Belding banner. (Belding, Mich.) 1889-1918, 1916-03-29
Food For Children
Is Most Important
Practical Directions
a. Recommended by u. Department Of Agriculture

| young children should be at least 9
day old or should be toasted or twic<
baked. Hot breads are likely to b
swallowed in large pieces and arr
therefore not desirable. Hot bread,
which are almost all crust, like thir
tea biscuits or crisp rolls, are the bes'
of the hot varieties.
Meat, Fish. and Eggs
Under the heading Meat, Ash
poultry, eggs, and meat substitutes,
the author states: "In some families
children do not get enough meat and
eggs; in others they get too much. A
good general rule commonly followed
is to give a child of years old OIL
more an egg every other day and
about the same amount e ounces) OF
meat, fish, or poultry on the interven-
ing days. Where meat is omitted
care must be taken to see that other
suitable foods take its place-prefer-
ably an extra amount Of milk and
eggs"
Fried meats should not be given To
a child, because they are likely to be
overlooked and tough, and also be-
cause the fat may be scorched and
thus changed in composition. Scorch-
ed fat is almost certain to be hurt
full to children.
Meat is best given as broiled chop
meat or in simple meat stews combin-
ed with vegetables. Poultry may be
boiled and served with rice. When
roasted, only the tender portions
should be fed Highly seasoned stuff
fling or rich gravy should not be given
to a young child.
Dried and other fish, and oysters,
may be used in milk stews. Well
boiled fish is good for variety. Eggs
must not be overlooked or they are
likely to cause Indigestion. The best
way to cook eggs is to poach or cod
die them. Scrambled eggs may be
served occasionally, provided care is
taken not to scorch the fat or to over
cook the eggs:
Fatty Foods
Fat is an important part of the
food of children. There is more than
an ounce of fat Cat least 22 level
tablespoonfuls) in a quart of whole
milk: If the healthy child is given a
quart of milk, has butter on his
bread, and meat or an egg once a day,
he gets enough fat, and that which he
received is in wholesome form. 1t is
well, therefore, not to give such fatty
foods as pastry, fried meats and vege-
tables, and doughnuts or rich cakes.
If the child is constipated, the occa-
sional use of cream or salad oil is
desirable, for fat in abundance is lax
alive.
Bacon or salt pork, cut very thin
and carefully cooked, may be given
occasionally. 1t is very important not
to burn the fat.
Vegetables and Fruits
Vegetables and fruits are grouped
together because they are similar in
that both supply iron, lime, and other
mineral matters, and also mild acids.
Vegetables are an important but Of
ten a neglected part of the child's
diet. They should be served at least
once day, as they help to keep the
bowels in good condition. Fr1.ts are
important for their favoring, for
laxative effects, and doubtless for
other reasons, and should be served
in some form at least once day.
Fruit juices and the pulp of cooked
fruit, baked apples and pears, and
stewed prunes, are the safest. The
child should not be allowed to eat the
skins unless they have been made
very tender by cooking.
Simple Sweets
Sugar is a desirable part of the
diet provided it is given in simple
and not allowed to take the place of
other foods and spoil the child's ap-
petite. Simple sweets are such things
as lump sugar, maple sugar, sirups,
honey, and plain candy, and those
foods in which sugar is combined in
simple forms with fruit juices Tin
water, ice, jelly, etc., with
flour or starch, as in plain cakes
(cup cake, sponge cake, cookies), and
with fruits, as in jams, marmalades,
and similar things.