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Records of the Office of the Secretary of Agriculture 1900-1959

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A Howard University class in nutrition is shown gathered around Mrs. Helen C. Douglas, an information specialist of the U. S. Department of Agriculture, to look at the information bulletins and leaflets she used in her lecture on the various ways Agriculture gets information on food research and other subject matter to the public. For example, it distributes about 30 million copies of publications annually. Mrs. Douglas delivered her lecture before the class recently while Dr. Flemmie P. Kittrell, head of Howard's home economics department and teacher of the class, was in India. U. S. Department of Agriculture, Office of Information, Washington 25, D. C., For release February 25, 1957
Efficient equipment, good food, a skilled staff, and an attractive dining hall combine to make the school lunch served at the Dolan Junior High School both nourishing and enjoyable. Mrs. Ronnie Egan, left, the dining hall manager and Mrs. Elizabeth Horan speed preparation of food for 400 children. School Lunch, Dolan Junior High School, Stamford, Connecticut. NSL Program
Putting a half-pint of whole milk at each place, Mrs. Matthew Luciani, a volunteer, gets ready for the long line of hungry children. Mrs. Luciani heads the hard-working hot lunch committee of the Parent-Teachers Association. Center School, Bethel, Conn. NSL Program.
School Lunch - Dolan Junior High School - Stamford, Connecticut - NSL Program Some of the money appropriated under the National School Lunch Act is used by the U. S. Department of Agriculture to buy nourishing foods to supplement local purchases. Cheese purchased by USDA and sent to the schools goes through the grater under the watchful eye of Mrs. Elizabeth Horan of the Dolan Junior High School lunch staff.
Sousa School
The elementary school at Damascus, MD, received enough potatoes to serve some every day. As only children in the first 6 grades eat in this cafeteria potatoes usually are served mashed. Here two first grade pupils - Roaslie Mulinix and Roy Rody - start in on their hot, nutritious lunch, consisting of mashed potatoes with gravy, roast beef, a roll and butter, milk, prunes, and a sugar-coated cookie.
To satisfy hearty appetites, Dolan Junior High School students eat a balanced lunch meeting the requirements of the U.S. Department of Agriculture for a "Type A" ("complete") meal. Mrs. Julia Jones (left), Mrs. Elizabeth Horen (center), and Mrs. Mary A. [Christienson] keep the lines moving.
Youngsters go down the school-lunch line at the Center School in Bethel, Conn. Mrs. Edward Gordon, left, the cook, and Mrs. Fred L. Shepherd, an assistant, make sure the plates are full. NSL Program.
A school lunch - hearty and appetizing. Richard Sandstrom enjoys his milk before his school lunch - turkey and all the "fixings". NOTE: Meal includes sliced green beans, cranberry sauce, whole wheat bread with butter (or margarine), fruit cup, and milk.
A school lunch - ideal for Lent. Judy Post heartily approves this macaroni, cheese and egg main dish served with colorful carrots and broccoli. NOTE: Meal also includes orange juice, muffin with butter (or margarine) with milk.
A school lunch - ideal for Lent. Michael Murghy heartily approves this macaroni, cheese and egg main dish served with colorful carrots and broccoli. NOTE: Meal also includes tomato juice, muffin with butter (or margarine) with milk.
A school lunch - just right for a hungry boy. Michael Doyle gets ready to enjoy his meal - a tangy glass of orange juice, meat loaf with baked sweet potato and cabbage-carrot salad, enriched white bread with butter (or margarine), and milk to be topped off with a peanut butter cookie.
Dr. Hobart M. Corning, Superintendent of D.C. Schools, joins the cafeteria line for a low-cost Type A lunch at McKinley High School, Washington, D.C.
Harvey Proctor, 15, and David Wickens, 10, turkey lunch, Oakton Elem School, Fairfax County, Virginia.
Hot muffins for pupils of McKinley High School, Washington, D.C. Two donated foods, dry eggs and non-fat milk solids were used in making the muffins.
Into the oven go pans of gingerbread batter made by chief cook Nettie Harris, with plenty of nonfat dry milk solids. This Nutritious dry milk powder was donated to the school lunch program by the U.S. Department of Agriculture. John Phillip Sousa Junior High School, Washington, D.C.
Kitchen, food preparation and service. Cook and assistant with volunteer workers ready for noonday food service. Massachusetts.
Milk drinks are served at the "milk bar" in the cafeteria at Hyattsville, Md., High School, and all chocolate drinks are mixed with whole milk. Here (left-right) Mildred Lipo, Bernard King and Dolores Holman are served by Florence Snyder, a student majoring in home economics. These majors take turns working in the kitchen and at the counters, and get credit for one hour of work per day.
Mrs. Alice Krohbiel, Cafeteria Manager, Oakton Elementary School Fairfax County, Oakton, Virginia, carves one of the turkeys distributed to schools by the Production and Marketing Administration of the U. S. Department of Agriculture. The State of Virginia received approximately 285,000 pounds of the [8 1/2] million pounds of frozen turkeys bought under the price support program. Fairfax County, Va. received 9,500 pounds to distribute among the 34 schools in the county participating in the National School Lunch Program.
Paul Holder, 7, leads the second grade school line at Oakton Elementary School, Fairfax County, Va. Lunch today includes a generous portion of turkey, courtesy of the U.S. Department of Agriculture. Fairfax County received 9,500 of the 9,500,000 pounds of frozen turkey bought under the surplus removal program of the USDA.
