DIET FOR CHILDREN 
 
 LOUISE E. JIOGAN 
 
/^ 
 

 ■rdy-^"^h 
 
DIET FOR CHILDREN 
 
DIET FOR CHILDREN 
 
 A Complete System of Nursery Diet with Numerous 
 
 Recipes; Also Many Menus for Young and 
 
 Older School Children. A Home and 
 
 School Guide for Mothers, 
 
 Teachers, Nurses and 
 
 Physicians 
 
 By 
 LOUISE E. HOGAN 
 
 (Mrs. John L. Hogan) 
 
 Author of 
 
 "How to Feed Children," "A Study of a Child," '*The 
 
 Introduction of Domestic Science in the Schools of 
 
 New York City," U. S. Government Bulletin 
 
 No. 56, "Timely Hints for Mothers 
 
 and Nurses," '*The Child in 
 
 Sickness ^d Hejilth," §tc. 
 
 INDIANAPOLIS 
 
 THE BOBBS-MERRILL COMPANY 
 
 PUBLISHERS 
 
Copyright 1902, 1910, 1916 ^ ^ 
 
 By Louise E. Hogan yO^ • . (\ 
 
 A' 
 
 LIBP.ARV" 
 
 PRESS OF 
 
 BRAUNWORTH & CO. 
 
 BOOKBINDERS AND PRINTERS 
 
 BROOKLYN, N. Y. 
 
PREFACE 
 
 A further study of the subjects taken up in my previ- 
 ous books and the cordial reception given them by the 
 medical profession, the press and the general public, com- 
 bined with many requests from mothers and nurses for 
 an inexpensive handbook that would show them in still 
 greater detail the working out of the principles advanced 
 in the earlier works, lead me to offer this book in the hope 
 that it may sufficiently meet their needs. It should show 
 them how, under conditions of health, as well as of ill- 
 ness, they may often assist and control a child's mental, 
 physical and moral growth through that care which de- 
 pends on simple wholesome food, well selected, well pre- 
 pared and carefully given. It is hoped that this volume 
 will meet the daily requirements of physicians who rarely 
 have the time to direct in detail the management of chil- 
 dren's diet. It should also suggest to the mother and 
 nurse just when the physician should be sent for, and 
 when they may themselves aid him in his efforts by the 
 exercise of intelligence and judgment in the selection and 
 preparation of foods indicated for various ages and vary- 
 ing conditions of illness and convalescence. 
 
 Louise E. Hogan. 
 New York, 1916. 
 
 345J07 
 
CONTENTS 
 
 PAGE 
 
 Why Mothers, Teachers, Physicians and Nurses Must Un- 
 derstand Food Principles and Their Practical Application 1 
 Explanatory Lists of the Various Classes of Nursery Foods 7 
 
 Foods Forbidden 9 
 
 Nursing and Mother's Food , . 9 
 
 Menus 24 
 
 Simple Supper Dishes for Summer and Winter .... 49 
 
 Diet in Illness 54 
 
 Peptonized Foods for Illness 57 
 
 Antidotes for Poisons 65 
 
 Recipes — Broths and Soups 83 
 
 Cereals . 93 
 
 Muffins, Bread, etc 97 
 
 The Use of Vegetables in the Nursery Ill 
 
 The Place of Fruit in the Nursery Diet 119 
 
 Desserts 125 
 
 Notes 139 
 
 Index 145 
 
DIET FOR CHILDREN 
 

 DIET FOR CHILDREN 
 
 WHY MOTHERS, TEACHERS, PHYSICIANS 
 AND NURSES MUST UNDERSTAND FOOD 
 PRINCIPLES AND THEIR PRACTICAL AP- 
 PLICATION 
 
 Every one who has the care of children finds out, 
 through experience, that it is absolutely necessary to 
 select carefully the foods that are suitable for their re- 
 quirements. It is now very generally understood that 
 the old idea of giving children the same food as that of 
 adults is a dangerous one. It is also understood that it 
 has, perhaps, been too frequently the custom among 
 adults to think that anything that is provided for them- 
 selves in the way of food might be given with impunity 
 to children, forgetting that the food an adult can receive 
 and assimilate can easily do harm to the tender organs 
 of the child depending so largely for its development on 
 care in this direction. It is not only that the child's 
 proper development may be retarded by carelessness and 
 ignorance at this period of life, but disease is sure to fol- 
 low such practises. Growth and waste and repair go on 
 in a nearly uniform way the whole year through, but 
 the amount of food necessary for this work is surpris- 
 ingly small. The great surgeon, Abemethy, said that 
 one-fourth of what we eat keeps us, and the other three- 
 fourths we keep at the peril of our lives. In winter we 
 burn up the surplus food with a limited amount of extra 
 exertion. In summer we get rid of it literally at some 
 
 I 
 
2 diet; for children 
 
 extra risk to health, and, of course, to life. We can not 
 burn it. Our vital furnaces are banked, and we worry 
 the most important working organs with the extra exer- 
 tion of removing what would better never have been 
 taken into the stomach. 
 
 Important Points to Keep in Mind. — We know that 
 a nourishing diet must be supplied for the entire season 
 of youth, beginning with the proper care, during in- 
 fancy, of the food then required. We also know that, 
 as a child grows, we can add stronger and stronger foods, 
 watching by results until the time comes that it can safely 
 take what is prepared for all. A few of the most im- 
 portant points to keep in mind under all conditions and 
 through all ages are these : First, we must never forget 
 that through eating the child replaces waste caused by the 
 constant action and change going on in the organs, and 
 that we do not want to increase waste, which causes ill- 
 ness ; hence, we must not overfeed. Second, if the child's 
 digestion is normal, and its life is an active and out-of- 
 door one, we can give it stronger food, and more food 
 than we would if it lived under other conditions, namely, 
 in a warmer climate, or if leading a quiet hfe. Third, 
 if a child's condition is a little below normal, or if at 
 all times its digestive power is not strong, we must give 
 particular attention to the quantity supplied and the in- 
 tervals of feeding. Fourth, the diet must be well bal- 
 anced, which means that we must have the right pro- 
 portion of the parts given for the building of the 
 body — namely, eggs, milk, meat, etc., — the right propor- 
 tion of food which gives energy and keeps it warm ; and 
 we must also know how to supply as nearly as possible 
 the same materials that the body is regularly losing ; as, for 
 instance, we give heat-forming food in cold weather and 
 liquid in hot weather. Drink constitutes food, as well 
 as what we eat. Rules given should not be considered 
 inflexible, to be followed implicitly, but should be sug- 
 
<WITH MENUS AND RECIPES 3 
 
 gestive. Mothers should patiently try to find out the 
 peculiarities and f ood Jdiosyncrasies of their children, 
 and accommodate themselves to them precisely as they 
 do in regard to their clothing, etc. Doctor Eustace Smith 
 says:j,"The successful rearing of an infant by artificial 
 means is not a difficult matter. It requires intelligence 
 and tact; but, above all, it requires v^ratch fulness.. If 
 we are vigilant to detect the first signs of discomfort, 
 and at once modify the diet accordingly, we may be sure 
 of preserving a healthy tone in the stomach and ward- 
 ing off all the accidents to which a child less carefully 
 nurtured might possibly succumb." 
 
 The Mother Who Understands the Principles of 
 Food Action Finds This Knowledge a Great Aid. — ^As 
 each class of foods serves its own peculiar purpose in the 
 body, it can readily be seen why it is necessary for a 
 mother to understand, or at least be advised, by some one, 
 who knows, something about foods and their action. 
 Many mothers may say that they do not cook the food 
 their children eat ; others that they do not care to, or that 
 they do not have the time to. Probably, under certain 
 conditions of life, this may be true and unavoidable. It 
 is not actually necessary, however, for the mother to cook 
 what is given to the child, to have it well-fed; she 
 should know, however, just what to select under certain 
 conditions, and exactly how it should be prepared, if 
 possible.^' If she can not understand so much as this, 
 she should at least know how food should taste when it 
 is properly cooked, in order to require its proper prepara- 
 tion, when obliged to judge by results alone. A little 
 supervision, judiciously applied, will often prevent diffi- 
 culties that are likely to occur as a result not only of 
 carelessness on the part of servants, but many times 
 from lack of definite direction. If given a handbook of 
 the necessary character, a careful servant, with a few 
 directive words or marks from her mistress, can carry 
 
4 DIET FOR CHILDREN 
 
 an average child safely through a day, or longer, and 
 thus give the mother leisure for many things which, 
 under ordinary conditions, she might be obliged to forego 
 if at all conscientious about what is being given to her 
 child at the nursery table. 
 
 In cases of illness, where a mother naturally feels that 
 personal supervision is absolutely necessary, she should 
 watch that temperament is considered and likings con- 
 sulted ; that the food be more daintily prepared ; that 
 the child be fed more frequently and less at a time ; that 
 more liquid food be given — more water, perhaps, under 
 certain conditions of weakness, the giving of which is of 
 great importance. ' 
 
 Use of Water. — Any one who has watched the average 
 care of children will agree that it is not unusual to de- 
 prive infants almost entirely of water because they drink 
 milk; the fact being overlooked that milk, although a 
 liquid out of the body, becomes in the stomach a solid 
 food. This is a common error, and one that causes many 
 conditions of illness, especially constipation. \ 
 
 Hovi^ Undigested Food Does Harm. — The sum and 
 substance of all the study one can give to the subject is, 
 that if the food is not such as digestion can master at 
 the time, it is useless, and can only do harm, whether for 
 an infant or for an adult. -^ Not being turned to proper 
 account, the blood receives no new supply and is impov- 
 erished; the body is not nourished or developed, and 
 inherited tendencies are given an opportunity to force 
 their way to the front. Many diseases to which children 
 are liable — more especially those during the school age, 
 when young people are under the greatest pressure, owing 
 to the craze for mental growth at the expense of physical 
 development — would be likely to disappear under strict 
 supervision of hygiene and diet. 'This is also true of the 
 various infantile disorders, catarrhal and nervous trou- 
 pes. The average mother finds more difficulty in feeding 
 
WITH MENUS AND RECIPES 5 
 
 her children satisfactorily than in any other class of home 
 work. This she does in two ways: directly, in which 
 event she is fully aware of her difficulties ; or indirectly, 
 when she is only brought to a knowledge of them by re- 
 sults that she recognizes because of her understanding of 
 the underlying causes of nervous, irritable, peevish and 
 other feverish conditions, which are largely brought about 
 by malnutrition. 
 
 Food Nutrition and Tissue Starvation. — Those who 
 know what tissue starvation is understand the principles 
 of food nutrition. Those who do not fondly, yet de- 
 lusively, imagine that eating means nourishing. Some- 
 times it does mean this ; but more frequently, with chil- 
 dren, it does not. It is not what one eats, but what one 
 digests, that tells the story in ruddy cheeks, pink ears and 
 lips, sound teeth, sound sleep, bright eyes, even tempers, 
 straight limbs and active minds. What one eats and does 
 not digest tells quite another story: namely, pale faces, 
 sleepy eyes, fretful dispositions, flabby flesh, flat chests, 
 sleepless nights, etc. 
 
 Want of sufficient exercise diminishes tissue change. 
 This is what causes tissue starvation — improper food 
 and lack of hygienic care, with lack of sufficient exer- 
 cise. The subject is one of so many sides that one can 
 only take up generalization at first, until food principles 
 have become so deeply imbedded in our minds that we 
 can then study how to apply these principles to indi- 
 vidual cases, which is the chief value of the entire study 
 of foods and nutrition. It is not what we know about 
 it, but what we know and do, that makes a study of value 
 from a practical standpoint, and cooking should be con- 
 sidered a branch of practical physiological chemistry, and 
 be duly recognized as such. 
 
 Disease Caused by Errors in Diet — Perhaps the fol- 
 lowing words of Sir Henry Thompson, the famous Eng- 
 lish authority on food, are truer than we think. He 
 
6 DIET FOR CHILDREN 
 
 says: "I have come to the conclusion that more than 
 half the disease which pertains to the middle and latter 
 half of life is due to avoidable errors in diet; and that 
 more mischief, in the form of actual disease, of impaired 
 vigor and of shortened life, accrues to civilized man from 
 erroneous habits of eating than from habitual use of 
 alcoholic drinks, considerable as I know that evil to be." 
 Herbert Spencer says: "Perhaps nothing will so much 
 hasten the time when body and mind will both be ade- 
 quately cared for as a diffusion of the belief that the 
 preservation of health is a duty. Few seem conscious 
 that there is such a thing as physical morality. Men's 
 habitual words and acts imply that they are at liberty to 
 treat their bodies as they please. The fact is, all breaches 
 of the law are physical sins. When this is generally 
 seen, then, and perhaps not till then, will the physical 
 training of the young receive all the attention it de- 
 serves." Froebel said, fifty years ago, "The child, the 
 boy, the man, indeed, should know no other endeavor 
 but to be at every stage of development wholly what 
 this stage calls for ; the earlier stage for human develop- 
 ment and cultivation is always the more important. In 
 its place and time each stage is equally important, but of 
 the first (upon which future normal, physical and mental 
 growth depends so largely) there can be no question of 
 its importance; hence, upon mothers rests the responsi- 
 bility for the first step, for they have the first oppor- 
 tunity. The child's food is a matter of very great im- 
 portance, not only at the time (for the child may, by its 
 food, be made indolent or active, sluggish or mobile, dull 
 or bright, inert or vigorous), but, indeed, for his entire 
 life. Parents and nurses should ever remember, as un- 
 derlying every precept in this direction, the general prin- 
 ciples that simplicity and frugality in food and in other 
 physical needs during the years of childhood enhance 
 man's power of attaining happiness and vigor — true ere- 
 
WITH MENUS AND RECIPES 7 
 
 ativeness in every respect. If parents would consider 
 that not only much individual and personal happiness, 
 but even much domestic happiness and general prosperity, 
 depend on this, how very differently they would act ; but 
 here the foolish mother, there the childish father, is to 
 blame. We see them give their children all kinds of 
 poison, and in every form, coarse and fine." If one 
 may judge from expressions such as these, there would 
 seem to be a reproach cast on those who are responsible 
 for the proper care of children. Let us see to it, then, 
 as mothers and caretakers of children, that it is not 
 resting at our doors. 
 
 EXPLANATORY LISTS OF THE VARIOUS 
 CLASSES OF NURSERY FOODS 
 
 Proteids. — These foods, when eaten and digested, are 
 tissue-builders, and repair waste. More proteid foods 
 are needed in disease than in health, as they are more 
 easily digested than vegetable foods. 
 
 Milk Partridges Mutton 
 
 Eggs Gelatin Chicken 
 
 Raw oysters Beef Squabs 
 
 Lamb Turkey Fish 
 
 Veal Pheasant 
 
 Milk is a complete food in early childhood when 
 growth is active, consisting of — 
 
 Proteids Caseine or cheese 
 
 Carbohydrates Sugar 
 
 Salts Phosphates 
 
 Fat Cream 
 
 Eggs also form a complete food, if the shell, which 
 supplies the chick with salts, is taken into consideration : 
 hence, for children, supplement eggs with salt-giving 
 foods. 
 
DIET FOR CHILDREN 
 
 Carbohydrates (Starches and Sugars) 
 (Make heat and stimulate energy) 
 
 Beans 
 
 Oatmeal 
 
 Graham flour 
 
 Oats 
 
 Boston crackers 
 
 Peas 
 
 Graham bread 
 
 Wheat flour 
 
 Rye 
 
 Milk or oyster crackers 
 
 Cornmeal 
 Wheat bread 
 Barley 
 
 Graham biscuits 
 Macaroni 
 
 Note. — The above carbohydrates contain a large per- 
 centage of proteids ; those that follow do not : 
 
 White potatoes 
 
 Arrowroot 
 
 Cakes 
 
 Sweets 
 
 Muffins 
 
 Rice 
 
 Sago 
 
 Crackers 
 
 Dates 
 
 Bananas 
 
 Sweet potatoes 
 
 Tapioca 
 
 Sugars 
 
 Molasses 
 
 Figs 
 
 Note. — Professor Atwater says, "The vegetable foods 
 are rich in carbohydrates, like starch and sugar, while 
 the meats have not enough to be worth mentioning. On 
 the other hand, the meats abound in protein and fats, 
 of which the vegetables have little. Beans and oatmeal, 
 however, are rich in protein, while fat pork has very 
 little. Carbohydrates are found in the grape-sugar of 
 fruits, the sugar and starch in vegetables and the seed- 
 giving flours." 
 
 Green corn 
 Green peas 
 Fresh Lima beans 
 Stewed fruits 
 Strawberries 
 
 Salt-Giving Foods 
 
 Spinach 
 
 Green string-beans 
 
 Onions 
 
 Peaches 
 
 Pears 
 
 Celery 
 Tomatoes 
 Brussels sprouts 
 Apples 
 Cranberries 
 
 Cream 
 Butter 
 Chocolate 
 
 Hydrocarbons or Fats 
 
 Bacon fat 
 Cod-liver oil 
 
 Olive oil 
 Cocoa 
 
WITH MENUS AND RECIPES 9 
 
 FOODS FORBIDDEN 
 
 The following foods are forbidden under all circum- 
 stances in the nursery until after second dentition, except 
 where indicated: 
 
 Ham 
 
 Sausage 
 
 Pork 
 
 Salt fish 
 
 Dried beef 
 
 Corned beef 
 
 Goose 
 
 Duck 
 
 Broiled kidneys 
 
 Stewed kidneys 
 
 Liver and bacon 
 
 Stewed liver 
 
 Gravy from roast or fried 
 meats, except dish gravy. If 
 carefully made from roasts, 
 without grease, according to 
 recipe given in chapter of 
 recipes, it may be used after 
 five years. 
 
 Meat stews as usually made, 
 but they may be given if 
 made as directed on page 
 104. 
 
 Raw celery 
 
 Raw or fried onions 
 
 Radishes 
 
 Cucumbers 
 
 Baked tomatoes 
 
 Stewed tomatoes, except as di- 
 rected on page 114. 
 
 Fried tomatoes 
 
 Raw - tomatoes, except as di- 
 rected on page 114. 
 
 Fried potatoes 
 
 Pickled beets 
 
 Carrots 
 
 Pastries 
 
 Griddle cakes 
 
 Fresh bread 
 
 Meat pies 
 
 Fruit pies 
 
 Rich cakes 
 
 Hot biscuit 
 
 Muffins, unless made as di- 
 rected on page 97, when they 
 are permissible for a child of 
 five. 
 
 Doughnuts 
 
 Preserves 
 
 Canned Iruijts 
 
 Tea 
 
 Coffee 
 
 Liquors of all kinds, unless in- 
 dicated by a physician. 
 
 NURSING AND MOTHER'S FOOD 
 
 Ideal Conditions for Nursing. — A large number of 
 infants are deprived unnecessarily of their natural food. 
 As knowledge increases, this will undoubtedly occur less 
 frequently. To nurse a child normally, a mother should 
 be strong and healthy ; have an even happy temperament ; 
 
10 DIET FOR CHILDREN 
 
 be desirous of nursing her infant and able to devote her- 
 self to this special duty. She should be willing to regu- 
 late her diet, her exercise and her sleep, according to 
 rules laid down by physicians. These may be said to be 
 ideal conditions. Many women, however, who are far 
 from vigorous, may nurse their infants with good result. 
 One point to remember is, that the temperament must be 
 controlled. Detailed affairs in life must not be allowed to 
 hurry anything touching the infant. Periods of rest must 
 be regular, and diet should be such as will keep the body 
 at the highest possible point of normal health. 
 
 Exercise for Nursing Mother. — Exercise should be 
 constant and sufficient. It has been shown that a case 
 of convulsions in a child was controlled by the return to 
 a daily walk of a mother who gave up her habitual exer- 
 cise because of wearing a pair of tight shoes. Her phy- 
 sician discovered, by the results in the child, that she 
 was neglecting her daily exercise, and a close examina- 
 tion of the mother's actions brought forth an unwilling 
 confession that she had not taken her usual walk because 
 of this reason. Had she known the principles underly- 
 ing food-action, she might have reasoned out for herself 
 that, because of lack of exercise, the milk she was feed- 
 ing to her infant was becoming too concentrated and 
 needed more water, and she could have given the child 
 a drink of water before nursing it, which would have 
 corrected the evil. This is one instance, only, to show 
 a thinking mother why it is worth while occasionally to 
 understand the principles of things in order that she 
 may help herself, when, under other conditions, she 
 might have to call a physician, or perhaps cause her 
 child to suffer. 
 
 Reasons for Not Nursing. — It is of great importance 
 that mothers who are suffering from some chronic dis- 
 ease, or one that their infants may directly inherit, should 
 give up all thought of nursing their children. 
 
yilTU MENUS AND RECIPES 11 
 
 Nursing Diet for Mother. — Taking it for granted that 
 a child is being nursed, under whatever condition of Hfe 
 for the motlier, the following points are to be remem- 
 bered: The mother's diet should not include too much 
 meat and solid food; an abundant light diet should be 
 given at first, such as milk gruels, soups, vegetables, 
 bread and butter, and, after the first week, a small amount 
 of meat once a day; increase diet as the exercise in- 
 creases, using plain but nutritious foods, taking regular 
 meals, and sometimes using, between mealtimes, coffee, 
 hot milk or cocoa. 
 
 Use no stimulants. 
 
 Malt extracts are useful, and milk taken at night is to 
 be advocated. 
 
 Idiosyncrasies are to be looked for, and if certain 
 articles disagree with certain women, and, consequently, 
 with their children, they should be omitted; but they 
 need not be forbidden to all women on that account. 
 Physicians say that an average woman should use a plain 
 mixed diet, with a moderate excess of fluids and proteids 
 over what she is normally accustomed to. 
 
 How to Feed an Infant the First Two or Three 
 Days. — If, during the first two or three days of the life 
 of the infant, it is restless and evidently hungry on ac- 
 count of the mother's inability to supply milk, one or 
 two drams of a five-per-cent. milk-sugar solution, made 
 by dissolving milk-sugar in sterilized water, should be 
 given at intervals of two or three hours. If the mother's 
 milk is delayed still longer, it will be necessary to de- 
 pend on the physician, who should specify exactly what 
 is to be given. 
 
 Intervals for Nursing. — Doctor Tweddell says in How 
 to Take Care of the Baby that the infant should be put 
 to the breast five or six hours after birth, and then every 
 four hours for the next two days; after that according 
 to the following schedule : 
 
12 ' DIET FOR CHILDREN 
 
 1st & 2d day 
 Every 
 4 hours 
 
 1st & 2nd months 
 
 Every 
 
 2H hours 
 
 Srd, 4th & 5th months 
 Every 
 S hours 
 
 After 
 5 months 
 Every 3 hours 
 
 4 a.m. 
 
 6 a.m. 
 
 6 a.m. 
 
 6 a.m. 
 
 8 a.m. 
 
 8 :30 a. m. 
 
 9 a.m. 
 
 9 a.m. 
 
 12 p.m. 
 
 11 a.m. 
 
 12 a. m. 
 
 12 p. m. 
 
 4 p. m. 
 
 1:30 p.m. 
 
 3 p. m. 
 
 3 p. m. 
 
 8 p.m. 
 
 4 p.m. 
 
 6 p.m. 
 
 6 p. m. 
 
 
 6 :30 p. m. 
 
 10 p.m. 
 
 10 p.m. 
 
 
 10 p. m. 
 
 2 a.m. 
 
 
 
 2 a.m. 
 
 
 
 Night Feeding. — Note that night feedings are omitted 
 at five months. The mother may thus have continuous 
 sleep at night. The regularity of proper intervals in the 
 feeding of infants influences greatly the comfort alike of 
 mother and child. 
 
 Too frequent nursing renders milk too solid, lessens 
 the v^ater and gives the child colic. Too long intervals 
 makes the milk too watery, and fails to give it its neces- 
 sary nutrition. 
 
 Weight and Nutrition. — Increase of w^eight is the best 
 evidence as to nutrition. Doctor Edward T. Davis says : 
 "A child may gain, by proper food, from a half ounce 
 to an ounce daily for the first four or five months, and 
 half the amount for the rest of the year. If at any time 
 the child does not gain in weight, and the mother's milk 
 seems insufficient, it would be proper to add to the breast- 
 feedings a properly prepared milk made up according 
 to the formula of a reputable physician. If teething is 
 delayed, it is an evidence of poor feeding." Doctor 
 Tweddell says most mothers expect infants to gain six 
 to eight ounces a week during the first year, and this 
 often leads to overfeeding. During illness children lose 
 weight very rapidly, but when convalescent they often 
 regain their weight equally rapidly, as much as six to 
 
WITH MENUS AND RECIPES 13 
 
 eight ounces a week. Gain in weight is often arrested by 
 trifling disturbances of health. 
 
 Growth. — The well-nourished child should grow about 
 eight inches the first year, or nearly three-fourths of an 
 inch every month, and four inches the second year — not 
 quite half an inch a month. An infant should double 
 its weight in five months and treble it in the year. It 
 should be weighed and measured monthly. If it does not 
 increase at the rate of about a pound a month the first 
 year, and about twelve ounces a month the second, in 
 all probability its food will be found at fault. 
 
 Weaning. — Under all circumstances, even if a mother 
 is healthy and the milk is good, the child should have 
 been weaned by the end of the first year, often at the 
 seventh to eighth month. It should usually be taking 
 by this time plain cow's milk, with a starchy food of 
 some kind. When a child has six or eight incisor teeth 
 it is supposed to be able to digest starchy food. Some 
 physicians advocate the use of starchy foods much ear- 
 lier than others ; but it depends very largely on the con- 
 dition of the child and the preparation of the starchy 
 food. All these matters may be regulated by carefully 
 watching the child's development from week to week 
 in weight, general condition, restlessness, etc. It is always 
 preferable to wean the child in cool weather, before or 
 after the hot season, and when it is not cutting teeth. It 
 should never be weaned suddenly^ 
 
 Method for Substituting Bottle Food. — The food sub- 
 stituted should be given very gradually. Whatever prepa- 
 ration is used should be given first at but one feeding a 
 day, nursing at the other usual hours, until the child 
 shows that there has been no disturbance from this slight 
 change. This may require from two to three days. 
 Taking it for granted that there has been no disturb- 
 ance during this time with the use of one bottle of pre- 
 
14 DIET FOR CHILDREN 
 
 pared milk, it will be safe to introduce another, not at 
 the hour for feeding which is directly after the hour 
 when the first bottle was used, but at an hour dividing 
 the bottle feedings evenly throughout the day by giving 
 one in the morning and one in the evening. Many 
 mothers who have given attention to this subject in a 
 careful way have learned that by giving the first bottle 
 in the evening they themselves can secure the rest they 
 often need, and that the child is quiet throughout the 
 night because it has had a comfortable meal. It is pos- 
 sible absolutely to control the child's condition by milk 
 that is thus given ; as it may not always be possible for a 
 woman to regulate her whole day when she is nursing 
 her child, her own tired condition at the end of the day 
 may be the cause of a fitful restless night on the part 
 of the child, the last feeding of the child having been a 
 disturbed one. It is well known to physicians that an 
 emotional mother or an overtired nursing mother will 
 frequently have a crying child at night. This can usually 
 be avoided as soon as supplementary feeding is begun; 
 hence it is always best to begin any change by giving 
 the first bottle at night-time. The milk must have been 
 cared for sufficiently to keep it absolutely sweet through- 
 out the day. 
 
 If two bottle feedings a day, replacing two nursings, 
 are found to agree with the child, then three may be 
 used, and so on, until every meal is being given from the 
 bottle. 
 
 Changing from Prepared Milk to Plain Cow's Milk. 
 — Should this milk feeding for weaning be prepared ac- 
 cording to a physician's prescription, the change must 
 even then be made from the modified milk to plain cow's 
 milk as gradually as the change has been made from 
 nursing to the modified milk ; that is, one bottle of modi- 
 fied milk should be replaced with the plain milk, and upon 
 
WITH MENUS AND RECIPES .15 
 
 finding it agreeing, two bottles daily should be used and 
 so on. 
 
 Home Preparation of Starch Foods for Infants. — 
 Very careful preparation is necessary. One point to be 
 emphasized in substitute feeding is that an artificial food 
 must always be so well prepared that it may be safely 
 used at any time it may be needed. The first starch 
 foods to be used are usually preparations of barley and 
 oatmeal, selected by or made according to the formulae 
 of a reputable physician. 
 
 Starch foods imperfectly cooked undergo fermenta- 
 tion ; hence such formulae call for long cooking. 
 
 For Doctor Rotch's recipe for Oat Jelly, to be used 
 in the first year, see page 97. 
 
 For Malted Gruel, see page 95. 
 
 For Oatmeal Gruel, see page 93. 
 
 For Oatmeal and Graham Flour Gruel, see page 94. 
 
 For Barley Gruel, see page 94. 
 
 For Farina Gruel, see page 94. 
 
 For Arrowroot Gruel, see page 95. 
 
 Great Care of Milk and Bottles Necessary. — Com- 
 paratively few people stop to consider how very quickly 
 dangerous changes take place in milk, and how readily 
 it becomes contaminated. The carelessness so frequently 
 shown by milkmen, maids and nurses plays an important 
 part in infant mortality. 
 
 Requirements for Pure Milk. — It is generally con- 
 ceded, to-day, as the result of much investigation on the 
 part of philanthropists, scientists and physicians, that 
 it is imperative that the cows supplying the milk receive 
 the care required to supply as pure and clean a milk as 
 it is possible to procure; that the milk be properly han- 
 dled and cared for, and be kept cold ; that the cream be 
 separated from the milk if possible by a separator espe- 
 cially adapted for the purpose; that all the ingredients 
 
16 DIET FOR CHILDREN 
 
 used in modifying milk be perfectly sterile; and that 
 everything that can possibly touch the food of a child 
 be clean, sweet and wholesome. When we find that this 
 can be depended on wherever a child's food is to be 
 found, we will begin to see the spreading of its influence 
 in a marked degree on the health of the children of not 
 only the poor in large cities, who have now to struggle 
 as best they can against sour milk, heat, dust and ten- 
 ement life, and all the evils and discomforts that attend 
 the very poor, but on many children in all classes of life 
 who to-day give evidence, from the richest to the poorest, 
 not only of lack of cleanliness, sweetness and wholesome- 
 ness in their food, but of great and culpable carelessness. 
 
