Vegetable Soup ( ream of Pea Soup ( ream of Tomato Soup Dried Lima Bean Soup Split Pea Soup Potato Soup Corn Chowder Fish Chowder

Desserts

Rice Pudding

Boiled Custard

Tapioca and Fruit Pudding

Bread Pudding

Apple Betty with Cream

Junket

Fruit, raw or cooked

Gingerbread or plain cake

Cocoa for School Lunch Room,

Measure one pound of cocoa. Add as many cups of sugar as there are of cocoa. Add three cups of water. Cook until thick and glossy. Pour into jelly glasses or glass jars. Cover and set away. When cocoa is wanted for lunch use, prepare according to the following recipe:

1 cup milk for each child.

1 1/2 tablespoons of the cocoa mixture

Heat the milk scalding hot in a double boiler. Add the cocoa mixture. Beat well and serve. More sugar may be used in the mixture if it is found that the children desire it sweeter.

Note. - The tables of height and weight for girls and boys, pages 450, 451, afford a standard for comparison only. In comparing a child's height and weight with the table, the type of build should be taken into account. A child of slender type might be under weight, and one of thick-set, stocky type might be over weight, and yet both be normally healthy. A slight variation is no cause for alarm, but if the difference amounts to ten per cent, however, corrective measures should be taken.