Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-09-06

Your child should have three good
meals a day at regular hours. good
breakfast should be provided and a
suitable hot dish at noon should be
composed chiefly of milk and vegetables.
One quart of milk a day should be
taken in some form. also some meat;
fish, or eggs each day. Only a small
serving Of meat is necessary each day
for the younger children If quart Of
milk is consumed each day. After the
age Of IL years, larger serving Of
meat may be given.
Each day two vegetables besides po-
tato should be served, preferably good
serving of a green or a leafy vegetable
and q raw vegetable. Serve some fruit
either raw, canned, or dried. Orange
or tomato juice helps to stimulate the
appetite and helps to promote growth
and should be given at least three
in bread or in cooked breakfast cereals,
should be provided in the diet, and a
young child should be encouraged to
drink about four glasses of water
day and an elder child six glasses
day.
Tea, coffee, or strong cocoa or choco-
late should not be given to children.
Weak cocoa made with all milk may be
given in small amounts. Do not give to
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cults, hot rolls, pancakes, waffles, or rich
food such as rice pudding, cakes. or
pastry, or heavy preserves or highly sea-
soned foods. Do not give candy, cake,
cookies ice cream, or any sweets be-
tween meals. The time for sweets Is
lust after a meal, especially lunch, and
then only a moderate quantity.
What to Serve.
Breakfast-Oranges, grapefruit, baked
apple, prunes with one teaspoon
FIJI of lemon or orange Juice added,
stewed figs, raisins, or rhubard. Oat-
meal, whole or cracked wheat. graham
mush, barley, unpublished rice, or bran
with whole milk. Dates or raisinS may
be added to the cooked cereal. Oc-
casionally the prepared cereals or the
refined cereals may be served for variety
IL the whole grains are served in bread.
Hot milk, weak cocoa or chocolate. or
a cereal beverage made with all milk.
Bread or crisp toast with white, whole
wheat, or rye bread, and butter. Oc-
casionally crusty corn bread, bran bread,
or whole wheat mullins may be served
instead Of toast. An egg or crisp bacon
may be served occasionally.
Luncheon-Soups: Cream Of vegeta-
bic soups made with whole milk: celery,
tomato, asparagus, spinach, bean, pea
soup; meat and vegetable soup served
with only a very small amount Of meat
in the soup; weak cocoa or cereal bev-
erage made with whole milk. Cheese
dishes: Macaroni and cheese: tomato,
rice and cheese: tomato rarebit; cheese
and corn souffle; potato and cheese.
Egg dishes: Coddled, creamed or an
omelet made with jelly, asparagus, spin
ach, tomato, bacon, Goldfish or onion.
cka SFa1InnPd Il.
mon, tuna fish, oysters and others.
Salads: Made with raw fruit or raw vege-
tables such as cabbage, carrot, celery
and lettuce: carrot and raisins, or a
heavy salad to be served with bread
and butter or light sandwich such as
cottage cheese and nuts, chicken and
peas, cream cheese and nuts, or fish
salad. Desserts: Fruit custard, Brown
Betty, chocolate cream pudding, raisin
prune, apricot, pineapple or peach whip;
chocolate or lemon pie occasionally,
junket. plain cookies, gingerbread,
sponge cake, jello or fruit.
Luncheon menus-0) Cream of vege-
table soup, sandwiches, dessert; 90
sandwiches, hot milk or cocoa, or &C.
real beverage made with milk, and des-
sert; go cream of vegetable soup.
bread and butter, fruit salad and des-
b6II, w Gil cSB VI CAACCcC OAoli, OAOoA
and butter, milk, salad and dessert
Dinner-Meat or other protein dishes:
Fish either creamed, scalloped, boiled
or baked; beef boiled or roasted, stuffed
heart, lamb boiled or roasted, ham
boiled or roasted, liver and bacon; meat,
fish or vegetable omelet; creamed eggs
or macaroni and cheese. Vegetables:
Potato baked, creamed, scalloped,
mashed or stuffed, with at least one
other vegetable cooked or raw in salad,
such as spinach, beet or turnip tops, or
Swiss chard, celery, cabbage, green
onions, cauliflower, turnips or carrots.
Bread: Preferably whole wheat or rye
with butter. Dessert: A light dessert
should be served with dinner. Fruit
ice, fruit tapioca, apple Betty, fruit
jello, fruit whip, raw or stewed fruit,
plain cookies, gingerbread, plain cake
or graham crackers. Beverage: Milk,
lemonade or other fruit juice.
School Lunch.
The kind Of food sent In the lunch
basket Is often responsible for the be-
havior Of the child during the hours