A lunch for a child should include food rich in protein, such as bread (which may be buttered) with eggs, cheese, nuts, or minced meat. The addition of let- tuce, watercress, sliced cucumber or tomato to sandwiches is a great improve- ment. Always put in fresh or dried fruit, beside water, sugar and mineral matter; these supply the necessary bulk. Simple cake, cookies and a little candy are also suitable for the sweet part of the meal to provide heat and energy. Do not give sandwiches every day; plain white or wholemeal bread and butter, with a hard boiled egg, or a meat pasty are an agreeable change. Wrap each kind of food separately in paper, pack the food tightly in the box to keep it moist. Put that to be eaten last at the bottom of the box. Puta paper napkin on the top. Dishes Suitable for a Lunch Box. (I.) First or Meat Course. * Sandwiches of white bread, wholemeal, graham or Boston steamed bread or crackers with butter, with any of the fillings given under Sandwiches, such as 96 GIRLS’ HOME MANUAL meat, fish, eggs, cheese or nuts. Plain bread and butter with a hard boiled or stuffed egg, or slices from a beef loaf, salmon loaf, or head cheese, make an agreeable change, as does a meat pasty occasionally. See Rule 4 under Sandwiches. (II.) Sweet Course. Plain Cake Gingerbread Pie Custard in a cup Junket in a cup Nut bread, buttered Raisin bread, buttered Corncake, buttered Biscuits, buttered Muffins, buttered (III.) Fruits. (IV.) Drinks. Bananas Milk Oranges Lemonade Apples Orangeade Cherries Water, if that at school Strawberries (in cup) is not pure. Peaches Grapes Pears Dates Figs Raisins Nuts Prunes (dried or cooked) CANNED FRUITS AND VEGETABLES 97 CHAPTER XXVI. CANNED FRUITS AND VEGETABLES, JAMS, FRUIT, JELLY AND PICKLES BACTERIA, YEASTS AND MOULDS—THEIR ACTION ON FOODS In the air bacteria, yeasts and moulds are floating. They attack some foods and cause them to spoil by producing objectionable flavours, odours and gases. Bacteria are exceedingly small, one-celled organisms which can only be seen by the help of a microscope. They divide and multiply very radidly; one in 24 hours may produce seventeen to twenty millions if they have the right food, warmth and moisture. Bacteria are found in all air, especially near foul water and decaying matter. They are killed by excessive heat, if kept at a temperature of 212° F. for ten or fifteen minutes. Some kinds produce spores (a kind of seed). These require longer heating. Bacteria attack all food rich in protein, such as meat, eggs, fish, peas and milk. Bacteria cause most trouble with canned goods. Peas, beans and corn contain a larger proportion of protein nutrient, and when canned need to be kept at 212° F. for two hours to ensure all bacteria spores being killed. Uses. Some bacteria are useful and are used for producing flavour in cheese and butter, and vinegar from fruit acids. Yeasts. Yeast is a low form of plant life, an oval, one-celled organism, A single yeast plant is 1-2800 of an inch in size. Yeast grows very readily by bud- ding. The bud breaks off and forms a new yeast plant. Sometimes spores are produced. As yeast grows it gives rise to the process of fermentation by which carbonic acid gas is produced. Yeasts attack foods which are moist and contain sugar or starch, and protein, such as bread dough and any sugar liquid, such as uncovered preserves, Yeasts are killed at 212° F. At freezing point their growth is suspended. They grow best at about 66° F, Fruits that are put up with equal weight of sugar are not so likely to be attacked by bacteria or yeasts, as they do not readily grow in such strong sugar solutions.

AI-modernized reading of the original text

A lunch for a child should include food rich in protein, such as bread (which may be buttered) with eggs, cheese, nuts, or minced meat. The addition of lettuce, watercress, sliced cucumber or tomato to sandwiches is a great improvement. Always put in fresh or dried fruit, beside water, sugar and mineral matter; these supply the necessary bulk. Simple cake, cookies and a little candy are also suitable for the sweet part of the meal to provide heat and energy. Do not give sandwiches every day; plain white or wholemeal bread and butter, with a hard boiled egg, or a meat pasty are an agreeable change. Wrap each kind of food separately in paper, pack the food tightly in the box to keep it moist. Put that to be eaten last at the bottom of the box. Put a paper napkin on the top. Dishes Suitable for a Lunch Box. (I.) First or Meat Course. * Sandwiches of white bread, wholemeal, graham or Boston steamed bread or crackers with butter, with any of the fillings given under Sandwiches, such as meat, fish, eggs, cheese or nuts. Plain bread and butter with a hard boiled or stuffed egg, or slices from a beef loaf, salmon loaf, or head cheese, make an agreeable change, as does a meat pasty occasionally. See Rule 4 under Sandwiches. (II.) Sweet Course. Plain Cake Gingerbread Pie Custard in a cup Junket in a cup Nut bread, buttered Raisin bread, buttered Corncake, buttered Biscuits, buttered Muffins, buttered (III.) Fruits. (IV.) Drinks. Bananas Milk Oranges Lemonade Apples Orangeade Cherries Water, if that at school Strawberries (in cup) is not pure. Peaches Grapes Pears Dates Figs Raisins Nuts Prunes (dried or cooked) CANNED FRUITS AND VEGETABLES, JAMS, FRUIT, JELLY AND PICKLES BACTERIA, YEASTS AND MOULDS—THEIR ACTION ON FOODS In the air bacteria, yeasts and moulds are floating. They attack some foods and cause them to spoil by producing objectionable flavours, odours and gases. Bacteria are exceedingly small, one-celled organisms which can only be seen by the help of a microscope. They divide and multiply very rapidly; one in 24 hours may produce seventeen to twenty millions if they have the right food, warmth and moisture. Bacteria are found in all air, especially near foul water and decaying matter. They are killed by excessive heat, if kept at a temperature of 212° F. for ten or fifteen minutes. Some kinds produce spores (a kind of seed). These require longer heating. Bacteria attack all food rich in protein, such as meat, eggs, fish, peas and milk. Bacteria cause most trouble with canned goods. Peas, beans and corn contain a larger proportion of protein nutrient, and when canned need to be kept at 212° F. for two hours to ensure all bacteria spores being killed. Uses. Some bacteria are useful and are used for producing flavour in cheese and butter, and vinegar from fruit acids. Yeasts. Yeast is a low form of plant life, an oval, one-celled organism, A single yeast plant is 1-2800 of an inch in size. Yeast grows very readily by budding. The bud breaks off and forms a new yeast plant. Sometimes spores are produced. As yeast grows it gives rise to the process of fermentation by which carbonic acid gas is produced. Yeasts attack foods which are moist and contain sugar or starch, and protein, such as bread dough and any sugar liquid, such as uncovered preserves, Yeasts are killed at 212° F. At freezing point their growth is suspended. They grow best at about 66° F, Fruits that are put up with equal weight of sugar are not so likely to be attacked by bacteria or yeasts, as they do not readily grow in such strong sugar solutions.

Girl's home manual of cookery, home management, home nursing and laundry