 What Is a Good Food for Baby. — Doctor Jacobi says, 
 "A good food for the baby does not mean one which 
 simply doesn't kill; it is one which permits a child to 
 grow up healthy and strong." 
 
 Why Milk Is Pasteurized. — It is not generally known 
 that every year, in the United States alone, many thou- 
 sands of children die for want of care in the preparation 
 and administration of their food. Every year, however, 
 more attention is being given to purity of milk and to 
 the possibility of keeping it sweet for the length of time 
 required for commercial purposes. It is recognized, how- 
 ever, that infected milk is one of the chief sources of 
 contagion in various diseases; and for this reason many 
 physicians advocate the application of sufficient heat, 
 one hundred and fifty-five degrees Fahrenheit for thirty 
 minutes, which kills those germs which are dangerous to 
 the child without destroying the quality of the milk as 
 a food, which a higher degree of heat would do. This 
 is the most available practical way for preventing con- 
 tagion and keeping milk sweet under conditions that are 
 not ideal. Should we have the conditions we desire, it 
 might not be necessary to do this, because the inspections 
 of cattle and milk would be so thorough that there would 
 be less possibility of contagion of tuberculosis or other 
 
WITH MENUS AND RECIPES 17 
 
 disease; the care of dairies, farms, etc., would be so 
 rigidly guarded by the inspectors that they could not pos- 
 sibly be infected by excreta and other causes that bring 
 danger to the infant. Again, city laws would be so care- 
 fully administered that all venders of milk would be pre- 
 vented from adding impure water and preservatives to 
 the milk that reaches the child as its food. I mention 
 impure water because, if they added pure water and al- 
 lowed it to be known, it would save others the trouble 
 of adding it to correct the excess of cheese that is, in all 
 cow's milk, the stumbling-block in an infant's food. 
 
 Failing all of these, the appHcation of heat is still the 
 mother's only safeguard when she wants to protect her 
 child from impure or uncertified milk ; but she must not 
 overlook the fact that she is adding dangers of another 
 character, which, however, she can meet by consultation 
 with a careful physician, or by studying for herself how 
 to supply what is lost by this process of heating milk, 
 and replacing it with other foods. 
 
 Points to Remember. — A few cardinal points to re- 
 member in the care of milk for use in the nursery are 
 these : Never leave milk uncovered ; keep it in as cool 
 a place as possible ; get certified milk wherever it can be 
 had, in place of the ordinary commercial milk; but heat 
 any kind immediately on receipt, if you realize that you 
 can not control the conditions alluded to above. 
 
 Apparatus for Heating Milk. — Taking it for granted 
 that, under some circumstances, milk may not be so well 
 cared for as to be free from dangerous bacteria, nor that 
 cows are known by test to be free from tuberculosis, it 
 is advisable to know how to apply heat to milk, if it must 
 be used under such conditions. There are a number of 
 contrivances in the market for this purpose. A tem- 
 perature must be reached that is sufficiently high to kill 
 those developed bacteria which would be of any harm 
 to the digestion of an infant, and, at the same time, it 
 must be low enough to prevent the changes that are 
 
18 DIET FOR CHILDREN 
 
 acknowledged by nearly all physicians to be undesirable 
 in an infant's food — changes that are caused by the tem- 
 perature formerly advised for destruction of germs ex- 
 isting in milk, namely, two hundred and twelve degrees 
 Fahrenheit. The temperature of one hundred and fifty- 
 five degrees Fahrenheit for thirty minutes, w^hich is ad- 
 vised by Doctor Tweddell, allows the milk to remain prac- 
 tically fresh and uncooked, yet still be sufficiently ster- 
 ile. * In some cases the higher degree of two hundred 
 and twelve must be used; as, for instance, in cases of 
 journey, where the milk must, for unavoidable reasons, 
 be kept for a period longer than twenty-four hours ; but, 
 for ordinary usage, this temperature need not be consid- 
 ered except under physicans' advice. In cases of sum- 
 mer complaint in early infancy, the higher temperature is 
 sometimes desirable, and recommended by physicians. 
 
 The degree of one hundred and fifty-five Fahrenheit 
 for thirty minutes may be applied to the entire mixture 
 of ingredients called for under formulae given by various 
 physicians, including lime-water, which is always changed 
 with a higher temperature. 
 
 The various devices offered for the application of an 
 exact degree of heat to milk are well known. The pas- 
 teurizer designed by Doctor Rowland Godfrey Freeman, f 
 of New York, who prepared the formulae used at the 
 famous milk booths, supported for the benefit of chil- 
 dren by Nathan Strauss, has been made with a view of 
 carrying out requirements to an exact point without the 
 use of a thermometer or any detail that may be a burden 
 to the caretaker. 
 
 Exact directions are given with each of these devices, 
 and any one of them may readily be procured at any 
 drug-store. 
 
 * Doctor Charles Gilmore Kerley advises 167 degrees Fahren- 
 heit for thirty minutes, in Practice of Pediatrics. Doctor Chfford 
 G. Gurlee advises, in Infant Feeding, 140 to 150 degrees for 
 thirty minutes. 
 
 t Doctor Freeman advises 140 degrees Fahrenheit for one hour. 
 
WITH MENUS AND RECIPES .19 
 
 By direction of the Secretary of Agriculture of the 
 United States Government a circular has been issued 
 showing how a proper degree of heat may be applied to 
 milk in a very easy manner. This circular may be had 
 free on application to the Department of Agriculture, 
 Washington, D. C. Should it be impossible to secure 
 any apparatus suitable for the purpose, try some means 
 v/ith ordinary kitchen utensils by which the inner vessel 
 holding the milk to be heated may be half an inch from 
 the bottom of the outer vessel holding hot water, and allow 
 the hot water to reach at least half as high as the milk 
 does in the inner vessel. Cook for half an hour in this 
 way, and cool very quickly. Only a fair degree of safety 
 may be thus assured when milk is doubtful, but it is in- 
 finitely better than to take chances by not heating at all, 
 when milk is suspected of contamination. 
 
 Care of Nipples. — The care of bottles, nipples, etc., 
 is naturally an important part in infants* feeding. Smooth 
 seamless nipples are preferable to those that are seamed, 
 as they are easily cleaned and do not collapse. When 
 cleaned and dried they should be kept in a covered box 
 or dish, or wrapped up in a clean napkin, and just before 
 using one it should be dipped in boiling water. This lat- 
 ter point must not be omitted. The usual plan is to keep 
 them in a tumbler of water containing soda, which is 
 rarely satisfactory. Experience has shown the above 
 plan to be the preferable one. The writer once discov- 
 ered a supposedly careful monthly nurse not turning the 
 nipples when washing them, and her given reason for not 
 doing so was that she thought is was not really necessary. 
 The child she nursed was made ill by this carelessness, 
 which was a result that might readily have been expected. 
 
 Care of Bottles. — Milk-bottles can be thoroughly 
 cleaned by rinsing first with cold water, then washing 
 with hot soapsuds and a bottle-brush that is clean. The 
 brush requires as much care as the bottles, a fact that 
 is sometimes overlooked. Rinse the bottles, both inside 
 
20 DIET FOR CHILDREN 
 
 and out, in an abundance of flowing clean water, prefer- 
 ably under the cold-water faucet, and examine each bot- 
 tle carefully to see that there is no cloudiness or speck of 
 milk remaining. They may then be placed in the rack 
 and set in a moderately hot oven for an hour, when they 
 will be sterile and ready for use. They may also be put 
 over a fire in a boiler filled with cold water, to boil for 
 half an hour, when they should be carefully drained and 
 kept free from dust. Experiment will show that the oven 
 method is preferable, as the bottles are dry and ready to 
 be put away when removed from the oven. Care should 
 be taken to cool the oven slightly by opening the door a 
 few minutes before removing the hot bottles. This will 
 prevent the cracking that might result upon sudden ex- 
 posure to the colder air of the room. 
 
 Care of Unwashed Empty Bottles. — After an infant 
 has been fed, the empty or half-empty bottle of milk 
 should not be allowed to stand for any length of time. It 
 should be emptied directly, or as soon as possible, and be 
 rinsed with cold water. It may then await a convenient 
 time for washing the entire number used that day. A 
 careful nursery-maid will, however, wash and heat the 
 bottles as fast as they are emptied, which is decidedly the 
 best plan. Physicians and fathers know, if no one else 
 does, how frequently the presence of a baby in the house 
 insures the appearance at all times and in all places of 
 half-empty or unclean-looking milk-bottles, which un- 
 doubtedly cause much of the illness usually ascribed either 
 to the visitation of Providence or to a supposedly impure 
 supply of milk. Careful observation will convince many 
 that not one cause alone is the source of evils met with 
 constantly in infant feeding. 
 
 Intervals. — The intervals in substitute feeding must 
 be carefully considered. Doctor Rotch's* table for inter- 
 vals is as follows : 
 
 * Thomas Morgan Rotch, M. D., author of Pediatrics, and late 
 Professor of Diseases of Children at Harvard University. 
 
WITH^ MENUS AND RECIPES 
 
 21 
 
 GENERAL RULES FOR SUBSTITUTE FEEDING DURING THE 
 FIRST YEAR 
 
 The day feedings are supposed to begin ijoith the 6 a. m. feeding 
 and to end ivith the 10 p. m. feeding. 
 
 Age. 
 
 It 
 
 — a 
 
 ■■ -\ 
 
 Amount at 
 
 each 
 Feeding. 
 
 Total Amount 
 in 24 Hours. 
 
 Iweek . 
 2 weeks . 
 
 4 weeks . 
 6 weeks. 
 8 weeks. 
 
 5 months 
 
 4 months 
 
 5 months 
 
 6 months 
 
 7 months 
 
 8 months 
 
 9 months 
 
 10 months 
 
 11 months 
 
 12 months 
 
 
 
 
 2 
 2 
 2 
 
 2^ 
 
 2^ 
 
 10 
 10 
 9 
 8 
 8 
 7 
 7 
 6 
 6 
 6 
 6 
 6 
 5 
 5 
 5 
 
 1 
 
 1 
 1 
 1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 c. c. 
 
 30 
 
 45 
 
 75 
 
 90 
 
 100 
 
 120 
 
 135 
 
 165 
 
 175 
 
 190 
 
 210 
 
 210 
 
 255 
 
 265 
 
 270 
 
 oz. 
 1 
 
 1V4 
 
 1^ 
 1^ 
 
 6K. 
 
 7 
 
 8V4 
 85^ 
 9 
 
 c. c. 
 
 800 
 
 450 
 
 675 
 
 720 
 
 840 
 
 840 
 
 945 
 
 990 
 
 1035 
 
 1125 
 
 1260 
 
 1260 
 
 1275 
 
 1312 
 
 1850 
 
 OZ. 
 
 10 
 
 15 
 
 f^ 
 
 28 
 28 
 81^ 
 33 
 
 P 
 
 42 
 
 42V4 
 
 The above table is given as a safe average to begin 
 with. Doctor Rotch says it is so important to avoid 
 stretching an organ so easily distensible as the stomach 
 that it is wiser to give too little rather than too much 
 food in the early days of an infant's life. An unusually 
 heavy child might require a little more; for instance, a 
 child weighing ten pounds at birth would, according to 
 tables regulated by weight, require one and one-half 
 ounces instead of one ounce at a feeding, if in a healthy 
 condition ; but this the attending physician should deter- 
 mine. He advises the use of a set of graduated feeding- 
 tubes during the more important periods of growth, for 
 the purpose of continually impressing upon the mother 
 and nurse what the physician often has the opportunity 
 of telling them only at the beginning of the nursing pe- 
 riod — namely, that the error is in giving too much food 
 
22 
 
 DIET FOR CHILDREN 
 
 rather than too little. This error naturally results when, 
 as is commonly the case, the usual eight-ounce nursing- 
 bottle is used at the very beginning of infantile life. 
 He says he has found that he can easily convince most 
 
 
 £ZS 
 
 mothers of the mistaken zeal of nurses who advocate giv- 
 ing the young infant large amounts of food, by showing 
 them the size of the infant's stomach at birth (A), and 
 then comparing a small tube (B), which corresponds to 
 the stomach's capacity, with an eight-ounce nursing- 
 bottle. 
 
WITH MENUS AND RECIPES 
 
 23 
 
 If my readers still think that they can decide for them- 
 selves upon "what to feed the baby/' it is to be hoped 
 that they will bear in mind the following facts : that it is 
 at all times advisable (1) to use certified milk or heat 
 other milk to one hundred and fifty-five degrees Fahren- 
 heit for thirty minutes; (2) to dilute milk with boiled 
 
 B 
 
 ^ 
 
 water for the first nine or ten months of an infant's life, 
 beginning with at least half water to half milk for an 
 infant one month old; (3) to add cream that is perfectly 
 sweet to each bottle of diluted milk in order to supply the 
 fat lost by dilution ; (4) to add milk-sugar and a little 
 lime-water, according to some reputable physician's for- 
 mula, or that of a milk-laboratory, and (5) to add care- 
 
24 DIET FOR CHILDREN 
 
 fully prepared cereal foods very gradually at the proper 
 time, as advised by the family physician. 
 
 MENUS 
 
 Cereals. — Cereals are a necessary food for growing 
 children. They promote fine muscular development. As 
 starch is the predominant constituent, it is evident that 
 great care must be exercised in cooking the various grains 
 allowable in the nursery, remembering also that long 
 cooking increases digestibility. It is important to know 
 what you want to accomplish when cooking cereals. All 
 starchy foods should be cooked long enough to be put in 
 a condition to be easily acted upon by the digestive juices. 
 The purpose in preparing them is to secure the bursting 
 of the granules and the liberation of the starch by the 
 highest temperature it is possible to reach in order that 
 it may be acted upon by the heat and be partially changed 
 into a substance called dextrine, which is easily digested. 
 An extremely high and prolonged temperature is required 
 for this change, without which cereals are not nutritious, 
 and are likely to cause digestive troubles. 
 
WITH MENUS AND RECIPES 25 
 
 Need of Varied Menus. — One of the greatest dif- 
 ficulties experienced in feeding during nursery and school 
 age is in the provision of sufficiently varied menus. Con- 
 stant repetition of any food causes indifference, no mat- 
 ter how much it may have been enjoyed at first. The 
 illustrative menus given hereafter are suggestive only, 
 and they may be interchanged to suit the general house 
 supply, vegetables to be used according to season, and 
 care to be given to combinations, as, for instance, the use 
 of but one starch food in a menu, etc. One food of each 
 class is usually sufficient to constitute a satisfactory meal. 
 
 Quantities to Allov^. — It will be noticed that quan- 
 tities are mentioned at times when certain foods are to 
 be limited at each meal, leaving the others to be taken 
 according to the appetite of each child. If a child is 
 accustomed to regular simple meals, its appetite may be 
 trusted to regulate amounts. If, on the contrary, it has 
 been fed "a little of everything," and has been allowed 
 to eat candy, etc., between meals, this point must be care- 
 fully considered, and an effort must be made to bring 
 back the child to simple tastes and regular habits, by omit- 
 ting the foods forbidden for children and by giving no 
 food between meals. The amounts indicated should vary 
 in accordance with the age, weight and condition of the 
 child. It is evident that an active child needs more 
 than one who is passive. The safest rule to follow is to 
 give, as far as possible, a single representative of each 
 class of food at each meal ; to give little meat and sugar, 
 and to complete the quantity required for each meal with 
 broths, starchy vegetables, and either green vegetables or 
 fruits. When constructing a menu for a child, keep con- 
 stantly in view the proportions required of the various 
 classes of foods. 
 
 All the dishes indicated in the following menus may 
 be easily prepared by any one understanding the prin- 
 ciples of cooking, if care be given to the dainty prepa- 
 
26 DIET FOR CHILDREN 
 
 ration of the articles called for, and if scrupulous clean- 
 liness (one of the most important factors in nursery 
 cooking) be observed. 
 
 If we want our children to be strong, we must use ani- 
 mal food as an important part of their diet, in the form 
 of milk, eggs and meat soup for younger children, and in 
 that of eggs, fresh meats, etc., for those who are older. 
 In selecting menus, macaroni and spaghetti should be 
 more relied on for variety than is usual after a child is 
 five years old. 
 
 Doctor Thompson's Rules for Feeding Young Chil- 
 dren, Given in ^'Practical Dietetics," are concise and 
 comprehensive, as may be seen from the following: 
 
 1. Allow time for meals. 
 
 2. See that the food is thoroughly masticated. 
 
 3. Do not allow nibbling between meals. 
 
 4. Do not tempt the child with the sight of rich and 
 indigestible foods. 
 
 5. Do not force the child to eat against its will, but 
 examine the mouth, which may be sore from erupting 
 teeth, and examine the food, which may not be properly 
 cooked or flavored. If good food is refused from pee- 
 vishness merely, remove it, and do not offer it again be- 
 fore the next mealtime. 
 
 6. In acute illness, reduce and dilute the food at once. 
 
 7. In very hot weather, give about one-fourth or one- 
 third less food, and oiYer more water. 
 
 Doctor Rotch's Suggestions for Feeding a Twelve 
 Months Old Child. (From Hozv to Feed Children.) — 
 Between the twelfth and thirteenth months. Doctor Rotch 
 is in the habit of giving the infant five meals during the 
 day. At this time it is well to accustom it to take its 
 food from a spoon, and as soon as possible to omit feed- 
 ing from the bottle. The five meals should be arranged 
 in the following manner : 
 
 "For breakfast, bread and cow's milk, slightly warmed. 
 
WITH MENUS AND RECIPES 27 
 
 "For lunch, equal parts of oat jelly and cow's milk, 
 warmed, with a little salt added, according to the infant's 
 taste. 
 
 "This meal of oat jelly should be repeated in the mid- 
 dle of the afternoon. 
 
 "In the middle of the day, broth of some kind, either 
 chicken or mutton, carefully prepared so as to be free 
 from fat on its surface, can be given with some bread. 
 
 "The fifth meal should be given in the latter part of 
 the afternoon, and should consist of bread and milk. 
 
 "In some cases it is impossible to make infants swal- 
 low bread for a long period after the usual time of twelve 
 to thirteen months. At times it is not until they are two 
 and one-half to three years old that they can be induced 
 to take bread. In these cases we must feed them accord- 
 ing to our judgment of the individual case. 
 
 "When the infant is fourteen to fifteen months old, 
 some thoroughly boiled rice can be added to the broth in 
 the middle of the day, and if it digests this well it can 
 also have bread given with this meal. 
 
 "When the infant is sixteen months old, it can have a 
 small amount of butter on its bread. When it is seven- 
 teen to eighteen months old, it can have a thoroughly 
 baked white potato, mixed with butter and salt, added to 
 its mid-day meal of broth. When it is nineteen to twenty 
 months old, eggs can become part of its diet. 
 
 "There are not many fruits which should be given to 
 the infant in its second year. A baked apple can be given 
 at the evening meal when the infant is fourteen to fifteen 
 months old ; or, for variety, the apple can be made into 
 a simple sauce, never, however, having the sauce made 
 with much sugar. When peaches are in season, a ripe 
 peach can often be given with benefit, especially if the 
 infant is inclined to be constipated. Other fruits should 
 be avoided, as they are not necessary for the infant's 
 nutrition, and at times produce serious trouble." 
 
28 DIET FOR CHILDREN 
 
 Classification of Menus 
 
 The following menus are constructed upon this base, 
 suggested by Doctor Rotch, and explanatory notes are 
 introduced where it seems advisable. The hours for the 
 five meals from twelve months may be arranged, as most 
 convenient for the average household, as follows : 
 
 Twelve to Thirteen Months 
 
 7 a. m. Early breakfast — a breakfast-cupful or a six- 
 ounce bottle of warm milk ; a piece of bread. 
 
 9:30 a. m. Breakfast proper — two tablespoon fuls of 
 oat jelly with the same quantity of milk, seasoned with 
 a little salt. 
 
 12:30 p. m. Dinner — a cupful of chicken broth with 
 stale bread-crumbs ; one tablespoonful of gelatin, flavored 
 with orange juice. 
 
 3 :30 p. m. Repeat meal given at 9 :30. 
 
 6:30 p. m. Supper — one-day-old bread broken in 
 warm milk (six ounces). 
 
 Supper at half past six gives time for the child to have 
 a few minutes' rest before going to sleep at seven. The 
 child should be dressed for the night before receiving this 
 meal, that unnecessary handling on a full stomach may 
 be avoided. Half past six is the time frequently advised 
 for the first meal in the morning, but, by judicious train- 
 ing as to sleep, seven o'clock will be found early enough, 
 and if the habit of sleep is once fixed a child will not 
 wake before this time, thus giving many mothers without 
 nurses the opportunity for sparing their strength a little 
 in the early morning. 
 
 First Morning Meal from the Bottle. — It is also of 
 great assistance under some circumstances to give the 
 first meal from the bottle for a longer period than twelve 
 
^VITH MENUS AND RECIPES 29 
 
 months, as at this early hour much carelessness may be 
 expected from ordinary servants in the handling of 
 baby's food, and unless there is a reliable nurse the 
 mother must usually rise very much earlier than is nec- 
 essary for other demands. The plan of having a bottle 
 ready for warming at seven o'clock in the morning will 
 obviate many sources of trouble that are usually met 
 with, and, while not the ideal plan, it is practically much 
 better than to allow servants an opportunity for careless 
 handling of baby's first meal for the day, which m^ay 
 readily change the tenor of that entire day's atmosphere. 
 A Convenient Daily Routine. — Breakfast at nine- 
 thirty for baby gives the mother time to take her own 
 comfortably, to bathe her child at nine and feed it at half 
 past, after which it should sleep an hour or more, and 
 then be taken out for a while before dinner at twelve- 
 thirty. It may be taken out for an hour again after din- 
 ner, from which time it will be likely to sleep until its 
 next meal at half past three. From this time it should 
 be kept awake until it is ready to be put to sleep for the 
 night at seven, after being undressed and fed at half 
 past six. Doctor Samuel Adams, of Washington, says: 
 "A young infant has nothing to do but eat and sleep. As 
 soon as he is fed he will take a nap, and will probably 
 sleep for an hour and a half. After the first year the 
 naps become shorter and less frequent. During the sec- 
 ond year a nap in the morning after breakfast, and one 
 in the afternoon about one or two o'clock for an hour 
 or an hour and a half, are usually sufficient, and these 
 naps should be insisted upon for the rest of his mind and 
 body and to enhance his growth and health. When the 
 child reaches the third year he can usually drop the morn- 
 ing nap. The afternoon one should be insisted upon very 
 soon after the child has his noonday meal, in winter as 
 well as in summer." Some physicians advise a night 
 feeding at ten or eleven, to be given until eighteen months. 
 
30 DIET FOR CHILDREN 
 
 If so, the food may be given from a bottle without dis- 
 turbing the child's sleep by keeping to the same hour ex- 
 actly and gently touching the lips of the child with the 
 tip, lifting the pillow carefully at the same time. A child 
 who is well is usually so sleepy that it will take the milk 
 very readily without opening its eyes. At this time any 
 necessary changes for the night may also be made, to 
 avoid further chance of disturbance. Regularity in this 
 method is certain to bring eventual success. If, during 
 this early period of feeding, great care is given to the 
 little points that appear to many to be trifling at the time, 
 a fixed habit of sound sleep from seven to seven may be 
 formed that will prove one of the greatest blessings con- 
 ferred on a child by a wise mother. 
 
 Alternating Menu for the Same Period — i. e.. 
 Twelve to Thirteen Months 
 
 7 a. m. Six-ounce bottle of warm milk, with a piece of 
 crust from French bread or a biscuit. 
 
 9 :30 a. m. One small cup of fresh sweet milk (heated 
 to one hundred and forty-five degrees Fahrenheit). Two 
 tablespoonfuls of well-cooked oatmeal gruel served with 
 two tablespoonfuls of fresh cream, also heated. 
 
 12 :30 p. m. One-half pint of mutton broth with stale 
 bread-crumbs. Two tablespoonfuls of junket, made with 
 Fairchild's essence of pepsin. 
 
 3 :30 p. m. A breakfast-cupful or an eight-ounce bot- 
 tle of milk and gelatin. Dissolve a teaspoonful of gelatin 
 in a little of the cold milk, and add to the remainder 
 when it is warm, taking care to keep the mixture well 
 covered when dissolving. 
 
 6:30 p. m. A breakfast-cupful of warm milk and a 
 piece of bread or a biscuit, or, if the bottle is still used, 
 a six-ounce bottle of warm milk, with bread or biscuit. 
 
WITH MENUS AND RECIPES 31 
 
 Fourteen to Fifteen Months 
 
 7 a. m. One slice of bread and eight ounces of milk, 
 given in cup or bottle. 
 
 9 :30 a. m. One cup of barley jelly and milk, half and 
 half, salted. 
 
 12:30 p. m. One slice of bread, one-half pint of 
 chicken broth, with a tablespoonful of well-boiled rice 
 added. 
 
 3 :30 p. m. Repeat meal given at 9 :30. 
 
 6 :30 p. m. Eight ounces of warm milk and a Graham 
 biscuit. 
 
 Alternating Menu for the Same Period — i. e., 
 Fourteen to Fifteen Months 
 
 7 a. m. Bread and milk (eight ounces). 
 
 9 :30 a. m. One tablespoonful of gluten porridge served 
 with top milk. 
 
 12:30 p. m. One cup of chicken jelly made with milk. 
 A piece of crust of bread. 
 
 3 :30 p. m. One cup of oat jelly and top milk, half and 
 half, as directed before. 
 
 6 :30 p. m. Six ounces of milk, the soft part of a baked 
 apple, a biscuit, or a piece of zwieback. 
 
 At sixteen months add a little good butter to the bread 
 given. (Rotch.) 
 
 After the fifteenth month two to six teaspoonfuls of 
 orange juice may be given, or a baked or stewed apple. 
 
 Seventeen to Eighteen Months 
 
 7 a. m. One piece of bread and butter and a cup of 
 milk. 
 
32 DIET FOR CHILDREN 
 
 9 :30 a. m. One cup of oat jelly and top milk, half and 
 half. 
 
 12 :30 p. m. One cup of chicken broth, bread and but- 
 ter, and a baked potato mixed with a little butter or 
 cream, and salt. A tablespoonful of juice from a sweet 
 orange. 
 
 3 :30 p. m. One piece of zwieback and a cup of sweet 
 milk. 
 
 6 :30 p. m. Eight ounces of milk and bread and butter. 
 
 Alternating Menu from Seventeen to Eighteen Months 
 
 7 a. m. Graham bread and butter and a cup of warm 
 milk. 
 
 9 :30 a. m. One tablespoonful of well-cooked wheatena 
 served with a few tablespoonfuls of sweet cream, taken 
 from morning's milk and heated to one hundred and 
 fifty-five degrees Fahrenheit. One piece of breadcrust 
 or zwieback. 
 
 12 :30 p. m. One-half pint of mutton broth, two table- 
 spoonfuls of boiled rice. Bread and butter. 
 
 3 :30 p. m. One cup of milk jelly and a biscuit. 
 
 6 :30 p. m. Two Graham biscuits or bread, if pre- 
 ferred, broken into eight ounces of warm milk. 
 
 Nineteen to Twenty Months 
 
 7 a. m. A cup of milk and bread and butter. 
 
 9 :30 a. m. Two tablespoonfuls of wheat porridge with 
 cream, a small glass of milk, bread and butter, one table- 
 spoonful of clarified apple (page 128). 
 
 12:30 p. m. A milky, soft-boiled egg (page 105) with 
 stale bread-crumbs, bread and butter, one tablespoonful 
 of boiled rice, one or two tablespoonfuls of fruit gelatin 
 (page 135). 
 
 3 :30 p. m. A saucer of junket, bread and butter. 
 
WITH MENUS AND RECIPES 33 
 
 6:30 p. m. Two pieces of toasted bread broken into 
 four ounces of hot salted milk ; a glass of milk to drink. 
 
 Alternating Menu from Nineteen to Twenty Months 
 
 7 a. m. Bread, butter and milk. 
 
 9:30 a. m. Two tablespoon fuls of breakfast hominy 
 with salt and cream, a glass of milk, bread and butter. 
 A pared ripe peach, if in season, or a tablespoonful of 
 scraped ripe apple. 
 
 12:30 p. m. One cup of beef broth, with crumbs of 
 zwieback broken into it, a baked potato, two tablespoon- 
 fuls of tapioca (page 126). 
 
 3 :30 p. m. A saucer of oatmeal jelly (page 97) with 
 a little salt and cream. 
 
 6 :30 p. m. Bread and milk. 
 
 From Twenty to Thirty Months 
 
 From twenty to thirty months use the foods indicated 
 so far, varying the menus by interchanging with any sim- 
 ilar articles, the recipes for which are given elsewhere. 
 
 This is a sufficient diet for this period, and it is worse 
 than folly for mothers to attempt at this early age, as is 
 frequently done, to accustom their children to the use 
 of everything and anything from the general table. There 
 are many persons, again, who will follow a cautious 
 course in nursery feeding to a certain point, and then 
 undo all by a fitful lapse into carelessness. The remarks 
 made in this connection should be emphasized if the in- 
 fant's digestion and general nutrition are to be consid- 
 ered, and the parents should insist that no other articles 
 of food be employed except such as are similar to those 
 spoken of, according to the taste, judgment and knowl- 
 edge of cooking that exists in the special household. 
 
34 DIET FOR CHILDREN 
 
 Food After Thirty Months 
 
 "At this time it will be well to begin to accustom the 
 child's digestive functions to a still greater variety of 
 food. In summer, the more easily digestible vegetables, 
 such as squash, young peas, young beans and asparagus 
 tips, can be given. The variety of fruits can also be in- 
 creased at this period, but they should be cooked. The 
 principal change which is to be made in the diet to w^hich 
 the infant has been accustomed is a very decided increase 
 in the proportion of the proteid element of its food. This 
 is accomplished by means of giving the child meat. The 
 quantity of meat which should be given toward the end 
 of the third year should be small at first, and should be 
 given at intervals of a day or two. Doctor Wiley says 
 that meat as a regular article of diet for each day is not, 
 as a rule, desirable until the child is five years old, with 
 the exception of a little white chicken meat once or twice 
 a week. The kinds of meat which should be given in 
 this early period of childhood are chicken, mutton-chop, 
 roast beef, and beefsteak. These meats should be cut 
 into small pieces, and a little salt added, according to the 
 child's taste. It is well, during the latter part of the third 
 year and the first part of the fourth year, to give the child 
 an egg on one day and meat on the next if it is decided 
 to give meat before the fifth year, using a little white 
 chicken meat once or twice a week as the alternative to 
 the egg. 
 
