The Hope pioneer., 1922-07-06
DIET OF CHILDREN .,..
FROM 3 to 6 YEARS

The childs business in his early
years is to grow strong and develop
good habits. This applies not only to
eatings, but to sleeping also. Regu-
lar hours, regular supplies of care
fully chosen food, and plenty of fresh
air mean not only the sturdy develop
ment of legs and rosy cheeks, but of
Il strong digestive tract able to stand
the inevitable strains OF later life.
Good growth of muscles and nerves
in this part of the body cannot be
seen directly, but they count tre-
mendously when the whole life is in
review. Feeding must be a matter
of principle, and not of impulse, and
the reward will be partly in the pre-
sent--much more in the future. Tt
pays to take the best Of care in the
feeding of little children; to give
them the simple foods that are best
for them, to prepare these with care,
so that appetite and digestion may
be fostered, and to serve them with
unfailing regularity, and to guard
against any interference with their
hours for rest and sleep. AS children
grow older they take an increasing
interest in the appearance and flavor
of food.
Milk should be the basis of all
childrens' diets, one quart each day
being a suitable amount for most
children. Some of the top milk may
be removed for the cereal, and
portion of the remaining milk used
in making vegetable soups, another
portion for some very simple dessert
such as junket, plain, baked or
boiled custard, corn-starch or gelatin,
bread, tapioca, rice, or other cereal
puddings (without raisins) The rest
of the milk will usually be drunk
(siightly warmeO; but, again. part
OF it may be used for a supper dish
Of bread and milk; one of milk
toast; or with rice or some other
cereal taking up milk readily such
as crisp cornf1akes In this way
adaptions may be made to the tastes
OF the individual child without any
real change in the character of the
diet. Milk is milk whether drunk
from cup or eaten with a spoon as
rice pudding or delicate pink innknt
One whole egg day can be used
when the child is three years old, tho
the yolk is still the important part
from the point of view of the childs
needs. 1t may be served as a dish
by ltsef at the midday meal, in anv
way in which it is kept soft-ssoft
Dollded," poached, coddled, or shirred
IN an omelet OF cooked with milk as
egg tlmbale, etc; but never hardened
by high temperatures or coated with
rat In frying. Often it will be incor-
porated into the dessert; and some-
tlmes instead of cooked desserts
Va iSiieh aH egg pudding"
which is really an egg nog, the egg
being beaten UP in milk and moder-
ately sweetened.
A we'll cooked cereal should appear
on the menu at least once day. The
choice is practically unlimited. Tho
cereals from the whole grains, especi-
ally oatmeal, should have the pre-
ferance. The most important point
is thoroughness of cooking. so that
the cellulose is softened to the high
est degree and the flavor of the
grain developed. The freless cook
er is valueable aid in the prepara-
tlon OF cereals, but care must be oh
served to maintain cooking tenn.
perature long enough to accomnlisb
Che purpose. Since these bland dishes
are very important part of the little
chllds diet, too much care cannot he
laid upon their care in preparation
A cereal of different characto,
from that usually served for break
fast can often be made the main d;c,,
Tor supper, rice, cornmeal and ocas-
slonally cornhakes lending them.
selves we'll to this purpose. Mill, ,r
cream may be used freely with the
cereal foods, but no sugar, this
should be reserved for desserts and
not put on plain foods like ce,o,,s
ana bread, because sugar blunts the
appetit SO that less is liable to ba
eaten and children are apt to fire Of
them more quickly.
Some form of dry, hard hro,d
can now be included in at least two
meals day, and for the sake of tooth
and jaw development should never
be neglected. Most crackers are foo