Part 81 (2/2)

Not all cakes, however, are suitable for luncheons. For children, only the plainer cakes, _i.e._ those containing little fat, should be used.

Plain cake and cookies, sponge cake, lady fingers, and gingerbread (if not too highly spiced) are also desirable for the school luncheon. Cookies or cakes baked in m.u.f.fin pans are more suitable for packing than cut pieces of cake.

Most fresh fruits can be easily packed in the luncheon box. As has been mentioned, grapes, the small fruits such as strawberries and raspberries, sliced pineapple, or fruit sauces may be carried in jelly gla.s.ses.

Cup custards and simple puddings may be used as desserts. If a child is permitted to have sweets, a little candy may be placed in the luncheon box; it is better for a child to have candy at the end of a luncheon than after school (see _Use of Candy in Diet_).

PACKING THE LUNCHEON.--Neatness is an essential in an inviting luncheon box. All foods should be wrapped separately in paraffin paper, and placed neatly in the box. Since some foods crush readily, it is not always possible to place the foods to be eaten first on top, but it is desirable to arrange the foods so that not all of them will have to be removed before beginning to eat the luncheon. The paper napkin should always be placed on top. It is perhaps unnecessary to say that foods should not come in direct contact with newspapers or any printed matter.

QUESTION

Plan menus for five school luncheons, making them as varied as possible.

If you carry your luncheon to school, follow these menus in preparing your luncheon box.

LESSON CL

PLANNING AND PREPARING BOX LUNCHEONS

Plan [Footnote 115: See Footnote 72.] box luncheons. Make sandwiches and other foods for the luncheon box. Fill one or more luncheon boxes according to plans.

LESSON CLI

REVIEW--MEAL COOKING

MENU

Cake (for Cottage Pudding) Vanilla Sauce Cocoa

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CLII

HOME PROJECTS [Footnote 116: See Lesson IX]

SUGGESTIONS FOR HOME WORK.--Bake cake or cookies at least once a week. If eggs are high in price, bake cake without eggs or bake One-egg Cake.

SUGGESTED AIMS: (1) To improve the quality of cake. As suggested in a previous Home Project, score your product, determine the cause of any undesirable quality, and then avoid your error at the next baking.

(2) To compare homemade and baker's cake. Determine the weight and cost of homemade and baker's cake. Compare like kinds of cake, _i.e._ plain, chocolate, etc. Compute the cost per pound of each. If possible compare the flavor, grain, and texture of each. What are the advantages of homemade over baker's cake?

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