 "When the child has reached the age of five or six 
 years, we should allow it to have a somewhat more va- 
 ried diet, but during the whole period of childhood the 
 closest attention should be given to the regulation of the 
 kind and the amount of food to be given, and any devi- 
 ations from the rules just laid down are to be deprecated. 
 
WITH MENUS AND RECIPES 35 
 
 "It should be particularly noted that meat is not given 
 until after thirty months, — and eggs are withheld until 
 the child is nineteen or twenty months old." — From How 
 to Feed Children. 
 
 Dinner Menus Allov/able After Thirty Months 
 
 Beef broth with vermicelli ; bran or whole-meal bread, 
 and the best butter obtainable ; lightly broiled lamb-chop, 
 scraped and seasoned with salt; spinach boiled tender 
 and mashed through a puree sieve, served plain with 
 cream or in broth ; baked potato with salt ; orange tapioca 
 for dessert, and a fruit juice made as directed, and used 
 as a drink. 
 
 1. Chicken broth with rice; minced broiled tenderloin 
 steak with salt (no butter) ; boiled rice ; brown bread 
 with butter; asparagus tips or stewed celery, with hot 
 cream as sauce; cup custard for dessert, with cocoa to 
 drink. 
 
 2. Mutton broth; the white meat of chicken cut into 
 very small pieces ; baked potato ; spinach ; bread and but-' 
 ter ; orange float for dessert. 
 
 3. Beef tea ; stewed squab ; boiled or steamed rice ; 
 bread and butter; Bermuda onions, stewed very soft in 
 milk ; junket with ^gg for dessert. 
 
 4. Milk soup ; roast beef rare and minced ; boiled rice 
 with dish gravy from roast beef ; spinach or stewed cel- 
 ery ; bread and butter ; cup custard for dessert. 
 
 5. Strained vegetable soup; scraped broiled mutton- 
 chop, rejecting all fat ; baked potato ; apple sauce ; bread 
 and butter ; junket, made with Fairchild's essence of pep- 
 sin, for dessert. 
 
 6. Beef broth ; boiled or broiled fish ; boiled spaghetti 
 with milk; boiled asparagus tips; gelatin with whipped 
 cream for dessert. 
 
36 DIET FOR CHILDREN 
 
 A Week's Menus for Children Over Five Years Old 
 
 Use amounts according to the age and appetite of the 
 child, and in the proportions given. 
 
 Sunday 
 
 Breakfast. — One ripe apple, pared, quartered and care- 
 fully cored. Two tablespoonfuls of well-cooked and 
 w^ell-selected oatmeal, served with sweet cream and a 
 pinch of salt. A cup of weak cocoa. Bread and good 
 butter. A soft-boiled &gg. 
 
 Dinner. — From twelve to one o'clock. Half a cup of 
 beef broth. Bread and butter. One lamb-chop, lightly 
 broiled and cut in small pieces, or a piece of roast beef 
 or mutton, with dish gravy. One quickly baked potato, 
 broken with a fork, eaten wth salt and cream. Two 
 tablespoonfuls of boiled spinach, mashed through a 
 puree sieve. Stewed apples and a lady-finger for dessert. 
 
 Supper. — Five to five-thirty o'clock. Milk toast; one- 
 half pint of hot milk seasoned with salt and butter for 
 three or four pieces of toast. A few stewed figs. Cocoa 
 to drink. 
 
 Monday 
 
 Breakfast. — Breakfast hominy and cream. Bread and 
 butter. A sweet orange. A bit of broiled fish. 
 
 Dinner. — One-half cup of mutton broth. Broiled, 
 finely chopped steak, one large spoonful, or one lamb- 
 chop, lightly broiled. Boiled rice, as much as wanted. 
 Stewed celery with cream sauce. Gelatin, flavored with 
 chocolate or vanilla, for dessert. 
 
WITH MENUS AND RECIPES 37 
 
 Supper. — Milk biscuit, broken in hot milk. Bread and 
 butter. Stewed fruit. 
 
 Tuesday 
 
 Breakfast. — Two tablespoonfuls of cracked wheat and 
 cream. One poached egg, lightly done. Brown bread 
 and butter. A few dates or an apple. 
 
 Dinner. — Half a cup of beef broth, made from the 
 chopped steak and celery bits of the day before. A slice 
 of roast beef with dish gravy. Macaroni, boiled in salted 
 water, cream to be added for sauce. Two tablespoonfuls 
 of stewed tomatoes, stewed long enough to be put 
 through an agate or porcelain colander. Orange float 
 for dessert (soft cup custard poured over oranges that 
 have been carefully freed from pith). 
 
 Supper. — Bread, butter, milk to drink, and stewed 
 apples, flavored with cinnamon or orange. 
 
 Wednesday 
 
 Breakfast. — Oatmeal and cream. Dry toast, with cold, 
 not melted, butter. A little stewed potato. A small glass 
 of milk or a cup of cocoa. A bit of broiled fish. A 
 sweet orange. 
 
 Dinner. — Half a cup of chicken soup. One broiled 
 lamb-chop. Bread and butter. Stewed onions with cream 
 sauce. One baked sweet potato. (Onions have no sugar, 
 hence sweet potato.) Plain or apple tapioca pudding. 
 As sweet potato has not so much starch as white, tapioca 
 (starch) may be used for dessert. 
 
 Supper. — Sweet buns or plain rolls, broken up in hot 
 milk, with a light sprinkling of sugar or salt according to 
 which food is used. A dish of stewed prunes, or a glass 
 of prune juice. A slice of Graham bread and butter. 
 
38 DIET FOR CHILDREN 
 
 Thursday 
 
 Breakfast. — Two tablespoonfuls of hominy with cream 
 (half a cup). One scrambled tgg, with bread and but- 
 ter. One apple. Cup of weak cocoa, three-quarters 
 milk. 
 
 Dinner. — One cup of beef broth. Bread and butter. 
 Spaghetti and milk. Broiled sweetbreads. Stewed cel- 
 ery. Small saucer of rice pudding. 
 
 Supper. — Bread, butter and good molasses or sirup, 
 carefully selected, with as much milk as is wanted. 
 
 Friday 
 
 Breakfast. — A saucer of boiled rice, with cream and 
 salt. Bread and butter. A bit of crisp, fat breakfast 
 bacon. Bacon supplies lack of fat in rice. Stewed pota- 
 toes. An orange that is sweet. 
 
 Dinner. — One cup of beef broth seasoned with celery 
 broth of the day before. Well broiled, boiled or baked 
 fish having white meat. Baked white potato. One table- 
 spoonful of stewed cauliflower with cream as sauce. Cup 
 custard made with one ^gg and flavored with cinnamon. 
 
 Supper. — Zwieback, stewed figs, bread, butter and as 
 much milk as is wanted. 
 
 Saturday 
 
 Breakfast. — Cracked wheat and cream. Cup of cocoa. 
 Soft-boiled Qgg, lightly boiled. Bread and butter and a 
 few figs or dates, or, for a younger child, an orange that 
 is sweet. 
 
 Dinner. — Half a cup of mutton broth with rice added 
 (one tablespoonful). A tablespoonful of the white meat 
 of chicken or a tender wing. Small saucer of apple sauce. 
 Macaroni. Bread and butter. A small cup of junket and 
 
WITH MENUS AND RECIPES 39 
 
 one or two lady-fingers, or a sweet bun one day old, for 
 dessert. 
 
 Supper. — Bread, butter and honey, milk, and a small 
 piece of one-day-old Moravian cake, made according to 
 recipe given, or a piece of home-made sponge-cake, gin- 
 gerbread, or similar simple cake. 
 
 Suggestions for Breakfast in Summer for Chil- 
 dren from Three to Five 
 
 One only of the following articles, with cream and salt: 
 Cracked wheat, rice, tapioca, breakfast hominy, gluten 
 (containing little or no fat). 
 
 One only of the following articles : Eggs boiled (cov- 
 ered with boiling water as directed on page 106) ; poached 
 in salted water that does not boil; scrambled (lightly) ; 
 omelet (eggs not to be separated for beating). For a 
 small omelet use one tablespoonful of hot water to one 
 tgg instead of milk, as customary, beat about a dozen 
 times with a fork and cook quickly; the result will be a 
 deliciously tender omelet. Broiled fish. Broiled bacon. 
 Asparagus tops may be given frequently with any of the 
 above articles. 
 
 One only of the following articles: Stewed rhubarb 
 (laxative), orange or lemon jelly (made with gelatin), 
 strawberries (carefully given, noting effect), baked apple, 
 gelatin pudding or calf's-foot jelly, etc. 
 
 Summer Dinner Menus from Three to Five Years 
 
 1. Beef broth. Broiled fish. Baked potato. Spinach 
 puree. A ripe sv/eet orange for dessert. Bread and 
 butter. 
 
 2. Vegetable omelet made with chopped asparagus tips 
 that have been previously boiled tender ; or, if preferred, 
 a plain om^elet and the asparagus served alone, with or 
 
40 DIET FOR CHILDREN 
 
 without cream sauce. A small cup of a good digestible 
 cocoa with educator biscuit for dessert. 
 
 3. Chop (lamb) broiled. Boiled rice, served with 
 cream and salt. Bread, butter and honey. Glass of milk 
 if desired. In place of honey, fruit juice may be used. 
 
 4. Mutton broth with barley. Boiled Qgg. Asparagus 
 tips with salt, or stewed onion with cream sauce. A cup 
 of junket or a cup of custard. Bread and butter. 
 
 5. Broiled beef pulp. Spaghetti with cream sauce, 
 the sauce to be made with good butter, cream or milk, 
 and flour. Four or five large prunes, stewed or simply 
 freshened by soaking overnight in cold water, after wash- 
 ing well, may be given for dessert. Children who will 
 not eat stewed prunes, or who have grown tired of them, 
 will sometimes welcome the above change. 
 
 6. Puree of onion with beef broth, served either to- 
 gether or alone. Farina, cooked with salt and served 
 with cream. Strawberry gelatin for dessert, using the 
 clear juice only for flavoring. Bread and butter. 
 
 7. Poached eggs served on well-made toast. Cauli- 
 flower tops, if tender, or a dish of apple sauce. A saucer 
 of rice pudding flavored with cinnamon. The use of 
 cauliflower and onion should be deferred to the latter 
 part of this period of feeding, and results should be 
 watched very carefully. 
 
 Breakfast Combinations for Winter- — Designed 
 to Supply Heat 
 
 Amounts to vary according to the age of the child; break- 
 fast meats may he omitted for children under seven. 
 Meat at dinner is sufficient at the age of five. 
 
 White grapes ; oatmeal and cream ; boiled eggs ; bread 
 and butter ; warm milk or cocoa to drink. 
 
 Stewed apples; cracked wheat and cream; crust muf- 
 
WITH MENUS AND RECIPES 41 
 
 fins ; broiled fat bacon ; stewed potatoes ; mixed milk and 
 cream to drink. 
 
 A ripe apple ; cornmeal mush and cream ; stewed or 
 broiled chicken ; baked potatoes ; glass of milk ; buttered 
 toast. 
 
 Tokay grapes; cream or top milk to drink; broiled 
 mutton-chop ; hominy with salt ; bread and butter. 
 
 Farina and cream ; broiled steak or creamed fish ; corn- 
 meal muffins, good butter ; a sweet orange or ripe apple. 
 
 Clarified apples ; wheatena ; cream ; whole-meal bread 
 and butter ; broiled squab ; boiled rice. 
 
 Breakfast Menus for a Child Who Has Reached the 
 
 Age of Five or Six — Designed Particularly to 
 
 Supply Food for Second Dentition 
 
 1. Whole-meal wheat bread and butter; oatmeal por- 
 ridge (the w^hole grain) and cream; stewed potatoes; 
 broiled fish ; fruit. 
 
 2. Graham muffins and butter; milk; cornmeal mush 
 (the whole grain) and cream ; stewed chicken ; an orange. 
 
 3. Corn bread ; porridge made from whole wheat 
 ground in a coff'ee-mill and cooked four hours (the cal- 
 careous deposit needed is found in the outside of the 
 grains), served with cream; a poached egg; warm milk 
 to drink ; a raw apple. 
 
 4. Hominy ; cream ; whole-meal muffins, made accord- 
 ing to recipe for cream muffins ; baked potato ; broiled 
 fat bacon; milk; stewed fruit or white or Tokay grapes 
 (no seeds or skins). 
 
 Dinner menus for this period should be supplied with 
 the proteids of foods in proper proportions (meat, game, 
 fish, oysters, eggs, milk foods, broths, etc.) and with salt- 
 giving foods (fresh vegetables and fruits), and supper 
 should always include whole-meal bread, stewed fruits, 
 and an abundance of milk. 
 
42 DIET FOR CHILDREN 
 
 Sample Dinner Menu for Second Dentition 
 
 The following will serve as a sample dinner menu for 
 the second dentition period : a cup of beef broth thick- 
 ened slightly with oatmeal, or mutton broth with barley ; 
 broiled fish, or lamb-chops, with green peas ; boiled rice ; 
 creamed macaroni or baked potato ; whole-meal bread 
 well toasted and buttered w^hen cool, so that the butter 
 will not melt ; orange tapioca for dessert ; cocoa. 
 
 Notice that there are proteids, to form bone for the 
 teeth, in nearly every food prescribed, and that neverthe- 
 less the salts and the starches are not omitted. The oat- 
 meal in the soup contains proteids and salts ; the fish, 
 phosphates ; the whole-meal bread, proteids and carbohy- 
 drates; the butter, fat; the orange, salts; the tapioca, 
 starch ; and the peas contain proteids and salts. 
 
 It must not be forgotten that the condition of a child's 
 second set of teeth depends very largely on the kind of 
 food taken during the years immediately preceding sec- 
 ond dentition. 
 
 Summer Diet. — At this season of the year, if at no 
 other, should excellence in the preparation of simple 
 foods be the rule. A steak or a chop perfectly broiled, 
 well-baked bread, pure milk, heated or modified as re- 
 quired, carefully selected fruit, vegetables that are well 
 chosen and properly prepared, and the avoidance of 
 sweets and pastry, will prove potent factors in carrying 
 a flock of little ones safely through the hot months of July 
 and August. 
 
 Another point to remember at this season is that a child 
 is overfed if it can not digest its food. The approach of 
 warm weather always brings to the thoughtful mother 
 the consciousness of increased care, as this is the season 
 requiring the exercise of much forethought in regard to 
 the ^iet of the little ones. This is particularly true in 
 
WITH MENUS AND RECIPES 43 
 
 regard to food for older children in the summer-time, a 
 trying period for the one who provides — not so much in 
 finding variety as in being able to make the proper selec- 
 tions from the tempting supply of fresh fruits and vege- 
 tables offered, and in discarding the foods that are unsuit- 
 able for the hot months. Oatmeal, the reliance of many 
 for breakfast in winter, must now be frequently dis- 
 carded, as it often proves too heating. It may occasion- 
 ally be used, however, in the form of oat jelly, for chil- 
 dren who are very fond of oatmeal, as some will not eat 
 hominy or wheat. The latter is a perfect summer cereal 
 if well cooked, and efforts should be made to teach chil- 
 dren to eat it by preparing it in an appetizing manner, 
 serving it daintily, etc. 
 
 Summer Breakfasts. — As eggs may be used but two 
 or three times a week, the breakfast menu in summer, 
 taken altogether, is the first stumbling-block, and one 
 likely to give trouble if not considered carefully. Almost 
 all children, especially those of a nervous temperament 
 or an anemic type, are better for having had a hearty 
 breakfast, and one of sufficient variety to tempt the appe- 
 tite. If mothers will step out of the beaten track and 
 provide dainty dishes that are not looked for at this hour, 
 they will be surprised to see how quickly their efforts will 
 be appreciated. In season, for children over five, the 
 juice of a few sound ripe strawberries, or half a dozen 
 large cherries (oxhearts), ripe and thoroughly stewed, 
 with dainty slices of well-baked, whole-meal bread and 
 butter, and half a dozen asparagus tips that have been 
 boiled tender in salted water, with a glass of cold or 
 warm beef tea, as preferred, and a spoonful of well- 
 boiled and well-seasoned rice, will make a most satisfying 
 and appetizing variation from the usual menu of eggs, 
 oatmeal, potatoes, etc., and it will be one that a child will 
 be sure to enjoy. 
 
 Dainty Service.— Dainty serving is one of the most 
 
44 DIET FOR CHILDREN 
 
 important adjuncts in nursery feeding. If the fancy of a 
 child is pleased, he will, in all probability, eat most heart- 
 ily. On a very hot morning I frequently find that I can 
 invite sufficient appetite on the part of a child not inclined 
 to eat b}^ building engines or toy houses, etc., of small 
 pieces of bread, well buttered with cold butter. A little 
 lump of butter should be placed on each piece of bread, 
 not spread on in the usual nursery style, which, to say the 
 least, is not inviting; a very few crisp bits of fat broiled 
 bacon may here and there take the place of butter. This 
 may all be put upon a decorated plate to suggest a story 
 to the child. I have often seen a delicate child, one of the 
 kind who would rather play than eat, take unconsciously 
 a satisfactory meal while he was being entertained with 
 an interesting story about a dear little cherub on his plate 
 who was pictured as eating an apple. I have seen this 
 same child drink glass after glass of milk when it was 
 served in a wine-glass Vv^ith a stem, whereas he Vv^ould 
 invariably refuse milk if it was given in a cup or a tum- 
 bler, saying he was not hungry. There is a fitness of 
 things that must be considered when feeding children, 
 and at no time is it more necessary than in summer, when 
 the intense heat tries the temper of even adults, who are 
 certainly more resistant than children to the various cli- 
 matic changes to which we are usually subjected. 
 
 A Cool-Looking Dining-Room. — A cool-looking din- 
 ing-room, shaded to rest the eyes, with inviting napery 
 and pretty table appointments, flowers, etc., is inseparable 
 from comfortable summer life. What could be more 
 inviting to the eye, as well as to the appetite, of a fretful 
 child who has probably been awakened too early by the 
 heat, or who has passed a restless night for the same rea- 
 son, than the sight of a prettily laid breakfast table — 
 flowers, fruits and some little surprise at his plate to 
 charm away his languor? A dish of cold snow pudding, 
 which contains inorredients that are all beneficial for a 
 
,WITH MENUS AND RECIPES 45 
 
 child (gelatin, eggs, fruit juice, etc.), will work like a 
 charm. A glass of milk and a few dainty fingers of 
 bread and butter will complete a satisfactory breakfast 
 for hot w^eather. It is well to remember in midsummer- 
 time that a light early breakfast is preferable to a heavy 
 later one, if it is supplemented by a glass of milk or of 
 beef tea, with a few crackers or a piece of zwieback, to 
 be given midway between breakfast and dinner. Beef 
 broth or cocoa should be given instead of milk to drink, 
 when cherries or strawberries are taken at breakfast. 
 When cherries are given they must be in perfect condi- 
 tion, and results must be carefully noted. Unless stewed 
 they are frequently not a safe fruit until after second 
 dentition. 
 
 Tapioca is of great value in summer diet. It may be 
 used in a variety of ways for any meal in the day, either 
 for dinner dessert or for the main portion of the break- 
 fast or supper meal. 
 
 During very hot weather meat should be sparingly 
 used ; broths, eggs, milk and macaroni should take its 
 place. Baked potatoes and rice are preferable for starchy 
 foods at this season. Rice possesses no fat, and potatoes 
 are nearly all water. 
 
 Simple Dinners. — Avoid at all times, but especially 
 in summer, the use of sweets that are cloying, over- or 
 under-ripe fruit, stale vegetables, and too much meat. 
 Carbohydrates (sugars and starches) should be given in 
 the proportion of four to one of proteids (meat, eggs, 
 etc.) When corn is young and tender, a corn omelet 
 with bread and butter and a glass of milk make a satis- 
 factory dinner for a hot day. Score the grains of corn 
 through the middle, and press out enough pulp to flavor 
 an omelet. Use the recipe given on page 39 for a tender 
 omelet, putting in the vegetable pulp just before folding, 
 as it requires but a few minutes for cooking. Do not 
 allow the omelet to get dry. It should be moist and ten- 
 
46 DIET FOR CHILDREN 
 
 der when served. This is dehcious when properly cooked 
 and well seasoned. Puree of stewed onions, or a tea- 
 spoonful of raw onion juice, or grated onion, or any other 
 vegetable allowed in the nursery, may be used instead of 
 the corn pulp for making these omelets. This plan of 
 only one or two dishes for dinner should not be followed 
 continuously. It is suggested for the occasional relief of 
 the busy mother who at this season of the year finds her- 
 self overtaxed, and she must receive her due share of con- 
 sideration in all these matters, as a child's well-being, not 
 only physically but mentally, depends on the mother's 
 condition. An occasional use of this plan prevents satiety 
 also on the part of the child. 
 
 Macaroni or spaghetti, cooked tender first and then 
 simmered in beef broth, cream or milk, is a perfect one- 
 course dinner for a child over five, and one that is usually 
 appreciated. A glass of m.ilk and bread and butter and 
 some stewed fruit should be given with it. 
 
 Use of Summer Desserts as Supplementary Foods. 
 — Desserts in summer may frequently be supplementary 
 foods. By this I mean that eggs, rice, tapioca, milk, etc., 
 may be freely used in desserts, and this portion of the 
 meal may contain a large share of the nourishment re- 
 quired for the entire meal. In this form these ingredients 
 are easily digested, and the other part of a menu contain- 
 ing one of these desserts need not be so heavy as in cold 
 weather, thus somewhat relieving digestion at a time 
 when relief is required. 
 
 Summer Suppers.— What to give to the children for 
 supper, especially in summer, may seem a trifling matter, 
 yet it is really of the utmost importance. A child's rest at 
 night depends very largely on what it has had to eat at 
 this meal. Two safe rules to follow are, never to give 
 a heavy supper, and never, if possible, to give It later than 
 five or half past five o'clock, until a child Is six years old, 
 thus leaving an hour and a half to intervene before It is 
 
y/ITK MENUS AND RECIPES 47 
 
 time for the nightly sponge, which is so refreshing before 
 bedtime in hot weather, and which, Vv^ith a well-selected 
 supper, induces sleep in defiance of the heat, however op- 
 pressive. I find it is not unusual for mothers to give the 
 evening meal to their little ones as late as half past six 
 or seven o'clock, in some instances as late as half past 
 seven, for their own convenience, and yet they will visit 
 physicians regularly and ask advice as to what should be 
 done to make their children sleep soundly, complaining 
 that they are restless, wakeful, easily disturbed, etc. A 
 child who has had a simple and early supper will be 
 found, if well, to protest against being disturbed, and will 
 want to sleep. It is possible and very desirable to give 
 even a baby its ten or eleven o'clock bottle, which should 
 be its last feeding for the night, without thoroughly awak- 
 ing it, thus encouraging the habit of continuous sleep 
 from seven to seven, which, once established, is the great- 
 est boon that a tired mother can ask, and one of equal 
 benefit to the child. 
 
 Sleeplessness or disturbed sleep in a child either points 
 to a faulty regimen or is the forerunner of disease, and 
 it invariably needs attention and correction. It is one of 
 the safest indications for the mother who is concerned 
 as to the condition of her child. 
 
 The old-fashioned bozd of bread and milk can not be 
 improved on for a child's supper, if the milk be sweet 
 and the bread well baked and made of good flour. Gra- 
 ham biscuit in place of the bread, with clarified apples 
 made according to the recipe given, is another simple yet 
 desirable summer menu. An occasional dish of rice and 
 milk -or a baked potato is frequently suggested, and may 
 be admissible, but it is much wiser in hot weather to re- 
 serve rice for breakfast — to be used instead of the more 
 heating cereals — and baked potatoes for dinner. With 
 well-cooked rice or wheat for breakfast, potato, macaroni 
 or spaghetti for dinner, and the occasional use of farina 
 
48 DIET FOR CHILDREN 
 
 or tapioca, the matter of starchy foods in summer should 
 be pretty well covered, leaving supper menus to be sup- 
 plied with dishes that are more simple and more certain 
 of not disturbing a night's rest. 
 
 How to Use Fruit.— The use of stewed fruit is to be 
 advocated for all times and all seasons of the year, after 
 two and one-half years ; and if fruit at all be given at the 
 evening meal it should be cooked. Fresh fruit should 
 never be given to children after dinner. I have fre- 
 quently heard this question discussed, and many mothers 
 are in favor of giving it later in the day; but I can not 
 alter my opinion that fresh fruit should not be given to 
 very young children later than at the one o'clock dinner. 
 There is no necessity, at any rate, for doing so, as any 
 child, if treated wisely, will care far more for his bread 
 and milk or Graham biscuit and milk than for all the 
 fruit you may offer him. I frequently find that even the 
 dish of stewed fruit is not appreciated so much for sup- 
 per-time as for breakfast, at which time it is often eaten 
 with great relish, and is usually the first dish to be called 
 for. Since the discovery of this fact, I have often 
 changed my nursery menus in this direction, omitting the 
 use of any kind of fruit at supper-time unless it is asked 
 for, and giving stewed fruit for breakfast, reserving fresh 
 fruit for dinner menus in summer, when little meat or 
 fat is taken. In this way I find it easier to fit it in with 
 the different milk dishes, which sometimes cause trouble 
 when used with fresh fruit, and thus there is less likeli- 
 hood of consequent disagreement. At the risk of being 
 tedious, it seems advisable to lay stress on points like 
 these, even if they do appear to be self-evident. Milk 
 should, for instance, form a large portion of the break- 
 fast menu, and with the use of milk it is usually very 
 much better for children under five to have stewed fruit 
 instead of the average so-called ripe fruit that is sold so 
 often in our markets. For this reason chiefly I prefer 
 
WITH MENUS AND RECIPES 49 
 
 using at breakfast-time fruits that have been stewed, as 
 less Hkely to cause trouble, and fresh fruit that is really 
 ripe for dinner, when milk is usually omitted from the 
 menu. This rule is not an inflexible one, however, and 
 any mother who is sure of the condition of the fruit she 
 buys — that it is perfectly fresh, sound and ripe, not over- 
 or under-ripe — may follow the usually suggested plan of 
 fresh fruits for breakfast and stewed fruits for supper, 
 with puddings, etc., for desserts for dinner. I have, how- 
 ever, found the other plan perfectly practicable, and a 
 great relief in hot weather. It is becoming a frequent 
 practise to give oranges and other fresh fruits shortly 
 before the second feeding of the day, for laxative effect. 
 Drinking Enough Water. — A copious drink of water 
 about an hour after supper is an important feature in 
 regulating a child's condition, and it should never be neg- 
 lected, especially in summer. A child four or five years 
 old should drink at least half a pint of water between five 
 o'clock supper and seven o'clock bedtime. The habit of 
 drinking water both morning and evening can be culti- 
 vated with a little care, and it is a habit of great impor- 
 tance throughout life in its result on sluggish conditions. 
 That this fact is not fully appreciated is evidenced by the 
 constant cry in the nursery for laxative medicines, which 
 are used and advised far too frequently. 
 
 SIMPLE SUPPER DISHES FOR SUMMER 
 AND WINTER 
 
 (After two and a half years.) 
 Milk toast, zwieback, bread and milk, bread and butter 
 (home-made bread, one day old), sugar rusk, Graham bis- 
 cuit, Graham biscuit sandwiches with good butter (noth- 
 ing else) between, stewed apples, etc., if desired, with as 
 much sweet milk as the child will drink or use with the 
 above. 
 
50 DIET FOR CHILDREN 
 
 Diet for the Approach of Cool Weather. — The ap- 
 proach of cooler weather is the herald for the modifica- 
 tions in diet that are necessary for keeping a child resist- 
 ant to sudden variations of temperature, for supplying 
 sufficient warmth, and for providing energy to meet the 
 activity induced by the pleasant change from the enervat- 
 ing months of summer. Any observant mother will see 
 at once how quickly her children have been influenced by 
 this change, how much more active they have become, 
 and how appetite has improved; hence the necessity for 
 a fuller diet. Oatmeal may now be used for breakfast, 
 served with cream ; this combination, containing fat and 
 starch, supplies heat. A moderate amount of sugar is 
 permissible, and some physicians say advisable, in cool 
 weather if the digestion is good, but it must not be given 
 to children who are in the habit of eating quantities of 
 candy between meals, as in all probability they receive 
 far more sugar than they can digest, and it would be ruin- 
 ous to give them more. Doctor Wiley urges that it is 
 inadvisable to allow children to acquire a taste for sugar. 
 
 No Cake or Candy. — Doctor Rotcli says : "The infant 
 should never be given cake or candy, even to taste. I 
 think that it is necessary to state this very decidedly, 
 because it is an erroneous view which is held by most 
 mothers that it can do no harm to give occasionally to an 
 infant in its second year of life, or to a young child, a 
 little candy or a little cake. This may be true so far as 
 the immediate effect these articles may have on the diges- 
 tion is concerned, but it is of far more importance that 
 the infant should not have its taste perverted from those 
 articles of diet which are best for its nutrition. These 
 new articles appeal more strongly to its sense of taste, 
 and allow it to know that there is something which tastes 
 more agreeable than the food which it is accustomed to 
 have. When an infant has acquired a taste for cake or 
 candy, it will cease to enjoy the food by which its devel- 
 
WITH MENUS AND RECIPES 51 
 
 opment will be best perfected. It is, in fact, kinder to 
 the infant never to allow it to taste cake or candy. When 
 these articles are withheld, it will continue to have a 
 healthy appetite and taste for necessary and proper arti- 
 cles of food." 
 
