
School lunch was first served in New York City's public schools in 1908. The first school lunches were not provided by the Board of Education, but by the Association for Improving the Condition of the Poor’s School Lunch Committee.
The Lunch Committee believed that a “child with skim-milk diet will have skim-milk thoughts.” According to the Committee's 1917 pamphlet, however, immigrant children with mothers at work were forced to purchase their lunches from pushcarts selling “messy, greasy food.” Such a diet, the Committee believed, invited “slovenliness and lack of self-respect.”
By 1917, school lunch was served in only 35 out of 208 schools in Manhattan and the Bronx. The School Lunch Committee turned to the Board of Education, suggesting that it was better equipped to provide a nutritious lunch for all of the city’s school children.
The School Lunch Committee also advised that “schools attended by both Hebrew and Italian children” should offer both “Italian and Jewish dishes.” The pamphlet recommended that lunch at a multiethnic school such as PS 42 on the Lower East Side should include such items as potato and barley soup, salmon sandwiches, and tomato salad.

Published by Diamond Crystal Salt in 1937, this eight page booklet offers Jewish housewives instructions for "making meat kosher and other important information." Unsurprisingly, the booklet recommends using
Diamond Crystal Kosher Salt, which it calls "the salt that complies in every particular with every Jewish Dietary Law."