[A Handbook of Health by Woods Hutchinson]@TWC D-Link bookA Handbook of Health CHAPTER VIII 8/8
As a life-saving accomplishment, it is much more valuable than knowing how to swim.
Every schoolhouse of more than five rooms should have a kitchen and a lunch room as part of its equipment, and classes should take turns in cooking and serving lunches for the rest of the children.[12] FOOTNOTES: [11] For meats a fourth method may be used--_broiling_, which for flavor and wholesomeness is superior to any other, but requires a special and rather expensive type of clear, hot fire and a high degree of skill. [12] Whenever lunches are brought by children, or the school-lunch is a problem, if possible equip a spare room with a gas or a coal stove, sink, tables, chairs, necessary dishes, etc., and let classes under direction of teacher take turns in purchasing food supplies for lunch; cooking and serving lunch; planning dietaries with reference to balanced nutrition, digestibility, and cheapness; washing pots, pans, and dishes; cleaning kitchen; protecting and storing foods; finding risks of spoiling, contamination, infection, fly-visiting; and practicing other forms of kitchen hygiene..
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