 Use of Sugar on Cereals. — A very satisfactory way of 
 giving sugar on oatmeal to a child who has already ac- 
 quired the habit is to sprinkle it lightly over each spoon- 
 ful, using a large salt-shaker. A trial will show that less 
 than a teaspoonful will be required for an entire saucer 
 of porridge, if care is given to the shaking. The least 
 possible shake will usually suffice. This suggestion is 
 intended to help those mothers who perhaps may have 
 unwisely allowed their little ones to eat cereals bounti- 
 fully sprinkled with sugar. As far as possible, it is safer 
 to keep a child from knowing anything about eating it 
 with food of any kind; but, if the habit has once been 
 formed, try regulating it in this way, and see if the child 
 will not infinitely prefer the sweet gritty taste of the few 
 granules he gets by sprinkling each spoonful immediately 
 before he eats it to eating a sirupy concoction of por- 
 ridge, milk and a larger quantity that has dissolved. I 
 have seen a child of seven call for lump after lump of 
 sugar for a small cup of cocoa simply because each lump 
 dissolved before she could taste it, and she had no idea 
 whatever of what sweet really meant. I have frequently 
 seen this fact clearly demonstrated. I have also seen a 
 child eat very contentedly a v/hole dish of oatmeal and 
 cream minus salt or sugar, never missing the sugar, al- 
 though accustomed to a little, because he was too intent 
 on something else to think of the action required to shake 
 it over each teaspoonful of porridge. By simply watch- 
 ing children as they eat, I have come to the conclusion 
 that it is not necessary to sweeten foods to any great 
 extent to gratify their palates, even if they have acquired 
 the taste. If they must have sugar, let them have it just 
 
52 DIET FOR CHILDREN" 
 
 as it comes from the grocer — a lump after dinner for des- 
 sert; or, on special occasions, as a supplement to an un- 
 satisfactory meal, it may be sprinkled very lightly upon 
 a piece of bread and butter. When sugar is handled care- 
 fully, it may be made a very important article of food, as, 
 with a good digestion, it gives heat and energy and is 
 easily assimilated. Efforts should always be made to sup- 
 ply it largely in its natural state, as in fruits, etc. 
 
 Cool Morning Breakfasts. — For chilly days cornmeal 
 mush may also be used for breakfast. The use of wheat 
 and hominy need not be abandoned, but oatmeal and corn- 
 meal may now be used for the variations needed in the 
 more liberal and heat-giving dietary required for cooler 
 weather. An occasional baked potato is a pleasant addi- 
 tion to the breakfast menu (supplying starch and salts) ; 
 or a baked apple served with top milk, or pure sweet 
 cream, if attainable, leaving this menu to be very simply 
 completed with bread and butter and a dish of rice or 
 hominy, the starch element (carbohydrates) necessary to 
 make a perfect combination. The apple is to be peeled 
 before baking. Graham or cornmeal muffins, if thor- 
 oughly baked and made thin so that they are nearly all 
 crust, Avill be enjoyed on cool mornings, and if made in 
 this way they will be far more wholesome than stale 
 bread that has been poorly baked. Too frequently the 
 only virtue, so called, of one-day-old bread is the fact 
 that it is stale. When muffins are crisp and dry through- 
 out, they are appetizing and wholesome. They should 
 not be given to a child when hot enough to melt the butter 
 used, but when they are cool enough to put butter on in 
 small pieces they will answer every purpose of good 
 bread, and prove a pleasant variation. 
 
 Dinner Menus in Cooler Weather. — For dinner 
 menus in cooler weather a more liberal allowance of 
 starchy foods may be used, such as potatoes, rice, purees 
 of peas and beans, with tapioca and corn starch for des- 
 
^VITH MENUS AND RECIPES 53 
 
 serts ; instead of the broths, meats may be used every 
 day, and fish occasionally in summer ; puddings may now 
 appear for desserts alternately with fruits, not forgetting 
 that salts must be supplied in these menus by giving a 
 green vegetable in connection ; as, for instance, rare roast 
 beef (proteid), baked potato (starch and salts — carbohy- 
 drate), dish gravy, puree of spinach (salts), with wine 
 jelly for dessert; or, as a contrasting menu, roast lamb 
 (proteid), rice (starch — served with salt and cream to 
 supply fat lacking in rice), and dish gravy, with some 
 wholesome fruit, fresh or stewed, for dessert, thus sup- 
 plying the necessary salts. 
 
 Supper Menus should continue the same as those in- 
 dicated for summer use, allowing the child to satisfy his 
 appetite by taking as much bread and milk as he desires, 
 or whatever else is given in its place. It can never be 
 insisted on too much that children should have light sup- 
 pers, and that digestion should have its hardest work to 
 do during the day, before evening comes. If care is 
 taken in this direction, sleep will be sound and rest will 
 be refreshing. There is no more perfect food combina- 
 tion for a child's supper than a bowl of bread and milk ; 
 in many nurseries this fact seems to be entirely over- 
 looked. It is easily prepared, contains all the elements 
 necessary for a perfect food, and deserves a prominent 
 place in a child's dietary, provided the milk be pure and 
 the bread wholesome. If by any unavoidable circum- 
 stance a child has been deprived of a sufficient amount 
 of nourishment during the day, as sometimes happens 
 when traveling, and a capricious appetite interferes with 
 the enjoyment of the bowl of bread and milk for supper, 
 try a raw egg beaten up very light, with a breakfast-cup- 
 ful of milk, a little sugar and a pinch of cinnamon added. 
 This, with a piece of bread and butter, will make a full 
 and easily digested meal, and is allowable for the eve- 
 ning meal under special circumstances. 
 
54 DIET FOR CHILDREN 
 
 This is a fact to remember when one is away from 
 home with children, and, through disinchnation to give 
 trouble, subject to dietetic difficulties that frequently 
 seem insurmountable. 
 
 DIET IN ILLNESS 
 
 Fonssagrives says : "Nursing is an instinct with women ; 
 a little added art Avould do no harm." Prevention is al- 
 ways better than cure ; and early care, with prompt rec- 
 ognition and treatment of symptoms, in conditions not 
 normal, is far better than to allow the development of 
 fevers, rickets, marasmus and other innumerable ills to 
 which children are constantly subjected unnecessarily on 
 account of ignorance and carelessness on the part of those 
 who are responsible. The late Doctor John S. Parry, 
 of Philadelphia, stated that more than one-quarter of all 
 the children between the ages of one month and five years 
 who came under his observation in the Philadelphia Hos- 
 pital during a period of three years were rachitic. Doc- 
 tor Gee, of London, says that of the patients under the 
 age of two years who have come under his observation 
 in the London Hospital, one-third were rachitic. 
 
 Bruen says : "The digestion of an infant should never 
 be forced ; the true index may be found by studying the 
 actions of the bowels. No method of feeding should be 
 tolerated until the passages show that the food is being 
 digested and appropriated." 
 
 Process of Digestion. — It is usually supposed that 
 every one interested in dietetics knows that digestion is 
 the process that prepares food for absorption into the 
 blood, and that by assimilation the different elements of 
 food are selected for their work in the body; that the 
 teeth chew the food, and the saliva moistens it, making 
 a beginning by partially digesting the starch in food, and 
 
WITH MENUS AND RECIPES 55 
 
 that the stomach continues the work, followed by the 
 intestines. But a clear understanding of this process is 
 very rare among the laity. Inasmuch as every alimentary 
 organ has its specific work to do, it must be plain that 
 certain conditions call for certain foods ; that when diges- 
 tion is faulty or disordered in any way, advice is neces- 
 sary as to which class of foods is to be withheld and 
 which is to be given; as, for instance, in typhoid fever 
 there should be no tax on the intestines, and foods must, 
 therefore, be given that are easily absorbed and digested 
 in the stomach, such as peptonized milk or beef, white of 
 egg in water, kumiss, etc. 
 
 Mothers frequently err grievously in one direction, no 
 doubt from lack of knowledge, in not seeing the advisa- 
 bility of total abstinence from food in cases of doubt, at 
 least until a physician can be called. It is always the 
 safest plan to follow, and it is the only way, sometimes, 
 by which absolute rest can be obtained for the diseased 
 parts. 
 
 Preventive Diet. — Fonssagrlves says: "The number 
 of cases of disease which can be arrested in children 
 by instituting a preventive diet is almost incredible. In 
 them the digestive functions are in a state of activity 
 proportionate to the need felt by their system for air 
 and growth, and they are invariably involved in any 
 attack of disease. What, then, is more natural and more 
 salutary than to give them rest at the outset of an indis- 
 position; but what is less commonly practiced? This 
 matter of diet has, in recent years, been the subject of 
 very important research, and it is now sufficiently cleared 
 up ; but what I do maintain is that it is a question of the 
 very greatest delicacy, which embarrasses educated physi- 
 cians themselves, and consequently could not be authori- 
 tatively solved in the family. . . . One other piece of 
 advice to mothers, not less salutary, is to restrict the treat- 
 
56 DIET FOR CHILDREN 
 
 ment of an indisposition to diet alone. It most always 
 suffices for a cure, and if the attack must end in a disease, 
 the ground has been cleared, the physician's action facili- 
 tated, and future complications rendered less probable." 
 
 Fonssagrives* Rules to Follow in Illness 
 
 "Do not give food, even light food, in a condition of 
 fever, unless the physician has recognized its propriety. 
 
 'Treat indisposition by diet, and begin it as soon as 
 may be. 
 
 "Observe the effects of articles of food, and preserve 
 the motions, to show to the physician. 
 
 "Always ask the physician in regard to the interval 
 which should elapse between the food and the medicine 
 prescribed ; feed children chiefly at their habitual meal- 
 times, and give them only liquid food after four or five 
 o'clock in the evening. 
 
 "It is more important to preserve, as much as pos- 
 sible, the regularity of a child's meals, even when taken 
 with an acute disease. If it is only a broth, it is better 
 to give it at the usual hours of eating. The disease of 
 itself breaks in sufficiently upon established habits, with- 
 out our intentionally adding to the disorder. 
 
 "Note the likes and dislikes of patients in the matter 
 of food, and do not insist upon dishes which disgust 
 them. Nothing is less scientific than the absolute specifi- 
 cation of the articles of food to be given. The physician 
 should designate classes of food, so that the mother may 
 choose, within their limits, the particular article which the 
 child most desires. It has been said, with reason, that 
 a dish desired is half digested, and it is true of all ages. 
 Yet it must be remarked that those mothers who under- 
 stand the matter direct their children's alimentary tastes 
 into almost any channel they please, or divert their repug- 
 
WITH MENUS AND RECIPES 57 
 
 nances by artifices known to themselves. They have noth- 
 ing to learn in this respect. 
 
 "Give only food of the very best quality and prepared 
 with fastidious care." 
 
 PEPTONIZED FOODS FOR ILLNESS 
 
 Peptonized Foods. — To advise definitely v^hat to feed 
 to those who are delicate, convalescent or seriously ill, 
 requires specific knowledge, as special conditions call for 
 specially directed nutrients. Much may be done in this 
 field as a safeguard or as a preventive by the nurse or 
 mother who thoroughly understands the underlying prin- 
 ciples of feeding in illness, and one of the first subjects 
 she is called on to give attention to is that of peptoniza- 
 tion of foods — making such work an aid to digestion 
 when illness threatens, or a support when illness really 
 exists. As milk is a food generally relied on in illness, 
 it is very important to know how to make it assimilable. 
 The attempts to render milk easy of digestion, or more 
 digestible, by thickening with gruels, gelatine, boiled flour, 
 arrowroot, etc., are expedients which have been tried for 
 a great many years. To make milk a digestible food for 
 the sick, some safe plan must be adopted, some process 
 in which no mistake can he made — ^because of the great 
 risk involved in faulty feeding during illness. The use 
 of peptonizing products is such a process and is greatly 
 relied upon by the medical profession in all kinds of 
 illness. 
 
 In the practical application of the peptonizing process It 
 is Important to remember that great heat destroys, or cold 
 stops, the digestive action, so that when the process has 
 gone far enough, the milk should be either immediately 
 brought to the boiling point or put directly on ice. Di- 
 gestion will continue as long as the milk is kept warm — 
 
58 DIET FOR CHILDREN 
 
 at a temperature favorable to the action of the peptoniz- 
 ing principle — until it is completely peptonized. 
 
 Degree of Digestibility Can Be Controlled. — One of 
 the peculiar features of the peptonizing process is that 
 the milk may be given just that degree of digestibility 
 that is required under special conditions. It is wholly 
 controlled by the length of time during which it is sub- 
 jected to heat. 
 
 How to Make Whey. — Put one pint of fresh milk 
 into a saucepan and heat it lukewarm (not over one hun- 
 dred degrees Fahrenheit) ; then add two (2) teaspoon- 
 fuls of Essence of Pepsine and stir just enough to mix. 
 Let it stand until firmly jellied, then beat with a fork 
 until finally divided; strain, and the whey (liquid part) is 
 ready for use. Keep in a bottle near ice. 
 
 Junket. — Into a clean saucepan put one-half pint of 
 fresh, cool milk, heat it lukewarm (not over one hundred 
 degrees Fahrenheit) ; then add one teaspoonful of Es- 
 sence of Pepsine, Fairchild, or one junket tablet, and stir 
 just enough to mix; divide quickly into small cups or 
 glasses and let stand until firmly jellied, when the junket 
 is ready for use, just as it is, or with sugar; it may be 
 placed on ice and taken cold. 
 
 Egg Junket. — Beat to a froth one strictly fresh egg; 
 sweeten with two teaspoon fuls of sugar ; then stir in thor- 
 oughly one-half pint of fresh cool milk ; put this mixture 
 into a clean saucepan and heat it lukewarm and proceed 
 as with plain junket. 
 
 Cocoa Junket. — Put an even teaspoonful of any good 
 cocoa and two teaspoonfuls of sugar into a saucepan ; 
 scald with two tablespoonfuls of boiling v/ater ; rub this 
 paste smooth ; then stir in thoroughly one half -pint of 
 fresh, cool milk; heat this mixture lukewarm (not over 
 one hundred degrees Fahrenheit) ; then add one tea- 
 spoonful of Essence, one junket tablet and proceed as 
 with plain junket. 
 
.^VITH MENUS AND RECIPES 59 
 
 Coffee Junket. — Dissolve two teaspoonfuls of sugar 
 m two tablespoonfuls of clear strong coffee; mix this 
 thoroughly with one-half pint of fresh, cool milk, and 
 proceed as with plain junket. 
 
 Hot Peptonized Milk as a Beverage. — Hot peptonized 
 milk is a grateful and nourishing beverage for invalid 
 children and dyspeptics, diabetics and consumptives. In 
 many cases it is most helpful in the morning, taken on 
 rising, or with breakfast, and it is excellent at any time 
 v/hen one suffers from exhaustion with intolerance of 
 solid food. There is nothing better in the way of nour- 
 ishment to take before retiring than hot peptonized milk, 
 and at the table it is a good substitute for tea or coffee. 
 
 Peptonized Milk with Cereals. — Oatmeal, rice, hom- 
 iny, etc., are more readily digestible when taken with pep- 
 tonized milk, and its use with the various cereals is espe- 
 cially recommended for young children and children with 
 defective digestion. 
 
 Peptonized Milk Gruel. — Mix a half-pint of well- 
 boiled hot gruel with a half -pint of cold fresh milk and 
 strain into a pitcher or jar ; add immediately the powder 
 contained in one of the Peptonizing Tubes (Fairchild) 
 and stir until it is dissolved. Put the pitcher or jar in 
 a hot water bath or warm place for five minutes ; then 
 pour the mixture into a clean bottle and place on ice; 
 serve hot or cold. 
 
 The gruel may be m.ade from arrov^^root, wheat flour, 
 barley or oatmeal, etc. ; but in each instance the farina- 
 ceous material should be boiled w^ith water until the starch 
 granules are thoroughly swollen and broken up. 
 
 Liquid, Light, and Convalescent's Diet. — Another 
 frequent source of trouble is met with in the effort to 
 bring about an adequate comprehension of the terms 
 liquid diet, light diet, convalescent diet, etc. Directions 
 are frequently given to mothers and nurses in this gen- 
 eral manner. Nurses are supposed to know what these 
 
60 DIET FOR CHILDREN 
 
 terms mean, but many mothers need information in this 
 respect. One might think a broiled chop and a baked 
 potato constituted a very hght diet, while another would 
 think it should be corn-starch pudding, tea and toast. 
 Referring to this subject, the late Professor Gross, of 
 Philadelphia — to whose utterances the weight of author- 
 ity has always been accorded — once said: "The diet of 
 the sick-room has slain its thousands and tens of thou- 
 sands. Broths and slops and jellies and custards and 
 ptisans are usually as disgusting as they are pernicious. 
 Men worn out by disease and injury must have nutritious 
 and concentrated food. The ordinary preparations for 
 the sick are, in general, not only not nutritious, but in- 
 sipid and flatulent. Animal soups are among the most 
 efficient supporters of the exhausted system, and every 
 medical man should know how to give directions for their 
 preparation. The life of a man is his food. Solid arti- 
 cles are, of course, withheld in acute diseases in their 
 earlier stages ; but when the patient begins to convalesce, 
 they are frequently borne with impunity and greatly pro- 
 mote recovery. All animal soups should be made of lean 
 meat, and their nutritious properties, as well as the flavor, 
 may be much increased by the addition of some vegetable 
 substances, as rice or barley." 
 
 Ask Physicians for Definite Directions. — Directions 
 should be specific if they are to be of benefit. Mothers 
 should ask physicians for definite directions, and insist 
 on having them, and then follow them to the letter. 
 
 The usual acceptation of the term liquid diet implies 
 meat broths, milk, whether peptonized or not, beef juice, 
 gruels, barley water, white of egg, mulled egg, whey, 
 wine and water, etc., all of which are to be given under 
 the direction of the physician, as it is during fevers and 
 acute stages of disease that they are required. It is a 
 difficult and important matter to determine the kind and 
 quality required during twenty-four hours, the intervals 
 
JVITH MENUS AND RECIPES 61 
 
 to be allowed, and the temperature of the liquid foods 
 to be given. 
 
 Light diet is the term usually employed to designate 
 the foods to be given during convalescence, and consists 
 of very simple and easily digested foods. Fresh-laid eggs 
 may be used when changing from the broth diet to solid 
 food. They should be cooked in hot water, as directed 
 elsewhere. Fonssagrives gives a method that he asserts 
 to be infallible for making the whites of eggs milky in 
 cooking, which he says is the proof of good cooking and 
 the promise of easy digestion. It is to have a tumbler 
 (or a cup) filled with water brought to the boiling-point, 
 in which the egg is to be placed ; withdraw the glass or 
 cup from the heat, and take out the egg when it can be 
 done without scalding the fingers. Eight minutes' immer- 
 sion in boiling water that has been taken from the source 
 of heat and covered will usually be found to serve the 
 purpose. Something depends on the freshness of the egg. 
 
 Light diet consists of everything included in liquid diet, 
 fruit, such as grapes and oranges, boiled or poached eggs, 
 dry and milk toast, all the soups allowed in the nursery, 
 delicate puddings, scraped beef, the tender part of oysters, 
 jellies made with gelatin, either sweet, with fruit flavor- 
 ing or wine, or not sweet, using salt with meat and chicken 
 broths, etc. The change to light from liquid diet should 
 be very gradually made, adding one new food at a time. 
 
 The following rules should always be observed in pre- 
 paring, cooking and serving food for the sick : "All the 
 utensils employed should be scrupulously clean. "Never 
 make a large quantity of one thing at a time. Serve 
 everything in as tempting a form as possible. Put only 
 a small quantity of an article on a dish at a time. Keep 
 milk and other delicacies on ice in warm weather. Never 
 leave food about a sick-room. Never offer beef tea or 
 broth with the smallest particle of fat or grease on it." 
 
 Convalescent Diet differs only from the ordinary 
 
62 DIET FOR CHILDREN 
 
 diet to which the child is accustomed in its extreme 
 simphcity and the small quantities allowed. One or two 
 foods only should be used at one meal. Bread, fresh 
 eggs, fish, oysters, meat and cooked fruits, and a few 
 of the most easily digested vegetables, are the foods from 
 which to select. Remember that the sudden sight of food 
 is sometimes an appetizer, and that a convalescent will 
 often eat what is brought to him unawares and refuse to 
 eat what he has himself been asked to choose, or deny 
 that he has an appetite when food is mentioned. 
 
 Practical Points by Doctor Burnet Concerning Food 
 in Illness. — The followdng is a summary of practical 
 points for use with children, as suggested by the remarks 
 of R. W. Burnet, M. D.,* concerning foods in illness: 
 Drinking hot water at bedtime and cold or hot in the 
 morning before breakfast for dyspeptic disorders ; a tea- 
 spoonful of malt added to a cup of milk v/hen keeping 
 up milk diet for growing boys and girls who are anemic ; 
 the use of additional cream in food as a laxative; in mu- 
 cous diarrhea to use farinaceous foods, such as arrow- 
 root, tapioca, sago, with milk, white of egg, to give small 
 quantities of food at short intervals, to keep the patient 
 warm, the food to be neither hot nor cold, to be eaten 
 slowly, a teaspoonful at a time, to use brandy if physi- 
 cian advises, and to use meat juice when farinaceous 
 foods will not do; in kidney troubles, often following 
 scarlet fever, etc., to feed very lightly, to cut down albu- 
 minoids under the physician's advice, to use milk as a 
 sole diet for children in this trouble, and for convales- 
 cence to give the usual nursery menus minus meat; in 
 scurvy, caused by restricted diet, if fresh vegetables or 
 fruit can not be had, to use lemon juice (purees are a 
 useful form for vegetables in this trouble, and all softer 
 foods of nursery dietaries). 
 
 * Foods and Dietaries. 
 
WITH MENUS AND RECIPES 63 
 
 Diet for Anemic Children. — Anemia may occur in 
 connection with all diseases. For dietaries for anemic 
 children any of the nursery menus given may be used, 
 with a glass of cocoa or beef tea half-way between meals, 
 and before bed a cup of peptonized or malted milk (a 
 teaspoonful of extract of malt to a cup of milk). Cream 
 added to w^hey is a useful food for children of consump- 
 tive inheritance. They should early have salts of tender 
 meats, vegetables and fruits, a sufficient quantity of milk, 
 open-air life, little study and an abundant and easily as- 
 similated diet. Bronchitis requires a liberal dietary of 
 light nourishing food. Diphtheria requires abundant 
 nourishment. There is danger of overfeeding in typhoid 
 fever; milk should be carefully taken, and it should be 
 peptonized when used. In diarrhea, gelatin and arrow- 
 root, white of egg and water, peptonized m.ilk, etc., are 
 useful. Special dietaries must be given by the physician, 
 as each case must be individualized, and we should be 
 able to select the kind of food required and the form in 
 which to give it, and also to direct how it should be pre- 
 pared. 
 
 Laxative Foods. — Foods that are decidedly laxative 
 and allowable for children are ripe peaches, stewed rhu- 
 barb, stewed or dried prunes, figs, dates, oranges, apples, 
 oatmeal porridge, bran mush, Indian meal mush, whole- 
 meal bread, rye and Graham bread, all cereals made of 
 the whole grain, tomatoes, spinach, boiled Spanish 
 onions, etc. 
 
 Doctor Thompson says :* 
 
 "Gingerbread, especially for children, is sometimes ef- 
 ficacious. 
 
 "Grape juice is somewhat laxative. 
 
 "Olive oil or cod-liver oil, if taken at bedtime into an 
 empty stomach, is laxative for som.e persons, especially 
 children. 
 
 Practical Dietetics, by W. Gilman Thompson, M.D. 
 
64 DIET FOR CHILDREN 
 
 "With many persons having imperfect digestion raw 
 fruits disagree; and, since their laxative properties are 
 not much weakened by being cooked, it is better to eat 
 them in that form." 
 
 Use of Water as a Laxative. — A baby should be of- 
 fered water six or seven times a day. For older children, 
 it should be remembered that water is needed according 
 to activity and to bodily temperature — the greater the 
 activity the greater the need for water. 
 
 A child weighing forty pounds should drink at least 
 twenty ounces of water a day, and hot weather calls for 
 more. 
 
 Rules for Cases of Poisoning. — Inasmuch as children 
 are frequently poisoned by eating sweets improperly pre- 
 pared, or berries, or seeds, or by sucking painted toys, 
 their treatment under such conditions becomes a matter 
 very closely related to dietetics. Jane H. Walker, M. D., 
 says :* "The first and most important thing is to make 
 the child vomit as speedily as possible, ... to tickle 
 the back of the throat with a feather, and give large 
 drinks of lukewarm water, or of mustard and warm 
 water. A teaspoonful of mustard in a tumbler of warm 
 water is very efficacious. Greasy or soapy water, if it is 
 the readiest obtainable, does perfectly ; soapy water has 
 the advantage that if the poisonous substance taken be an 
 acid, it is an excellent antidote. See that the child is 
 repeatedly nauseated, and then give it bland, soothing 
 substances, such as white of egg beaten up, milk, barley 
 water, or oil. These help if the poison has been of an 
 irritating character, such as carbolic acid. 
 
 "If there is great depression, stimulants must be given 
 and hot-water bottles applied. The best stimulant is 
 strong hot tea, because it is an antidote to many poisons. 
 
 "If there is great tendency to sleep, it must be pre- 
 
 * A Book for Every Woman, Longmans, Green & Co. 
 
WITH MENUS AND RECIPES 
 
 65 
 
 vented at all cost. This tendency generally shows that 
 opium in one of its numerous preparations has been taken, 
 and sleep indulged in at this time will probably be the 
 sleep that knows no waking. When the poisonous sub- 
 stance that has been taken is known, the method of pro- 
 cedure differs with the particular poison." 
 
 ANTIDOTES FOR POISONS 
 
 Useful Hints for Emergencies 
 
 In cases where the other articles to be used as anti- 
 dotes are not in the house, give two tablespoonfuls of 
 made mustard in a pint of warm water. Also give large 
 draughts of warm milk or water mixed with oil, butter 
 or lard. If possible, give as follows : 
 
 For bedbug poison, 
 blue vitriol, 
 corrosive sublimate, 
 lead water, 
 saltpeter, 
 sugar of lead, 
 sulphate of zinc, 
 red precipitate, 
 vermilion, 
 
 Give milk or white of eggs in large 
 quantities. 
 
 For Fowler's solution, 
 white precipitate, 
 arsenic, 
 
 For antimonial wine, 
 tartar emetic, 
 
 For oil of vitriol, 
 aqua fortis, 
 bicarbonate of potas- 
 sium, 
 hydrochloric acid, 
 oxalic acid. 
 
 Give prompt emetic of mustard and 
 salt, tablespoonful of each ; follow 
 with sweet oil, butter or milk. 
 
 Drink warm water to encourage vom- 
 iting. If vomiting does not stop, 
 give a grain of opium in water. 
 
 Magnesia or soap dissolved in water, 
 every two minutes. 
 
66 
 
 DIET FOR CHILDREN 
 
 For caustic soda, 
 caustic potash, 
 volatile alkali, 
 
 For carbolic acid, 
 
 Drink freely of water 
 or lemon juice in it. 
 
 with vinegar 
 
 Give flour and water or glutinous 
 drinks (olive oil in large quanti- 
 ties, then an emetic, is recom- 
 mended by Doctor Walker). 
 
 Pour cold water over the head and 
 face, with artificial respiration, and 
 galvanic battery. 
 
 Prompt emetics 
 nous drinks. 
 
 soap or mucilagi- 
 
 For chloral hydrate, I 
 
 chloroform, [ 
 
 For carbonate of sodium, j 
 copperas, y 
 
 cobalt, J 
 
 For laudanum, ^ 
 
 morphine, j. 
 
 opium (paregoric J 
 carminatives), 
 
 For nitrate of silver, 
 
 For strychnine (rat and ^ 
 beetle paste), 
 tincture of nux vom 
 ica. 
 
 Diet for School Children. — Yeo emphasizes the 
 period of school life as one of the most critical and im- 
 portant epochs in the life of children as regards adequate 
 nutrition. He says that at this period there is not only 
 continuous growth and development, but remarkable ac- 
 tivity, which demands a complete and liberal dietary. 
 Teachers in boarding-schools are apt to overlook this 
 fact, and parents, as a rule, know little of the necessity 
 for additional care at this time, with the result only too 
 often of the foundation being laid for future disease, or 
 of the undermining of strength that should be held in 
 reserve for later life. Both body and mind are under- 
 
 Strong coffee, followed by ground 
 mustard or grease in warm_ water 
 to produce vomiting. Keep in mo- 
 tion. 
 
 Give common salt in water. 
 
 Emetic of mustard or sulphate of 
 zinc, aided by vrarm water.* 
 
 American Analyst. 
 
.WITH MENUS AND RECIPES 61 
 
 going rapid development at this time, and the greatest 
 care should be exercised. The food must be abundant, 
 and must contain sufficient proteids, starches, sugars and 
 inorganic salts to meet the constant demand for these con- 
 stituents of a perfect food. It must be remembered that 
 this is a period when digestion and assimilation are ac- 
 tive. It is a frequent custom am.ong mothers of growing 
 boys and girls going to school to jest about their immense 
 appetites, and not only to jest, but actually to limit sup- 
 plies of certain foods especially needed at this period. 
 The custom of sending children to school on a light 
 breakfast or none at all, with a cold luncheon for the 
 noon meal, is reprehensible to the last degree. Or, if a 
 hot dinner is provided, the habit of rushing home at 
 noon in a limited time to consume eagerly and rapidly the 
 food that should be eaten leisurely and enjoyed, should 
 not be allowed under any circumstances. If school laws 
 are rigid, remember that parental authority should be 
 absolute, and insist on different hours ; or, if nothing bet- 
 ter can be done, keep the child away for the time re- 
 quired, irrespective of late-marks, etc. Such action, if 
 concerted, Vv^ould speedily bring authorities to the point 
 of meeting existing needs in this direction. Do not for- 
 get that there is a lifetime for study and only part of one 
 during which the physical building-up process can be 
 regulated. 
 
