Lunch Boxes and School Lunches 9

The size of the box depends on the size of container required.

The container used may vary with the food sent (a bean crock,
casserole, stew kettle, etc.) or a tightly covered kettle may be used for all
purposes. A honey tin serves very well as it is unbreakable, light in
weight, and has a good tight fitting cover.

NOTE: A full dish holds the heat best.

(4) Before putting the hot dish in the box, the inside of the box itself
should be thoroughly heated by means of a hot flat iron, hot bricks
or a jug of hot water. These are removed when the dish of food—
piping hot—is put in. Don't forget the layer of packing on top.

IV. The Hot Dish Prepared at School—

This method requires the interest of parents
( and local organizations. One hot food is

prepared at school each day to supplement
the lunch box. The work may be done by
the older pupils or by a paid assistant. In
some schools the Home Economics class or
local Girls’ Club might be in charge of
preparation. The appointment of a School-
Lunch Committee from one or more local
organizations or the parents would assist
greatly by providing and arranging for the
necessary supplies and equipment.

(C:

w * -p

Suggested Equipment for Hot Lunch Prepared at School

The amount of equipment needed will depend on the type of food
served.

Stove

2 large kettles with covers, one of
which is large enough to furnish
each pupil with 2 pint of soup
or cocoa and the other about
half its size. One should fit into
the other to serve as a double
boiler

2 paring knives

1 vegetable scrub brush
1 can opener

Cans for storing staples

Dish cloths and towels—may be
furnished by the cleaning-up
team. —

2. dish pans

2 bowls

1 qt. and 1 half pt. measure

1 ladle or dipper

1 water pail

1 bread knife or butcher knife
1 wooden mixing spoon >

1 fork

2 tablespoons

2 teaspoons

Cupboard — built from packing
case or boards.

Other desirable equipment to prepare a variety of dishes—oven,
frying pan, double boiler, bake pans 2 or 3 inches deep to fit oven.