Serving line at Oakton Elementary School, Fairfax County, Va. Turkey with stuffing is part of the Type A Lunch today. Fairfax County received 9,500 pounds of frozen turkeys from the U. S. Department of Agriculture for distribution to its 54 schools participating in the National School Lunch Program.
Twin white mice fed same diet, except for different levels of calcium.
Cooperative School Lunch Program. Nutritional status of children in Ohio. Mrs. Richard Gluyas observing food acceptance in School Lunch Program.
Betty Lehman (left) operates the mechanical juicer, while Patsy McElroy pours the orange juice into glasses at Hyattsville, Md., High School. Both are home economics majors and get credit for working in the lunchroom which serves about 750 students daily under the joint Federal-State School Lunch Program.
Eunice Schirner, 5th grade student, member of school's Girl Scout Troop, sips milk while enjoying her lunch in school cafeteria. Wenham Center School, Wenham, Mass.
The power mixer. Violet Brooks, laboratory assistant, aids Vera Brastow, Food Specialist, in the development of a recipe for 100 using the power mixer. School Lunch Recipe Laboratory, Bureau of Human Nutrition and Home Economics, Agricultural Research Center, Beltsville, Maryland.
Three compartment sink is used for preliminary preparation of vegetables and for washing dishes, pots, and pans. A mechanical peeler is adjacent and empties directly into it. Orange juice (diluted concentrate) is served in paper cups. These have been placed on trays to be taken to dining room. School lunch study.
1947 - Tony Zyvoloski - Hyattsville, MD, High School
750 regular customers eat lots of muffins at Hyattsville, Md., High School. Kathleen Huether, a home economics major, fills the muffin pans in the school kitchen where lunch is served daily to students under the joint Federal-State School Lunch program.
7th and 8th Grade students taking plates from serving counter. This school serves only a straight "A" lunch. School Lunch, Kirby Junior High School, Chicopee, Mass.
Billie Depuy (right) and George Reed check in their lunch trays with the cashier, Mrs. Margaret Browning, a volunteer mother working as a volunteer "checker," at East Silver Spring, Md., Elementary School. Mrs. Ruth McCeney, cafeteria manager (rear), serves the hot lunches.
Carol Browning has some change coming as she pays for her lunch at East Silver Spring Maryland Elementary School, which participates in the Federal-State School Lunch Program. Her mother, one of the two volunteer mothers on duty, gives her the change.
Catherine Farrell (left) and Ann Harmon, of the Damascus, Md., High School, roll out dough and cut biscuits for lunch. This consolidated country high school operates under the joint Federal-State program.
Children accompanied by their teachers enter cafeteria by grades and secure plates of food served from steam table. Dr. Hathaway (at far right) is taking sample plates, selected at random, as they are prepared for children, to be checked for nutritive value by chemical analysis. An average sized serving of each food is determined by averaging the weights of five samples in this way. School lunch study by U. S. Bureau of Human Nutrition and Home Economics Cumberland, Maryland
First grader Robert McDaniel comes down the line with his hot, nutritious lunch consisting of mashed potatoes with gravy, roast beef, a roll and butter, milk, prunes, and a sugarcoated cookie.
FUN, TOO Two sets of talkative twins eat noon lunches with reconstituted dry milk at Fairview School, Cullman County, Ala. In the middle are twins Jessie and Bessie Powell; Flanking them are Julen and Hulen Chambers.
Hyattsville Maryland High School Doris Brown scrubs potatoes for baking.
Hyattsville, Md., High School for work in the cafeteria. Here (left-right) Ann McNeil, Doris Brown, and Rose Donaldson mix the dough for biscuits to be served at noon to the 750 students fed daily under the joint Federal-State School Lunch Program.
It takes good arrangement in a school lunchroom to have everything prepared and the schedule run like "clockwork" when youngsters line up for their noon meal. The Lohrville Consolidated School, Iowa, has one of the best planned programs in the State.
JUICE AT RECESS For the students who are most underweight, the lunch program at the Caney Consolidated school near Jackson, Ky., supplies orange juice and cod liver oil each day at the morning recess period. This project has caused some underweight children to gain as much as a third of their original weight during the first half of the school term. These two students with their orange juice are Eugene Napier and Dixie Harvey.
Mrs. Ruth McCeney, cafeteria manager, cooks soup for the children’s lunch, East Silver Spring Maryland Elementary School.
Patsy McElroy (left) and Mary Ellen Kensinger of Hyattsville Maryland High School put out the baked potatoes just before the first shift of students start filing in for lunch. An average of 750 students per day are fed here under the joint Federal-State School Lunch Program. Many of the workers are home economics majors who get credit for work in the cafeteria.
Paul Campbell and William Long placing fish cakes in warming oven. Saint Michaels Industrial & Agricultural School, Hoban Heights, Penn.
Roberta Thorley enjoys her Type "A" lunch at East Silver Spring, Md., Elementary School, which operates under the joint Federal-State School Lunch Program.
Salads for school lunches are kept fresh in the refrigerator until just before the students line up at the Hyattsville, Md. High School cafeteria counters. Here Dolores Estill, home economics major who gets credit for work in the cafeteria, sets the freshly prepared salad on the refrigerator shelves.
Serving line during school lunch period at Spaulding High School. Rochester, N.H
Students at the Damascus, Md., High School, help prepare the lunch. This consolidated country high school operates under the joint Federal-State school lunch program.
Students of Holy Rosary in school dining room. This school participates in the Federal school lunch program practically 100%. Holy Rosary School. Holyoke, Mass.