 Good Rules to Follow. — To sum up the rules laid 
 down by Yeo, Dukes, Thompson and others, the foods 
 required during this period are as follows: well-made 
 whole-meal bread; as much butter as is desired; an 
 abundant supply of milk all through adolescence ; starches 
 and sugars should be freely supplied (giving heat and 
 force) ; meat twice a day; fish for delicate feeders ; green 
 vegetables in abvmdance, either alone or in vegetable 
 soups (to prevent eczema) ; suppers should be light, not 
 stimulating; the craving for sweets should be satisfied 
 
68 DIET FOR CHILDREN 
 
 with moderation and wisdom in selection ; a free use of 
 salads should be made; all cooking should be carefully 
 looked after, and food should be made savory and appe- 
 tizing; in fact, the rules given by dietists for early life 
 should be carried out through the entire period of child- 
 hood to adult life, and, indeed, many of the suggestions 
 may be followed with benefit even then. 
 
 Treatment of Feeble School Children. — Doctor 
 Thompson says many children inherit feeble constitu- 
 tions, such as the scrofulous, rachitic and gouty, which 
 must be combated through the whole period of childhood. 
 He says such children are better at home, where they 
 can be under constant observation and proper dietetic 
 treatment, or country schools can be found for them 
 where such matters are made the subject of special con- 
 sideration. He speaks of the large number of cases of 
 anemia and chlorosis seen in young girls that he says 
 are directly traceable to malnutrition from faulty diet. 
 This fact may serve to show to some parents why Prov- 
 idence, as they say, has so frequently afflicted their grow- 
 ing daughters with delicate health, which is more fre- 
 quently their lament than their shame. I think it was 
 Shirley Dare who said that the day will come when many 
 forms of illness will be considered a discredit to those 
 involved. As the knowledge of causes increases there 
 will certainly come a less ready willingness to credit 
 everything to a hitherto much-abused Providence. The 
 patience of physicians in dealing with this class of dis- 
 eases is a constantly growing marvel. 
 
 Inasmuch as Doctor Thompson* has covered the sub- 
 ject of school diet so thoroughly, liberal quotations are 
 made in the interest of our readers. 
 
 "Girls take much less exercise than boys, as a rule, 
 and are more apt to become constipated. This difficulty 
 
 * Practical Dietetics, W. Gilman Thompson, M.D. 
 
^VITH MENUS AND RECIPES 69 
 
 may be increased by lack of sufficient fresh vegetables 
 or fruit in their diet, and if prolonged it is enough in 
 itself to cause anemia. The latter (anemia) may also 
 be brought about by insufficient good animal food. It 
 should be the imperative duty of every head master of 
 a school for children to realize the responsibilities of 
 rightly developing the physical constitution of those in- 
 trusted to his care, and to make a thorough study of the 
 questions of dietetics involved. 
 
 "An important consideration in school diet is to pre- 
 vent monotony, which becomes so common from eco- 
 nomic reasons, or more often from carelessness. It is 
 much easier to yield to routine and force of habit, or to 
 leave the matter to the indiscretions of an unintelligent 
 cook. But a little study and thought expended upon this 
 subject can always result in furnishing variety in a zvhole- 
 some diet without material increase of expense. 
 
 "The hours for study and for meals should be so reg- 
 ulated that sufficient time should be allowed before each 
 meal for children to wash and prepare themselves com- 
 fortably, without going to the table excited by hurry, 
 and they shoidd be required to remain at the table 
 throughout a fixed time, never being allowed to hastily 
 swallow their food in order to complete an unfinished 
 task or game. An interval of half an hour or more 
 should intervene for recreation after meals, in order that 
 digestion may be well under way before any mental ex- 
 ertion is required. Constant nibbling at food between 
 meals should be forbidden; it destroys the appetite, in- 
 creases the saliva, and interferes with gastric digestion. 
 The number of meals for children should be adapted to 
 the age of the pupils. For young children from ten to 
 twelve or thirteen years of age it may be necessary to 
 furnish food somewhat oftener than for the older ones. 
 
 "If children live at a distance from their school, or if 
 they are weak and easily fatigued and inclined to sleep 
 
70 DIET FOR CHILDREN 
 
 over in the morning, their hours for study should he so 
 adjusted that they are never obliged to hurry their eating 
 in order to be on time for school work. The teachers 
 should consider themselves quite as responsible for reg- 
 ulating this matter as are the parents. 
 
 ^'Children should never he hurried off to school in the 
 morning with an insufficient and rapidly eaten breakfast. 
 Their appetites are often poor at this hour from the ef- 
 fects of an ill-ventilated sleeping apartment, and if they 
 are subsequently kept at school for five hours without 
 luncheon they will be very ill prepared for mental work. 
 Or they ride to school without exercise after a hasty 
 breakfast, take a hurried cold lunch at noon, and perhaps 
 a warmed-over late dinner, and at six or seven o'clock a 
 fourth meal, after which they are expected to study and 
 go to bed. 
 
 "It is being more and more realized by teachers and 
 the public in general that the breaking down of health 
 at school is quite as often, if not oftener, due to impov- 
 erished nutrition than to overzvork. 
 
 *'A fact which is often overlooked in the dietetic treat- 
 ment of grov/ing children is that their digestive processes 
 are so active that the stomach is emptied somewhat 
 sooner than in the case of adults, and their meals being 
 promptly absorbed, it is natural for them to become hun- 
 gry if the intervals betiveen the hours of eating are pro- 
 longed. In some schools, children are given their last 
 meal of the day at six o'clock in the evening, and they 
 may not breakfast until seven or half past seven, or even 
 later, leaving an interval of over thirteen hours during 
 which they have no food at all. The evening meal i^ 
 usually made light, on the ground that they can sleep bet- 
 ter, and is therefore sooner digested. Robust children 
 can, perhaps, thrive on this treatment, but those less 
 strong are injured by it. For some school children of 
 from ten to fourteen years of age it will be much better 
 
WITH MENUS AND RECIPES 71 
 
 to give the evening meal later, at say seven o'clock, and 
 the breakfast at half past six or seven, and if they 
 awaken hungry during the night, there is no harm in 
 their having a glass of milk and a cracker. 
 
 ^'Very delicate children whose appetites are poor and 
 v/ho do not do justice to their regular meals should he 
 given an extra allowance of hot broth or hot milk, or an 
 occasional cup of chocolate, vv^ith bread and butter and 
 rusk, between meals. 
 
 ^'These general rules are applicable in cases of children 
 who, during one or two years, seem to develop with ex- 
 traordinary suddenness and rapidity, growing sometimes 
 two inches or more in six months, and attaining a height 
 quite disproportionate to their frames. The demands of 
 this rapid growth must be met by proper nutrition, or 
 serious subsequent imipairment of vitality may result. 
 Such children should have their meals made tempting 
 by good cooking and pleasant variety, as well as an agree- 
 able appearance of the food. 
 
 "Meat which is carved in unsightly masses, and vege- 
 tables which are sodden and tasteless, will be refused, 
 and an ill attempt is made to supply the deficiency in 
 proper food by eating indigestible candy, nuts, etc. Chil- 
 dren often have no natural liking for meat, and prefer 
 puddings, pastry, or sweets w^hen they can obtain them, 
 and it is the more important that meat should be made at- 
 tractive to them at the age when they need it. 
 
 "It is unnecessary to discuss further questions which, 
 after all, must be controlled by tact and circumstances of 
 individual cases, and the line must be drawn with care 
 betiveen making a child too fastidious on the one hand 
 in regard to the nature of its food, and, on the other hand, 
 impairing its constitution by monotony of diet and ill- 
 cooked viands. Children at school should especially be 
 required to eat slozvly, for the habit of fast eating is al- 
 most contagious, and, as It is much easier to acquire than 
 
72 DIET FOR CHILDREN 
 
 to overcome, the foundation of dyspepsia and life-long, 
 discomfort may be laid in this way in childhood." 
 
 A Sample School Diet. — "If early rising is insisted 
 upon, a cJiild should never he set any task before break- 
 fast, especially in winter, and if it is not expedient to 
 serve a full breakfast at half past six or seven, the child 
 should be given a bowl of hot milk and bread, or a cup 
 of cocoa with a roll, or other light food ; breakfast may 
 be served later, after the first exercises of the morning, 
 and should be a substantial meal with animal food in the 
 form of either fish, or eggs, or cold meat of some sort, 
 with porridge of wheaten grits, or hominy with milk or 
 cream and abundant sugar, also bread and butter, with 
 some sweets in the form of jam, or marmalade, or stewed 
 fruit. Dinner, which should always be served near the, 
 middle of the day, should comprise meat, potatoes, with 
 one or two green vegetables, and some form of sweet 
 pudding. The supper, it is generally admitted, should 
 comprise only easily digested articles of food, and such 
 substances as pastry, cheese and meats are better omitted. 
 It should consist of either a porridge with milk or cream, 
 or a light farinaceous pudding of rice, tapioca, sago and 
 the like, with bread and butter, and some simple form 
 of preserve; or stewed apples or prunes, or very light 
 plain cake, or a good bowl of nutritious broth with bread 
 or crackers may be substituted for the porridge or pud- 
 ding. It will sometimes be found best to serve this meal 
 at seven o'clock or half past seven ; and, if hungry, the 
 child may be given a slice of bread and butter and a cup 
 of weak tea or cofifee, mostly hot milk, at half past five 
 or six o'clock. 
 
 "Children need fat, but they do not digest meat fat 
 well, as a rule, and are very apt to dislike it. They will 
 often take suet pudding, however, when hot mutton fat 
 wholly disagrees with them. 
 
 "Milk should be freely supplied, not only in the form 
 
WITH MENUS AND RECIPES 73 
 
 of puddings and porridges, but as an occasional beverage, 
 and children should be made to understand that when 
 hungry tJiey can obtain a glass of milk, biscuit, or a bowl 
 of bread and milk, for the asking. 
 
 *'Fresh fish, eggs and bacon are all wholesome and 
 serviceable foods for children, and meat, as a rule, may 
 be given twice a day, but not oftener. It may sometimes 
 be advisable to give it but once a day when fish or eggs 
 are supplied ; it should, however, always be given at least 
 once daily, and better twice to rapidly grovv^ing children. 
 Large, strong boys require a great deal of meat, and its 
 use should not be stinted. The larger boys may eat from 
 seven to nine or even twelve ounces of cooked meat as 
 a ration, although many children may not require so 
 much, the smaller boys doing well with from five to six 
 ounces, and the older boys with from seven to eight 
 ounces daily. 
 
 "During midwinter, when fresh vegetables are almost 
 unobtainable in severe climates, vigorous boys are apt to 
 have too much meat given them, and Yeo calls attention 
 to the fact that eczema may be produced in them by a too 
 exclusive animal diet. 
 
 "Overeating should be guarded against. The habit of 
 slow eating should be insisted upon. 
 
 "It is well to allow children to play but moderately im- 
 mediately after eating, and to require no mental work of 
 them at such times. 
 
 "For some reason the diet in girls' schools is apt to 
 be much less carefully regulated than in corresponding 
 schools for boys. This applies not only in the United 
 States, but it has been found the common experience in 
 England and France ; it is the more unfortunate, since 
 girls, from their greater delicacy of constitution, espe- 
 cially during school age, require more careful nurture. 
 Differences in habits and exercise arid out-door recrea- 
 tion, no doubt, in part, are responsible for the compara- 
 
74 DIET FOR CHILDREN 
 
 tive lack of proper development in some girls' schools 
 as compared with boys', but this should be recognized 
 and regulated with as much care as the diet. 
 
 "During the establishment of puberty it is best for 
 children to avoid stimulating and highly seasoned food, 
 and eating late at night. . . . Alcohol should be 
 wholly forbidden." 
 
 The British Medical Journal says, in commenting on 
 an article in the St. James's Gazette, on the question 
 whether "parents underfeed their children," that "it is 
 only too true that underfeeding prevails, — particularly in 
 the girls' school; not the underfeeding of necessity, but 
 the semi-starvation due to ignorance or meanness. The 
 facts would be revealed at once, and the greatest benefit 
 be conferred upon the life, health, happiness and growth 
 of children, if we could impress upon parents and teach- 
 ers the value of scales and measure. Every age has its 
 normal height and weight, and every season and every 
 year its normial rate of growth. The diet may be inade- 
 quate in proportion to the work required to be done, 
 especially where work is required before food, as in early 
 morning lessons. . . . Insufficient care is taken at 
 home, and still more at school, to provide an adequate 
 variety in feeding. It is often the same, day after day, 
 week after week, and year after year. The outcry 
 against the feeding at schools, which arises from time to 
 time, is frequently to be traced to this defect. Most of 
 the causes of the underfeeding of children, both at home 
 and at school, would disappear if the scales and measure 
 were systematically resorted to, for they would instantly 
 point out those children who Avere not thriving. Unnat- 
 ural and unreasonable restraints would be removed by 
 parents and teachers, if hindrances to growth were so 
 palpably presented to them." 
 
 School Luncheons, — Some years ago a well-known 
 
WITH MENUS AND RECIPES 75 
 
 editor discussed the question of school lunches in a 
 thoroughly practical manner, and as the problem is an 
 important one in connection with food for growing chil- 
 dren, I will give you the salient points of her article. 
 
 She said: "So much attention is now being given to 
 the scientific value of foods that no intelligent house- 
 keeper needs to be reminded of the fact that age and oc- 
 cupation must be taken into consideration when prepar- 
 ing the daily menu for the members of her family. 
 
 "But the problem becomes an important one when we 
 realize that upon the food of our children depends their 
 healthful development, and that upon this depends, in a 
 large measure, the future of the state. 
 
 "When we know that the right food, chemically con- 
 sidered, and not the most delicious or tempting, is the 
 basis of all growth, mental as well as physical, the im- 
 portance of the subject in regard to children becomes 
 overwhelming. 
 
 "The majority of the children who are soon to be men 
 and women, fathers and mothers, in their turn, is now 
 being educated in our public schools, and threaded 
 through and through the school communities are chil- 
 dren who represent hundreds of thousands of homes 
 where proper food is never thought of, and where such 
 a matter as getting a given amount of nourishment for 
 a given expenditure is never considered. 
 
 "Boston some years ago turned its attention to these 
 facts, and, as a matter of experiment, decided to assume 
 some control of the noon luncheons of the higher grade 
 schools. It was hoped by this to improve the nutrition 
 of the children, and indirectly to improve home condi- 
 tions, where the need existed, by educating the boys and 
 girls to a higher standard of living, cookery and clean- 
 liness. 
 
 "Other cities, east and west, watched the experiment 
 
76 DIET FOR CHILDREN 
 
 with interest, and offered the Hub the flattery of imita- 
 tion more or less close, and most of the higher schools 
 came well in line for the new order of things." 
 
 The state of things in the Philadelphia Normal School 
 for Girls at that time is best described in a letter sent 
 the Household by a woman in charge of the luncheons 
 served there. 
 
 "We have demonstrated," she writes, "that the average 
 schoolgirl, in spite of the fact that she has been accu«sed 
 of a special predilection for pickles, pretzels and sweets, 
 does appreciate a wholesome hygienic luncheon. A large 
 basement room of the building has been fitted by fhe 
 committee on the school with tables and stools and a long 
 lunch-counter at one end of the room. Other tables have 
 been placed in the corridor in order to seat as many as 
 possible, although the capacity is even now wholly inade- 
 quate. Another room with separate counters accommo- 
 dates the pupils of the School of Practice. 
 
 "The success of the new arrangement has more than 
 satisfied all the hopes of the committee of the faculty 
 who have the matter in charge. Quarter before twelve 
 luncheon is ready, four attendants standing behind the 
 counter, to serve the students as quickly as possible. 
 About five hundred buy either a part or all of their 
 luncheon. 
 
 "The menu each day consists of soup, cocoa, sand- 
 wiches, milk, fruits, rusk, biscuits and cakes of different 
 kinds. The soup varies each day, as well as the sand- 
 wiches and cakes. Great care is given to keeping the 
 soup and cocoa hot. 
 
 "During the warm weather ice cream was served every 
 day ; now it appears but twice a week. Whole wheat 
 bread has been introduced, and is rapidly growing in fa- 
 vor. Believing in the old adage of the horse who couldn't 
 be made to drink, the committee decided that some con- 
 cessions must be made at first, and that only gradually 
 
WITH MENUS AND RECIPES 17 
 
 would the more wholesome articles be given preference. 
 That time is rapidly approaching. It Is more often now 
 that cakes are seen on the comiter after lunch Is over, 
 where formerly It was sandwiches and fruit. 
 
 "Since many students bring a part of their lunches, the 
 food purchased does not, of course, indicate altogether 
 the quality of the luncheon actually eaten. Fifty sand- 
 wiches a day seem a small number to sell to so many, but 
 probably most of the girls bring this substantial part of 
 the lunch from home. 
 
 "It Is the hope of those now serving the lunch to pre- 
 pare hot dishes other than soup for the same price, in 
 order to give as much variety as possible." 
 
 The committee on hygiene of the Boston School Board 
 {which committee, by the zvay, should he duplicated on 
 every school board) went a step further In securing an 
 order to the effect that only such food as was approved 
 by It s-hould be sold In the city schoolhouses. They then 
 placed the task of supplying suitable lunches with the 
 Ne\t England Kitchen (an Institution somewhat similar 
 to our College Settlement Kitchen), and although at first 
 private funds were needed, the experiment soon proved 
 its success by becoming self-supporting. 
 
 The beneficial effects of these simple hearty luncheons 
 on the mental vigor of the students and their appreciation 
 of their value were practically shown during the school 
 year and fully reported. A noticeable benefit was re- 
 ported by the parents also. 
 
 With all these favorable and encouraging results, why 
 are these experiments not repeated in every one-session 
 school in the country ? 
 
 Although our cities and towns do not yet admit, as 
 those of the more paternal governments have done, that 
 their responsibility for the children while in school in- 
 cludes the care of the body as well as of the mind, yet 
 this responsibility is being somewhat recognized when 
 
7Z DIET FOR CHILDREN 
 
 the newest high-school buildings are planned with kitchen 
 and lunch rooms. But furnishing the equipment is but 
 the first step in the right direction, and placing the work 
 of supplying food in the hands of any one individual is 
 but the second. Even should the city or town assume 
 the financial responsibility of these luncheons, the plans 
 would be incomplete without some one to set a standard 
 of quality and cleanliness, to insist that the food must 
 be not only attractive, but of good nutritive value, suit- 
 able for the children and served in proper fashion. Some 
 one, too, must have strength of mind to stand firm for 
 the principles involved, even if the boys "go on a pie 
 strike," as happened in a neighboring city, or if the bake- 
 shop around the corner hangs up a sign that reads: 
 "Here you can get what you want, and not what the city 
 says you must have." 
 
 And the educational side is not the least of the work, 
 while the mothers still ask : "Why are you not willing to 
 sell pies?" 
 
 The lunch may be sent, as in Boston, from one cen- 
 tral station, or it may be largely prepared in the school 
 kitchen. Each method has been successfully tried, and 
 each has its own special advantages; but under either 
 or any condition, the essential point is the maintenance 
 of a high standard of cleanliness and quality by some one 
 zvith a broader point of viezv than is possible to the per- 
 son who comes directly in contact zvith the children at the 
 lunch-counter. 
 
 A broad-minded educated zuowMn is the one best fitted 
 to hold that standard for the community, and this zvork 
 is zvorthy of her efforts. 
 
 It may seem prosaic, and it will be full of petty de- 
 tails, but it has its inspiring side also in the consciousness 
 that it may bring an influence of far-reaching effect on 
 the physical and, consequently, mental and moral vigor of 
 the men and women of the coming generation. 
 
WITH MENUS AND RECIPES 79 
 
 Professor Button, in response to a personal request for 
 the same, writes in regard to this question as follows : 
 
 *The lunch room becomes at once a central factor in 
 any well-conducted school. Its importance is increased 
 by the fact that the breakfast is often too hastily eaten, 
 and hence is insufficient to sustain the child during the 
 entire morning. 
 
 "The Horace Mann School is equipped with a lunch 
 room large enough to seat three hundred pupils at tables. 
 Connected with it is an ample kitchen equipped with the 
 necessary steam tables, ranges, urns, etc., for keeping 
 food hot. The children in the elementary school occupy 
 the lunch room from 1 1 :30 a. m. to 12 m. ; the high- 
 school pupils from 12:15 to 1 p. m. ; and after that the 
 students of Teachers' College are admitted. It is under 
 the same general management as the Columbia Univer- 
 sity lunch room, and while the ideal has probably never 
 been reached in such matters, the dietaries provided are 
 nutritious and wholesome. Many pupils prefer to bring 
 from home a portion of their lunch, as, for example, a 
 sandwich or bread and butter, and to supplement this 
 with a cup of hot soup or bouillon, with, perhaps, a cup 
 of cocoa or a glass of milk. As the pupils enter the 
 lunch room each one takes a tray, and, passing along in 
 front of the counter, takes what he desires, and pays for 
 it at the cashier's desk. The only thing needed is to se- 
 cure greater perfection in the selection and preparation 
 of the daily menu. A committee, consisting of the teach- 
 ers, college physician, and the principals of the high and 
 elementary schools, has this matter in charge, and is 
 working in cooperation with the caterer. 
 
 "The health of the pupils is singularly good, and the 
 success of the school in its various athletic enterprises 
 is marked. Doubtless, some of the credit for this should 
 be awarded the lunch room. The large expense devoted 
 to this feature of the school is only a recognition of the 
 
80 DIET FOR CHILDREN 
 
 principle, now so well established, that physical health 
 transcends all other considerations in the rearing of chil- 
 dren, and that a school must manage its affairs with this 
 idea in view." 
 
 The growing interest felt now throughout the country 
 in the subject of the food and nutrition of man brings 
 about the question : What place should this work take in 
 the schools, and to what extent can it be introduced? 
 
 In presenting the history of the movement that brought 
 the teaching of cooking into the public schools of New 
 York City (see Government Bulletin No. 56, United 
 States Department of Agriculture), I endeavored to show 
 the pedagogical as well as the practical value of this 
 branch of manual training. Doctor True, director of 
 the office of experiment stations, says, in regard to the 
 subject of instruction in cooking, that this branch of 
 manual training, as introduced into public and private 
 schools, is steadily increasing in the favor of many school 
 officers and of the people who support and patronize the 
 schools. It has been found possible to adjust the rela- 
 tions of the practical exercises to the general educational 
 features, so as to maintain the interest of pupils in the 
 mere routine processes of education, but at the same time 
 to furnish them with some degree of practical skill and 
 knowledge of direct utility to them in the various indiis- 
 tries on zvhich the livelihood of the masses of our popu- 
 lation depend. 
 
 Much of this work has been done in cooperation with 
 social settlements ; special effort has been made in the 
 attempt to acquaint the public with the practical results 
 of such work, and such reports show the necessity of a 
 more thorough training, from a broad standpoint, of 
 teachers of domestic science. They also show to those 
 who are vitally interested in the progress of common 
 schools in country districts something of the organized 
 
WITH MENUS AND RECIPES 81 
 
 effort which is being made to adapt the course of instruc- 
 tion in our city schools to the actual needs of the children. 
 
 Would it not be possible for all hygiene committees of 
 school boards to correlate the cooking school attached 
 with the school lunch question as some are doing nozvf 
 Would it not be possible for cooking classes to be held 
 at such an hour as to make it practicable to prepare the 
 luncheons needed for the children, thus centralizing ef- 
 fort, and not only utilise the pedagogical and utilitarian 
 value of such training, but also keep in view the eco- 
 nomical aspect, while providing the children with what, 
 of necessity, would prove of immense benefit when con- 
 sidered from every standpoint ? This has been done suc- 
 cessfully in several instances. Such concerted work in 
 the schools could be made to reach out and meet the 
 efforts toward practical issues that are being made by 
 associations meant to improve the east side homes in 
 New York; the economic associations which do good in 
 the tenement districts in New York through classes for 
 teaching cooking; the Hartley House work and other 
 similar efiforts made throughout the United States. 
 
 Professor Button writes also in regard to school gar- 
 dens and their corollary, home science teaching, as fol- 
 lows : 
 
 "Happy is the child born and nurtured in the country, 
 where grass and flowers are his ordinary companions ; 
 where in field and forest he sees all kinds of life, and is 
 daily learning from Mother Nature the rich and subtle 
 lesson she has to teach. 
 
 "How difficult in town and city to make up this loss 
 to children whose environment is a dreary waste of paved 
 streets and houses of brick and stone. A box in the 
 window or an occasional bouquet of flowers from the 
 greenhouse is but a poor substitute for the grand out-of- 
 doors w^hich the country child enjoys. 
 
82 DIET FOR CHILDREN 
 
 "Surely, a people so wealthy, so intelligent, and so 
 generous, will soon devise some means of permitting our 
 city children to experience and enjoy Nature in her larger 
 and more health-giving phases. The school garden is 
 likely to become here, as it already has in Europe, a fea- 
 ture of early school life. In many of our larger towns 
 and cities it is perfectly feasible to secure vacant lots of 
 land at small expense for this purpose. In New York 
 the problem seems more difficult. With the transit fa- 
 cilities promised for the near future, it may become pos- 
 sible to institute weekly or bi-weekly half -days in the 
 country for the boys and girls who are old enough to 
 go, under the direction of their teachers. Large tracts 
 of land should be leased or bought on Long Island, in 
 New Jersey, or in Connecticut, for school gardens. These 
 gardens should be in charge of competent persons. The 
 planting should be widely differentiated, the simpler work 
 being done by the younger children, and the more diffi- 
 cult and complex by the older. For such municipal effort 
 for the betterment of children, trolley cars should be free. 
 The vacation school problem would then be largely sim- 
 plified, and its value greatly enhanced. Nature study 
 would become real and not artificial. The child of the 
 tenement house would know the world of his ancestors, 
 and would have his choice of life's opportunities greatly 
 widened. 
 
 "It is safe to predict that leading the growth of our 
 cities out to Nature and up to Nature's God will tend 
 to promote health and happiness, and will lessen discom- 
 fort and crime." 
 
 Unification of effort and systematic basic zvork in 
 school conditions could easily bring about such a consum- 
 mation, and every thinking person must certainly concede 
 the necessity for such unification. 
 
 When facing difficulties such as are already granted to 
 exist in present food conditions of school children, we 
 
WITH MENUS AND RECIPES 83 
 
 must find the quickest and easiest way out of difficulty 
 in order to achieve results. Theory must be instantly re- 
 duced to practise; the lack of this is one of the crying 
 evils of to-day in the study of home science, and a zvord 
 of caution anight well be extended to those teachers of 
 domestic science who fail to keep the ends in view, the 
 material they are dealing with, the means at hand, the 
 conditions and fluctuations, the proper selection of means 
 and the proper application of means, 
 
 RECIPES 
 BROTHS AND SOUPS 
 
 The first point to impress well on the mind in making 
 broths and soups is that good material must be used, and 
 that the meat must be treated in such a manner as to 
 extract the nutritious juices. This can not be done by 
 using hot or boiling water, which, incredible as it may 
 seem to those who know better, is frequently done. Cold 
 salted water must be used, and the meat should be al- 
 lowed to soak in the water for several hours before it is 
 subjected to heat. Even then it should only simmer 
 (not exceeding one hundred and sixty degrees Fahren- 
 heit). At the last it may be boiled for one or two hours 
 to dissolve the gelatin of the bones, etc., if they are used ; 
 but this is not necessary, as chopped lean meat is prefer- 
 able for nursery use, and a continued low temperature 
 without boiling will produce a very nutritious broth. The 
 time for simmering may be regulated by the requirements 
 of the household, the minimum time being two hours. 
 If the broth is to be used the same day, it is well to have 
 the meat delivered at an early hour, as this will allow 
 ample time for the entire process before the hour of 
 noon-day dinner, using ice for cooling and skimming, 
 which must be carefully done. It is preferable, however^ 
 
84 DIET FOR CHILDREN 
 
 to have it made the day previous, as then every particle 
 of fat can be removed. Fat plays a very important part 
 in children's diet, but it is not to be served floating upon 
 poorly made soups. The greatest care should be exer- 
 cised in this direction. 
 
 Chopped lean beef or mutton (from the neck prefer- 
 . ably), a half-pound daily, with one pint of water, differ- 
 ent vegetable seasonings, with a little veal added to the 
 broth occasionally, should give sufficient variety, with 
 the addition of milk and chicken broths, for all require- 
 ments. Yet if, for any reason, it is desirable to have 
 something different, there are many well-recommended 
 recipes from which to select. For children over four- 
 teen months of age, rice, tapioca, barley or sago may be 
 added to beef or mutton broth, half a tablespoonful to 
 the pint, but it must be thoroughly cooked. Dift'erent 
 vegetables may be added later in the same v/ay, to give 
 variety for children over two and a half years old, spin- 
 ach, celery, onions and cauliflower being especially use- 
 ful from a dietetic standpoint. Macaroni in its various 
 forms may also be used as an addition, and makes a 
 pleasant change. If, in making broths, the measure given 
 is reduced by cooking, add sufficient water to keep to its 
 original quantity. When using parsley for seasoning, do 
 not mince it in the usual way. Children will frequently 
 object to it, and by using a bunch uncut the same result 
 will be attained. This applies as well to celery, spinach, 
 cauliflower and onions. Children have been educated to 
 eat these vegetables without any trouble beyond first in- 
 troducing them into some favorite soup, not using too 
 much at first, and having even that pressed through a 
 puree sieve, gradually increasing the quantity until the 
 taste is acquired. This is not always necessary, as in 
 some instances the little ones take kindly to and enjoy 
 them from the first. The suggestion is given for those 
 mothers who find difficulty in getting children of three 
 
WITH MENUS AND RECIPES 85 
 
 or four to eat juicy vegetables, which are an important 
 adjunct to nursery fare. Doctor Yale says : * "The value 
 of these vegetables is not so much from their nutritious- 
 ness, which is not very high, as because of the salts they 
 contain, and because they are palatable to many. By 
 reason of the salts, they are useful as preventives of 
 scurvy, a disease, however, not common in childhood, 
 except when the diet has been particularly restricted. 
 They should all be very thoroughly cooked, and if passed 
 through a puree sieve will generally agree. But for some 
 digestions, the flatulent tendency of the onions and cauli- 
 flower can not be gotten rid of even in this way." 
 
