The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1916-03-19

different kinds OF bread, zwieback and
crackers, by the addition OF raisIns,
Currants, or nut meats. and some
times by cutting tho slices into fancy
shapes.
Cereal mushes and ready to eat
breakfast foods supply nearly the
same nutrients as bread. q half cup
full OF cooked cereal being about equiv
alent TO good sized slice Of bread.
A tablespoonful of cream is about
equivalent In fat to a liberal spread
ing OF butter.
2. Protein rich foods.-While bread
and cereals come near to fulfilling one
OF the important requirements of diet
a correct proportion OF nutrients
providing fuel only and those useful
for body bulldIng-other foods which
provide protein in larger proportion
as compared with fuel should not be
neglected. These foods include milk.
meat, Except the very fattGst). fish.
poultry, eggs. cheese. dried beans,
cowpoas. peas, peanuts and almonds.
Walnuts and other nuts. Nuts, of
course. also contain considerable fat.
Milk is IN absolute essential, not only
because 1t contains n large number
of nourishing substances in forms
easily asaimllated, but also because,
In some why not now fully understood,
milk seems 10 promote growth and
help the body of a child make good
use Of other foods. Milk is rich IN
most kinds OF mineral matter, partic-
ularly lime, useful in the development
Of bone and tissue.
MIX should never be omitted wholly
from the diet Of n child. II not used
ut luncheon It should appear at other
meals. For luncheon. however, II has
been found that such dishes rs milk
| toast, milk soups made with vegc-
tables, fish or vegetable chowders, and
cocoa, arc valuable foods. easily pre-
pared at home or in the school, be-
cause they require no oven and call
only for simple utensils White Sauces
made OF vegetable juices. milk or
broth, differ from milk soup largely
in that they contain more -four. When
considering milk, the food value OF
skim milk. which contains Il larger
percentage of protein though less fat
than full milk, should not be over
looked.
Eggs. the next OF the protein foods
commonly given to children. contain
much iron and their y0lks are rich
in fat. 5=#====.=
3. The fatty foods.-The fatty foods
such as butter, cream. salad oils, ba-
con, and similar foods. are important
sources of energy and lourishment
for the growing body. Fats are best
given in such simple forms rather
than In rich pastries or sweets.
4. Fresh vegetables and fruits
Because ordinary vegetables such as
potatoes, green's. lettuce, green peas
and beans. asparagus and others, and
the ordinary fruits do not contain
much fat or protein, their value in the
child's diet is frequently underesti-
mated. These things, however. should
be considered a necessary part Of the
diet of the child for the very import
ant reason that they furnish mineral
and other materials required 10 form
bone and tissue as well as to repair
waste and supply some energy. Green
vegetables are valuable particularly
because they contain iron In forms
which the body can utilize. Fruits
contain n considerable percentage OF
sugar, especially when they are dried,
and sugar Is quickly absorbed fuel
food. AS things eaten raw transmit
disease germs, care should be taken
TO wash vegetables and fruits thor
ouphlv in several waters. Many fruits,
especially those with skins, can be
dipped safely into boiling water, while
those with thick skins, such as oranges
bananas and apples. may be safely
washed even with soap. Dried fruits
when washed and put into an oven to
dry absorb some OF the water, and
thus are softened and improved In
taste.
8. Sweets and desserts. Sugar,
as has been said. Is a quickly absorbed
fuel food and simple sweets have their
place in the diet OF all children. II
not served between meals or at times
when they destroy the appetite for
1 other needed foods, there is no OBJ
lection to them. They may be served
| in the form of cake not rich enough to
be classed as pastry, cookies, sweet
| chocolate, simple candy, honey, dried
or preserved fruits, maple sugar and
loaf sugar. III general, fruits, fresh,
baked or stewed. or raw. and simple
sweets are much better desserts for
children than rich pastry which con-
tains large amount of fat.
The following suggested menus for
1 ria -t.E
as nearly as is practicable in such a
meal, the proper proportions OF the
different classes OF foods:
For the Basket Lunch.
/. Sandwiches with sliced tender
meat for filing; baked apples. cookies
or a few Jumps Of sugar.
2. Slices of meat loaf or bean loaf;
bread and butter sandwiches; stewed
fruit; small frosted cake.
8. Crisp rolls. followed out and
filed with chopped meat or fish. moIs-
tened and seasoned. or mixed with
salad dressing; orange. apple, mix
lure OF sliced fruits. or berries; cako.
4. Lettuce or celery sandwiches:
cup custard; jelly sandwiches.
5. Cottage cheese and chopped
green pepper sandwiches. or pot of
cream cheese with bread and butter
sandwiches; peanut sandwiches; fruit
and cake.
6. Hard boiled eggs: crisp baking
powder biscuits; celery or radlshcs
brown sugar or maple sugar sand
wIches.
I. Bottle of milk; thin corn bread
and butter: dates: apple.