The Bulletin. 55 



be cross because she still begged for the inferior piece. She ate the piece as 

 she was ordered, only to liavo hor lieart broken as she finished the last crumb 

 by Tom's taunt, "Oh, you greedy thing!" 



The something savory of the lunch rarely need be looked after as an extra, 

 for the woll-seasoned food of the lunch will undoubtedly provide this (luality ; 

 for example, the appetizing sandwich, the acid fruit, tlie jelly or spiced pre- 

 serve. 



The liquid for the meal will, in most cases, be provided from the school 

 water supply. Hence, it is necessary to see to it that the water is clean, 

 wholesome, and protected from contamination, and that individual cups are" 

 in use. 



Lunches are frequently faulty through excess of some one or other kind 

 of food. For example, on a day when the sweet is to be provided in the 

 form of a cup custard, the eggs would rightly be omitted and the jelly or jam 

 sandwich might be substituted. The packing of the lunch is worthy of atten- 

 tion. Fortunately, children are such voracious eaters that the attractiveness 

 of the lunch is not a matter of great concern, provided the child is well; on 

 the other hand, with the child of delicate appetite these things do play an 

 important part. Paper napkins may be had for one dollar a thousand, and 

 parafhne paper for wrapping may be bought at the small price of fifty sheets 

 for ten cents. Both of these commodities are worth while from a sanitary 

 standpoint. 



An important consideration in school diet is to prevent monotony, which 

 becomes so common from economic reasons or sometimes from carelessness. 

 A little study and thought expended upon this subject can always result in 

 furnishing variety in a wholesome diet without material increase of expense. 



FOUR SUGGESTED MENUS FOK SCHOOL LUNCHES. 



(1) Egg sandwiches, baked apple, ginger-bread, salted peanuts. 



(2) Finger rolls, cottage cheese, jelly, nuts, sponge cake. 



(3) Chicken sandwich, spiced figs, cup custard, tea-cakes. 



(4) Peanut butter sandwiches, ripe fruit, plain cake (frosted). 



BREAD DOUGHS. 



By Mrs. Charles McKimmon. 



In the making of bread there are four things of prime importance : a good 

 lively yeast, a thorough kneading of the dough, right conditions and tempera- 

 ture under which the dough is left to rise, and, lastly, a properly heated oven. 

 I know many people would add to this list a first-grade flour, but I do not 

 think it properly belongs here. I have frequently seen good bread made from 

 indifferent flovir, where conditions were good, yeast up to the standard, and 

 the kneading properly done ; but I have never seen good bread made when 

 any one of the four first-named conditions was lacking. We will therefore 

 select the best grade of flour our pocketbook affords, realizing, if we are unable 

 to buy the more finely bolted flours, that proper care and the use of good 

 yeast will produce good results from even the very dark grades. 



Yeast to be good must be kept under certain conditions. It is a little plant 

 and needs for its proper development heat, moisture, air. and sugar, or starch 

 which has been converted into sugar, to feed upon. In feeding, the little 

 yeast plant gives off carbon dioxide gas and alcohol. This gas, pushing 

 through the elastic dough, stretches it out into a light, fluffy mass. If this 

 be left too long to rise, the gas breaks through at the top and sails away into 

 the air, and the dough, having nothing to support it, falls. Therefore, we 

 must be very careful to knead the dough for the second time and make into 



