Newspaper Page Text
Streamlining simplifies school lunch system
By GAYNOR MADDOX
Youngsters must be fed.
That’s the philosophy behind
the National School Lunch
Program. But to serve a
Grade A hot lunch, one that
is nutritionally adequate, kit
chen equipment is needed.
Many schools, particularly in
older buildings, have no such
facilities.
“But today, things are dif
ferent. The new airline
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lunches have solved that
problem. No matter what the
school’s condition is, with a
little wiring and a little
imagination, you can put the
frozen hot lunches into any
school. With Department of
Agriculture support and this
new system, there is no rea
son any school can’t have
hot lunches,” says Thomas
Carroll, school service direc
tor of Bridgeport, Conn.
As to the system, the origi-
nal problem was to design
equipment and a package
for the frozen hot lunch. It
must be low cost, easy to
handle, and meet the ap
proval of the National School
Lunch Program. The basis
used was the way airlines
store and serve meals for
120 persons in a tiny galley
on an airplane.
In Bridgeport, one of the
first to experiment, every
school day the city’s trucks
deliver each school’s meals
for the following day. A meal
consists of a hot pack (en
tree) and a cold pack (bread,
butter, dessert and utensils.)
These are kept frozen at the
school after delivery.
About IV2 hours before
lunch, baskets of them are
wheeled into the electric con
vector oven and are piping
hot in about 30 minutes.
Each child then picks up his
packs and milk. He eats. He
throws away the tray.
The system is relatively
new and several school
boards are experimenting
with it. Newark, N.J., one
of the largest school systems
in the east, uses frozen pre
packaged meals in several
schools, some of which have
no equipment at all.
In Buffalo, N.Y., 52 of 90
schools are using a similar
system. They like it because
they have many situations
Page 23
where there is literally no
space. Not even a closet. A
convector oven can be placed
right in the classroom.
New York City’s school
food department is still ex
perimenting with frozen
meals, trying products of
various companies.
In Philadelphia, the Cardi
nal’s Commission on Human
Relations, is planning to use
the frozen hot lunches in
their parochial schools. It
has been established that
youngsters like the lun
cheons and eat more than
Griffin Daily News Wednesday, October 25, 1972
they do of a locally prepared
meal.
This new “airline lunch”
has the advantage of taking
less time for the children to
pick up. They do not get irri
tated by waiting in line.
Food cleanliness also is as
sured. Each package is put
up under sanitary conditions
by experienced companies.
There is less fire hazard,
too. These lunches do not
cause the grease and fumes
of a regular on-site kit
chen. Furthermore, all por
tions are uniform.
Apple
season
here
By MRS. BETH EPUNG
Asst. Home Economist
One of Georgia’s favorite
products in the fall is apples.
Apples look good, taste good
and eat good, however, they are
valuable in our diet. Apples
eaten regularly will also aid in
reducing.
The quality of the finished
product is greatly enhanced by
the way the raw fruit is handled.
You should never drop apples
into a container because they
bruise easily and should be
placed there.
One of the properties of ap
ples is browning or discolora
tion. To prevent this from
happening is to dissolve one
teaspoon of pure ascorbic acid
and one tablespoon of citric acid
in one gallon cold water or
dissolve four teaspoons of
commercial preparation in one
gallon of cold water. As soon as
the apple is peeled, drop it into
this solution before it is
prepared for most recipes.
Dunking for apples is very
entertaining and also, they can
be eaten plain and in many
different recipes. Here are
several different ways that one
might enjoy apples:
Old Fashion Apple Crisp
4 cups sliced cooking apples
cup sugar
1 cup uncooked rolled oats
Ms teaspoon salt
1-3 cup melted butter
1 tablespoon lemon juice
1-3 cup sifted flour
Ms cup brown sugar
1 teaspoon cinnamon
Place apples in greased
shallow baking dish and
sprinkle with lemon juice and
sugar. Combine dry
ingredients. Add melted butter
and mix until crumbly. Sprinkle
crumb mixture on the top of
apples. Bake in preheated oven
375 degrees, 30 minutes or until
apples are tender. Makes 6
servings. Serve warm with
vanilla ice cream or cooked
custard sauce. Good hot or cold.
Fresh Apple Cake
2 cups fresh apples, chopped
fine (unpeeled)
P/z cups flour
1 cup sugar
1 teaspoon soda
1 cup nuts
% teaspoon salt
% cup corn oil
1 egg beaten
x /z teaspoon vanilla
1 cup fresh or canned coconut.
Cover apples with sugar and
let set 30 minutes. Mix other
ingredients and bake 35 to 40
minutes at 350 degrees.
Chocolate Fondue
Use apples chunks as dunkers
6 squares unsweetened choco
late
1-3 teaspoon salt
1 cup light cream
P/z cups sugar
2 teaspoons vanilla
4 cup butter.
Heat all ingredients except
vanilla, stirring occasionally
until chocolate ,is melted.
Continue cooking, stirring
constantly, about 5 minutes,
until thickened. Add vanilla and
mix well. Use apples for
dunkers. Serves 6-8.
Kroger
pushing
vote
Kroger Food Stores shoppers
will get the message 55,000,000
times — Your Vote Counts. .
.Vote Nov. 7.
That’s because every large
grocery sack — some 55 million
of them — used in Kroger Food
Stores during the month
preceding Election Day, Nov. 7,
will carry a perky symbol
urging shoppers to exercise
their right to vote.
The symbol was developed in
cooperation with the League of
Women Voeters, who have been
engaged this fall in a major
effort to encourage all eligible
voters to register and vote.
Charles L. Thomas, Jr., vice
president of the Atlanta
Division of Kroger Food Stores,
said that the company believes
it should encourage employees
and customers to vote as part of
its civic responsibility. “More
than 47 million Americans did
not vote in the 1968 Presidential
elections,” he noted. “This
represents nearly 40 percent of
American voters.”