Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-03-16
FOOD FOR The YOUNG
Proper Diet for Those between
Ages of Three and Six.
Experts Aiding Mothers to Care for
Children 50 Jhcy May Grow
iutO Efficient Men
ana Women.

Simple bills of fare, helpful recipes, and
practical directions for the PREPARATION or
foods for children between three and six
years of age are contained in Farmers
bulletin III. Food for Young Children
issued by tho y. s. department OF agri-
culture. Tho bulletin. which was writ
ten by Caroline L. Hunt, under the d.
rcction Of DR.. G. Il. Langworthy. chiet
OF the office of home economics, Is easy
TO understand and should be helpful to
mothers who arc trying so to care Tor
their children that they will grow up into
stalwart and efficient men and women,
1t is issued at this time as a cooperative
contribution to the Baby Week" cam
paign conducted by the children's bureau
OF the u. S. department of labor.
"A little child three to six years OF age
who is carefully fed in accordance with
his bodily needs Gas these are now UNDER
stood receives every day at least one
food from each of the following groups:
I. Milk and dishes made chiefly Of milk
Gnost important of the group as regards
childrens dieD; meat, fish, poultry, eggs
ana meat substitutes.
2 Bread and otherNCercal foods.
2 Butter and other wholesome fats
l. Vegetables and fruits
e. Simple sweets"
The relation OF food to the condition or
the bowels is also an important nater
Grains, particularly those containing the
outer or branny layers or coats, are laXa-
tive; so. too. are such mildly acid fruits
as apples, aranses, and grapefruit. so
far. therefore as the important matter OF
preventing constipation is concerned.
coarse grains and mildly acid fruits serve
tho same purpose. When fruits are to be
obtained in abundance. the kind Of &C.
real served is not of great Importance.
When they are not, the ccarser cereals
should be used.
A QUART OF MILK A DAY.
The basis of childs diet should be
clean whole milk-at least quart day.
Such milk, in addition to water contains
about half a cupful OF the very best food
subs tances-but erfat milk sugar. lime.
and other materials needed by the child
to make muscle, Bones and teeth. In ad-
dtion milk contains a substance thought
to promote growth by helping tho body
make good use of other foods. Where
good whole milk is not ohtainable, clean,
fresh skim milk supplies these substances
with the exception of the butterfat, and
is, Of course, preferable to dirty or ques-
tiona BILE whole milk. Milk however, con-
'dilIS very Illlle llOlI dIl tllcitIOlC opiildIh
and other green vegetables and egg yolks.
which arc rich in iron, combine we'll with
milk.
The child should drink tho milk with
the chill taken off, or should consume his
fun quart a day with cereals and in milk
toast, cocoa, milk soups and SteWs, in
cereal buildings, eSg-and milk buildings,
custards, iunketS. or simple ice creams.
Milk Stcws may be made with vegetables
or fish, or to vary the diet these things
can he combined with cream sauce and
served on milk toast. The bulletin there
fore gives a large number of recipes for
the preparation of various milk dishes
which will help children consume the
requisite amount of milk without growing
tired of this valuable food. Those for
milk soups will be found particularly
useful, as they give the mother an easy
means of preparing many vegetables
which are essentials in the childs diet.
BREAD AND CEREALS
Wcll-baked bread and thoroughly cook
Ell breakfast cereals are both good for
children and with milk should make up
n large part Of the diet. Bread and &C.
real mushcs are TO a certain extent in
Interchangeable, but neither can take tho
place of milk meat, eggs, fruits, and
vegetables. An ordinary slice OF bread
is equal in food value to about half A
cupful of boiled or steamed cereal and
about a cupful OF flaked or puffed &C.
real. Different kinds of bread may be
used for variety
The ycast-raised bread given to young
children shold be at least a day old or
should he toasted twice baked. Hot
breads are likely to be swallowed in large
pieces and are therefore not desirable.
Hot breads which arc almost all crust,
like thin tea biscuits or crisp rolls, are
best Of the hot varieties
MEAT, FISH. AND EGGS.
Under the heading, meat fish, poultry,
eggs and meat substitutes the author
states: I'm some families children do
not Get enough meat and eggs; in others
HICy got too much. a good general rule
commonly followed is to give a child two
years old or over an cgg every other day
and about tho same amount fwo ounccs)
OF meat, fish or poultry ON the intcrVcn-
ing days Where meat is omitted, care
must he taken to SEQ that other suitable
foods take it's placc-prcferably an OK
ira amount OF milk and cgGs."
Fried meats should not be given to a
child, because they are likely to be over