Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-07

Keeping hunger satisfied Is not the
chief aim in feeding children. Provid-
ing material for the growth of healthy
bodies is more important. A growing
child needs more food in proportion to
size than does an adult. A child must
have food for growth, for warmth, for
muscular activity and for the internal
processes Of the body. The vitamines, or
DEMONSTRATING elements, must be pro-
vided also if growth and development
are to be satisfactory. These substances
have protective quality as well, and If
the right kind and amount are pro-
vided in the diet aid in preventing dis
ease.
All of the 16 elements comprising the
body must be furnished in the right
proportions and in a way in which an
immature digestive apparatus can best
erly nourished. There are many under
nourished children who have plenty of
food, but do not have the right kind
and do not have it pronerly prepared.
The kind of food needed will nat
urally depend upon the age of the child.
Milk Is the normal food for babies.
Orange juice should also be included in
the diet. Often a cereal jelly and a
vegetable puree in small amounts are
also given after a baby is or months
old. After a year the diet for small
children may be gradually and care
fully increased to include cereals, eggs,
fruits and vegetables, as well as milk.
These foods should form the basis for
the diet of children. If given in right
quantities and combinations, simply
prepared and at regular hours, they
will insure proper nouriShment.
The principal building materials are
protein and mineral salts. The energy
needed is usually we'll provided for in
the ordinary diet by the use of Starches,
nd Minerals 0nd vito =
mines regulate the body processes and
are provided for in fruits and vegeta-
bles If a sufficient amount Of these
foods are included in the diet. Small
amounts of eggs, meats and vegetables
will supplement the milk used and will
supply the much-needed IRON. Vegeta-
bleS and fruits are both good sources
Of mineral salts and vitamineS. The
body must have these in order to grow
good bones and teeth and furnish good
red blood.
The mother who is giving proper at
tention to the physical and mental de-
velopment of her child should study the
kinds of foods needed and provide those
foods daily, in so far as she is able to
90 So If a child is pale. inactive and
listless, it Is time to devote more at
tention to health and food habits. The
whims of a child should not destroy a
rational appetite for wholesome, nutri-
tious food.
Very Young Children.
Cereal Jelly-Cook cereals such as
oatmeal and whole wheat In water for
five minutes over a direct flame, then
place in a double boiler and continue
cooking for at least two hours. Strain
through a fine-meshed Strainer. Add a
small amount Of this strained cereal
to some milk.
Barley Jelly-Make paste Of bar
ley flour and water. Add about one
cupful of water to one tablespoonful OF
the barley -four and cook until the
starch is well cooked.
Vegetable Puree.-Cut vegetables such
as spinach, carrots, peas or caulihower
in small pieces and cook in a small
amount of water until tender. Drain
off the water, to which add a portion
of the vegetables which have been
strained through fine sieve. Small
amounts of the liquid alone or Of the
PURGE may be added to the bottle
feeding.
Vegetable Sculptor very small chill
dren this may be made by seasoning the
puree with salt and little butter and
adding little meat broth from Wnlcn
the fat has been removed or by add
Ing the seasoned PURGE to milk.
For Older Children.
Milk soups with vegetables, milk toast,
bread and milk we'll cooked cereals and
milk, small amounts Of tender meat or
chicken, potatoes either baked, creamed,
or mashed, asparagus, spinach, strained
peas, prunes, orange juice, baked apple
stewed peaches or apples, custard, jun
ket, tapioca pudding or blanc mango
may be used.
It has been proven that the school
lunch is valuable part of school train
ing and a protection to good health.
General rules for dietary habits OF chill
dren should aid in the selection Of food
for the lunch. Foods which do not taste
good when cold should not be selected
for the cold lunch, such as creamed
dishes The amount and best kind Of
food to satisfy the appetite should be
carefully considered. The average &C
tive growing child requires more food
as a rule than does father or mother.
Baked beans, cottage cheese, stuffed
eggs simple salads. and dried sweet
fruits may be added to the lunches OF
older children. Celery, lettuce, radishes
and cabbage, may be included in the
lunch to supply the fresh vegetable.
Surprises should be included when pos
sible, such as stuffed fruit, fancy cut
sandwiches or cookies. This adds to the
child's pleasure in eating and indirectly
aids digestion.
Some Good Sandwiches.
Bread for these sandwiches should be
baked the day before using. The f1lllng
should be spread between thin slices Of
the bread lightly buttered. Whole wheat,
rye, date. oatmeal, Boston brown, nut
or white bread may be used. Some good
filings are peanut butter with lettuce,
peanut butter with ground raisins or
cooked prune pulp, cottage cheese with
ground nuts, bacon with lettuce, cream
cheese with lettuce, minced chicken,
baked beans, tuna fish with celery. egg
with chopped olives, chopped cabbage,
celery and nuts or chopped carrots,
celery and raisins.
Hot Dishes.
Milk soups or cocoa, or other hot
beverage, creamed eggs, creamed vege-
tables, creamed chicken, veal or dried
beef, with a simple desert, may all be
used at different times for the hot lunch
at home or at school.
Milk Soups-The simplest way to
make a milk soup is to add a cooked
or canned seasoned vegetable to thin
white sauce. The following amount will
serve one person: Three-fourths cupful
Of seasoned white sauce and one-fourth