The Dawson news. (Dawson, Ga.) 1889-current, 1916-05-03

: | IOlQ very DlunLly JudL WudI pI ny
allied the child was lack of food"
1t is very difficult to measure the
; result of proper feeding in concrete
terms, but three things stand out
clearly. There is fuller physical de-
yelopment; there is greater resist
ance to disease; there is increased
mental alertness. To attain it's best
physical development the child must
have always an abundance of easily
digested, properly prepared foods.
These foods must be taken at regu-
lar intervals and prepared in a man
ner attractive to the child. The grow
ing child must meet the days eX-
penditure of energy by taking a suffi-
cient quantity of food, and besides
| this he must consume enough extra
! food to make the necessary growth
of bone, muscle, nerve and other It's
sues. Any child that is habitually
indisposed to physical exertion or is
| irritable and nervous is probably the
! victim of some error of diet. There
| is either an insufficient amount of
some needed variety, total excess of
! quantity, or the food is so prepared
and eaten as to disturb digestion and
absorption Because children are
building nerve, muscle and bone it is
essential that they have a greater
proportion of fat, protein and min
eral matter in their diet than is nee
essary in the diet of adults.
The child of school age should
use a great deal of milk, since milk
supplies these essential constituents
in form easily assimilated. Eggs
%
necessary for him, and it is a mistake
to substitute for them coarse bulky
vegetables, and expect these to sup
ply material for the building of it's
sue.
The school child should eat an cas-
lily digested and nOurishing break
fast. Fruit, a thorOughly-cooke &C.
real. lightly-cooked eggs, toast and
cocoa made with milk or milk alone
would furnish an ideal breakfast. To
insure good digestion the child
should rise early enough to eat his
breakfast in a leisurely way without
haste or anxiety.
The lunch to be carried to school
presents a serious problem when we
consider the number of children who
must depend upon it for their noon
meal. This lunch must necessarily
be cold: hence great care should be
exercised to make it most appetizing.
In selecting food for this lunch one
should bear in mind that sandwiches,
succulent food, dessert or dainty
should always be present.
With the great variety of breads,
meats, cheese, jams, canned and
fresh fruits, easily made desserts,
ETC., innumerable combinations can
be made. Such a variety makes it
unnecessary to have in the lunch box
the same things till they become mo-
notonOus. With skill and thought
one can make little scraps of meat
and other left-overs into attractive
sandwiches Ends of cold meat, if
ground and mixed with salad dress
ing or cream, constitute a good fill
ing for sandwiches.
Every lunch basket should have a
cup or container with tight lid for
daily use, permitting of variety in
the form of moist food. 1t may con-
tain baked beans one day, jam or pre-
serve another, thoroughly cooked to-
matoes the next, fresh fruit or cam
ed fruit, or dainty cup custard for
dessert.
When possible a bottle of fresh
milk should form a part of every
lunch for the child. This can be car
ried in thermos bottle or a fruit jar
with screw top.
In making sandwiches for the
school child the crust should not be
removed from bread. The bread
should be cut evenly and not too
thick. If the appetite of the little
consumer demands more than the
usual amount of bread be sure to put
in more sandwiches. Butter should
be creamed for spreading, and both
slices of bread should be buttered in
| order to prevent the absorption of
the filling. Sandwiches should be
wrapped in waxed paper to prevent
| drying.
Egg and ham filling.-Three eggs,
hard boiled and chopped very fine; an
equal amount of chopped or ground
boiled ham; salad dressing. Mix and
spread
Raisin flling-One cup of ground
chopped raisins, one-half cup water,
| one-half cup sugar, one tablespoonful
! flour stirred into vinegar juice Of
one lemon. Cook in double boiler
until thick.
| Chicken sandwich filling. Chop
! cold boiled chicken and moistel with
salad dressing, or season with salt
and pepper and moisten with rich
stock. Chopped boiled chicken with
creamed butter makes a good filing.
Club sandwiches. -Arrange on
sliced bread (toasted slightly or un-
| toasted thin slices of cooked bacon;
cover with slices of roast chicken and
cover chicken with salad dressing.
| Place a slice Of bread on top.
Fruit sandwich filling.-Chop figs
finely, add a small quantity of water:
cook in double boiler until paste is
formed and then add a few drops of
lemon juice. Chopped peanuts may
be added. Apples, nuts and celery
or cold tongue With nuts and celer!'
make delicious filings.
Suggestions for Desserts.
Cup custards of various f1avors,
cookies or tea cakes with nuts or
fruits, cakes not too rich, pies well
made and with good filling, canned
fruits, fresh fruits, stewed fruits
candy occasionally-plain and home
made. five or six dates, bar of sweet
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