Evening star., 1924-05-30
Answers to Food Questions

milk and buttermilk are the best bev-
erages. For desserts all fresh and
cooked fruits are ideal, and added to
these you may have fruit gelatin. fruit
ices. fruit tapioca, fig marmalade;
prune marmalade, dates. figs and
| raisinS.
Fresh butter cream. buttermilk and
cottage cheese will add much to the
food value of the diet.
In closing. it should be noted that
! Your physician should be consulted as
to the use of hot applications, sun
baths and other remedies.
I have three grandchildren. Their
ages are nine years, twenty-six months
and fourteen months. They have two
nurses; but I get no relief from the
responsibility of planning the chill
dren's meals. l know that you can
assist or advise me.-B. r. -,
should have diet as follows: 6 a. M,
eight ounces of warm milk; 8. a. m,
one tablespoon of orange or prune
| Juice; 10 a. M, six ounces or warm
milk with two or three tablespoons
ounces of thin cream and one-half
slice of crisp dry toast; p. m,
| three tablespoons of beef juice with
one tablespoons of scraped beef or one
egg, or chicken or mutton broth cook
ed with vegetables and one to two
tablespoonfuls of strained cooked
| green vegetables and one tablespoon
| full of baked potato, one-half slice
dry toast lightly buttered and water
to drink; 6 p. M. eight ounces warm
milk, one tablespoon apple sauce or
strained prune pulp, one-haIf slice
| toast.
The twenty -six-month-old child
should have for breakfast one to two
tablespoons of orange or prune juice
Or prune pulp. soft cooked egg three
| times a week at least, slice OF
lightly buttered dry toast and a cup
of warm milk, three tablespoons of
we'll cooked graham mush or oat-
meal with two tablespoons Of thin
cream.
| For dinner three tablespoons of beef
juice or one tablespoon Of scraped
beef. On days when egg is not served
ternate to meat for dinner, two table,
spoons of scraped mashed carrot, Gull
flower tips, strained spinach or string
beans. slice of lightly buttered
toast, water to drink and three table,
spoons of junket or custard.
| For supper a slice of milk toast
with two tablespoons of mashed veg
etable or three tablespoons of cereal
with two tablespoons of thin cream,
a cup of warm milk, a slice of dry
| TOAST anu tnTeo ldUleSpOOuS VI Scid-
| tin or apple sauce or cuStard, ac-
cording to what the dessert has been
for dinner.
| The nine-year-old child should have
as follows:
| For breakfast a mild fresh fruit,
either stewed or baked, well cooked
cereal with a slice of stale bread or
toast with butter, milk to drink and
one-fourth of a cup top milk served
on the cereal.
For dinner a soft cooked egg or a
very small portion of baked or
broiled fish, or lamb, chicken bacon;
a baked potato or g. small serving
serving of spinach or carrots or
other vegetable all cooked without
elaborate sauces, a cup of milk, a
slice of bread and butter, one-half
cup of rice pudding, or serving of
stewed fruit with plain cup cake.
| For supper a cup of cream of veg
etable soup made with equal parts
of thickened milk and strained veg
etable pulp, q baked potato. cup
of milk to drink, q slice Of bread and
butter and q nourishing pudding Of
stewed fruits, such - dgs. faieins,
dates or applOG