Evening star., 1921-09-09

1
sive with a child's age should bring
him from the special diet necessary
before the age Of i've to the adult
standard after he passes twelve. In
some families children do not get
enough meat and eggs: in other
families they get too much. A good
general rule commonly followed is to
give a child two years old or over an
| egg every other day and about the
| same amount-two ounces-of meat.
| fish or poultry on the days that come
between.
| If for any reason meat is omitted
from child's diet. special care must
be taken to see that other suitable
foods take its PLACE, preferably an
meats. particularly those which are
pan fried or cooked in a small amount
| of fat. should not be given to young
| children. One reason for this Is that
they are likely to be overcooked and
| are likely not to be properly chewed
and to be swallowed in large pieces.
| Another reason is that the fat used
In frying and also that which fries
out Of the meat is likely to be
| scorched and changed in composition.
Broiled Chopped Meat.
/
broiled whole may be prepared very
| satisfactorily by being chopped, salt
ed and broiled. Allow about one-half
| teaspoon of salt to a pound of meat
For very small children the meat
should be scraped instead of being
chopped. for in this way the connec-
tive tissue is taken out. An egg or a
little milk may also be added. The
most important point is careful ham
ding. for II the meat is pressed to.
l harnna0
! a wire broiler is used. the cakes
| should not be squeezed between the
| two sides. To avoid this place them
on top ,,t Of the hreiisr ens1r and turn them
| Meat Stews-Stews made Of meat
and vegetables offer very great va
| riety of dishes. good in themselves
and good also because they encour-
used should. of course. be in good
condition. but need not be from a ten
der cut. The lower-priced cuts may
be used with good results. provided
they are made tender BY long. slow
| added. including the tougher parts Of
lettuce and the leaves Of celery. Rice,
| barley. macaroni or even crusts OF
| stale bread may be used In the stew
| to give variety.
A stew containing a little meat
with one or more vegetables and a
| cereal comes near to supplying All
| the needed FOODS. other than milk.
Chicken can be used Tor variety IN
childs diet and is palatable stewed
i and served with rice. If roast chicken
| is used, select portions that are ten
| der. Do not give young child either
/ highly seasoned stufhng or rich gravy.
| Boiled or stewed fish is also good Tor
variety.
Eggs for the Children.
| Eggs are especially useful food for
| young children The chief point to
remember in preparing them Is that
they must not be overlooked or they
are likely to cause indigestion;
Every one knows nc now sr9 sne ana neA It Is
easy to understand why the digestive
Juices might have difficulty In pene-
trating such hard substance as the
white Of a hard-boiled egg: The best
poached or. soft boiled. although they
3'naay 6e scra1nbled TOR q change II one
is careful not to scorch the fat used
or to- overlook the eggs.
Bread and Other Cereal Foods.
| well-baked bread and thoroughly
cooked breakfast cereals are good tor
children. and with milk should make
up a large part Of the diet. Neither
of these. however. can take the place
of milk. meat, eggs. fruits and vege,,
tables. Bread cut or torn into emali
pieces and heated in very SLOW oven
cately Drowned is good food for chill
dren. The advantage of tearing in
| stead of cutting the bread Is that II
makes it lighter in texture and easier
TO eat. 1t can be crushed and used
in milk as a breakfast food.
| Except when used for dessert.
cereal mushes and ready-to eat
cereals should be served with mix
and with very little. II any. sugar.
II the cereals are heavily sweetened
children are likely to eat 80 much
that they neglect other and much
needed foods. II carefully salted,
mushes are more likely to satisfy the
| taste without sugar than otherwise.
Weii-cooked cereals with milk or