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The Catholic times. [volume] (Columbus, Ohio) 1951-current, October 09, 1953, School Lunch Supplement, Image 16

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83007243/1953-10-09/ed-1/seq-16/

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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.”

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