Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1916-03-12

which are 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:
'In some families children do not
get enough mea and eggs; in others
they get too much. A good general
rule commonly followed is 10 give a
child two years old or over an egg
every other day and about the same
amount 1.-TWO ounces) of meat, fish.
or poultry on the intervening days
Where meat is omitted, care must be
taken to see that other suitable foods
take its place-preferably 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 hurtful
to children.
Meat is best given as broiled chop
NOAA'
bined with vegetables. Poultry may
be boiled and served with rice. When
roasted, only the tender portions
should be fed. Highly seasoned stuff
ing 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
coddle 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 2@ lever
ia blespoonfuls) in a quart OF whole
milk. If the healthy child is given a
Quart of milk, has butter on hlsbread'
and meat OF an egg once a day. lie
gets enough fat. and that when ne re-
ceyied is in wholesome form. IL Is
we'll. therefore, not to give such fatty
foods as pastry, fried meats and vege-
tables and doughnuts or rlch CAKES.
the child is constipatcd, the occasional
use Of cream or salad Oil is des'faple'
for fat in abundance is laxative.
Bacon or salt pork, cut very lhih
and carefully cooked, may be gwen oc-
casionally. 1t is very important not 10
burn the fat
Vegetables and Fruits.
Vegetables and fruits are grouped
together because they are similar III
that both supply iron, lime, ana otlei
mineral matters, and also mild ACIDS
Vegetables are an important but often
neglected part of the childs dlet'
Thnv should be served at least once
a day, as they help to keep the DOVES
in good condition. Fruits are 1mpoi-
tant for their flavoring for tne.f aka
tive effects and doubtless TOT othel
reasons and should be served in some
form at least once day. Fruit juices
and min of cooked fruit, baked ap-
n1es and pears. and stewed prunes'
aro tho safest. The child should not
he allowed to eat the skins unless they
have been made very tender by COOK
| ing.
Simple Sweets.
Sugar is a desirable part OF the oles
nrovided it is given in simple sweets
and not allowed to take the place OF
other foods and spoil the child,s ap.
ne Simple sweets are such things
as lump sugar, maple sugar, slrups
honey. and plain candy, and those
Foods in which sugar is combined IN
simnle form with fruit juice Tin lemon,
ade, water, ice, jelly etc., WIN a a.Tu,
or starch, as in plain cakes tcup caks
sponge cake, cookies), and with Ilui ,
as in Jams, marmalades, and Similar
things.