 Cooks should be instructed to save all the water in 
 which these vegetables have been boiled (taking it for 
 granted that they have previously been properly washed), 
 as there is nothing more delicious to add to stock than 
 these flavored waters. They can also be utilized in mak- 
 ing milk broth, which is nutritious as well as stimulat- 
 ing. Many an adult who dislikes milk, hot or cold, 
 would be surprised, were he to try it, to find how pal- 
 atable a well-seasoned hot milk broth can be, and how 
 quickly it drives away that tired feeling, which is the 
 natural result of a busy day. 
 
 In making broths or soups, use agate, porcelain or 
 earthenware; tin utensils give a bitter taste. A close 
 cover is also necessary, to prevent evaporation and to 
 keep out the dust. 
 
 The following recipe, given for a nutritious beef broth, 
 will prove a comfort to busy mothers, as children rarely 
 tire of it, and it can be made in quantity, keeping per- 
 fectly in a cool place. There is then very little labor con- 
 nected with this portion of the dinner to be prepared 
 daily, beyond changing the seasoning from day to day. 
 Another point in its favor is that it may be taken from 
 
 * Nursery Problems. 
 
86 DIET FOR CHILDREN 
 
 a cup or glass ; consequently the busy mother is free to 
 attend to the remainder of the dinner, or to take a mo- 
 ment's rest while the little ones are enjoying their broth. 
 Young children are generally better able to handle a cup 
 or glass carefully than a spoon. These things may ap- 
 pear trifling to many, but a little rest is a priceless boon 
 to a tired mother, who too often pays little attention to 
 her own requirements in any direction. 
 
 Beef Broth. — The materials needed are chopped lean 
 beef, cold salted water, in the proportion of a pound of 
 
 ^ meat to a quart of w^ater for children two and three years 
 of age, and a pint of water and one large onion cut into 
 pieces for children over three. Soak the meat, and onion, 
 if used, in cold water for two hours at least (six is bet- 
 ter) in the vessel in which it is to be cooked, keeping 
 it on ice or in a cool place during this time. Then set 
 it upon the back of the range, or, if it is to be made upon 
 a gas, alcohol or oil stove, use a double boiler, and keep 
 the heat moderate by regulating the flam.e. Keep the 
 
 V vessel covered and allow the broth to simmer, keeping 
 up the original quantity of water for three hours at least. 
 
 \ Let it cool overnight, remove the fat in the morning, and 
 keep covered in a cool place until needed. If this is done, 
 and the entire quantity is reheated to the boiling-point 
 
 \ every time that some of it is used, it can be kept in winter 
 for several days. 
 
 The variety of seasoning should be considered when 
 preparing the dinner for the general household, as labor 
 is thus economized. For instance, if spinach is to be 
 cooked for late dinner, a portion of it pressed through 
 
 ■"v a puree sieve, with some of the water in which it was 
 boiled, should be saved for the children's broth next day, 
 care being taken to have it put on ice in china, glass, or 
 ^ agate, closely covered. (Spinach, to be delicate, must 
 be boiled rapidly in a large quantity of water.) There 
 will be no danger of the little ones growing tired of an 
 
WITH MENUS AND RECIPES 87 
 
 endless succession of plain meat broths, if the vegetables 
 allowable are used in this way for variety. 
 
 Alternate the above for children over three years of 
 age with any of the following soups, as they may fill in 
 with the general household cooking; but it is advisable 
 to have the beef broth on hand at all times, to be pro- 
 vided for emergencies. 
 
 Milk Soup. — Ingredients required : one pint of milk, 
 \^one quart of boiling water, two onions, salt, a teaspoon- 
 
 ful of butter, one heaping teaspoonful of flour. 
 , Boil the onions tender, and press through a puree sieve 
 ' into the water in which they were boiled, using an agate 
 saucepan, adding sufficient boiling water to make a quart. 
 Season w^ith salt, add the milk, rub the butter and flour 
 together, and stir into the soup, bringing it to the boil- 
 ing-point, stirring all the time. Serve hot, as a tepid milk 
 soup is abominable. By the time the children are ready 
 to take it the temperature will be about right. This soup 
 may be varied in endless ways with the vegetable waters 
 indicated above, or with vegetables, chopped oysters, 
 chicken jelly, etc. 
 
 Chicken Broth. — Cut up a fowl (not a young chicken) 
 into small pieces, rejecting the fat and skin unless the 
 latter is white and tender, cover with cold water and 
 simmer gently for six hours. Cool overnight and re- 
 move the fat. A four-pound chicken will make two 
 quarts of broth. A little gelatin dissolved in every cup- 
 ful is useful in cases of convalescence, especially during 
 digestive difficulties, and it may be used generally in the 
 nursery. The broth may also be thickened with corn 
 starch, flour or arrowroot. 
 
 Chicken milk is a particularly delicate preparation and 
 can be made readily from the above if the broth has jel- 
 lied. If not, it must be further reduced. Put in a sauce- 
 pan a stalk of white celery and a stalk (not cut) of pars- 
 ley with a little salt, add a pint of the chicken jelly with 
 
88 DIET FOR CHILDREN 
 
 some of the meat and boil until it falls from the bones. 
 Strain and add the same quantity of fresh milk, presup- 
 posing that the pint of chicken broth has been kept in- 
 tact. Bring this to the boiling-point several times and 
 strain into a cup. This is very nutritious, and forms a 
 slight variety. 
 
 Barley Broth. — Take the best end of a neck of mut- 
 ton or lamb, cover with two quarts of cold water and 
 add a teacupful of crushed barley. Let it stand upon 
 the back of a hot range for an hour, then move it for- 
 ward, adding at this time the vegetables desired, cut into 
 small pieces, and let it simmer for five hours. 
 
 Cool overnight. Skim and season with salt. It is al- 
 most impossible to skim mutton broth thoroughly unless 
 it has stood overnight. Any one trying to do so will be 
 easily convinced of the truth of this statement. 
 
 Beef Juice. — Remove all fat and tissue from a half- 
 pound of lean beef ; broil over a clear fire from six to 
 eight minutes ; cut the meat into small pieces and squeeze 
 out the juice with a meat-press or lemon-squeezer. Add 
 salt. When warming, put the juice into a cup and set it 
 in hot water, that it may not coagulate, as it will do 
 if heated in the ordinary manner. 
 
 Beef Essence. — Put one pound of chopped lean beef, 
 with a little salt, in a glass fruit- jar and see that the cover 
 is tight. Place it in the oven in a pan of water or in an 
 ordinary steamer and cook four to five hours. Strain 
 the essence through a very coarse strainer. 
 
 Beef or Mutton Tea. — This recipe is adapted from 
 Burnet, and is efficacious in cases of anemia. One pound 
 of chopped beef or one and one-half pounds of lean mut- 
 ton (chopped) ; no gristle or fat; ten drops of hydro- 
 chloric acid and a pint of water. Put the beef and acid 
 in the water and keep it covered in a cool place for at 
 least six hours, or overnight if possible. Simmer for 
 two hours, strain and salt. Remove all fat when cool. 
 
WITH MENUS AND RECIPES 89 
 
 It may be used cold, or, if desired, it may be heated in a 
 cup in warm water. 
 
 Veal Broth. — Veal broth is nutritious, and is the 
 only form in which to use veal in the nursery. Use one- 
 half pound of minced lean veal to one pint of salted cold 
 water. Let it stand four hours, then simmer slowly (it 
 should not reach the boiling-point) for two hours, strain 
 through a coarse sieve and skim when cool. 
 
 Mutton and Veal Broth. — ^Use one pound of meat, 
 half mutton and half veal, to a pint of cold salted water 
 and proceed as above. Barley or rice may be added, a 
 tablespoonful of either, well-boiled. Milk thickened with 
 flour is a pleasant addition to the above or to plain mut- 
 ton broth. 
 
 Chicken Broth. — Cut up a chicken, bones and all, 
 into small pieces, put them over the fire in cold water, 
 add a little salt and simmer for six hours. Cool, remove 
 the fat and keep the jelly covered in a cool place. This 
 yields a very strengthening soup, which may be made the 
 base of many a delicate dish for children or invalids, and 
 is desirable for school luncheons. 
 
 Chicken Custard. — Use chicken broth instead of 
 milk, with beaten eggs, in the same manner as when 
 making cup custard, seasoning with salt instead of sugar. 
 Serve cold or warm, with or without thickened chicken 
 broth. 
 
 Burnet strongly advises the thickening of broths with 
 arrowroot, boiled flour, etc. They may also be thickened 
 with gelatin. Chicken broth is especially nice when done 
 in this way. It should frequently be done for school 
 children. 
 
 Milk Soup. — One cupful of potatoes mashed and 
 seasoned with salt. The yolks of two hard-boiled eggs, 
 creamed with quarter of a cup of butter; one quart of 
 milk brought just to boiling-point, but not boiled. Stir 
 into this one large tablespoonful of flour ; stir quickly tg 
 
90 DIET FOR CHILDREN 
 
 avoid lumps; strain and then serve in very hot, pretty 
 little soup bowls for children's noonday dinner. 
 
 Oyster Broth. — Chop six fresh oysters and heat 
 them in an agate saucepan, letting the liquor which ex- 
 udes from the oysters come to a boil. Add a very little 
 hot water, season and serve after straining. This is very 
 nice with buttered crackers. 
 
 Clam Broth. — 1. Put a few well-washed clams in a 
 clean pan in a hot oven, or in a steamer over a hot fire. 
 When they open, drain off the liquor and add an equal 
 quantity of hot water. Season to taste and thicken with 
 grated cracker, if desired, or serve plain with buttered 
 crackers. 
 
 2. Take about a half dozen or more clams, save and 
 add the juice, remove objectionable parts from the clams 
 and cut them in small pieces ; add half-pint of cold water, 
 let them boil slowly for ten minutes, strain and season 
 with pepper and salt, add a little butter and milk if you 
 like. 
 
 Potato Soup. — Peel one. dozen potatoes and one 
 onion and cut them into small pieces. Cook them tender 
 in a quart and pint of beef-stock, plain water or vege- 
 table water and rub the potato through a puree sieve. 
 Add salt and a half-pint of hot cream. Beat lightly and 
 serve with bits of zwieback or dry toasted bread broken 
 into small bits into the soup plate. 
 
 Savory Jelly (adapted from Burnet). — Take half a 
 chicken, one pound of neck of veal, one pound of lean 
 beef (from under the shoulder is the best part for beef 
 tea, etc.). Separate the joints of the chicken, then cut 
 all the meat — beef, veal and chicken — into very small 
 pieces ; put the whole into an earthen covered vessel with 
 two quarts of water and enough salt to season ; stew 
 gently in the oven for five or six hours ; skim, strain and 
 keep cool. This is a very nutritious jelly. 
 
 Roast Beef Gravy. — The thick brown essence in the 
 
WITH MENUS AND RECIPES 91 
 
 pan, called ozmazome, should be dissolved in a little water 
 after the fat has been poured off. It may then be thick- 
 ened and seasoned in the usual manner. Gravy made 
 from meats fried in fat in the ordinary way must not be 
 used for children. 
 
 A Home-Made Meat Powder. — Doctor W. R. Hug- 
 gard {Muenchener Medicinische Wochenschrift) gives 
 a convenient method of preparing a powder from meat 
 to be used as a nutrient. Lean meat is cut into small 
 pieces ; these are dipped into boiling fat for a few min- 
 utes, until the surface is browned, then taken out and 
 drained on a sieve. They are then cut into fine pieces 
 and dried in an oven for twenty-four hours with a slow 
 fire. The meat thereby becomes dry and brittle, and may 
 be easily ground in a coffee-mill. By this process of roast- 
 ing it has lost four-fifths of its weight. This meat pow- 
 der has a pleasant taste, and may be used in various 
 ways, as in hot water, mixed with mashed potato, on 
 bread and butter, as a sandwich, in soup, milk broths, 
 etc. It is very easily digested, is tolerated by the most 
 delicate stomach, and may be kept for a long time if dry 
 and excluded from the air. 
 
 Egg Custards Without Milk. — Ingredients required: 
 four eggs, two tablespoonfuls of sugar, the juice of an 
 orange or a lemon or a teaspoonful of vanilla. 
 
 Beat the yolks well with the sugar and pour them into 
 a double boiler. Stir over the fire until the mixture 
 thickens, then add the flavoring and the whites of the 
 eggs, which should have been previously beaten to a froth. 
 Stir a few minutes longer and pour into a mold and cool. 
 These custards may be made also with salt, meat juice, 
 celery or chicken broth, for a pleasant variation. Inas- 
 much as there is always great demand for new dishes 
 that are not sweet, it may be well to remember that this 
 plan may be followed with tapioca, sago, rice and many 
 other farinaceous foods that are generally used in sweet 
 
92 DIET FOR CHILDREN 
 
 pudding if used at all. It requires very little originality 
 to make a palatable and wholesome dish of any of the 
 above-mentioned articles without following the stereo- 
 typed plan of sweetening and flavoring. The following 
 recipe is an illustration of this method : 
 
 Tapioca with Chicken or Meat Jelly. — Wash one- 
 half cup of tapioca and put it into a double boiler with 
 one-half cup of cold water. Let it absorb the water, then 
 add a pint of chicken broth, milk jelly, or any meat in- 
 fusion and cook until the tapioca is soft and clear. Sea- 
 son with salt and mold. Serve hot or cold as preferred. 
 For another change, a well-beaten egg may be stirred 
 into the tapioca when it is taken from the fire. These 
 molds are very appetizing when served with a little of the 
 same broth or essence that has been used in making the 
 jelly, if thickened and daintily seasoned. 
 
 A Recipe for Invalids as Given by the Late Doctor 
 S. Weir Mitchell. — For about a pint of good, rich milk, 
 take one good fresh egg (if you can get it) ; while the 
 milk is heating to the boiling-point heat the egg in a good- 
 sized bowl very lightly (yolk and white together) ; pour 
 the boiling milk into the egg, stirring all the time to insure 
 a smooth custard ; add a bit of salt, with sugar and nut- 
 meg and brandy, if you like it and need it. The milk is 
 said in this way to cook the egg just enough to render it 
 digestible. W^e have known and used this recipe in oft- 
 repeated sickness, as well as in health, and can testify to 
 its worth. 
 
 A Savory Breakfast Custard. — Fill a custard cup 
 lightly with bread-crumbs, and, if convenient, add a little 
 minced chicken. It is equally good without. Beat an 
 egg, add a little meat, season and pour the mixture into 
 the cup over the crumbs. Bake in the oven in a pan of 
 hot water for but a few minutes, as eggs must be but 
 lightly cooked to be digestible. 
 
 Poached Eggs. — To poach eggs, drop them in steam- 
 
WITH MENUS AND RECIPES 93 
 
 ing water that has just stopped boiling, having added suf- 
 ficient salt to taste before putting the water on to boil. 
 Set the water containing the eggs back upon the stove. 
 From five to eight minutes will cook them sufficiently. 
 Eggs poached in this way and served on toast are fur- 
 ther improved by the addition of chicken broth slightly 
 thickened. 
 
 CEREALS 
 
 The following cereals are all suitable for nursery use : 
 granulated or crushed wheat, which is an all-year-round 
 food, possessing no fat, and requiring cream to make it 
 a perfect winter food; cornmeal, a winter food, which 
 builds up strong tissues and is useful in constipation; 
 purified or cooked gluten, the latter of which is always 
 ready for use; oat flour, from which a delicious blanc- 
 mange can be made; crushed barley, which, when prop- 
 erly cooked in milk or water, is an easily digested nurs- 
 ery food, and when mixed with gluten, half and half, 
 stirred into cold water, and afterward well cooked, is 
 extremely palatable; farina, which, v^^hen subjected to 
 high heat in preparation, becomes a desirable and nu- 
 tritious food, used either as a gruel, a porridge, or in 
 desserts. 
 
 The list of cereal preparations to be found for sale is 
 endless, but one need not go far to find a few perfectly 
 prepared foods of this class that are assimilable when 
 properly cooked, and which will supply the needs of 
 growing children in variety as well as in constituents. 
 Being heat-producers, they should be used carefully in 
 warm weather; white hominy, rice, gluten, barley, rye 
 and wheat preparations are the most desirable, as they 
 possess little or no fat. 
 
 Oatmeal Gruel.— Four tablespoonfuls of rolled oats. 
 
94 DIET FOR CHILDREN 
 
 one-half teaspoonful of salt, one tcaspoonful of sugar 
 (if directed by the physician), two cupfuls of boiHng 
 water, two cupfuls of hot milk (or four cupfuls of water 
 and no milk). Pour the boiling water on the oatmeal, 
 salt and sugar, if used, and cook in a double boiler for 
 three hours, or cook in an agate saucepan for one hour, 
 stirring frequently, if a saucepan is used, and adding 
 water to the original quantity. Strain to remove the hulls 
 and add the hot milk, bringing all to the boiling-point. 
 If no milk is used, add all the water in the beginning. 
 
 Oatmeal and Graham Flour Gruel. — Two tablespoon- 
 fuls of oatmeal and two of Graham flour, with salt, a 
 pint of water and a quart of milk, make a pleasant 
 change in gruels. Cook the water, salt and m.eal for one 
 hour in a double boiler or steamer; then add a quart of 
 milk, and scald or steam, according to the vessel used, 
 for a few minutes only. Strain and keep cool. 
 
 If gruels are to be malted they need not be cooked so 
 long as for ordinary use. One hour in a double boiler, 
 or half an hour in a saucepan, is sufficient. 
 
 Barley Gruel may be made in the same way as oat- 
 meal gruel, using barley that has been ground fine in a 
 coffee-mill. 
 
 Farina Gruel is made in the proportion of two table- 
 spoonfuls of farina to two cupfuls of water and two of 
 milk, with salt to season ; but it does not need long cook- 
 ing, as it is partly prepared. Half an hour is enough for 
 the whole process. 
 
 Cream Gruel. — For cream gruel take two-thirds of 
 a pint of milk and one-third of real cream; the milk 
 must be new; boil these together. If cream will not 
 stand the test of scalding it is not fit for use; rub a 
 tablespoon ful of sifted flour to a smooth paste in a little 
 cold milk, stir in and let boil two or three minutes. 
 Add a mite of salt, with sugar and vanilla flavor, if 
 desired. 
 
WITH MENUS AND RECIPES 95 
 
 Browned Flour Gruel.— This can be made by same 
 rule as the above, leaving out cream, though it is better 
 with it. To brown the flour, take a clean cast-iron pan, 
 as it is thicker and less liable to burn than the ordinary 
 pan, put in about a pint of sifted wheat flour, or less, if 
 you are not used to the work ; begin stirring with an old 
 spoon as soon as it is hot and continue slowly, being 
 careful to have it a nice chestnut brown when done. 
 This can be bottled and kept for wxeks. Use as much 
 as will make it as thick as ordinary gruel. The best 
 medical authorities recommend it highly for nutrition 
 and digestion, being especially useful in summer diseases 
 of stomach and bowels. 
 
 Arrov^root Gruel. — One tablespoonful of arrowroot, 
 one-half teaspoonful of salt, one cupful of milk. Wet 
 the arrowroot with a little cold water, add a cupful of 
 boiling water and boil ten minutes; then add the milk 
 and bring again to the boiling-point. Strain and keep 
 cool. 
 
 Malted Gruel. (Adapted from Thompson.) — Gruel 
 should be well boiled and kept free from lumps, using a 
 strainer if necessary. When cool enough to swallow, 
 add a tablespoonful of malt extract to a pint of gruel. 
 In a few minutes the gruel will become thin from the 
 conversion of the starch into maltose. All farinaceous 
 foods can be treated in this way. 
 
 Oatmeal Porridge. — Three tablespoonfuls of rolled, 
 ground or crushed oats, one pint of boiling water, one- 
 quarter teaspoonful of salt. Steam for two hours or 
 longer in a double boiler. 
 
 Oatmeal porridge is very appetizing when served cold 
 in mold shapes, and it will frequently be eaten in this 
 way when it would be refused if served in any other 
 form. Variations may be made by using farina, cracked 
 wheat, browned rice (browned in the oven before steam- 
 ing and molding), hominy, arrowroot, etc., giving fur- 
 
96 DIET FOR CHILDREN 
 
 ther change for older children by serving occasionally 
 with fruit juice instead of cream or milk. 
 
 Wheat Porridge requires two tablespoonfuls of wheat 
 to a pint of salted water, and it should be thoroughly 
 boiled or steamed in a double boiler, two hours being the 
 shortest time to be allowed for the cooking of any por- 
 ridge. 
 
 Hominy requires the same proportions, and should 
 be cooked for the same length of time. 
 
 Cornmeal Mush (to be used warm or molded, for 
 supper or breakfast, with milk or a little good sirup) 
 should be cooked very carefully in a double boiler or 
 steamer for the time given for the cooking of all cereal 
 porridges, and it should be free from lumps when done. 
 A very good plan to follow when cooking cornmeal or 
 bran mush is to sprinkle the meal into a saucepan of 
 boiling water from a fine sifter, stirring all the time, be- 
 fore putting it into the steamer, as freedom from lumps 
 depends on the even admixture of the water and the 
 meal. 
 
 Farina Porridge requires three tablespoonfuls of 
 farina to a pint of hot salted water, and should be cooked 
 at least an hour in the steamer or double boiler. 
 
 Oatmeal Blanc-Mange. — Put one pint of water and 
 half a teaspoonful of salt into the upper part of a double 
 boiler, and, when the water begins to boil, sprinkle into 
 it a scant teacupful of rolled oats ; let boil briskly for two 
 or three minutes, and then let it steam for five or six 
 hours. Strain through a fine soup strainer, leaving all 
 the husks behind ; then stir into it one-half pint of scalded 
 milk. Add white sugar to taste, stir over the fire for a 
 few minutes, flavor with vanilla extract, put into cold 
 wet molds and set on the ice or a very cold place to 
 harden. Serve with cream. Two whipped eggs can be 
 added if desired before turning the mixture into the 
 molds. 
 
WITH MENUS AND RECIPES 97 
 
 This blanc-mange is very good to give to an invalid. 
 
 Oat Jelly. (Rotch.) — 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 as to 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 until needed. Different proportions of this jelly can 
 be used, but usually it is best to begin with equal parts 
 of jelly and cow's milk. When needed, this mixture is 
 warmed and a little salt is added. 
 
 MUFFINS, BREAD, ETC. 
 
 Cream Muffins. — To make one dozen, beat up one 
 egg very light; mix it with four tablespoonfuls of rich 
 sweet cream, a little salt, and a scant half-cupful of milk. 
 Sift in slowly one and a quarter cupfuls of whole-meal 
 flour and two teaspoonfuls of a well-selected baking- 
 powder. Bake in a very quick oven (about fifteen min- 
 utes should suffice), putting very little batter into each 
 muffin-pan, that the muffins may puff up and be nearly all 
 crust, as they should undoubtedly be for the children's 
 table. 
 
 Graham and Cornmeal Muffins may be made in the 
 same way, using Graham or corn flour in the place of 
 whole-meal flour. 
 
 Cornmeal Muffins are delicious when made with 
 half cornmeal and half hominy (breakfast hominy, well 
 cooked). Stir a teaspoonful of good butter into three- 
 quarters of a cup of hot hominy ; add the egg, salt, cream 
 and milk ; then stir in three-quarters of a cupful of corn 
 flour and the baking-powder and bake as directed above, 
 remembering to keep the mixture of a consistency to 
 pour easily, as in this way the muffins will be light and 
 crusty, instead of heavy and indigestible. 
 
 Cornmeal Mush. — Cornmeal is not used nearly so 
 
98 DIET FOR CHILDREN 
 
 much as it should be in the homes where there are young 
 children. It is very wholesome for any one, young or 
 old ; and children often like it at breakfast, with cream. 
 
 To make cornmeal mush, take a pint of cornmeal 
 mixed with a pint of milk and a teaspoonful of salt; 
 put this into nearly a quart of boiling water, let it boil 
 half an hour or longer, stirring often. Cook in a double 
 boiler or a boiler with a copper bottom. 
 
 Bread. — Well-made home-made bread Is infinitely 
 preferable to ordinary baker's bread. It should be at 
 least one day old and should be thoroughly baked. 
 
 The gluten advised above absorbs more water than 
 ordinary starchy flours and needs less yeast. Brewer's 
 yeast, which gives a good flavor on account of the hops 
 used, or good home-made yeast, is not undesirable, but 
 in these busy days no one need hesitate to save time and 
 trouble by using the commercial compressed yeast of 
 deservedly good repute, as it answers every purpose. 
 Heated milk may be used for mixing instead of water, 
 if preferred, but a very good bread may be made very 
 easily, as follows, according to a recipe given by a cook 
 who learned her art in Ireland. Her method reverses 
 the usual directions in regard to the temperature of the 
 oven, which, judging from the delicious results, is a very 
 sensible procedure. The ease with which the bread is 
 made v/ill commend it to the busy housewife. Begin in 
 the morning: 
 
 Flour, three quarts, sifted in a large bowl ; 
 
 Salt, two heaping tablespoon fuls ; 
 
 Sugar, four heaping tablespoonfuls ; 
 
 Water, or milk and water, two quarts, lukewarm; 
 
 Yeast, one cake ; 
 
 Lard, three heaping tablespoonfuls. 
 
 Put the salt, sugar and lard into the flour, and rub the 
 lard fine by crumbling it lightly between the hands. Use 
 warmed flour, especially in winter. Flour should always 
 
WITH MENUS AND RECIPES 99 
 
 be warm for best results in baking. A good plan is to 
 keep constantly on hand near the fire a bag or covered 
 pan of well-dried flour for bread, cake or biscuit. Dis- 
 solve the yeast in the warm water and pour it over the 
 flour, mixing with the hands ; then sift in gradually a 
 quart or more of flour, adding until the dough can be 
 turned out on the board. Knead lightly from ten to fif- 
 teen minutes, adding flour until the loaf does not stick 
 to the board. Put it back in the bowl, cover lightly and 
 let it rise in a temperature of about seventy-five degrees 
 Fahrenheit for three hours. Cut into loaves and put 
 into buttered pans, letting them rise on the rack above 
 the range, or in a place of equal temperature, for half 
 an hour, when they will be ready to be placed in a mod- 
 erately quick oven. After half an hour, as the bread 
 rises in the oven, increase the heat slowly to the end of 
 the time required to bake the loaves. The time to be 
 allowed for baking an average-sized loaf is one and a 
 quarter hours. The usual plan in baking bread is to be- 
 gin with a temperature of four hundred degrees Fahren- 
 heit, gradually lowering to two hundred and fifty de- 
 grees Fahrenheit, with the frequent result of a loaf of 
 bread that is soggy in the inside and very hard on the 
 outside. In the above method the reverse is the case. 
 The result should be dry, well-baked, evenly browned 
 loaves of bread, that still retain enough moisture to keep 
 them as they should be. 
 
 The use of bread made from the whole grain meal 
 should be encouraged for children, for the following rea- 
 sons: they must be restricted in a meat diet, therefore 
 such bread supplies a much-needed addition ; it contains 
 forty instead of twenty per cent, of gluten and contains 
 twice as large a proportion of certain salts — chiefly phos- 
 phates — as white bread ; it contains also the laxative fatty 
 matter on which great dependence is placed when ar- 
 ranging a dietary for children. 
 
100 DIET FOR CHILDREN 
 
 Points to remember in buying flour and baking bread 
 are that a good bread flour does not cake in the hand 
 when squeezed, that kneading must be done Hghtly, to 
 keep the bread porous, and that the temperature for the 
 rising of the sponge should be from seventy to eighty 
 degrees Fahrenheit, not higher. 
 
 The use of bread may begin in the nursery as early as 
 twelve months, if a suflicient number of teeth are pres- 
 ent, which should be the case at this age. Doctor Rotch 
 says, "Good butter on the bread may usually be allowed 
 at sixteen months." 
 
 In some form, at the ages indicated, bread or biscuit 
 should be given at each meal — i. e., stale bread or crust 
 of French bread, zwieback, toast and Graham bread, or 
 soda, oatmeal, Graham, gluten, or educator biscuit. These 
 are all permissible when they can be chewed thoroughly. 
 Oatmeal and Graham biscuit belong to laxative foods, 
 and should be used accordingly. Jerome Walker, M. D., 
 says in regard to this subject that "probably, with the 
 exception of candy, no article that is eaten is so much 
 abused as the animal-cracker. Before these crackers were 
 introduced children were content with a few butter, soda, 
 milk, or even ordinary sweet crackers at one time, but 
 now the child is anxious to eat a number of animals. 
 The cracker-maker, detecting this propensity in children, 
 furnishes a wonderful assortment of animals, and the 
 child is eager to eat one, at least, of each kind purchased. 
 The mother thinks these animals are so nice for the chil- 
 dren to play with that frequently she sends out for a half- 
 pound or a pound, and she often gives all to the child to 
 keep him quiet as he is trundled along in his carriage. 
 What is the consequence of so much sugar and starch? 
 It perverts the appetite, teaches the child to reject soups, 
 broths, bread and butter, and milk, and to prefer sweets 
 and pastries, and also induces starchy dyspepsia." 
 _^ The use of zwieback (twice-baked bread) can be thor- 
 
WITH MENUS' AND ^^ RECIPES 101 
 
 oughly recommended. Lt possesses tile 'advantage of be- 
 ing more easily digested than ordinary bread on account 
 of the double baking. 
 
 The following recipe may be used for zwieback, for a 
 change from that made from ordinary home-made bread : 
 
 Moravian Cake. — This is best when started in the 
 morning, unless the last rising can be attended to very 
 early in the morning. If this can be done, set the sponge 
 about five o'clock in the evening, using one cup of pota- 
 toes mashed in one cup of the water in which they were 
 boiled, one cup of sugar, one-half cake of yeast dissolved 
 in a little warm water, with flour enough to make a thick 
 batter. Cover and keep in a warm place (about eighty 
 degrees Fahrenheit) ; beat occasionally during the eve- 
 ning, and at ten or eleven o'clock mix in the batter one 
 cup of sugar, three eggs and three-quarters of a cup of 
 lard and butter, a pinch of cinnamon and enough flour to 
 stiffen, kneading it well into a dough that will not stick 
 to the sides of the bowl. Leave it well covered, in a tem- 
 perature of seventy degrees to seventy-five degrees Fah- 
 renheit, until early in the morning, shape into loaves or 
 any form desired, let rise for half an hour, spread the 
 cake with a sauce made of a cup of sugar, one tablespoon- 
 ful of hot water, a small piece of butter and enough cin- 
 namon to darken the sauce, and bake in a moderate oven. 
 
