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Page 6 Springs Training Aid To Menu W ork Jana Schaeffing (abova) says “Planning th* menu* for tha school cafeteria here at Fort Jen nings High has been made eas ier because of the special train ing received in our School Food Service Class in St. Mary of the Springs College. Such terms as "Grade A Luncheons" were not new to us when we had to meet the requirements for them in menu planning. We knew, too, that the surplus commodities do nated by the U.S.O.A, would make it easier to give the school children nutritious meal at lower cost.* -,s .•' .«■« Hot Meals For Two Bits Amazes St. James’ School Civics Club V Members of St. James the Less’ Civic Club Find a well-balanced school luncheon requires hours of planning and preparedness. Shown during a research problem for the club are, left to right: Harriet Lyons, John Pennybacker, James Self and Donna Thomas. Reminiscing----------- Teacher Reec When Lunch It seems just yesterday that 1 trudged down the road to school swinging my lunch pail The shiny newness of my prized tin pail re flected my anticipation of the opening ot school. I also anticipat ed the lunch hour because my mother had told me what to ex pect. At the beginning of the school year, lunch packing and carrying was a new and novel ex perience. With the passing of the days my lunch pail became dingy and turned a dull gray. The lunch es too were getting a sameness that made me wish 1 could be home at noon. There were days when this did happen, days that took on a new freshness because of the hour spent there. For this purpose my father had purchased an old model Ford for school travel. My mother was anxious to have us come home for a noon meal. One of the reasons, as I recall, was the attitude of my older brother to ward a cold lunch. He refused to carry a packed lunch Many times just to please my mother he start ed out with the lunch but the fa mous Cats Creek that we crossed on the way to school caught many a ham sandwich that my brother dropped. Another reason my moth er wanted us home was to keep my brothers from frequenting the lunch hang out of the town The companionship here was not al ways so desirable There is one of the days that we were home for lunch that is partic ularly vivid for me In our family of just twelve the grac ebefore and after meals was recited aloud One of us was asked to lead the prayers. Very unexpectedly my fa ther the head of the family—call ed upon me to say the grace after meals. I didn’t know it. I couldn't say it. I stood in frozen silence. The words of reprimand still re echo in rny memory. “Young lady, don’t return to this table until you know the prayer for after meals.* You needn’t ask me it 1 know the prayer now. I not only know it, THE CATHOLIC TIMES Friday, October 9, 1953 Ik “The Good Old Days” Pail and Model Thrived but 1 use it as my prayer of thanks giving to Cod for all His gilts. It is this prayer of thanksgiving that I .say as I review what has happened since my days spent with the tin lunch pail or the red lunch box. I am now a teacher, a Sister, teaching in one of our large lath olic elementary schools here in the diocese of Columbus. Since the passing of the Federal School Lunch Ad of 1946, we have been privileged to participate in the pro gram We have grown from crowd ed quarters and one stove to a well lighted, well-equipped kitch en and cafeteria. Even breezy cur tains add a touch of color to our school dining room. A varied menu is served to our children each day. made possible by our able cook and her volunteer helpers The services we receive are innumerable, but best ot all I can say we are having in the School Lunch Program a learning situation that permeates our whole school My teachers, be cause I am the principal, take eve ery advantage of this learning sit ualion. Our children aie taught the From Cafeteria to Classroom As Students “Delve” Into Food The nutritional value of the cafeteria, the well-balanced meal and its effectiveness as a preserver of the physical fit ness of the pupil are well known and emphasized in the School Lunch Program, but the educational value is frequently given a secondary position. To the Civics Club of St. James the Less School Columbus, this is not true. For these pupils and many others in our Diocesan schools, the history, arithmetic, geo graphy, science, health, art and the language arts include facts and activities pertinent to the im portant activity of the day—the noon lunch in the cafeteria. One child expresses very well his reaction to “this subject