The Hope pioneer., 1922-07-06
DUET on CHILDREN
FROM 8 to 6 YEARS
(Continued from page 4)

girl to see doctor Sne ndu Seemeu
so languid lately" Unfortunately the
retribution for dietetic sins comes
slowly and insidiously, as rule, in
stead of swiftly and strikingly, and
the connection between "bad nerves"
or temper" or other manifestations
of physical constitution below par
is not impressed; if it is even sus-
pected. One of the interesting devel-
opments of the babies, health con-
tests which have been held with such
success in the past few years is the
chagrin of parents whe dreamed they
were bringing normal ii not prize
babies to the examining erpert and
were start led by discovering
that they did not even know what
normal child really is. And one of
the most encouraging features of
such contests is that, with knowledge
of how baby ought to be cared for put
into practice, the babies low of grade
one year have been able to capture
prizes a second year. All thru child
hood, weighing should be done at fire.
quent intervals and tables of normal
weights and heights consulted.
Feeding during the 5th and 9Th
years differ little from that of the
4th year, except in the increasing
quantity required to meet the needs
of the larger child. All the kinds
of nutritive material essential to
growth have been introduced into the
dietary-milk, eggs, cereals, fruit,
green vegetables, stale bread; supple
mented by butter, cream, potatoes,
and in certain dishes, a little sugar
for extra fuel. All foods should still
be served as simply as possible Much
of the quart of milk which is the
foundation of the diet can still be
drunk; the rest used in soups, cream
sauces for vegetables and desserts.
Children often refusing to drink milk
at home will drink it at school be-
cause it is served in half pint bottles
and drunk thru a straw. Novelty
always appeals to children and you
seldom have any trouble getting them
to drink it in this way. For variety
on cold days, the appearance of milk
as beverage may be changed by
heating with little matted milk; by
cooking with just enough cocoa tc
color, or by coloing with a cereal
coffee. The addition of spoonful
of whipped cream to one of these
modified forms may glorify it into :
very special treat. No tea, coffee, OF
strong cocoa should ever be given te
children. A welcome addition to sim
pie desserts during this period viii
be various homemade frozen dishes
such as milk sherbets and plain ice
cream. These should not be served
oftener than once week, being too
sweet for staple desserts; and in very
moderate amounts on account of theil
GOODNESS. Unless one is absolutel,
certain of the quality, ice cream pur
chased outside of the home shoult
not be given to very young children
Ice cream made from thick cream
is too rich for young children. TIL,
frozen dish should be regarded chief
ly as another means of making mill
acceptable in the dietary by a simpl
change in form. Lemon or orang
milk sherbet, cocoa or junket ic
cream, or plain frozen custard O
milk and eggs are the most suitable
to serve
Cereals should still be served with
out sugar but with plenty of milk
The warm cereal always being sta
pie breakfast dish.
Fruits still occupy an importan
position. Dried fruits such as apples
peaches, and prunes are very valuabl
if the cost must be limited. The,
all need long slow cooking and littl
or no sugar. Dates may be steve,
in little water and put thru siev,
to remove the coarse skin, thel
favored with sugar and lemon juice
Preserves of all kinds and very swee
canned fruits should be avoided.
Vegetables may now be serve
with cream sauce. This is an cas-
way to add fat and very beneficial
particularly if the child is inclined t
be anemic. Potatoes should alway
be mealy, baking being the most de
sirable means of cooking. Fried one
must never be offered.
The temptation to add hot bread
likebiscuits, rolls, griddle cakes, an