Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-29
Mrs. Wilson GiUes
a ChMds Diet
The Five Meals That He
Should Have Each Day Are
Thoughttully Planned for
Him
BY MRS. NJ. A. WILSON
coD'r'0As. 1883. ,Sg xys; n; 4. waso~. All

By MRS. NJ. A. WILSON
coDSrsohs. 1858. ~ xys. n. 4. wIso~. All
THE first week in the month Of May
L is baby week. This is an unusually
good time for the mother to give some
time to the thought Of suitable foods
for the young child during the next six
months.
The cross, irritable child is not well,
and this trouble can usually be traced
to unwise or unsuitable diet, and when
changes are made the child usually re-
covers and is happy and contented.
Flies, and bacteria. created by
changes due to the season. are also o
source Of the intestinal disturbances that
make the small child Ill; so mother
must take every precaution to keep
foods for the child away from flies and
store in proper manner 30 they will not
cause these disturbances.
Exercise and play Is necessary for
the growing child, and n he lacks SUN.
cient energy to accomplish this then the
The mother should note that q gain In
weight is necessary for health, and the
child who remains stationary and does
not gain in weight needs close attention
given to his diet.
The baby and small child need five
meals daily and these meals should be
planned and cooked separately from
those provided for the family. The
small child really has no place at the
adult table and should be fed alone,
Suggestive Menus for the Small Child
Breakfast, about Z 80 A. M.-Baked
apple pulp or prune pulp, well cooked
cereal and milk. II A. M.-Slice Of
whole wheat bread and butter, glass OF
milk. 1 80 p. M.-Cup Of cream soup.
well cooked string beans or spinach,
both chopped fine; little finely chopped
lettuce, cup custard. 4:30-Smah
saucer of stewed prunes or orange juice,
small slice of bread and butter. u 80
=. M.-Small dish Of either cereal and
milk or dish of milk toast.
Do not allow the child to eat piece
meal or eat candy between the meals.
Serve small portions and insist that the
child eat ali. You will find the demi.
tasse or small afternoon teacup the
right size to use. Use fruit saucer
for serving cereals, soups and milk
toast. Try this method of preparing
place in earthen dish or casserole and
add one-half cup Of water for apples.
Cover closely and bake in moderate oven
until soft. Do not add sugar.
Wash prunes well and cover with
warm water and stand away over night.
In morning turn in baking dish and
bake slowly in slow oven for one and
one half hours. DO not add sugar, and
use only just enough water to barely
cover the prunes when placing them to
soak.
For variety for the noon meal soft
boiled egg with baked potato, poached
egg on toast. or tablespoon of cooked
peas, two tablespoons Of either boiled,
roast or stewed chicken using the white
meat, and mincing very fine, two table,
spoons of finely minced steak.
Chicken stock may be used when COM
bining the cream soup, as we'll as serv'
ing pain, as chicken soup.
ell-bakcd whole wheat bread, about
one day old, toasted and cut in inch
blocks. gives the child the necessary
mineral salts for physical upkeep.
A baked or boiled potato cooked in
the skin can be used to furnish variety.
while natural rice when well cooked and
served with equal parts Of cream and
milk is also good.
Cook all cereals in double boiler,
and for three hours at least, and il the
child is u small and fnicky eater use
milk instead of water for cooking the
cereal. Milk may also be used for vari-
GUS vegetables, such as spinach, string
beans, peas, boiled and mashed pota-
toes, carrots, either MASKING the car
rots or preparing them for creamed car
rots. Bread, rice, tapioca and corn
starch puddings will also add variety.
Rice Custard
Wash one tablespoon of rice in plen .
ty of water. Place in saucepan and
add one half cup Of water. Cook until
the rice Is soft and water absorbed. Now
sweeten slightly and turn in custard
cups. Place in small bowl
Three quarters cup OF milk,
One cog,
One tablespoon of sugar,
Pinch of nutmeg.
Beat we'll with Dover egg beater and
divide into two portions. Pour over
the rice in the custard cups and bake
in slow oven until the custard sets;
To prepare bread puddings. spread
slice Of bread with butter, then cut in
tiny dice, placing in two custard cups
and pour over custard made as fol-
lows:
Place in small bowl
| DnG cup ~ MUM,
One tablespoon of sugar.
One tablespoon of melted butter,
One mcN. beaten egg,
Small pinch of nutmeg.
Whip with egg beater and pour over
! the prepared bread in the custard cups
and bake In slow oven for twenty five
minutes.
II the custard cups are buttered and
then busted very lightly with sugar the
puddings can be removed from the cups
when cold.
Cook rice, tapiOca and cornstarch
buildings in double boiler, stirring fire.
auently and cook slowly until done. Re-
member hasty cooking not only par
italy cooks the starch cells, but will
, also produce serious intestinal disturb
ances as well.
Things You'll Loue to Make