appointed for each week.

Cooking Committee—decides what will be cooked, submits the
week's menus to the teacher, who helps work out amounts needed.
The teacher asks the pupils to bring the required foods. This committee
serves the lunch. As much of the food preparation as possible is done
at recess. The use of a double boiler or an asbestos mat over a low
flame will prevent food from burning. A large pitcher will save time in
serving soup or cocoa.

Clean-Up Committee—A separate committee is desirable so that
all pupils will have some time to play. Smaller children, too young for
food preparation can assist here. This committee should scrape and put
pans to soak and water to heat before they eat lunch. Water used to
heat the food could serve as dish water.

THE LUNCH BOX

It is important that school children have
one hot food at lunch, especially during
cold weather. We hope that eventually all
Alberta schools will have a hot lunch
programme. But hot dish or not hot dish, the
lunch box is still important, as in most
schools the remainder of the lunch will be
brought from home.

When a hot dish is served at school,
mothers should have a list of the fodds to
be served so that they can plan the lunch
box to balance the meal.

Check the lunch (including the hot dish) to see that it meets all the
qualifications of a good lunch.

Packing the Lunch Box

1. A metal lunch box that can be washed is desirable. The best is fitted
with a thermos, but if not able to obtain this type, use one deep
enough to carry small jars, preferably upright (for example—a

9 honey or lard pail).