Good Luncheons for Rural Schools Without a Kitchen

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It only means a box with packing — hay, old pillows, even sawdust — into which the kettle or pail is put after having become boiling hot and for meats kept hot for fifteen minutes. The larger the quantity the better it holds the heat. Less than one gallon needs careful and abundant packing, and in very cold weather or for long distance transportation it is well to warm the packing by a pail of water, which is taken out as the food goes in. Many appetizing dishes may thus be prepared and sent wi...th the chil- dren to school to cook and keep hot until luncheon.
Mothers may take turns in making up their favorite dishes. It will be an excellent lesson in economical preparation.
There must be some psychological reason why nearly all children detest fats, or, quite as likely, we are wrong in expecting them to eat crude fat ; nuts and cream are a more agreeable form. Also the operations of cooking in the home are lengthy, and hours seem days to children. On the other hand, children as nearly universally delight in laying a table, putting on the food effectively, and in putting things back into place.


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