 The above may be used as sweet bread, cake or toast. 
 By cutting it into thin slices, buttering it lightly and 
 browning delicately in the oven, you have a delicious 
 change for the frequently stereotyped nursery menu. 
 
 A word of caution should be heeded when making 
 toast. It should be done in such a manner as to dry it 
 thoroughly in the middle before browning takes place. 
 Soggy, quickly made toast is decidedly not allowable in 
 the nursery. 
 
 A simple sponge or tea cake may be used occasionally, 
 when given with moderation to children over five, either 
 
102 DIET FOR CHILDREN 
 
 in the form of lady-fingers,. Or .13 the ordinary sponge or 
 tea cake made by the average cook. It must be well 
 baked, not fresh, and should be just as light and porous 
 as good bread should be, not notably moist, nor rich, 
 nor full of fruit. 
 
 Meats. — The best portions of beef for nursery use 
 are from the loin for broihng, and from the neck, rump, 
 or first and second cut of the round for other uses, which 
 will be indicated. This selection is independent of joints 
 for roasting or boiling. Either a sirloin, porterhouse or 
 tenderloin steak is most suitable for broiling, and it 
 should be cut from one to two inches thick — two inches is 
 better — to keep the meat juicy. Trim off the fat, wipe 
 with a clean damp cloth, place in a heated wire broiler 
 which has been greased to prevent sticking and hold 
 directly over a glowing bed of coals. A live fire is neces- 
 sary, not one that has begun to cool. The steak should 
 be turned five or six times during the first minute, that 
 the outer sealing may be quickly done; then the broiler 
 must be held farther away and the meat finished more 
 slowly, turning at this stage once every half minute until 
 the meat is done. It should be pink and juicy inside, but 
 not raw. Seven to ten minutes over a good fire will 
 usually cook to perfection a steak from an inch and a 
 half to two inches thick. Have the plate upon w^hich it 
 is to be served warm (not hot), season the meat with salt 
 and use care in handling it that the surface may not be 
 broken and the juice lost. For nursery use, salt is the 
 only condiment allowable. Never use melted butter on 
 the meat; all the butter required by children should be 
 taken as cold as possible upon the bread that is eaten, 
 not upon meat or vegetables (except in cream sauce, as 
 indicated elsewhere), if freedom from indigestion is de- 
 sired. When broiling thin steaks, or a tenderloin which 
 may not be very juicy or of good flavor, it is a good 
 plan to lay a thin piece of round steak upon both sides 
 
WITH MENUS AND RECIPES 103 
 
 of the tenderloin before broiling, and thus get a delicious 
 steak, discarding the outer pieces, the juice of which has 
 entered the middle steak. 
 
 Cooked scraped beef makes an acceptable change, or 
 raw, when allowed by the family physician, and it may be 
 used at an earlier age than meat is usually given. Use 
 a thick cut from the tender part of the round or rump, 
 scrape oft the pulp with a silver knife, rejecting the 
 tough fiber and mold it into cakes about an inch thick; 
 then broil on an oyster broiler as you would an ordinary 
 steak. When for any reason it is inconvenient or impos- 
 sible to broil a steak or scraped meat, heat thoroughly a 
 thick iron or steel pan, sprinkle salt over it to prevent 
 sticking, and cook the meat in the same manner as if 
 using a solid broiler, turning with a knife or spoon, not 
 a fork, that no juice may escape. Turn quickly at first 
 and have the pan scorching hot, then moderate the heat 
 and finish more slowly. Very good results may be ob- 
 tained in this way. Do not put fat into the pan, as is so 
 frequently done. 
 
 The above directions apply as well to the broiling or 
 panning of lamb- and mutton-chops, which should be cut 
 thick and be well trimmed. It requires from four to six 
 minutes to cook a chop one inch thick. 
 
 Boiled Meats. — When boiled meat is desired, use 
 water that is boiling rapidly to seal the meat, as one of 
 the first results of putting meat into water that does not 
 boil is that some of the valuable ingredients of the meat 
 pass into the water. By having the water boiling rapidly 
 this is prevented, and by continuing the boiling for five 
 minutes the meat has a protective covering formed about 
 it that keeps it juicy and nutritious. It should then be 
 cooked at a considerably lower temperature, about one 
 hundred and sixty degrees Fahrenheit. It may be a 
 little higher, but should not be much less. This method 
 applies to boiling poultry whole, as well as to beef, lamb 
 
104 DIET FOR CHILDREN 
 
 or mutton. When boiling beef, allow from twenty to 
 forty minutes to the pound, according to the quality of 
 the beef. For a boiled leg of lamb or mutton, allow fif- 
 teen minutes to the pound. 
 
 Meat Stews. — A dainty and wholesome little meat 
 stew may be made for the nursery as follows: cut a 
 tender piece of beef, lamb or mutton into small squares, 
 rejecting all fat; just cover it with boiling water and 
 allow it to simmer until very tender, adding in the begin- 
 ning either a bit of onion, a sprig of parsley, a stalk of 
 celery, a few leaves of spinach, or a few small pieces 
 of cauliflower for flavoring, and add a very few small 
 squares of potato; season with salt when nearly done. 
 If the child for whom this is prepared likes the vege- 
 tables mentioned, and is old enough, they may simply 
 be cut into small pieces; if not, they should be pressed, 
 when tender, through a puree sieve. Zwieback, broken 
 into small pieces (mere crumbs), is a very nice addition 
 to either a stew of this description or to the broths which 
 frequently take the place of meat for very young chil- 
 dren just beginning on a mixed diet. A stew of this 
 character, a dish of spaghetti, good bread and butter 
 and some light dessert, like cup custard, will make a sat- 
 isfactory dinner menu for a four-year-old. The stew in 
 this menu supplies the salt-giving food required. 
 
 Roast Beef. — Roast beef, when used for children, 
 should be rare and lean, with dish gravy from which all 
 fat has been removed. If best results are desired, when 
 roasting either beef, mutton or fowl, see that the oven 
 is very hot to begin with, cooling it slightly after the 
 sealing of the surface has been done ; then baste care- 
 fully, or use a double pan, allowing fifteen minutes to a 
 pound for rare meats, twenty for well done. 
 
 Sweetbreads. — Genuine sweetbreads are allowable 
 in the nursery as well as in invalid dietaries, as they are 
 readily digested. They must be prepared in a manner suit- 
 
WITH MENUS AND RECIPES 105 
 
 able for children. As soon as they come from the market 
 they should be cleaned and parboiled. To clean, cut off all 
 fat, bruised parts, etc., and wash quickly in cold water; 
 boil in a granite saucepan from fifteen to twenty minutes, 
 using boiling salted water at first; then -cool and put away 
 until needed. To complete cooking them for children, 
 cut them into small squares and stew them carefully in 
 a sauce prepared as follows: rub a teaspoonful of good 
 butter into a tablespoonful of flour, using one cup of 
 milk or cream ; heat the milk in a double boiler, add the 
 thickening (stirring it in carefully), the sweetbreads and 
 a little salt. Stir continuously until both sauce and sweet- 
 breads are cooked, which will be in about fifteen minutes 
 — in ten if made in a single saucepan. The double one 
 is preferable, as it prevents scorching. Any sauce con- 
 taining milk and flour should be made in a double boiler 
 or in a saucepan fitted into the top of a tea-kettle. Care 
 must be taken to cook the sweetbreads the required time 
 only, as longer cooking is likely to harden them. French 
 peas, if tender, may be used with these for children over 
 five when digestion is normal. A little beef broth, sweet- 
 breads, either prepared as above or broiled, with peas or 
 stewed celery, bread and butter, boiled rice and a simple 
 dessert would be a satisfactory menu for the age men- 
 tioned. 
 
 Eggs. — Eggs are a desirable substitute for meat at 
 any time, and as an article of diet, when properly cooked, 
 give concentrated nutriment. They may be prepared in 
 a variety of ways, with or without the addition of other 
 foods, but for nursery use the plain boiled egg is most 
 desirable. Care must be taken to have them perfectly 
 fresh, as it is of great importance that stale eggs should 
 not be used. A fresh egg will sink in salt water (one 
 tablespoonful of salt to ten of water) and in proportion 
 to its age it approaches the surface. Every woman thinks 
 she can cook an egg, no matter how unskilled she may be 
 
106 DIET FOR CHILDREN 
 
 in other branches of cooking, yet it is perhaps the least 
 understood of all processes of making foods digestible by 
 proper treatment. The usual method is to drop the egg 
 in boiling water, which is allowed to continue boiling for 
 two, three or four minutes, according to the taste of the 
 consumer. The result is either an almost raw tgg or one 
 with a hard white and uncooked yellow, and, generally 
 speaking, the whole egg, when cooked in this way, is 
 tough and indigestible, unless it is eaten almost raw. 
 Sufficient boiling water (about a quart) should be set 
 aside for a few moments, when it will be of the tempera- 
 ture required. It should then be poured over several 
 eggs in a good-sized saucepan, which should be covered 
 and set back upon the range from eight to twelve min- 
 utes, according to whether they are liked very soft or 
 not. These eggs are milky-looking, soft, cooked all the 
 way through and are easily digested. Doctor Thompson 
 gives an excellent way for cooking eggs, as suggested by 
 Henry.* Immerse a teacup in boiling water until it be- 
 comes thoroughly heated. It is then removed and the 
 egg is broken and dropped into it, and the cup may be 
 wrapped in a cloth. Sufficient heat is retained by it to 
 cook the egg without water and to remove any raw taste. 
 
 The white of egg, when eaten raw, diluted with water 
 or milk, is easily absorbed, and is a valuable food in gas- 
 tric disorders. 
 
 Fish, — Fish, if fresh and of the right kind, is an ex- 
 cellent food for the nursery. It is of great nutritive 
 value and is less stimulating than meat. Being digested 
 more rapidly, it is necessary to consider this when esti- 
 mating quantities for a child's dinner. A larger portion 
 should be served than would be given if meat were used. 
 Broths should always be used after five years to supple- 
 ment a child's dinner when fish is given instead of meat. 
 
 * W. Gilman Thompson, M.D., Practical Dietetics. 
 
\WITH MENUS AND RECIPES 107 
 
 Children who are unable to take much active exercise 
 should have fish and broths more frequently than meat, 
 as fish is especially indicated for persons of sedentary 
 habits. 
 
 Fish should be scaled and cleaned as soon as they come 
 from market, v^ashed quickly and put in a cool place, not 
 on ice, but near it, if possible. The white-fleshed fish 
 are the only kind to be considered in this connection and 
 the flesh should be firm and hard. If it is flabby it is un- 
 fit for use for child or adult. The German method of 
 selling fish alive might well be introduced in this country. 
 
 For nursery use it may be boiled, creamed, baked or 
 broiled — never fried. It should be served plain, or with 
 a sauce made of cream or milk as directed for sweet- 
 breads. The well-beaten yolk of an egg may be added 
 to this sauce after removing from the fire. 
 
 To cream fish it must be flaked, the bones removed 
 very carefully, and then boiled gently for twenty min- 
 utes, seasoned with salt and added to the cream sauce 
 mentioned. 
 
 For broiling, turn the flesh side to the fire first, then 
 the skin, taking care not to scorch the latter, which is 
 very quickly done if care is not taken. 
 
 Oysters. — The soft part of oysters may be freely 
 used in the nursery for children over three years of age. 
 They are very nutritious, and are greatly desired as an 
 appetizer and for variety. The soft part is easily di- 
 gested and may be given raw to any child who takes 
 meat and broths. The juice may be given earlier, in 
 small -quantity, but it is a frequent occurrence for a child 
 under five to refuse to eat oysters offered in any way. 
 They are a very acceptable addition to an ordinary milk 
 soup when chopped fine, after the hard part has been 
 removed. Care must be exercised as to season ; they are 
 frequently placed on the market before they are in good 
 condition, and just as frequently they are kept for sale 
 
108 DIET FOR CHILDREN 
 
 longer than is desirable. The season is supposed to be 
 from September to April, but it is safer, for children, to 
 consider it from October to March, unless cold weather 
 has come early or continues exceptionally late. 
 
 Squabs, Chicken, etc. — Squabs, partridge, pheasant, 
 chicken and turkey may be used alternately with beef 
 and mutton menus for dinner after five years. Squabs 
 and chickens should be stewed or broiled and the most 
 tender parts selected for young children ; the white meat 
 of roast chicken or turkey may be given, if minced fine, 
 to children under five about three times a week. Part- 
 ridge and pheasant should be broiled and the breast used 
 in the same way. 
 
 Creamed Chicken. — Two cups of cold chicken cut 
 into small pieces, one cup of chicken stock, one cup of 
 milk or cream, two tablespoonfuls of butter, one heaping 
 tablespoonful of flour, salt and pepper. Cook the butter 
 and flour together in the chafing dish ; add the stock and 
 milk and stir until smooth ; put in the chicken ; salt and 
 pepper and cook three minutes longer. 
 
 Blanquette of Chicken. — One pint of cold chicken 
 cut in dice or small pieces, one tablespoonful of butter, 
 one heaping tablespoonful of flour, one-half cup of white 
 stock, yolk of two eggs, one-half cup of cream, parsley, 
 salt, pepper, lemon, nutmeg. Stir the butter into the 
 flour ; before it browns add the stock ; stir a minute ; add 
 a little lemon juice, white pepper, salt, slight grating of 
 nutmeg and cream; boil up once and add the chicken 
 (use the low heat and simmer eight minutes if using elec- 
 tricity) ; then add the eggs well beaten ; stir in chopped 
 parsley and serve at once. 
 
 Scrambled Eggs. — Five eggs, one tablespoonful of 
 butter and one teaspoonful of salt. Beat the eggs in a 
 bowl enough to blend the white and yolks ; melt the but- 
 ter and turn in the eggs ; stir until thick and smooth ; 
 season with the salt and white pepper. 
 
WITH MENUS AND RECIPES 109 
 
 Scrambled Eggs with Tomato. — Five eggs, cupful 
 of tomato, salt. To the eggs, started as before, add a 
 cupful of canned tomato, drained and chopped fine. 
 Serve directly from the pan into hot plates. Chopped 
 ham or bacon (in place of oysters or tomatoes) makes 
 an appetizing dish. 
 
 Plain Omelet. — Four eggs, four tablespoonfuls of 
 milk, walnut of butter. Break the eggs into a bowl with 
 the milk and whip thoroughly ; put the butter in the chaf- 
 ing dish, and when very hot run the eggs into it, allow- 
 ing it to cook until thick; use a thin-bladed knife to 
 loosen it from the bottom, but do not stir it ; when done, 
 carefully roll the edges over until all rolled up. Serve on 
 a hot plate. 
 
 Stirred Eggs. — One gill of chicken gravy, five eggs, 
 one tablespoonful of butter, one tablespoonful of minced 
 parsley, one-half teaspoonful of salt. To the melted 
 butter add the gravy, and when hissing hot stir in the 
 beaten eggs until they thicken; season and sprinkle with 
 minced parsley. Serve on toast. 
 
 Salt Codfish. — One-half pint of desiccated codfish, 
 two tablespoonfuls of butter, one tablespoonful of flour, 
 one gill of cream. Put the butter into the chafing dish; 
 when melted add the flour, stirring constantly; then put 
 in the codfish, which has been previously soaked for an 
 hour in tepid water; add the cream and let all simmer 
 ten minutes, stirring constantly. 
 
 Chicken Halibut. — One cupful of cold boiled hali- 
 but, two hard-boiled eggs, one cup and a half of milk, 
 butter size of an Qgg, crumbs of four biscuits (crackers), 
 salt. Shred the halibut with a fork; put the milk into 
 the food pan with hot water below, and let it come to 
 a boil ; add butter and salt, then the cracker crumbs, and 
 lastly the halibut; let it cook five minutes, then add the 
 eggs chopped fine, and serve on a hot platter with bits 
 of buttered toast. 
 
110 DIET FOR CHILDREN 
 
 Stewed Oysters. — Two dozen good-sized oysters, 
 one and one-half pints of milk, a walnut of butter and 
 one-half teaspoon ful of salt. Boil the milk in chafing 
 dish; add the oysters, butter and salt; allow it just to 
 come to a boil, then serve. Above is sufficient for four. 
 
 Creamed Oysters. — One pint of milk, one-half table- 
 spoonful of butter, one-half tablespoonful of flour, one- 
 half teaspoonful of salt, one pint of oysters, nutmeg. 
 When the milk boils, stir into it the butter into which the 
 flour has been rubbed; season with a slight grating of 
 nutmeg, and salt; when creamy, add the oysters without 
 their liquor; allow them to be just heated through, and 
 serve on thin strips of buttered toast. 
 
 Pan Roast. — One dozen large oysters, one-half pint 
 of oyster liquor, one tablespoonful of butter, salt. Alelt 
 the butter in the chafing dish, and as it creams add the 
 oysters, liquor and salt ; cover and cook about two min- 
 utes. Put six of the oysters on a thin slice of toast, with 
 sufficient liquid to moisten the toast, and serve. 
 
 Sweetbreads with Peas. — Can of peas, three small 
 sweetbreads, one teaspoonful of butter, one-half pint of 
 stock broth, celery leaf, salt, one-half teaspoonful of 
 brown flour. Stand the sweetbreads in cold water for 
 an hour; then parboil and remove rough edges, mem- 
 branes, sinews, etc. ; put in cold water and keep on ice 
 until wanted; put into the chafing dish the butter and 
 the sweetbreads. When the butter has been absorbed 
 add one-half pint of stock and the celery leaf, chopped 
 fine, the salt and browned flour ; turn the sweetbreads ; 
 when the same is reduced one-half it is ready ; when 
 cooking, open a can of green peas ; warm thoroughly in 
 the chafing dish ; put in salt and a tablespoonful of butter. 
 Serve peas and sweetbreads together. 
 
 Lamb with Tomato. — One pint of lamb stock, one- 
 half pint of canned tomato chopped fine, one pint of cold 
 lamb cut in dice, one tablespoonful of butter, one tea- 
 
WITH MENUS AND RECIPES 111 
 
 spoonful of onion juice, and salt. Boil the stock, then 
 add the butter, salt, onion and tomato ; boil and then put 
 in the lamb and simmer a few minutes. 
 
 Lamb Chops. — Small lamb chops, butter, salt, rub 
 inside of chafing dish with butter ; let it get very hot, so 
 it will at once sear the chops and prevent the escape of 
 the juice. Turn them often while cooking. 
 
 Fricassee of Dried Beef. — One cup of beef finely 
 chopped, one tablespoonful of butter, two eggs, one-half 
 pint of milk. Melt the butter in the milk ; add the beef 
 and cook five minutes, then put in the beaten eggs, slowly, 
 and stir until the sauce is thick. Serve on toast. 
 
 Dried Beef.- — One-half pound of dried beef, two 
 tablespoonfuls of butter, one-half pint of milk, one table- 
 spoonful of flour. Put the butter in the chafing dish and 
 add the beef ; fry until brown, then add the milk ; cream 
 the flour with a little cold milk, then stir it in. Serve 
 on toast. 
 
 Creamed Potatoes. — One pint of cold potatoes cut 
 in cubes or thin slices, milk, one tablespoonful of butter, 
 one-half tablespoonful of chopped parsley. Put the po- 
 tatoes in the chafing dish, cover with milk and cook until 
 the milk is absorbed ; then 'add the butter, salt, pepper and 
 parsley. Stir a few moments and serve. 
 
 THE USE OF VEGETABLES IN THE NURSERY 
 
 Spinach. — Spinach, which is a v^holesome vegeta- 
 ble when properly cooked, acts as a useful aperient and 
 is frequently prescribed for habitual constipation. It 
 should be well cleaned, cooked in an abundance of salted 
 boiling water, and for young children pressed through a 
 puree sieve. It may be served with or without a little 
 cream. When prepared in this manner it will produce 
 no irritation, and is a vegetable that may be used fre- 
 
112 DIET FOR CHILDREN 
 
 quently in nursery menus, in broths or alone. It may be 
 used for children two and a half years old. 
 
 Onions. — The onion is valuable in several ways. It 
 adds flavor to foods and is slightly laxative. The French 
 consider a puree of onions a great restorative in debility 
 of digestion. Either the Spanish or Bermuda onion is 
 preferable for the nursery. It should be boiled tender 
 in stock or water and served with cream sauce, or baked, 
 wrapped in a buttered paper, in a moderately heated 
 oven. When made into a puree it is a satisfactory addi- 
 tion to a dinner consisting partly of starchy foods, like 
 rice or potatoes, supplying the fat necessary for these 
 vegetables in the butter added to the milk or cream in 
 the sauce to be used with the puree. As onions belong 
 to the variety of vegetables that contain little starch or 
 sugar, a sweet dessert, like wine jelly, should be used 
 with any menu calling for this vegetable. They may 
 be used with care for children over three, watching for 
 individual idiosyncrasies. 
 
 Celery. — Celery is both wholesome and digestible if 
 in good condition. It may be eaten uncooked, by chil- 
 dren over six, in very small quantities, as a single tender 
 slip at dinner, and this well scraped, unless from the 
 heart of the stalk. The outer stalks should all be scraped 
 to free them from the indigestible covering of cellulose 
 or woody portion, which is harmful for even an adult. 
 For general use in the nursery it should be stewed. Care 
 should be taken to use the water also in which the celery 
 has been boiled. This may be done by giving it as a 
 broth, or by using it in making the sauce to serve with 
 the celery. 
 
 Stewed Celery. — Cut ofif the tops of a bunch of 
 celery, putting aside some of the tender and perfectly 
 fresh portions for use for the general household. Cut 
 the stalks into small pieces, first scraping them well. 
 
WITH MENUS AND RECIPES 113 
 
 Boil quite tender in salted boiling water, just enough to 
 cover the celery. It will take from twenty-five to thirty- 
 five minutes over a quick fire. Serve plain, or with the 
 usual cream sauce, made, however, from half celery wa- 
 ter and half milk instead of all milk. Experience will 
 show that the tops usually require a longer time to cook 
 than the stalks. For nursery diet the tender portions 
 also should be used. The addition of a white stock would 
 make a pleasant change, especially if made of chicken, 
 veal stock being not quite so desirable for the nursery. 
 Allowable at two and a half years of age. 
 
 Cauliflower. — This vegetable is both delicate and 
 digestible, and a tablespoonful may be eaten for dinner 
 by a child over three years of age. It should be taken 
 plain or with cream sauce, not with melted butter, which 
 is never to be allowed on the nursery table. It is very 
 nice when cu< in pieces and stewed tender in beef stock 
 or in chicken broth. Its preparatory cleansing must be 
 very carefully done, a preliminary soaking, head down, 
 being the first step. 
 
 Carrots. — If very young and tender, they may be 
 used very carefully for a child over five. Cook them soft 
 enough to press through a puree sieve and serve a small 
 quantity in broth or seasoned with hot cream and salt. 
 They may also be tried, but cautiously, when cut in very 
 small squares, served plain or not, and well cooked. 
 
 Peas and Beans. — Dried peas may be used for chil- 
 dren three to four years old if first soaked for twenty- 
 four hours, cooked very soft and pressed through a puree 
 sieve. Fresh peas, if picked the day they are to be used, 
 may be added to the dietary of a child of two and one- 
 half years, but they should be very young and tender. 
 They must be cooked rapidly from ten to twenty minutes 
 in boiling salted water — just enough to keep them from 
 burning — in an open granite saucepan ; remembering that 
 
114 DIET FOR CHILDREN 
 
 for all vegetable cooking, in fact for all cooking in the 
 nursery, porcelain or granite utensils should be used 
 invariably. 
 
 Very young beans, or a puree of dried beans, may be 
 tried cautiously for children over three. For best re- 
 sults both peas and beans, when fresh, should be cooked 
 as soon as possible after picking. The use of these vege- 
 tables must be watched closely for indications pointing 
 to assimilation or non-assimilation. It must not be over- 
 looked that they supply a moderate amount of proteids, 
 hence less meat should be used with a menu containing 
 either peas or beans. A practical method for trying a 
 new vegetable is to reserve its use for a time when the 
 child is in perfect condition, digesting its food easily, and 
 when the menu contains nothing but food that has been 
 tried and found to agree. The chances are, then, that if 
 any trouble arises it may be traced to the exact cause. 
 Caution should always be the watchword in the nursery. 
 
 Asparagus. — Asparagus possesses diuretic properties 
 and is a vegetable strongly recommended for nursery 
 use, especially when in season. For children, only the 
 tips should be used, cooking them tender in boiling salted 
 water and serving either plain or with cream sauce. They 
 may be used for children two and a half years old. 
 
 Tomatoes.— Tomatoes are not to be eaten when milk 
 is in the dietary. If given at all, it should be after a child 
 has reached five years. They should be cooked slowly for 
 several hours in a porcelain or agate vessel, strained and 
 thickened with a little barley, wheat or rice flour, or a 
 few grated bread-crumbs or grated crackers. Season, 
 when preparing, with sugar, salt and a teaspoon ful of 
 onion juice. Raw tomatoes must be used very cautiously, 
 and not until a child is five years old. The seeds and skin 
 should be discarded, and the tomato should be fresh- 
 picked and just ripe. An under- or overripe tomato is 
 dangerous food. Tomato jelly may be tried for children 
 
\WITH MENUS AND RECIPES 115 
 
 over three if made from strained cooked tomatoes and 
 gelatin, the latter to be used in the usual way. 
 
 Beets. — Beet root is a valuable vegetable, an ap- 
 petizer, and belongs to the class containing sugar. This 
 knowledge is of importance in selecting menus that should 
 contain the proportionate amount of the necessary con- 
 stituents. It is not indigestible unless tough and stringy. 
 Very young beets may be cooked tender in boiling salted 
 water in less than an hour. Care must be taken to wash 
 the root without bruising it, and to cut off the top at least 
 an inch from the beet, as this will prevent the loss of the 
 juice that is desirable. Serve plain, cut in dainty squares 
 or slices. They may be added to the diet of a child five 
 years old, with caution and moderation. 
 
 Apple Sauce. — This really comes under fruits, but 
 it may be given at dinner in place of a vegetable at those 
 seasons of the year when young fresh vegetable^ are dif- 
 ficult to find. It should be prepared very carefully. As 
 quickly as the apples are pared and cored they should be 
 dropped into cold water, to prevent discoloration. When 
 ready for cooking put them into a double boiler of agate 
 or porcelain, or an earthen jar set in a pot of water and 
 steam until tender, adding no water to the apples. When 
 done, beat up with a silver fork or spoon and add a little 
 sugar and a little lemon juice, if liked. Cinnamon, deli- 
 cately sifted over the surface, is a pleasant addition. If 
 preferred, the sauce may be made, if done carefully, in 
 an agate saucepan, using just enough water to reach the 
 top pieces of apple (do not cover them). If pressed 
 through a puree sieve it should be of agate, as one of tin 
 destroys the delicate flavor of the apple. This sauce may 
 be given to a child eighteen months old. 
 
 Brussels Sprouts. — Brussels sprouts, when very 
 tender and perfectly fresh, may be carefully used after 
 a child is six years old. They must be cooked tender in 
 salted water and served plain or with cream sauce. 
 
116 DIET FOR CHILDREN 
 
 Corn. — Corn for the nursery should always be used 
 as a puree, or cooked on the cob in boiling salted water 
 for ten minutes, the tender part to be pressed out with 
 the back of a knife after scoring. This may be given to 
 a child of three, as, being freed from its indigestible 
 covering, it will not irritate. As the child grows older, 
 the corn may be grated and served in the form of a corn 
 pudding or omelet. 
 
 There is probably no other rule so important for irt- 
 fant diet as that which regulates the amount of starch 
 to be given to a child. Of the starchy foods allowed in 
 the nursery for dinner, rice, potatoes and macaroni are 
 the most important. They are palatable foods, and are 
 easily digested if properly prepared and administered at 
 the right age. 
 
 Rice. — Rice is not suitable in itself as a sole food. 
 It is lacking in fat and salts and is poor in nitrogenous 
 substances, but the starch that it contains (its chief con- 
 stituent) is easily digested, and it is, therefore, a very 
 valuable food when mixed in proper proportions with 
 articles of food that are rich in fat and albuminoids. 
 It should not be given freely to a child until after two 
 and one-half years, using it in broths from eighteen 
 months to this age. A very satisfactory way to prepare 
 rice for children is to wash it well, soak it overnight in 
 cold water and cook rapidly in an abundance of salted 
 water for twenty minutes. The grains will swell and 
 they are easy to digest. If the preliminary soaking is 
 overlooked, drop the rice gradually into the boiling water, 
 care being taken to keep the boiling continuous while 
 this is done, and cook rapidly for thirty minutes, stir- 
 ring once or twice with a fork to keep the grains from 
 sticking to the bottom. When done, whichever method 
 is followed, pour the rice into an agate sieve, let a quan- 
 tity of hot water run through until it runs clear and 
 then set the sieve upon a plate in the oven until the rice 
 
. ^WITH MENUS AND RECIPES 117 
 
 is perfectly dry. This is a very good way to prepare it 
 for breakfast for occasional use in place of oatmeal for 
 the summer months, serving it with cream and a little 
 sugar or salt, as seems most advisable. Steaming is the 
 method usually advocated for cooking rice. Inasmuch 
 as the starch in rice is very easily digested, long cooking 
 is not so necessary as when cooking oatmeal, etc. ; and as, 
 in selecting a child's menu, we do not depend on the small 
 amount of protelds found in rice (which are said to dis- 
 solve in cooking), the above method, judging by resuks, 
 seems to be practically preferable, although steaming may 
 be considered so theoretically. When unpolished rice is 
 used more salts are obtained, and steaming may then be 
 preferable. 
 
