Evening star., 1923-07-27

tanning plenty or nourlSn-
ment, are at the same time
appetizing and easy to digest. Chill
dren dislike hot or overrich food In
warm weather. If left to themselves
they would probably exist on cooling
drinks and lots of fruit, but if they
are to be kept well and strong
throughout the summer they must
have nourishing dishes made with
milk, eggs and butter. Meat in small
quantities will provide welcome
change Well cooked fresh vegetables
are excellent for summer meals for
children, but all raw vegetables and
salads should be omitted in the menus
for young children. Fresh vegetables
may be used as fiavoring for soups
and stews, may be added to milk or
meat Stews or served with meat
gravy. Steaming, boiling, baking and
stewing are good ways to prepare
vegetables for children. They should
be served quite simple or with little
milk, cream or butter to improve or
vary the flavor.
With regard to summer fruits, it is
best to give children only the juice
made into jelly dishes and dainty pud-
dings with milk or cream. or they
seeded fruits frequently upset chill
dren. Bananas are very indigestible
for children and so are tomatoes and
hard-boiled eggs. Oatmeal cakes
spread with butter and honey. accom-
panied by milk to drink, are an err
cellent summer substitute for oatmeal
as a cereal, and most children like
junkets, baked custards and all kinds
Of jellied dishes. Other sweets may
be given in the form of plain cake.
cookies. sweet sandwiches. simple
pure candy, honey. dried or preserved
fruits, maple sugar and loaf sugar
and other similar sweets.
What They Need.
The first thing to do when planning
a days food for children is to ar
range three attractive meals that
furnish all the needed substances.
1t is more important to think about
what children need than to dwell
on what they ought not to have.
Nothing between meals is a specially
desirable rule in summer time. Chill
dren who eat when they are over
tired will get no benefit from the
food and then run out Immediately
to play are almost sure to suffer
from indigestion. There should be
a short rest period before and after
food has been taken, especially in
summer.
Children between three and ten
years of age may be considered we'll
fed If they have plenty of milk, bread
equivalent in flesh foods once day.
a little butter. small portion each
of carefully prepared fruits and veg
etables, with small amount of
sweet food after the appetite for
these is omitted the diet is likely to
be one-sided.
All cereals are good food for chill
dren, whether served in the form of
bread, breakfast foods or simple des-
G ha nIy
child will eat too freely of them
Compared with most other foods
milk contains much lime, but very
little iron. Spinach and other green
vegetables. and also egg yolks, are
very rich in iron. This is one reason
why combinations of egg yolks and
milk and of vegetables and milk are
SO valuable in the diet.
Milk gravy may be combined with
dried beef or salt Goldfish which has
been cut into small pieces and soak
ed in warm water, or with small
pieces of tender meat. chicken. fish
or vegetables. Such gravy may be
served with toast, with baked or
boiled potatoes. or with boiled rice
or other cereals. Dishes of this
kind are more suitable for dinner
than for supper.
Special Dishes for Children
Milk Vegetable Soups.-Tnese are
made from cooked vegetables.
CnOppcu SlEdlIeu, WHICH III tnlS
form may be given to even the
youngest children. and milk. whole or
skim, slightly thickened. The vege-
tables may be asparagus. peas, beans
of various kinds, celery, potatoes.
turnips, carrots. spinach, kale. chard
beet roots or greens. parsnips. let
tuce, cress, caulif1ower or almost any
other vegetable. !.
Ceseal Milk Puddings.-Fos a quart
of milk allow one-third of a cupful
of any coarse cereal. such as rice
cornmeal, cracked wheat. oatmeal or
barley, and one-third of a cupful of
brown, white or maple sugar, sirup
honey or, molasSes, one-half a tea
spoonful of salt, and one-eighth tea
spoonful of spice. The spice may be
omittet wnen honey os molasses is
used.
Savory Milk Toast.-For one cupful
of milk allow one and one-half level
teaspoonful of salt. Make smooth
paste with the flour. salt, and a little
of the milk. Heat the rest of the
milk. Add the -four and milk mix
ture and boil for about five minutes
stirring constantly at first and fire.
quently later on. If skim milk is
used. a level teaspoonful of butter
or bacon fat should be added after
the gravy Is prepared
Coddled Eggs.-Many means have
been suggested for cooking eggs In
such a way that the yolks will be
cooked and the whites will not be
over-cooked. One of the best ways
is by coddling, which is done as fol-
lows: Allow a cupful of water to
each egg, bring the water to the boil
ing point, remove 1t from the fire. put
in the eggs, cover the dish closely,
sSud leave the eggs in the water for