The Bridgeport times and evening farmer., 1921-11-23
Efficient Housekeeping
 By LAURA A. FIREMAN.
ONE WEEKS MEALS FOR CHILL
 DREN OVER THREE

The following menus for a week are suitable for children over three years Of age. They are well balanced and delicious:
 Sunday: Breakfast, orange, hot cereal, poached egg on toast, glass of milk. Dinner. chicken or leg of lamb, mashed potato. spinach. hot Brown 6etty budding with hard sauce supper, hot Grapenuts dish apple sauce, glass of milk. (Recipe below for this dish)
 Monday: Breakfast, hot cereal, mullins. stewed prunes, glass of milk tune stewed prunes, being rich in pro- 1e1n, may take the place of an egg now and then). Dinner. cold left over chicken Or lamb, boiled pota- toes, cauHhower, steamed date pud- ulng. Supper, baked hot cornmeal 1nusn cokes with maple syrup (to make these, boil cornmeal mush, pour at into cup-cake tins to cool and mold then bake these moIds till brown. This takes the place of fried corn meal rnuSh; for, fried foods are not good for children).
 Tuesday: Breakfast, pear, hot ce- real, soft boiled egg, milk Dinner, lamb chop, baked potato, canned peas creamed, gelatine dessert. Supper, boiled rice served hot with milk and sugar. Cookies.
 Wednesday,: Breakfast, orange, hot cereal Toast with peanut butter, glass of milk (the peanut butter is also rich in protein and may take the place of an egg occasionally. Dinner, vegetable milk chowder (simply boil potatoes onions, carrots and cab bage, diced, in seasoned hot milk till tender, then thicken slightly with a little f1our) bread and butter prune whip. Supper, split pea soup, whole some bread and butter, cocoa, cook ies.
 Thursday: Breakfast, hot cereal, poached egg on toast, glass of milk, apple. Dinner, lamb chop, baked po- tato, squash, baked apple with top milk Supper. cornmeal mush with milk and sugar preserves, mullins.
 Friday; Breakfast. hot cereal.
 milk. Dinner, baked fresh fish, boiled potatoes, creamed potatoes creamed canned string beans, bread peanut butter, sandwiches. cocoa, preserves.
 Saturday: Breakfast. hot cereal, soft-bo1led egg, jam on toast, glass of toes baked, beets, custard pudding. Supper, baked rice and tomato dish. glass of milk, stewed sweetened raisins molded and served with mock whipped cream.
 Of course the housekeeper-mother can make changes in this set of menus For instance. if her child is very active and seems to need even more than these nourishing meals will give him, she may add soups to the dinners. If you have dinner at night and a lunch at noon, just change the menus about naming the suppers "1uncheon.' These meals may be eaten by the entire family grown people as well as children with benefit.
 The Grapenut dish mentioned above. is made by adding 1 cup of uncooked grapenuts tosa pudding disI Tn which you have put 1 u7lart of milk, F cup of sugar and a pinch of salt An egg may be added if desired. put is not necessary to the deIicious- ness of the dish. Or less sugar may be added if it is desired to have it only slightly sweet. Bake this dish TOT an hour in a moderate oven and serve either hot or cold
 The Steamed Date Pudding recipe l will be glad to send to any reader upon receipt of a stamped, self-ad- dressed envelope.
 Tomorrow-The Eousekeeper Who Dresses Sensibly
 All inquiries addressed to Miss klrkman in care of the "Eficfent Housekeping" department will he answered in these columns in their turn. This requires considerable time, however, owing to the great number received. So if a personal or quicker reply is desired a stamped and self-addressed envelope must he enclosed with tn u1lSfiop -E,di+or