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. This recipe makes a sauce of medium consistency. To make a thick white sauce, use 3 or 4 tablespoonfuls of flour to one cup of milk. _Cocoa_ 6 tbsp. (18 tsp.) cocoa 6 tbsp. (18 tsp.) sugar 6 c. milk 6 c. boiling water 1/2 tsp. salt Scald the milk in a double boiler. Mix the cocoa, sugar, and salt, then stir in the boiling water and boil for 3 minutes. Add this mixture to the scalded milk. If a scum forms, beat with a Dover egg-beater for one minute. The preparation should begin at half-past eleven, to have the cocoa ready at twelve o'clock. (Will serve eighteen.) _Potato Soup_ 1 qt. peeled potatoes cut in thin slices 3 qt. milk 2 tsp. salt 4 tsp. butter 4 tbsp. flour 1/8 tsp. black pepper 1 small onion 1/2 tsp. celery seed or a stock of celery Before the opening of school, the potatoes should be pared and put into cold water; and the butter, flour, salt, and pepper should be thoroughly mixed. At eleven o'clock, the potatoes, onion, and celery should be put on to boil gently and the milk put into a double boiler to heat. When the vegetables are tender, they should be strained with the cooking liquid into the hot milk and the mixture bound with the flour. The soup should be closely covered until required. (Will serve ten.) _Cream of Pea Soup_ 1 can peas or 1 qt. fresh peas 1 pt. milk 2 tbsp. butter 2 tbsp. flour 1 tsp. salt 1/4 tsp. pepper Heat the peas in their own water, or cook them in boiling salted water until tender. Put the milk to heat in a double boiler. When the peas are tender, rub them, with the cooking liquid, through a strainer into the scalded milk. Add the butter and flour rubbed to a smooth paste and stir until thickened. Season and cover until required. (Will serve six pupils generously.) _Cream of Tomato Soup_ 1 pt. or 1 can tomatoes 2 tbsp. butter 3 tbsp. flour 1 tsp. sugar 1 qt. milk Sprig of parsley 1/4 tsp. white pepper 1/2 tsp. soda 1 tsp. salt