The midland journal. (Rising Sun, Md.) 1885-1947, 1924-11-21

time each DAY Tor play Out-of-uOOrB
get plenty OF sleep" this Is the ad.
vice OF Dr. John s. Fulton. Director
Of the State Department of Health
To the school children whose records
are marked "Undernourished" OF
Underweight." DIR. Fulton adds:
at isn't the lack Of food. but bad
lyN balanced food. too many sweets,
failure TO drink milk and to eat
other nourishing foods. that is
largely responsible for the number
of undernourished and underweight
children that are found by the
school physicians and the health Of
ficers ia the medical inspections OF
schools throughout the counties"
With the idea Of giving the child
rem meals that will be inviting and
that at the same time will supply
what growing children need. some
suggested menus that were prepared
by Miss Olive Bolcum, Nutrition
Worker Of the U. s. Public Health
Service. for children from to IL
years old, have been recommended
to mothers who are anxious TO SET
their children improve. Here ar.
some OF them:
Breakfast baked apple. a cul
of oatmeal with one-half cup o
milk, 2 slices of bread and butter
and a cup OF milk to drink.
Dinner cup OF vegetable soup
corn bread. baked Irish potato.
ball (broiled) Hamburger steak
s-3 cup custard.
Afternoon Lunch peanut but
ter sandwich. apple.
Supper-Milk toast g slices o
bread.) u cup OF cooked fruit.
up of milk to drink.
Breakfast orange. cup OF
corn meal mush with VI cup tor
milk, slices of toast With butter, J
cup Of milk to drink.
Dinner cup clear soup, poach
ed egg on toast. baked sweet
potato, Il cup creamed peas ane
arrots, " cup bread pudding witt
raisins.
Afternoon Lunc h-2 graham
crackers, pear or other fruit.
SUPPER cup apple sauce. ]
up milk, slices bread and butter,
2 oatmeal cookies.
Breakfasts stewed prunes.
rup steamed rice. " cup top milk
2 slices bread and butter, cuI
milk.
Dinner boiled Irish potato. Y
up turnip greens, scant cur
lamb stew, bread and butter.
Afternoon Lunch -2 oatmea
ookies, / cup matted milk.
Supper baked apple, v cul
cottage cheese, cup cocoa.
Breakfast-2 tablespoons drie'
fruit with raisins, 1,cup rolled oat'
with u cup top milk. slices brea,
ind batter. cup of milk to drink.
Dinner baked apple. a slic
1roiled halibut steak. cooked tomat,
lr fresh ripe tomato bread an,
butter, " cup fruit whip.
Afternoon Lunch lruit SAND
witch.
Supper cup cream of ccleI
soup, rice and custard pudding
bread and butter. cup milk.
Breakfast very ripe pea
n peach. l cup grits and top milk
bread and butter, cup of milk t
drink.
Dinner-Macaroni and chees,
string beans, bread and butter, l.
'ream and cookies.
Afternoon Lun eh II cottae
heese and nut sandwich.
Supper scrambled egg
cast, tewed figs and ginger bread
glass of milk to drink.
Breakfasts cup stewed drie
beaches, cup of mush and t.
milk. bread and butter. / cup o
mix to drink.
Dinner-Split pea soup, / bake,
Iotato, lettuce. slice of roas
,eef.
Afternoon Lunch jelly sane
vich.
Supper-Bowl of clabber, cor,
'read, baked pear or cooked frui,
Breakfast-h cup OF steve
,ruit. l cup of steamed rice, toast
! cup of milk to drink.
Dinner Stewed chicken, dunn
iags steamed 20 minutes, jelly
5raragus. bread and butter.
Afternoon Lunch-Slice brea,
nd butter, grape Juice.
SUPPER soft boiled egg. brea
I'D butter, fruit cookie.
Note--With underweight childre.
It is recommended that one cup o.
milk be substituted for fruit in tn,
fternoon lunch. V hour res
'houid be taken at this time.