Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-09-10


rer centage of protein though less fat
than full milk, should not be overlook.
ed.
Eggs. the next OF protein foods com
lonly given 70 children contain much
iron and their yolks are rich In fat.
g. The fatty foods-The fatty foods.
such as butter. cream. salad oils. ba.
con, and similar foods are important
sources OF energy and nourishment tor
the CROWNS body. Fats are best Civ.
cn in such simple forms rather than 10
rich pastries or sweets.
l. Fresh vegetables and fruits-De-
cause ordinary vegetables such as 20
ta,oes. green's. lettuce. greenpeas and
ordinary fruits do not contain much
fat or protein. their value in the child ;
diet Is frequently underestimate.
These things, however, should be con,
>idered a necessary part OF the diet OF
the child for every important reason
that they furnish mineral and other
sue as well as 10 reP-ir waste and sup.
Ily some energy. Green vegetables
are valuable particularly because they
contain iron in forms which the body
can utilize. Fruits contain a Consid.
cradle percentage of sugar, especially
'hen they are dried, and sugar is a
eaten raw transmit disease germs,
care should be taken 10 wash vegeta-
bles and fruits thoroughly 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
with soap. Dried trnits when washed
and put into an oven to dry absorb
some OF the water, aud thus are soft
ened and improved in taste.
3. Sweets and desserts-Sugar, a.
las been said, is quickly absorbed
fuel food and simple sweets have their
place in the diet OF all children. II not
served between meals at times when
they destroy the appetite for other
needed foods, there is no objection to
them. They may be served in the
form OF cake not rich enough 10 be
classed as pastry, cookies, sweet choc-
olate. simple candy, honey, dried or
preserved fruits, maple sugar, and loaf
sugar. In general. fruits. fresh. bakcl
or stewed or raw, and simple sweets
are much better desserts for children
than rich pastry which contains
large amount Of Fat.
The following suggested menus for
the school lunch basket give the child
as nearly as is practicable in such
meal the proper proportions of the
different classes of foods.
!. Sandwiches with sliced tender
neat for filling; 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.
g. Crisp rolls. followed out and fill.
ed with chopped meat or fish, molsten-
cd and seasoned, or mixed with salad
dressing; orange. apple. mixture OF
sliced fruits or berries; cake.
T. Lettuce or celery sandwiches;
cup eustard; jelly sandwiches.
g. Cottage cheese and chopped green
pepper sandwiches, or a pot of cream
cheese with bread and butter sand.
witches; peanut sandwiches; fruit,
cake
s, Hard boiled eggs; crisp baking
powder biscuits; celery or radishe3
brown sugar or maple sugar sand
wiches.
I. Bottle of milk; thin corn bread
and butter; dates; apple.
s. Rasin or nut bread with butter;
cheese; orange; maple sugar.
g. Baked bean and lettuce sand.
Tiches; apple sauce; sweet chocolate.
The provision Of bottle of milk Is
suggested IN one OF the menus, but Of
course taking milk to school in warm
Weather would be impracticable unless
means were provided for keeping 1t
chilled until it is consumed
The school lunch container, the
specialists point out, should PERM
ventilation, exclude flies, and should
be OF 4 material which permits thor
ugh washing in boiling water. Ii
glasses, paper cups or spoons are pro-
yided, The child should be warned
/ against letting other children use
them. The child should be encou'
aged to wash his hands before each
meal, and for this reason paper tow
( els, paper napkins or clean cloths
should be provided Food that does
not require ventilation should be care.
fully wrapped in paraffin paper, and
he soft or liquid foods should be pack.
ed either in Jelly glasses. screw top
jars or paper cups.
It Is, OF course, very good for the
child TO have at least one warm dish
at noon--a vegetable milk soup, yege
table or fish chowder meat and vege
table stew, or cup Of cocoa. These
things are easily prepared on ordinary
stoves with ordinary utensils in q
cchool where interested mothers OF
teachers aCree to do the cooking a1t