Lunch Boxes and School Lunches 7 17

RECIPES

Beverage:

Cocoa Syrup (will keep in jar at school).

1 cup cocoa Mix all together. Boil ten minutes,

1 tsp. salt stirring constantly. Use 2 tbsps.

2¥2 cups hot water of this syrup for each cup of

1% cups sugar or honey milk for cocoa or chocolate milk.

Soups and Main Dishes:

Cream of Potato Soup (15 servings).

Eight large potatoes, 1 onion cut fine. Boil in water ‘till tender. Drain and save water. Mash potatoes. Add potato water and 8 cups milk. Mix and heat to boiling point. Finely grated cheese or chopped parsley may be sprinkled over each serving.

Cream of Carrot Soup.

Six carrots, 3 onions. Grate carrots, chop onions. Cook ‘till tender. There should be 6 cups of carrot stock and pulp. Add 6 cups of milk, 3 tbsps. butter, salt and pepper. Heat to boiling point. If carrots are cooked in strips—press through a coarse sieve for pulp.

Vegetable Soup (without stock), Yield 12 cups.

2 small slices salt pork 1 cup canned tomatoes or tomato 1 small onion juice

2 tbsps. flour (browned if possible) 1 cup diced carrot

2 cups shredded cabbage Y% cup pot barley

1 cup diced potato 2 quarts hot water

Y4 cup diced turnip salt and pepper

Cut salt pork in cubes and cook slowly to extract fat. Add finely chopped onion and brown lightly. Sprinkle with flour and blend well. Add vegetables, etc. Cover and cook slowly from 1 to 1 ¥2 hours.

Vegetable Soup (With Meat Stock), Yield 12 cups.

4 pounds soup bone, cracked 1 qt. tomatoes 3 quarts water 2 cups carrots, diced %, cup onion, chopped 1 tbsp. salt

1 qt. potatoes, diced

Wash the soup bone and simmer in the water in a covered pan for 2 or 3 hours, or until the meat is very tender.

Remove the soup bone from the broth, cut off the meat and fat, discard the gristle and bone, and chop the meat.