Domestic science, principles and application

System II. — The other system of serving the high school lunch is on the cafeteria plan and furnishes more hot food and takes the place of the noon lunch, but is served at the recess period. Recess in most one-session high schools comes between 11 and 12 o'clock. The students pass along the supply table or counter and provide themselves with tray and silver, and order their lunch from the women and assistants behind the counter. When the lunch is selected the tray is inspected by a cashier and a ticket for the amount is placed on the tray. The lunch is paid for when the tray is turned in. Tables and chairs are provided where students may be seated while eating the lunch. Menus. — The dishes served in this plan include, in addition to those offered in System I, the following: — Cost Soups $.03 Meats: hot and cold, roasts, meat pie, hash 05 Potatoes: baked, creamed, mashed, sweet potatoes 03 Vegetables: peas, beans, tomatoes, scalloped dishes 03 Salads: apples and celery, tomato, potato, fruit 05 Fruit: baked apples, apple sauce, prunes, cranberries 03 Fresh fruits: bananas, apples, peaches, pears 05 Puddings and simple desserts 03 Ice cream: cones, brick 05 Cake: cup cakes and slices of loaf or layer cake 03 Beverages: coffee, buttermilk 03 Tea 02 Chocolate 05 With this plan two women and twelve helpers serve 800 students in 20 minutes. The teachers' lunch is served in all high schools on the cafeteria plan, at 1 o'clock. During the morning the menu for lunch is sent to each room and each order is sent to the lunch room before 12 o'clock. At 1 o'clock the trays containing the lunches are ready when called for by each instructor, and the lunch paid for when the trays are returned. Lunchrooms are conducted on a cash basis and are self-supporting in every case. The teachers' lunch consists of dishes included in the menu of System II for high school lunches. The grade teachers' lunch is served at noon, and is prepared by the same woman that prepares the "penny" lunch. She receives $2.50 a week for the additional work, which amount is paid from the teachers' lunch fund. Lunches in the grade buildings do not admit of much choice, as only one or two hot dishes are prepared each day, but the menu is varied from day to day and includes meat, a vegetable or a salad, dessert, and a beverage. The cost of a week's lunches, together with the cost of the services of the woman, is divided equally among those patronizing the lunchroom. Where sixteen are served daily for five days a week, the cost per week averages 75 cents per person. These lunches are of great value to the teachers and furnish at a small cost good wholesome food that is not available without the lunchroom. SCORE CARDS FOR JUDGING COOKERY* BREAD Points Loaf well rounded, not cracked at sides, evenly General appearance: baked Baking: Crust even chestnut-brown in color, and about H-inch thick; center of loaf well done, not soggy Odor: Sweet and nutty Flavor: Sweet and nutty, suggesting taste of wheat Grain and Texture: Cut surface should have silky appearance, and be evenly honey-combed with rather small holes Lightness: A well-risen loaf is about twice the size of the dough when placed in pan; cut surface elastic to touch