PART III CARE OF CHILDREN (Part 3)

effects that unless bread, rice, barley, or spaghetti is added to them, they are stimulants rather than foods. The fat is skimmed off and the tissue-building properties are in the meat which is rejected. As a stimulant broth has an important place in quickening the appe- tite and in aiding digestion. DIET LIST FROM ELEVEN MONTHS TO THREE YEARS AND A HALF A diet list for children between the ages of one and three and a half years may be put in a condensed form as a suggestion to mothers who may have a little doubt as to the proper foods and their methods of preparation. From Eleven to Twelve Months. Five Meals a Day first meal, 7 a. m. Cream one tablespoon Milk fifteen tablespoons Milk sugar one teaspoon Salt .a. pinch Water (boiled) four tablespoons SECOND MEAL, 10. 30 A. M. * A breakfast cup of warm milk. ,r . 14 l Vol 3 314 CARE OF CHILDREN THIRD MEAL, 2 P. M. The yolk of an egg lightly boiled, with stale bread crumbs. FOURTH MEAL, 6 P. M. The same as second meal. FIFTH MEAL, IO P. M. The same as first meal. On alternate days the third meal may consist of nateadars ^rom ^our to s^x ounces of mutton, chicken, or beef . broth, containing a small quantity of stale bread crumbs. A small piece of unsweetened zwieback or dry toast may be used instead of the stale bread. Toward the end of the period indicated above the strained juice of an orange or a tablespoon of prune jelly may be given. PRUNE JELLY Soak the prunes overnight in cold water; the next morning add enough fresh cold water to cover the prunes; then stew slowly for an hour or two, until they are very soft, adding water from time to time to keep the prunes covered. When they are done rub them through a fine sieve, add a tablespoon of molasses to a pint of prune pulp, and stew again for about half an hour. If the child is troubled with constipation this jelly and the fruit- juice are valu- able additions to the diet. EGGS FOR THE CHILD The eggs should either be boiled very lightly, or else so thoroughly cooked that both yolk and white will crumble when the shell is broken. If soft-boiled they should not be kept in more than three minutes if the water is continuously boiling, and about seven if they are cooked at the back of the stove in water DIETARIES 315 that has reached the boiling point just before the eggs were added. If the second method — that of thorough cooking — is used, they should be thoroughly cooked in water at the boiling point for an hour. Eggs cooked in this way are especially digestible, and will be found to be quite dry and mealy. The yolk of an egg is more easily digested than the white. From Twelve to Eighteen Months. Five Meals a Day first meal, 7 a. m. A slice of stale bread, broken and soaked in a breakfast cup of new milk. Or two tablespoons of well-cooked and strained porridge, oatmeal or cracked wheat, with two tablespoons of cream and a little salt, no sugar; a breakfast cup of new milk. SECOND MEAL, IO A. M. A teacup of milk, with a soda biscuit, or a thin slice of lightly buttered bread. THIRD MEAL, 2 P. M. A teacup of beef, mutton, or chicken broth, with a slice of bread. One good tablespoon of rice and milk pudding. FOURTH MEAL, 6 P. M. The same as first meal. FIFTH MEAL, IO P. M. A breakfast cup of milk, with or without the addi- tion of a cereal. To alternate with this: FIRST MEAL, J A. M. The yolk of an egg lightly boiled, with bread crumbs and salt. A teacup of milk. 316 CARE OF CHILDREN SECOND MEAL, IO A. M. A teacup of milk with a soda cracker, or a thin slice of buttered bread. THIRD MEAL, 2 P. M. A mashed baked potato, moistened with four tablespoons of meat broth; two full tablespoons of junket with cream. FOURTH MEAL, 6 P. M. A breakfast cup of milk with a slice of dried toast or zwieback broken up and soaked in it. FIFTH MEAL, IO P. M. A teacup of milk. The fifth meal is often unnecessary, and the child should never be disturbed for it. Very often he will wake early, at five or six in the morning, and can then be given a cup of warm broth, instead of taking the io p. m. feeding. OAT JELLY Four ounces of coarse oatmeal are allowed to soak in a quart of cold water for twelve hours. The mixture is then boiled down so that it will make a pint, and is strained through a fine cloth while it is hot. When it cools a jelly is formed, which is to be kept on ice till needed. A little salt improves the jelly if it is to be eaten cold. From Eighteen Months to Two Years and a Half. Four Meals a Day first meal, j a. m. A breakfast cup of new milk; the yolk of a lightly boiled egg, with a little butter and salt; two thin slices of bread and butter. DIETARIES 317 SECOND MEAL, 1 1 A. M. A teacup of milk and a soda biscuit. THIRD MEAL, 2 P. M. A breakfast cup of beef, mutton, or chicken broth; a thin slice of stale bread ; a saucer of rice and milk pudding. FOURTH MEAL, 6.3O P. M. A breakfast cup of milk with bread and butter. To alternate with this : FIRST MEAL, 7 A. M. Four tablespoons of well-cooked porridge, oat- meal or cracked wheat, with two tablespoons of cream and a little salt (no sugar) ; a teacup of milk. SECOND MEAL, II A. M. A teacup of milk and a soda cracker. THIRD MEAL, 2 P. M. One tablespoon of underdone mutton pounded to a paste ; bread and butter or mashed potato moistened with good plain dish gravy; a saucer of junket. FOURTH MEAL, 6.3O P. M. A breakfast cup of milk; a slice of soft milk toast or a slice or two of bread and butter. The receipt for junket has been given on page 214. RICE PUDDING The rice pudding is made as follows : Five cups of milk, two tablespoons of rice, half a teaspoon of salt, one-third of a cup of sugar. \Yash the rice, mix the ingredients and pour into a buttered pudding dish. