Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-01-21

It is in childhood that good habits
of eating must be acquired. child
who will not eat enough nourishing
food can be induced to do SO If the
food is made more appetizing by being
PROPERLY cooked and more attractive
by being served in a novel manner.
For Growth and Repair
For children from / to 5 years
of age.
Rich in protein, which builds and
repairs muscle:
.Milk-Used as drink, in soups.
with toast, in sauces, as cottage
cheese and in simple puddingS.
Eggs-Raw, soft-boiled. Coddled,
scrambled, poached, in custards,
creams. omelets.
Poultry-Boiled, roasted. fricaseed.
sMeats-In limited amounts, best
broiled, boiled. baked or in tender
meat cakes.
.Fish-Any boiled fresh fish, any
baked fish.
Rich in mineral matter. which
builds bone and regulates body activI-
ties:
Soups-Any soups made with the
pulp of carrots, spinach, celery, tur-
nips, onions. potatoes.
Fruits-Au stewed or baked fruits.
either fresh or dried; also jams and
jeflies.
Iireens--All cooked and sieved dan,
delion, beet tops, mustard leaves.
chard. purslane, lettuce, Brussels
sprouts, cabbage.
Meat broths-Chicken beef, mutton,
veal
Rich in fat solubles. which stimulate
growth:
Cream-served with cereals and
buildings.
Whole milk-As a. drink, as tunket,
tnS soups, in custards.
Butter-Where desired.
Carbohydrates rich in starches,
which yield energy slowly for heat
and work:
Breakfast foods-Made from oats,
barley, wheat, corn, unpublished rice.
Potatoes-Baked, boiled. mashed.
creamed.
Rice-Boiled, steamed. in buildings.
Sweet potatoes-Boiled, baked.
Carbohydrates rich in sugars,
which yield energy quickly for heat
and work:
Prunes-Stewed in buildings
Apples-Stewed or baked.
Children of All Ages.
DO not serve milk plain each time.
For change heat it slightly, add
little sugar and a few drops of va
nilla, or chill the same mixture and
serve it with a straw. When making
cocoa for child use milk entirely in
stead of part water. Serve in a pretty
cup and add a little whipped cream
orr a marshmallow. Use milk when
making soups and cook cereals in
milk. Don't offer the same custards
and milk buildings twice in success
sion. Strive for variety. Care should
be- taken with the milk and where it
is kept. No food absorbs anything
ard everything as quickly as does
MIX. One test of this is to place cut
onions near bowl of milk. You will
find that in a few hours the milk will
have acquired an onion flavor.
Unless used for dessert, cereal
dishes and ready-to-eat cereals should
be- served with milk and with very
little sugar or none at all. If cereals
arr heavily sweetened, children are
likely to eat so much that they neglect
other and much needed foods. If care
fully sailed, cerealssare nloreslislely to
satisfy the taste Without sugar Well
cooked cereals with milk or stewed
fruit or a little nolasses, strip, honey
orr sugar make good desserts for din
ner. lunch or supper. Dried fruits,
such as dates and raisins, may be
cooked with the cereal to sweeten it
and give flavor
Bread and breakfast cereals provide
almost the same kind of nourishment
Bread may take the place of cereal
mush, but neither can take the place
o." milk, meat. eggs, fruits and vege-
tables. Bread and milk make a
fine breakfast food for children. Pour
hot milk on the bread, which makes
it nice and soft, or the bread may be
toasted and buttered and the boiling
milk poured over it. which gives milk
toast. When toasting bread for a
child be sure to do it carefully and
make it an even, golden brown all
over. A child does not like thick slices
of bread. either.
Eggs are especially good food for
Young children If they are cooked
right. When eggs are cooked in the
fore it does the yolk, so that there is
more danger of the white being over.
cooked than Of the yolk. The best
ways of serving eggs for children are
poached, soft boiled. coddled or soft
scrambled. In some families children
do not get enough meat and eggs,
in Others they get too much. A child
two years old or over should be given
an. egg every other day and about the
same amount--two ounceS-of meat,
fish or poultry on the days that come
between.
If your child does not like eggs
try this method of preparing them:
Beat the white of an egg in q cup
until stiff. Add salt while beating
and when It stands up firmly, place
the yolk in a little nest in the center.
Bake this in a medium hot oven until
the white has puffed up and turned