The box itself should be of odourless material, permanent, and light in weight, admitting of safe means of ventilation. Paper bags should never be used for food containers, as it is impossible to pack the lunch in them firmly and well and there is danger of their being torn or of insects or flies creeping into them. Boxes of fibre, tin, basket weave, or other material, may be used. The box will require scrubbing, and should be frequently dried and aired well. Many types of lunch boxes have compartments provided for the various kinds of food.
Waxed paper and paper napkins, or the somewhat heavier paper towels of much the same size, are very useful for packing lunches, and may be obtained at a low price, particularly if bought in large quantities. An extra napkin, either of paper or cloth, should be put in the basket, to be spread over the school desk when the lunch is eaten. Napkins can be made out of cotton crêpe at a cost of a very few cents each. The crêpe may be bought by the yard and should be cut into squares and fringed. Such napkins have the advantage of not needing to be ironed.
Paper cups, jelly tumblers with covers which can now be bought in several sizes, and bottles with screw tops, such as those in which candy and other foods are sold, may all be used for packing jellies, jams, honey, etc. The thermos bottle may be used for carrying milk, or, if this is too expensive, a glass jar with a tight cover may be substituted. If the thermos bottle is used, hot drinks may also be carried.
SERVING A HOT DISH
The serving of a hot lunch or of one hot dish need be neither an elaborate nor an expensive matter. Many rural schools in the United States, some of them working under conditions worse than any of ours, are serving at least one hot dish to supplement the lunch brought from home. The advantages of this plan are:
| 1. It enables the pupils to do better work in the afternoon. |
| 2. It adds interest to the school work and makes the pupils more ready to go to school in bad weather. |
| 3. It gives some practical training and paves the way toward definite instruction in Household Science. |
| 4. It gives a better balance to meals, and as compared with a cold lunch it aids digestion. |
| 5. It teaches neatness. |
| 6. It gives opportunity to teach table manners. |
| 7. It strengthens the relationship between the home and the school. |
THE METHOD
The teacher should have a meeting of the school trustees and of the mothers of the pupils and outline the method of procedure. It is only in this way that the co-operation of all can be secured, and without this co-operation there can be no success. This meeting should be addressed by the Public School Inspector; and after the consent of the parents and the trustees has been secured, the scheme may be put into operation. Some thought will have to be given to the organization, in order that the plan may work smoothly. If properly organized, there need be little or no interruption to the ordinary routine of the school.
The pupils, both boys and girls, should be arranged in groups, each group taking the work in turn. Even the smallest pupils should be allowed to take part, as there are many duties which they can perform successfully. If each group is composed of five or six pupils, the work may be arranged as follows: two will prepare the dish, two will get the table or the desks ready (or each pupil may prepare his own desk), and the others will wash the dishes.