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking to prevent the rice from settling. 318 CARE OF CHILDREN -9 From Two Years and a Half to Three Years and a Half. Four Meals a Day first meal, 7.3o a. m. One or two drinking glasses of milk; a saucer of thoroughly cooked porridge, wheatena, cream of wheat or oatmeal, and one or two slices of bread, one day old., with butter. SECOND MEAL, IF HUNGRY, II A. M. A glass of milk or a teacup of meat broth with a biscuit. THIRD MEAL, 2 P. M. A slice of rare roast beef or mutton, or a bit of roast chicken or turkey minced as fine as possible; a baked potato thoroughly mashed with a fork, and moistened with gravy ; a slice or two of bread and butter; a saucer of junket or rice pudding. FOURTH MEAL, 7 P. M. A glass of milk; one or two slices of bread and butter or of well-moistened milk toast. The fourth meal may consist of porridge, bread and butter, and milk, if the child likes the cereal well enough to take it at two meals. If there is special need of laxatives a little baked apple or stewed prunes may be added to this meal. SWEETS FOR CHILDREN During the first years of childhood, the diet should Keeping be very similar to the foods in the above lists. A child tastes will become accustomed to simple food if he is always simple o-iven it, and he will even accept as a matter of course a difference between his fare and that of his parents if that difference is constantly made, and he is never allowed to "taste" of dishes that appeal to him because DIETARIES 319 they are unusual. It is extremely unwise to give a young child cake or candy or any rich sweets. The system needs sugar, it is true, but it can be supplied quite easily in the regular diet. Simple sweets do not necessarily have a bad effect on the digestion, but they create a perverted taste, and Sweets interfere with the healthy appetite for the food which taste and is most healthful and nutritious. If a child does not unTeaHhy know the taste of cake or candy, he will feel no de- aPPetite privation, and when he is old enough to choose for himself, he will be far less likely to have an unnatural desire for them. FAMILY BREAKFAST It is very easy to make the breakfast of the family one which is equally suitable for the children. Fruit, children either raw or stewed, a well-cooked cereal, toast, and, if ^""mii desired, some other very light dish, eggs, or minced breakfast meat, or fish, make a meal that may be shared by all. The adults may add their coffee to this, but there is no excuse for giving it to children. Milk and water are the best drinks for children, and they will usually take them, unless their taste has been perverted. Cocoa can be occasionally given, when there is no hot dish included in the meal, or if the child can not drink milk. Tea and coffee are distinctly bad for children, and yet there are mothers who give them to their babies. Never gh-e in the nursing bottle, for no reason but the effects, coffees most deplorable, which the tender body clearly shows. children The stimulant acts upon a child as it does on an adult, giving him a sense of satisfaction and of well- being that ought to be derived from the nourishment, and from physical vigor. After the child gets older, he craves the tea or coffee, and if he gets it, he de- mands far less in the way of solid food. 320 CARE OF CHILDREN A woman can feed her children on tea and bread Evil effects when poverty is pinching, simply because the tea sup- plies artificially and temporarily what heartier diet would give permanently, and takes away the healthy appetite of the growing children. It lays no founda- tion for resistance in time of need, and debilitates the nervous system most surely, by depriving it of the nour- ishment it demands, and by exciting it continually with a stimulant that ought to be quite uncalled for. There is a brand of cocoa on the market which, claims to have special nutritive value. It is called "Plasmon Cocoa," and contains besides the cocoa the nutrient constitu- ents of milk, condensed and in the form of powder. "Phillips' Digestible Cocoa" is considered very light, and particularly suitable for children or invalids. Di- rections will be found on the boxes. Cocoa as a drink The din- ner in which children FAMILY DINNER The midday meal should be the hearty one for children, so that if the family takes its dinner at night it is a better plan for supper to be served in the nursery at an earlier hour. The dinner may begin with a clear soup. The meat or fish should be roasted or boiled, and cut into fine pieces. The potatoes are most digestible baked or maydshare mashed, and there need be only one other vegetable. Hominy, plain macaroni, spinach, peas, stewed celery, cauliflower, new string beans, and green corn, if it is grated from the ear, are vegetables that children can digest. Fried food should be avoided, and no condiment but salt need be used. The dessert should be a light pudding, like rice, custards, tapioca, or gelatine. The