The Prescott daily news., 1921-05-21
CHILD WELFARE AND
 DIETETICS

year in the United States Of these at least two-thirds die through some nutritional disorder. h other words, they have not had the right kind of food
 The child's digestive organs are very delicate, and it is just as reas- onable to expect . child to do its fathers work as to expect it 10 digest the kind of food its father does.
 Nature has provided perfect food for the child-milk. The only ele- ment milk lacks is iron, and that may be added to the diet after the first six months in the form of orange juice or prune juice. After the ninth month. the child's diet may be very gradually changed. Thoroughly cooked and strained cereal may be added to the milk. One or two table spoons of strained vegetables, as spinach. or carrot and baked potatoes may be given once a day.
 Hot breads should never be given to the small child. Stale bread or dry toast should be given instead, and for every growing child, Q quart of milk day, to furnish the requisite lime for bones and teeth and the vita mines for growth and protection. For the older child of school age. care should be taken that it has whole some breakfast and plenty of 1T. 4 growing, active child requires more food in proportion to it's weight than an adult It not only has to rebuild it's broken-down tissues, but must have surplus for normal growth.
 When a child does not gain as it should, it indicates some abnormal condition such as diseased tonsils and adenoids, or that it is not receiving the right kind of food or sufficient rest.
 Give the child plenty of milk, fresh vegetables, fruits and cereals. and it will have a well-balanced ration.
 There are five general classes of foods: Proteins, which build tissue; starches and sugars, source of energy; fat, source of heat; miner als, which build bones and regulate the body processes; and vitamines, which promote growth in the young and act as protective foods, promot- ing health and strength.
 For we'll balanced diet, each of these food classes should be repre- sented in the days ration. Follow ing is a days menu based upon diet etic principles:
 Breakfast-Fruit, fresh or stewed, cereal with milk, eggs, bacon, bread in some form, milk or cocoa for chil- dren; coffee for adults.
 Dinner-Soup, not cream or heavy soup; meat, one starchy vegetable, enc green vegetable or a salad, bread, butter, relish, dessert, not a heavy one; beverage.
 Supper Scalloped dish, cheese souffe, bread, butter, canned fruit or light dessert.
 Scalloped dishes are particularly good for supper, as they may be pre- pared beforehand. Several previous ly cooked vegetables may be mixed, like carrots and peas, or Irish pota- toes and turnips, covered with a white sauce covered with bread crumbs and heated in the oven until the crumbs are brown.
 Scalloped Asparague With Meat
 cups cold roast meat (cut in cubes), cups asparagus, broken in inch pieces and parboiled 5 minutes; 2 cups white sauce, salt and pepper. Make the white sauce as follows Melt 1 tablespoons butter in double boiler, add 4 tablespoons flour mixed with l teaspoon salt and pepper to taste. Cook to a paste. Add milk slowly, stirring continually until it thickens.
 Place a layer of diced meat in bak- ing dish, cover with a layer of as- paragus season with salt and pepper, continue until dish is full. Pour the white sauce over, cover with bread crumbs and brown in the oven 15 or 20 minutes.
 Cheese Souffe-1a cup milk, 1 cup chopped or grated cheese, 2 table L,,ttox 4oL