popular), spice cup-cakes, raised doughnuts, graham crackers✪ Cake Options.
Ice cream. — Slice of brick ice cream on a graham cracker.
Slice of brick ice cream on salt wafers✪ Ice Cream Treats.
Puffed rice balls✪ Puffed Rice Balls, served about twice a year.
Soups. — Where facilities are adequate, cream soups; as, corn, pea,
celery, bean, and tomato✪ Cream Soups, are excellent to serve.
The "penny" lunch is self-sustaining, aside from the
cost of paying for the services of the woman. Supplies
are purchased wholesale in quantities and only food that
is wholesome and economical is used.
The high school recess lunch is conducted on much
the same plan as the "penny" lunch, although on a much
340 DOMESTIC SCIENCE
larger scale, and the dishes served cost more. One of the
high school teachers or an office clerk has charge of the
management of the lunchroom and does the planning, buy-
ing, supervising, and checking of accounts. One or more
women are employed to prepare the lunches. Where the
enrollment is 800, two women are needed and an enroll-
ment of 1400 requires three women. These are paid from
the lunch fund at the rate of $2 a day for the head cook
and $;1.50 a day for assistants. Both boys and girls are
appointed to assist in serving and are allowed their lunches
for compensation.
The equipment for the high school lunches must be
quite complete in order to serve large numbers quickly
and advantageously. The equipment includes ranges,
sinks, steam table, serving tables or counters, icebox, and.
dishes for cooking and serving.
System I. — Two systems of serving the high school
lunches are in use in the schools, and both give entire satis-
faction. The one most commonly used is similar to the
"penny" lunch. Trays containing the food are placed
on long tables, and the students pass in single file up the
aisles, until all are served. A high-school helper serves
from each tray and is responsible for his or her account.
A box for the receipts, marked with the number of the
helper, is supplied with each tray of food, as is also a list of
the amount of food sent to the helper. Before serving,
the helper checks up to make sure the list is correct, and
at the end of the recess period checks up the food that is
left and the amount sold. The result should tally with
the amount in the cash box, which is opened by a
central cashier after the boxes are all turned in. All
slips properly signed are turned in with the cash boxes.
The accounts are then turned over to the manager at
BUOaESTlONS FOR SCHOOL LUNCH tJ8 241
the close of the day. This method places responsibility
upon each helper and makes a complete system of
checking that is accurate and that gives good experience
to students assisting.
Menus for System I. — In this system the menu with
prices is listed on bulletin boards in the corridors, and the
price is placed on every tray, so that no time is lost in
quoting prices of food. Supplies are purchased wholesale,
and lunches are served at a nominal cost.
The menus include, — q^^^
Hot chocolate $.05
Cocoa 05
Milk, buttermilk 03
Sandwiches, hot or cold 05
Tea cakes, cookies 03
Doughnuts 03
Cream puffs 03
Loaf cake 03
Fruit, — apples, peaches, bananas, or any
fruit in season 03
Sweet chocolate bars 10
Ice cream cones 05
Page 143 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
popular), spice cup-cakes, raised doughnuts, graham crackers. Ice cream. — Slice of brick ice cream on a graham cracker.
Slice of brick ice cream on salt wafers. Puffed rice balls, served about twice a year.
Soups. — Where facilities are adequate, cream soups; as, corn, pea, celery, bean, and tomato, are excellent to serve.
The "penny" lunch is self-sustaining, aside from the cost of paying for the services of the woman. Supplies are purchased wholesale in quantities and only food that is wholesome and economical is used.
The high school recess lunch is conducted on much the same plan as the "penny" lunch, although on a much
larger scale, and the dishes served cost more. One of the high school teachers or an office clerk has charge of the management of the lunchroom and does the planning, buying, supervising, and checking of accounts. One or more women are employed to prepare the lunches. Where the enrollment is 800, two women are needed and an enrollment of 1400 requires three women. These are paid from the lunch fund at the rate of $2 a day for the head cook and $;1.50 a day for assistants. Both boys and girls are appointed to assist in serving and are allowed their lunches for compensation.
The equipment for the high school lunches must be quite complete in order to serve large numbers quickly and advantageously. The equipment includes ranges, sinks, steam table, serving tables or counters, icebox, and. dishes for cooking and serving.
System I. — Two systems of serving the high school lunches are in use in the schools, and both give entire satisfaction. The one most commonly used is similar to the "penny" lunch. Trays containing the food are placed on long tables, and the students pass in single file up the aisles, until all are served. A high-school helper serves from each tray and is responsible for his or her account. A box for the receipts, marked with the number of the helper, is supplied with each tray of food, as is also a list of the amount of food sent to the helper. Before serving, the helper checks up to make sure the list is correct, and at the end of the recess period checks up the food that is left and the amount sold. The result should tally with the amount in the cash box, which is opened by a central cashier after the boxes are all turned in. All slips properly signed are turned in with the cash boxes. The accounts are then turned over to the manager at
SUGGESTIONS FOR SCHOOL LUNCH 241
the close of the day. This method places responsibility upon each helper and makes a complete system of checking that is accurate and that gives good experience to students assisting.
Menus for System I. — In this system the menu with prices is listed on bulletin boards in the corridors, and the price is placed on every tray, so that no time is lost in quoting prices of food. Supplies are purchased wholesale, and lunches are served at a nominal cost.
The menus include, —
Hot chocolate $.05
Cocoa 05
Milk, buttermilk 03
Sandwiches, hot or cold 05
Tea cakes, cookies 03
Doughnuts 03
Cream puffs 03
Loaf cake 03
Fruit, — apples, peaches, bananas, or any
fruit in season 03
Sweet chocolate bars 10
Ice cream cones 05
Records on this page
Cake OptionsIce Cream TreatsPuffed Rice BallsCream Soups