seasons should be considered in the choice of foods. Oatmeal, cornmeal, fats of any sort, food con- DIETARIES 321 training much butter in its preparation, or bacon, are Consider heating and not suitable for warm weather. The wheat in choos- cereals, fruits, vegetables, fish and salads are less heat- ing food ing, and are more satisfactory for the hottest weather. SUPPER The supper should be a very simple meal, such as has been described. Milk or cocoa may be given, andAsimPle J & supper toast or bread with porridge, or some stewed fruit will furnish sufficient nourishment. If the breakfast is taken early, and the dinner late, especially if the child is very active, it may be wise to give a luncheon in the . middle of the forenoon. This may consist of a glass of milk, and some sort of biscuit. Animal crackers are a delight to most children, and graham biscuit, or butter thins may be alternated. THE CHILD AT TABLE Children should always take at least two meals a day with their parents or an adult attendant, so that children they may be taught to eat slowly and masticate thor- taught tcf ougrhly. A child can learn to handle his knife, fork, eatJs,owl>r & J ' ' and to and spoon properlv if a little trouble is taken with him. masticate T. ., . i'ii r iii-ri thoroughly It is a mistake to give a child a spoon for all his food, for it accustoms him to it, and he is awkward when he begins to use a fork. A child should be expected to take his food daintily, and will soon learn to keep Muscular his place at the table tidy if he is ordinarily devel- and^dain- oped in muscular control, and has not been allowed to tiness feed himself before his hands have grown strong and steady enough. In planning meals for the child or the adult, the ap- petite as a factor in digestion must be recognized and considered. If food is not pleasing, it will not be taken in the first place, and secondly, if it is taken with no 322 CARE OF CHILDREN pleasure attendant, it is almost never as completely di- gested. Before dietaries had become so varied, the appetite a guide was a reliable guide in the choice of food, and what dietaries man craved was what he needed. We realize that with were so j^e increase in kinds of foods, and in the manner of varied their preparation, that keenness of instinct is lost, but . there must still be a sense of "relish" if we are to get the full amount of nourishment from our daily meals. Variety, attractive preparation, and attractive serv- Aids to ing are important aids, and though they are less es- sential with children having the normal appetites of abounding health, they will be found worthy of consid- eration. Memtai ^ 1S °^ educational value for children to sit down effect of to a well-set, tidy, attractive table, and the orderly an orderly . . . meal meals, at regular times, affect his habits of mind as well as his habits of digestion. Ill SCHOOL-CHILDREN — THEIR FOOD AND EXERCISE Breakfasts — Luncheons— Physical Activities and Mental Development- Health and Education THE diet list given on the foregoing pages is quite suitable for children of any age, and even the adult members of a family would find that with occa- sional modification its suggestions furnish food that is nourishing enough to satisfy the daily demands, and sufficient in variety to stimulate appetite, unless elabo- rately made dishes or rich and unusual foods have spoiled them for simple, wholesome fare. BREAKFASTS Breakfast is usually the meal that seems the most difficult with school-children. In the home where there are several children, and where the task of The pull dressing them and getting them all off to school {^inning comes on the mother, nine o'clock seems rather of the da early, and the breakfast is likely to be a very hurried meal. Either on account of the feeling of haste, or because the functions of the body are still dormant, the appetite is often capricious, and any nourishment is taken with difficulty. If children are accustomed to the simple meal, so that it seems sufficient, the appetite will be much more Vaiues of likely to be tempted bv it than bv the array of hearty the simple e i 1 11" -i 1" - « - « breakfast food that used to be considered an essential for the American breakfast. When there is no servant, the (323) 324 CARE OF CHILDREN Breakfast should not be hastily taken economical side of the question would recommend it, for the saving of labor is always worth consideration. The fruit, cooked or uncooked, needs no preparation in the morning; cereal, toast, and coffee take very little time, and the eggs for those who wish them can be boiled or dropped with very little hurry or work. Breakfast should not be hastily eaten, because the abundance of starchy food needs thorough mastica- tion. It is well to vary the cereal several times dur- ing the week, and to give, in general, wheat prep- arations rather than pats. All the varieties need longer cooking than is recommended in the ordinary direc- tions. Consult the article on the cooking of cereals in the Every Day Cook Book. Hominy and cracked wheat must be put on the night before, for they are ex- tremely indigestible unless very thoroughly cooked. LUNCHEONS The luncheon problem is a serious one in many households, because of the burden of preparing some- thing every day, and still more on account of the lim- schoois ited choice of suitable