of sub jects" in the school program, name ly, “The Cafeteria.” Charles Pickard, an eighth grad er and a member of the Civics Club, writes: “The pupils of St. James are lucky to have a fine cafeteria. Mrs Finnegan and Mrs. DuBrul and all the other ladies do a fine job making up good meals. A typical menu this fall will read as follows: Wieners and Buns Baked Beans Cabbage salad Milk Jello And we can get all this for on ly twenty-five cents! We get many things from the U.S. Government under its food conservation program. Foods such as turkey, butter, eggs, dried milk, and cheese are all part of the program Such appetizing meals are the reasons why SEVENTY PER CENT of the children stay for lunch. We at St. James are justly proud of our cafeteria.” As a special project in keeping with the annual School lunch Workshop, the St. James ('ivies Club turned to the unit on Food Conservation in their history book. To make the project timely the value of the program to them as individuals. The spiritual, intellect ual social and physical values of this program are known by my teachers and are imparted in an ef fective and interesting manner. I marvel at the originality with which religion, science, health, his tory and geography lessons come from the consumption of a slice of bread. A grain of wheat grows in to an energetic lesson that even has its display in the supervised play or physical education period. From the lesson of cleanliness taught at the beginning of the lunch period, the washing of hands, the saying of prayers, to the final amen of “We give Thee Thanks.” a felt gratitude flows. I say my prayer of thanksgiving without trepidation of missing a word or heating the voice of repri mand, “Sister do not return until you have learned to properly care for My children.” 1 know how to say,-“We give Thee thanks, O almighty God for Thy many benefits for our cafe teria personnel our knowing teach ers, and our cooperative parents—I utilization of the allotted Surplus Commodities was studied. The children built a scale model of their school and placed it on a piece of ply board. At the cafe teria door they placed a deliveiy truck piled high with government supplies. Coming from the door were streamers—at the end of each was a miniature of the food the government has been supplying, such as: turkey, butler, honey, eggs, peanut butter and cheese. They also constructed such arti cles as a miniature deep freeze and a refrigerator car which also help conserve food The entire class was more than eager to plan the menu for a day, using these supplies as much .as possible and adding a few of their own ideas to supplement the menu. The girls especially found it in teresting to find recipes which would make the cheese, honey and peanut butter more appealing. Some of the recipes that would “stretch" and “dress up" the foods the government gives the girls wish to share with you. HAM MEAT CROQUETTES 1 cup. Thick white sauce (or condensed tomato soup) (4 teaspoon pepper (4 teaspoon salt 2 teaspoons onion grated 2 cups diced cooked ham Combine all ingredients chill, shape into patties or croquettes. Roll in egg and crumbs and fry in deep hot tat until brown. CHEESE SURPRISE 1(4 cups flour 3(4 teaspoons baking powder (4 teaspoon salt 1 tablespoons-, sugar (4 cup (yellow) corn meal 1 cup American cheese grated (4 tablespoon green pepper (finely chopped) 1 egg 3« cup milk 2 tablespoons shortening (melt ed) (4 teaspoon onion (grated) Sift flour measure add baking powder, salt and sugar, sift again and add corn meal, cheese and green pepper. (Mix well) Combine egg. milk, melted shortening (slightly cooled) and onion, pour into flour mixture and stir just enough to moisten the dry ingredi ents. Do not beat. Fill greased pans two-thirds full and bake in hot oven (400’F) 20 to 25 minutes. Makes eight medium muffins. CHEESE SAUCE 2 tablespoons butter 2 tablespoons flour teaspoon salt (4 teaspoon pepper 1 cup milk cup grated American cheese HAM BAKED IN MIIJC 2 lbs. sliced ham (1 in. thick) milk 1 tablespoon mustard 1*4 cups brown sugar PEANUT BUTTER COOKIES 1 cup shortening 1 cup white sugar 2 eggs, well beaten 1 cup peanut butter 3 cups sifted flour 2 teaspoons soda Ve teaspoon salt 1 teaspoon vanilla HONEY SPICE CAKE 1 cup butter (s cup sugar 3 cup honey 2 eggs 3 cups sifted cake flour (4 cup chopped nuts 4 teaspoons baking powder 1’4 teaspoon cinnamon Vt teaspoon salt 1 teaspoon vanilla (4 teaspoon cloves (4 teaspoon nutmeg may the children imparted to our care, grow through the School Lunch Program, strong, stalwart children of God.”