Belding banner. (Belding, Mich.) 1889-1918, 1916-03-29

Simple bills of fare, helpful re-
cipes. and practical directions for the
preparation Of foods for children be
tween 8 and 6 years Of age are con-
tanned in Farmers Bulletin III
Food for Young Children" just Is
sued by the department. The bulie-
tin. which was written by Caroline
l.. Hunt, under the direction Of DR.
G.. F. Langworthy, Chief of the Once
of Home Economies, is easy TO un-
derstand and should be helpful to
mothers who are trying so TO care for
their children that they will grow up
into stalwart and efficient men and
women. 1t is issued as a co-opera-
tive contribution to the Baby Week
campaign conducted by the Children's
Bureau of the United States Depart
nent of Labor. :,
The author has carefully avoided
the use % al technical dietary or
systems of grouping and has so cias-
sified foods that any mother can meet
the following definition of satisfac-
tory diet for little child.
IA little child 3 to 6 years OF age
who is carefully fed in accordance
with his bodily needs (as these are
now understood) receives every. day
at least one food from each OF the
following groups:
al. Milk and dishes made chiefly
of milk (most important OF the group
as regard, children's Diet; meat, nsh'
poultry, eggs, and meat substitutes
"2. Bread and other cereal foods
"3. Butter and other wholesome
fats.
"a. Vegetables and fruits.
"5. Simple sweets" :.
The relation of food TO the condi-
ton of the bowels is also an import
ant matter. Grains, particularly those
containing the outer or branny layers
or coats, are laxative; so, too, are such
mildly acid fruits as apples, oranges,
and grapefruit. So far, therefore. as
the important matter of preventing
constipation is concerned, coarse
grains and mildly acid fruits serve
the same purpose. When fruits are
TO be obtained in abundance, the KIND
of cereal served is not of great I'M
portance. When they are not, the
coarser cereals should be used.
A Quart of Milk Day
The basis of a child's diet should
be clean whole milk-at least quart
a day. Such milk, in addition TO
water. contains about half cupful
of the very best food substances-bu
ter fat. milk sugar, lime, and other
materials needed. by the child to make
muscle. bones, and teeth. In addition
milk contains a substance thought TO
promote growth by helping the body
make good use of other food. Where
good whole milk is not obtainable,
clean, fresh skim milk supplies these
substances with the exception OF the
butter fat, and is, of course, prefer
able to dirty or questionable whole
milk. Milk, however, contains very
little iron and therefore spinach and
other green vegetables and egg yolks,
which are rich in iron, combine well
with milk. :,
The child should drink the milk
with the chill taken off or should con-
sumo his full quart day with GER
calls and in milk toast, cocoa, milk
soups and stews, in cereal buildings,
egg-and-milk buildings, custards, jun
kets, or simple ice creams. Milk
stews may be made with vegetables
or fish, or to vary the diet these
things can be combined with cream
sauce and served on milk toast. The
bulletin therefore gives a large num-
Der of recipes for the preparation OF
various milk dishes which will help
children consume the requisite
amount of milk without growing tir-
ed of this valuable food. Those for
milk soups will be found particularly
useful, as they give the mother an
easy means of preparing many vege-
tables which are essential in the
child's diet.
Bread and Cereals
Well-baked bread and thoroughly
cooked breakfast cereals are both good
for children, and with milk should
make up a large part of the diet.
Bread and cereal mushes are to GER
tain extent interchangeable, but |
neither can take the 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 faxed or pulled cereal. Diff
ferent kinds of bread may be used for
variety.
The yeast-raised bread given to