ith
cottage cheese

6. _Custard_, brown bread sandwiches, apple, raisins, sauce, molasses
cookies

7. _Baked beans_, bread and butter sandwiches, fruit, sauce, molasses
cookies

SUGGESTIONS FOR HOT DISHES FOR FOUR WEEKS

_First week_ _Second week_

Monday Potato soup Rice and milk
Tuesday Cocoa Tomato soup
Wednesday Coddled eggs Egg broth
Thursday Creamed potatoes Chocolate custard
Friday Soft custard Rice and tomato

_Third week_ _Fourth week_

Monday Macaroni and cheese Rice soup
Tuesday Creamed eggs Cocoa
Wednesday Cheese soup Boiled rice and milk
Thursday Apple sauce Soft-cooked eggs
Friday Cheese Wheat pudding

_First week_ _Second week_

Monday Rice soup Macaroni and cheese
Tuesday Cocoa Apple sauce
Wednesday Baked apples Shirred eggs
Thursday Custard Cheese soup
Friday Baked eggs Apple custard

_Third week_ _Fourth week_

Monday Potato soup Rice and tomato
Tuesday Tapioca cream Apple custard
Wednesday Cocoa Tomato soup
Thursday Creamed potatoes Cracker pudding
Friday Soft custard Cocoa

RECIPES SUITABLE FOR THE RURAL SCHOOL LUNCH

All the recipes given have been used with success in preparing rural
school lunches. The number that the recipe will serve is generally
stated and, where this number does not coincide with the number of
pupils in any particular school, the quantities required may be obtained
by division or multiplication. The recipes given in the lessons on
cooking may also be used in preparing the school lunch, as each recipe
states the number it will serve.

_White Sauce_

1 c. milk
2 tbsp. flour
1/2 tbsp. butter
1/4 tsp. salt
1/8 tsp. white pepper

Reserve one quarter of the milk and scald the remainder in a double
boiler. Mix the flour to a smooth paste with an equal quantity of the
cold milk and thin it with the remainder. Stir this gradually into the
hot milk and keep stirring until it thickens. Add the butter, salt, and
pepper, and cover closely until required, stirring occasionally.