 Potatoes. — The potato is a salt-giving starch vege- 
 table, to be eaten with lean meats, or other nitrogenous 
 foods. It is three-quarters water and prevents concen- 
 tration in food. The remaining quarter is nearly all 
 starch. Care should be exercised in the selection of 
 potatoes, those that are yellowish white being preferred. 
 The fact that it takes three and a half hours to digest 
 boiled potatoes, and two hours for those that are prop- 
 erly baked, will indicate at once which method is prefer- 
 able for the nursery. The desired temperature for cook- 
 ing starchy foods can be reached in the oven with care, 
 and a potato of medium size should be baked in from 
 thirty to forty-five minutes. When done in this way 
 they may be given occasionally with dish gravy from 
 roast beef, roast mutton, or broiled beefsteak, or with 
 salt and cream, to a child of eighteen months ; but it may 
 be safer to wait a little while longer, according to the 
 condition of the child. The potash in potato, which is 
 an Important salt and soluble in water, is not lost when 
 potatoes are baked. For this reason, when mashed po- 
 tatoes are desired for children, they should either be 
 steamed in a steamer or a closed colander placed over 
 
118 DIET FOR CHILDREN 
 
 boiling water, or be boiled in the skin. When done they 
 should be lightly beaten with a fork and a little cream and 
 salt added. If properly cooked in this way a potato will 
 assume a mealy or floury appearance, and boiled pota- 
 toes should never be used in the nursery unless done in 
 this way. 
 
 Macaroni, etc. — Macaroni, spaghetti and vermicelli 
 are all preparations of flour, supposed to be made from 
 hard Italian wheat, rich in gluten. Sir Henry Thomp- 
 son observes of macaroni : "It is certainly to be lamented 
 that so little use is made in our country of Italian pastes. 
 Macaroni in all its forms is, in fact, an aliment of very 
 high nutritious power, being formed chiefly of gluten, the 
 most valuable part of the wheat, from which the starch 
 has been removed. Weight for weight, it may be re- 
 garded as not less valuable for flesh-forming purposes in 
 the animal economy than beef or mutton. Most people 
 can digest it more easily and rapidly than meat ; it ofTers, 
 therefore, an admirable substitute for meat, particularly 
 for lunch or mid-day meals." It must be selected with 
 care, as there are many imitations in market which con- 
 tain little gluten and much starch. To prepare it for the 
 nursery, add about ten sticks of macaroni, broken into 
 small pieces, to a quart of boiling salted water, dropping 
 the pieces in one by one, that the water may continue 
 boiling. Cook gently for twenty minutes, drain thor- 
 oughly and put it back in the saucepan, adding cream 
 or a pint of milk thickened with a teaspoon ful of flour 
 rubbed smooth in a teaspoonful of butter, and allow it 
 to simmer for another twenty minutes. Enough milk or 
 cream should be used to cover the macaroni well when 
 done with the cream sauce which results from careful 
 simmering. Spaghetti may be prepared in the same way. 
 Vermicelli is to be used as an addition to broths, but there 
 is no reason why it should not be prepared as directed 
 above. 
 
^VITH MENUS AND RECIPES 119 
 
 If any of the vegetables mentioned disagree, on care- 
 ful observation, with children possessing certain inherent 
 peculiarities, their use should be postponed until after the 
 second teeth have appeared. It is always advisable to 
 watch for indications of habitual non-assimilation of cer- 
 tain foods, and, if necessary, not to use them until later 
 years, when a more liberal dietary in many respects may 
 be allowed. 
 
 Salads dressed with olive oil may be given after sec- 
 ond dentition ; the oil is a valuable nutrient, and the fresh 
 green supplies an important part of a growing girl's or 
 boy's requirements. 
 
 THE PLACE OF FRUIT IN THE NURS- 
 ERY DIET 
 
 The use of fruits in nursery dietetics is of the greatest 
 importance. They contain a very large proportion of 
 water, but their chief food-value lies in the sugar, acids 
 and salts that they contain, which cool the blood, aid the 
 digestion, tend to promote intestinal action and correct 
 tendencies to constipation. They are especially adapted 
 to the nourishment of the brain and nervous system. 
 
 The selection and use of fruit demand careful con- 
 sideration, and it must be used moderately at all times, 
 as any excess tends to intestinal irritation. The seeds, 
 pulp and cellular parts are usually the disturbing ele- 
 ments. The juices are, as a rule, perfectly wholesome 
 and may be used some time before solid fruits mxay be 
 given. The Lancet says: "Nothing is more essential 
 to learning than frequent reiteration. ... It might 
 be supposed that by this time every one understood the 
 importance of observing particular care in the selec- 
 tion of a summer dietary, especially as regards fruit. 
 Hardly any question of domestic management is either 
 
120 DIET FOR CHILDREN 
 
 more vital or more elementary, yet error continually 
 arises in this connection in the simplest way. A few 
 days ago a child died soon after eating strawberries. 
 Why? Because the fruit had been purchased two days 
 previously, and, as was only to be expected, when eaten 
 was in a state of decay. It is impossible to resist the 
 impression that neglect had something to do with the 
 sad result in this instance. Luscious fruits are particu- 
 larly liable to putrefactive change, and such thrifty proc- 
 esses as exposure to a cold and dry air, spreading out, 
 and the like, suffice only to postpone decay for a brief 
 period. We can not do better than point to the incident 
 above mentioned in order to remind the vender and pur- 
 chaser alike that freshness is the only certain guarantee 
 of safety when any succulent fruit forms an article of 
 diet. W^e have not forgotten that another hardly less 
 serious danger of the season awaits those who indulge in 
 fruit when it is under-ripe. In this case taste as well as 
 judgment commonly interposes a caution the importance 
 of which can hardly be exaggerated. Yet here, also, the 
 consequences of neglect have too often been sadly ap- 
 parent." 
 
 As may be inferred from the above remarks, it is of 
 the first importance that fruits be fresh, ripe and in good 
 condition. They must also be delicately handled, as their 
 greatest value lies in the juice they contain, which may 
 readily be lost in whole or in part by careless handling. 
 A child two and a half years old may usually be allowed 
 the juice and pulp of a sweet ripe orange ; no amount of 
 sugar will correct the acidity of a sour orange, in a whole- 
 some way, for nursery use. The juice of a sweet orange 
 is indicated in feverish conditions and it may be freely 
 used under almost all circumstances after a mixed dietary 
 has begun. It is well to remember, in giving all fresh 
 fruits, that the best time is to give them for breakfast or 
 
WITH MENUS AND RECIPES 121 
 
 for early dinner, as all fruit allowable for supper should 
 be cooked. It should also be remembered that when fat 
 and meat form a considerable portion of the menu, fresh 
 fruit should be carefully given; therefore, in winter 
 menus, when fat and meat are necessary for dinner, it 
 is advisable to use fresh fruit for breakfast and pud- 
 dings, etc. ; for dinner, desserts. In summer, when meat 
 and fat should be sparingly used, fresh fruit may be given 
 for both breakfast and dinner ; never for supper at any 
 season of the year. Baked apples may be used fre- 
 quently after a child is two years old. Doctor Rotch 
 says a baked apple may be given at the evening meal, 
 when a child is fourteen to fifteen months old; or for 
 variety, the apple can be made into a simple sauce, never, 
 however, having the sauce made with much sugar. The 
 pulp of a raw apple, scraped with a silver spoon or knife, 
 may sometimes be given for breakfast. Apples, cooked 
 or raw, are particularly useful with a concentrated diet 
 (beef broth, eggs, etc.), and if properly selected they 
 are easily digested. As a rule a child who is delicate 
 and has little appetite for breakfast will rarely turn away 
 from a juicy baked apple, daintily served. For eating 
 raw, a highly-colored apple, with rosy sugary flesh, is 
 most digestible, if care be taken to see that it is properly 
 masticated. Any really ripe apple may be used with 
 safety if peeled and scraped. The juices of almost any 
 fruit may be used at two and a half years, either as a 
 drink or with the varieties of desserts or farinaceous 
 foods allowed. Cherries, grapes, raspberries, strawber- 
 ries, blackberries, pineapples and similar juicy fruits are 
 suitable for this purpose. These juices may be prepared 
 in the following manner, and possess the advantage of 
 being ready for use at all seasons of the year. Express 
 the clear juice of the fruit in the usual w^ay and boil it 
 with a small quantity of sugar, about a quarter of a 
 
122 DIET FOR CHILDREN 
 
 pound to a pint of juice. Boil fifteen minutes, stirring 
 constantly, and skim as long as any scum arises. Then 
 strain, put in bottles or jars and seal. 
 
 After a child is two and a half years old, stewed fruits 
 should be freely used, especially apples, prunes, figs and 
 peaches. For many children all ripe fruits are laxative 
 and for this reason alone, if for no other, they are val- 
 uable aids in regulating a diet that is frequently much 
 too concentrated or too starchy, keeping a child dull, 
 sluggish and unhappy. Oranges are frequently used in 
 this corrective way. Doctor Tweddell * says the juice of 
 a fresh sweet orange may be given at six months of age, 
 beginning with two teaspoonfuls one hour before the 
 second feeding of the day, and increasing the amount to 
 one or two ounces by the end of the year. It must 
 always be strained. Some children can not take orange 
 juice ; in that case the juice of boiled prunes or strained 
 apple sauce may be substituted. 
 
 The following fruits may be used after three years and 
 a half, according to the child's power of digestion : 
 
 Cranberries, which rank as an antiscorbutic and an 
 astringent, may be given in the form of a sauce or a 
 drink. They should be strained when used in the nur- 
 sery. To make a cooling, refreshing drink, boil the ber- 
 ries in water double the measure of the berries. Boil 
 until the juice has been thoroughly extracted, sweeten 
 with one-half pound of sugar to a quart of juice, boil 
 ten minutes, bottle and seal while hot. This must be 
 largely diluted. 
 
 Strawberries are wholesome for nearly every one 
 when fresh and ripe, if taken in moderation, but results 
 must be carefully watched for individual idiosyncrasies. 
 Some physicians recommend their use as early as two 
 years and a half, but it is better to err on the safe side, 
 and "make haste slowly." 
 
 Dates and Figs are highly nutritious, much more so 
 
 * How to Take Care of the Baby. 
 
WITH MENUS AND RECIPES 123 
 
 than many other fruits, and in large quantities they are 
 usually aperient. Children generally like dates when 
 seeded, pressed flat and served with a slice of buttered 
 brown bread or saltine crackers. 
 
 Pears, when ripe, may be used carefully, but they 
 are not to be preferred to other fruit for the first five 
 years, as, in the opinion of many, they require a long 
 time for digestion, and, being decidedly laxative, if not 
 properly digested they are likely to give trouble. 
 
 Peaches may be used from eighteen months up, 
 v/hen fresh and ripe and prepared carefully, — that is, 
 pared immediately before eating. Doctor Rotch says a 
 ripe peach, when in season, may often be given with ben- 
 efit during the second year, especially if the infant is in- 
 clined to be constipated. They should always be pared 
 for nursery use, as should every skin fruit, like the pear, 
 apple, plum, etc. Diphtheria has been known to be car- 
 ried by unwashed apples ; and, even if no contagion ex- 
 ists, there is something decidedly unpleasant in the 
 thought of eating fruit that has been handled constantly 
 by unwashed hands from the time of picking, through 
 transit, and until it reaches the table. Even dates and 
 figs suffer no appreciable loss by being quickly but care- 
 fully washed and dried over a range or in the sun, and 
 they are infinitely more appetizing when treated in this 
 way. Sterilized or boiled water should always be used 
 for this purpose. 
 
 Grapes occupy an intermediary position and may 
 be used medicinally in many cases, under the guidance, 
 however, of a physician. They are very rich in sugar, 
 both in the fresh and in the dried form (raisins), and 
 are easily digested when fully ripe. They are particularly 
 useful in convalescence and in anemic and catarrhal con- 
 ditions. The skins and seeds of all grapes must be re- 
 jected ; the pulp, also, of many of them, chiefly on account 
 of the seeds they contain. The pulp of Tokay, Malaga 
 
124 DIET FOR CHILDREN 
 
 and similar grapes may be eaten freely. Grape juice is 
 especially refreshing and is liked by all children. It may 
 be given among the first fruit juices allowed. A pleasant 
 way to prepare grape juice for young children is to use 
 a fruit-press (a press that is used for mashing potatoes 
 will answer very well), putting pulp, skin and all into 
 it and expressing the juice, which may be given clear or 
 diluted for dessert, or as a cooling drink in hot weather, 
 whenever and in whatever quantity desired. In this way 
 some of the valuable ingredients of fruit may be added 
 to a child's dietary long before the use of solid fruit is 
 allowed. The use of these fruit juices corresponds, in 
 the order of the menus indicated, to the use of the vege- 
 table waters spoken of when making meat broths, which 
 may also be used before even vegetable purees are al- 
 lowed. 
 
 Blackberries are an astringent fruit and they must 
 be perfectly ripe to be eaten in their natural state. The 
 usual blackberry in market is unripe, although black, and 
 is unfit for food unless cooked. The berries are not 
 sweet when in this condition, and if eaten they will easily 
 cause a period of indigestion. A very good jelly may be 
 made by using gelatin soaked in blackberry juice instead 
 of cold v/ater, in the proportion of a box of gelatin to 
 a pint of juice, adding one cup of sugar and three cups 
 of boiling water. Boil, strain, cool and keep in covered 
 jars or tumblers. This method, with the variations called 
 for by the different fruits in the way of sugar, flavoring, 
 etc., will be found an excellent one for the use of all 
 fruits. Cherries, pineapples, prunes, oranges, apples, 
 grapes, raspberries, currants and rhubarb are all to be 
 recommended in this form. A further variation may be 
 made at any time by adding the whites of eggs in pro- 
 portion to the quantity made (as, for instance, two to 
 four whites to one box of gelatin), beating the whites 
 stiff and whipping them into the fruit jelly a little at a 
 
JVITH MENUS AND RECIPES 125 
 
 time before it is quite firm. This may be eaten plain or 
 with sweet cream. 
 
 Corn starch and blanc-mange may be varied by cooking 
 them with fruit juices instead of milk, to be served with 
 milk or cream. 
 
 The white of egg beaten very stiff and slightly sweet- 
 ened, or whipped cream, either of them to be used with 
 the addition of fruit or fruit jelly, is a dessert that is 
 simple, easily made, and one that not only pleases the eye 
 and palate, but possesses desirable nutriment as well. 
 
 While the selection of a fruit or fruit dessert may seem 
 the least important portion of the nursery menu, it does 
 not occupy this position, as, if used at all, it must be con- 
 sidered in connection with the idea carried out in selecting 
 the entire menu for the meal. We must always remember 
 the rules to be followed in health in regard to proportion- 
 ate quantities of food containing albuminoids, starches, 
 fats and sugars, — one supplementing the other. Under 
 other conditions than those of health an entirely different 
 plan must be followed, as special conditions call for spe- 
 cially directed nutrients, and at such times fruits and 
 vegetables are not desirable, unless recommended by 
 some one of unquestionable authority, — i.e., the family 
 physician. 
 
 DESSERTS 
 
 Brown Betty. — Alternate layers of sliced apples and 
 dry bread-crumbs, just enough crumbs to cover the ap- 
 ples. Add bits of butter, sugar and ground cinnamon. 
 Do this until the pudding-dish is full, having bread on 
 the top. Pour half a cup of molasses or milk and half 
 a cup of water over the whole, set the dish in a pan of 
 boiling water and bake in a moderately hot oven for 
 three-quarters of an hour. Serve with cream. 
 
126 DIET FOR CHILDREN 
 
 Fruit Tapioca Pudding. — Boil one-half cupful of 
 pearl tapioca in one quart of boiling water until soft and 
 transparent. Add one-half teaspoon ful of salt and one- 
 half cupful of sugar; pare and core three tart apples, 
 or three pears and fill the centers with sugar and a little 
 cinnamon or cloves ; put in a baking-dish, pour the tapi- 
 oca around them and bake until the fruit is tender. Serve 
 hot or cold, with cream. 
 
 Strawberry Custard. — Ms.ke a boiled custard with 
 the yolks of five eggs, one quart of milk, one-half cupful 
 of sugar and one-half teaspoonful of vanilla. Crush and 
 strain one pint of berries and mix with them one-half 
 cupful of powdered sugar. Gradually beat this into the 
 well-beaten w^hites of four eggs. If the fruit is very 
 acid, more sugar will be required. Serve the custard in 
 small glass cups and pile the strawberry-float on top. 
 
 Raspberry Blanc-mange. — Any blanc-mange may be 
 made with fruit juice according to the following direc- 
 tions : 
 
 Into a pint of boiling fresh milk stir two tablespoon- 
 fuls of corn starch made smooth in a little cold milk. 
 While thickening, add two tablespoonfuls of sugar and 
 one-half cupful of raspberry juice and turn into a double 
 boiler, where it should be steamed for half an hour. Place 
 in molds (tiny cups are desirable for nursery use), cool 
 and serve with sweet cream. 
 
 Cherry Jelly. — Use one pint of cherry juice instead 
 of cold water, to soak the required amount of gelatin ; 
 add the juice of two lemons, two cups of sugar and three 
 cups of boiling water. Some may prefer a trifle more 
 sugar. Sweeten to taste and seal in jars or tumblers. 
 
 Rhubarb and Orange Jam. — Allow one quart of 
 finely cut rhubarb, six Valencia oranges and the same 
 weight of sugar as of fruit. Peel the oranges, remove 
 as much of the white pith as possible, divide them and 
 take out the pips. Put the pulp, half the rinds and the 
 
WITH MENUS AND RECIPES 127 
 
 rhubarb, peeled and cut up, into the scales, weigh and 
 allow the same quantity of sugar as of fruit. Then put 
 all into the preserving kettle, bring to a boil, skim and 
 simmer for an hour, or until done. 
 
 Dates and Cream. — Remove the stones from dates 
 then cut them rather fine and put them in a glass dish ; 
 cover them with whipped cream and stand aside in a 
 cold place for thirty minutes before serving. You will 
 have a dainty and wholesome dessert that can be eaten 
 by the children of the family. 
 
 Dates and figs may be washed, soaked overnight and 
 stewed slowly, adding a little lemon juice if liked. 
 
 Jellied Apples. — Pare and slice thin a dozen or more 
 tart apples. Place in a pudding-dish alternate layers of 
 apple and brown sugar and a sprinkling of cinnamon, 
 and when the dish has been filled in this way, pour over 
 it one-half cup of water. Lay a buttered plate over the 
 top and cook slowly for three hours. Set in a cold place 
 and when ready turn out into a glass dish. Whip half 
 a pint of cream and pile it up around the jellied apple. 
 
 Apple Snow. (Adapted from Davies.) — Reduce two 
 apples to a pulp, press this through a sieve, sweeten and 
 flavor. Have ready the whites of two eggs, beaten stiff. 
 Beat the apple-pulp to a froth and whisk the two to- 
 gether until they look like stiff snow. 
 
 Rhubarb Jelly. — To be made in May. Wash the 
 stalks and cut without peeling; cover with cold water 
 and simmer until soft. Then proceed in the usual man- 
 ner, letting the juice drip through a jelly bag; do not 
 squeeze. Use one pound of sugar (granulated) to a pint 
 of juice and boil fifteen minutes. Heat the sugar in the 
 oven, stirring frequently ; add it at the end of the fifteen 
 minutes' boiling and stir until it comes to a boil. Strain 
 through cheese-cloth, pour into jelly-tumblers and cover 
 with melted parafiBn, a second layer after first has cooled. 
 
 Rhubarb Mold. (Davies.) — One quart of red rhu- 
 
128 DIET FOR CHILDREN 
 
 barb cut in pieces, put into a covered saucepan. Let it 
 boil until it is a pulp; soak half an ounce of gelatin in 
 cold water, pour just enough boiling water over it to dis- 
 solve it ; add to it the rhubarb, with sugar to sweeten ; 
 let it boil fifteen minutes; add a few drops of essence 
 of lemon. Butter a mold and pour in the rhubarb. Next 
 dip the mold in hot water and turn out on a glass dish. 
 
 Rhubarb Jam. — Rhubarb jam is desirable for nursery 
 use and may be made in the proportion of a pound of 
 sugar to a pound and a quarter of rhubarb, adding a lit- 
 tle lemon peel. Boil one hour after the sugar has dis- 
 solved. 
 
 Orange Jelly. — Dissolve three-fourths of a box of 
 gelatin in one and one-half pints of water; add one-half 
 pint of orange juice, sugar to sweeten and the juice of 
 one lemon. Boil, strain and cool, and keep covered un- 
 til used. 
 
 Sago Jelly. — Soak one cup of sago overnight in one 
 pint of cold water. In the morning add one pint of boil- 
 ing water. Boil in a double boiler one hour; add one 
 teaspoonful of salt, one cup of sugar and one teaspoon- 
 ful of lemon juice. 
 
 Prune Jelly. — Cover one pound of prunes with one 
 quart of water ; cook slowly. Add sugar to sweeten and 
 one-half box of gelatin dissolved in a pint of water and 
 boiled. Strain, cool and keep covered. 
 
 Clarified Apples. — Prepare the apples as for sauce, 
 in even-sized pieces, and simmer until tender in boiling 
 sugar and water, turning the pieces once, using a flat 
 agate saucepan, from which it is easy to remove the pieces 
 of apple without breaking them as they become tender. 
 Cook the sirup for ten minutes after the apples have been 
 taken out, then pour it over them, sprinkle with cinnamon 
 and let them cool in the sirup. Orange or lemon juice 
 may be used for flavoring. 
 
 Apple Water. — Mash two large tart apples that haj/e 
 
WITH MENUS AND RECIPES 129 
 
 been sprinkled with sugar and baked tender and slightly 
 brown and pour over them a pint of boiling water ; let 
 stand covered in a cool place for an hour or two, strain 
 and use. 
 
 Irish Moss Tea. — Take a handful of Irish moss that 
 has been washed and drained; pour cold water over it 
 and let it simmer on the back of the stove until it is dis- 
 solved ; then strain and mix with lemon juice and sugar. 
 This is said to be excellent in rheumatic affections. If 
 one is troubled with a dry hacking cough at night, it will 
 often give relief if kept near the bedside and frequently 
 sipped. 
 
 Fruit Sauce. — Mash a quart of ripe fruit ; beat it, sift 
 a cupful of sugar over it and set away; if the fruit is 
 very sweet, less sugar will be required. About ten min- 
 utes before the sauce is needed to serve with a pudding, 
 set it over the fire and stir constantly ; when heated nearly 
 to boiling, turn it about the base of the pudding, which 
 has been placed in a deep platter. If the pudding boiler 
 has a tube in the center, as it usually has, there is, of 
 course, a hole in the center of the pudding, and this may 
 be filled with the fruit sauce, which is, by the way, as 
 attractive in appearance as it is delicious in taste. 
 
 Marshmallow Drops. — This is a confection greatly 
 relished by many, healthful and unobjectionable. It can 
 be made quite conveniently at home ; if the best of mate- 
 rials are used and care is exercised, the product will be 
 fully equal to any that the market affords, and it can be 
 made at any time and in any quantity to suit the occasion. 
 Few people have an idea of the ingredients used or of 
 the manner of their use, but here is the whole secret : A 
 half-pound of gum arabic is to be dissolved in a pint of 
 water; strain the solution, to remove any specks of or- 
 ganic matter contained in the gum, then add one-half 
 pound of white sugar; place the whole over a moderate 
 fire and sti-r continually until the sugar is dissolved and 
 
130 DIET FOR CHILDREN 
 
 a honey-like consistency is reached; then add, Httle by 
 Httle, the whites of four eggs, thoroughly beaten, and 
 stir the mixture till it becomes thin and will no longer 
 adhere to the finger. The marshmallow factor is added 
 by flavoring with as much tincture of marshmallow as 
 may be desired. The compound is then poured into a tin 
 or earthern vessel that has been lightly covered with pow- 
 dered starch ; when cool, it is cut into squares, w^iicli are 
 also dusted with the starch, and the process is completed. 
 {Good Housekeeping.) 
 
 Orange Sirup. — Squeeze the juice of thin-skinned 
 oranges through a sieve, and to every pint add one and 
 one-half pounds of powdered sugar and the juice of one 
 lemon. Boil the sirup fifteen minutes and skim as long 
 as any scum arises. Strain it, bottle and seal up tight, 
 and it will keep a long time. Added to a glass of water 
 it makes a delicious drink for an invalid. 
 
 Lime Water. — Lime water is easily made at home 
 for nursery use by putting a piece of unslaked lime the 
 size of a walnut into two quarts of filtered water in an 
 earthen vessel and stirring thoroughly; allow the mix- 
 ture to settle and pour off the clear solution as required 
 for use, replacing the water and stirring up as consumed. 
 (Yeo.) 
 
 Rice Water. — This is a useful drink in dysentery, 
 diarrhea, etc. Wash well one ounce of rice in cold water, 
 then soak for three hours in a quart of water kept at a 
 tepid heat and afterward boil slowly for an hour and 
 strain. It may be flavored with lemon peel, cloves or 
 other spice. (Pavey.) 
 
 Rice Milk. — Soak one ounce of rice for twelve hours, 
 wash it quite clean and drain it. Add the soaked rice 
 to a pint of boiling milk, with half a teaspoonful of salt 
 and sugar. Stir well and cook slowly for one hour. Rub 
 through a hair sieve. Sago or tapioca may be substituted 
 for rice. (Yeo.) 
 
JVITH MENUS AND RECIPES 131, 
 
 Bread Jelly. — Take four ounces of bread-crumbs 
 two or three days old, soak in cold water for six or eight 
 hours, then squeeze all the water out of it (lactic acid 
 and other peccant matters are thus removed). Place the 
 pulp in fresh water and boil gently for an hour and a half 
 to break up the granules of starch and promote its con- 
 version into dextrine and glucose. Rub this semi-fluid 
 gruel through a fine hair sieve ; when cold it forms a 
 smooth jelly. It will not keep long. (Yeo.) 
 
 Mulled Egg. — To be used in diseases in v^^hich the 
 symptom of cough shows a certain degree of persistence. 
 It is simply an emulsion of the yolk of Ggg in warm 
 water, sweetened and seasoned to taste. It is prepared, 
 as is well known, by mixing powdered sugar, the yolk of 
 an egg and a coffeespoonful of orange-flower water, add- 
 ing boiling water gradually while stirring the mixture. 
 (Fonssagrives.) 
 
 Maple Molasses Gingerbread. — One cupful of boiling 
 water, a piece of butter the size of an egg, one cupful of 
 maple molasses, one-half teaspoonful of soda, one-half 
 teaspoonful of ginger, two cupfuls of flour. Common 
 molasses may be substituted for the maple molasses, but 
 the flavor will not be the same. (How to Feed Children.) 
 
 A Wholesome Sponge-Cake. — First sift the flour 
 and sugar. Whisk the whites of the eggs stiff. Beat the 
 yolks of the eggs very light in a large bowl, then stir in 
 very gradually the sugar and a tablespoonful of milk; 
 add the whites, blending all well before gently stirring 
 in the flour and a heaping teaspoonful of baking-powder. 
 Bake in a well-buttered mold for one hour in a moder- 
 ately quick oven. The proportions for a small cake are 
 three eggs, one and a half cupfuls of flour and one cupful 
 of pulverized sugar. The batter should pour easily. 
 
 Rice Pudding with Eggs. — As eggs should be cooked 
 lightly to be digestible, they should not be added to the 
 farinaceous or milk puddings when first mixing, as is the 
 
132 DIET FOR CHILDREN 
 
 usual custom. For rice pudding steam the rice tender in 
 milk, using four teaspoonfuls of rice to a pint of milk; 
 allow it to cool for a few minutes before stirring in two 
 well-beaten eggs, which should not curdle, but should be 
 partly cooked by the hot rice. Sweeten to taste, and add 
 vanilla, lemon or any flavor desired. Grated nutmeg is 
 very nice. Brown lightly and very quickly in a very hot 
 oven. The above may be varied by pressing the rice 
 through a puree sieve when hot. Add the eggs and fla- 
 voring, omit browning, and steam the whole mixture for 
 only a few minutes in a double boiler. The yolks also 
 may be omitted if a white pudding is desired, using four 
 whites in place of two whole eggs. This need not be 
 steamed after mixing if the whites have been beaten stiff. 
 
 Rice Pudding without Eggs. — Put two tablespoon- 
 fuls of rice into two cupfuls of sweetened and flavored 
 milk, and set it in a moderately hot oven. Stir every fif- 
 teen minutes at first and every half -hour while the top 
 forms. Any good cook understands the process, which, 
 if carefully followed for two hours, produces a creamy, 
 slightly brown pudding that is invariably relished by chil- 
 dren. A few raisins may sometimes be added for chil- 
 dren over five years old. 
 
 Snow Pudding. (Burnet.) — Put into half a pint of 
 cold water half a package of gelatin; let it stand one 
 hour; then add one pint of boiling water, half a pound 
 of sugar and the juice of two lemons. Stir and strain, 
 and let it stand, covered, in a cool place all night. Beat 
 the whites of two eggs very stiff and then beat them well 
 into the mixture. Pour into a mold. 
 
 Bread Pudding. — Soak one pint of fine bread-crumbs 
 in a pint of milk until soft, add three tablespoonfuls of 
 cocoa dissolved in a little water or a dessertspoonful of 
 vanilla for flavoring, three well-beaten eggs, a cupful of 
 granulated sugar and another pint of milk. Either plain 
 or whipped cream is very good with this pudding. 
 
WITH MENUS AND RECIPES 133 
 
 Kumiss. — With a little attention to some impor- 
 tant details, kumiss may be readily made by any one, 
 the sole ingredients requisite being milk, sugar and yeast. 
 A clean quart bottle is filled three-fourths full of per- 
 fectly fresh milk and to this is added a tablespoonful of 
 fresh brewer's yeast, or one-fourth of a cake of com- 
 pressed yeast, and a tablespoonful of white sugar. The 
 bottle is thoroughly shaken and then filled with milk to 
 within two or three inches of the top and again shaken. 
 It is then tightly corked with a cork that has been soft- 
 ened by soaking in hot water, and for this purpose a cork- 
 ing machine should be employed. When the cork is 
 driven home it is properly tied down. The bottles are 
 now placed in an upright position in a cold place, at or 
 near the temperature of fifty-two degrees Fahrenheit, 
 where they should remain two or three days. They are 
 then put on their sides in a cool cellar or refrigerator. 
 Kumiss is at its best, probably, when five or six days 
 old, but can be kept indefinitely at a temperature not ex- 
 ceeding fifty-two degrees Fahrenheit. (Frederick P. 
 Henry, M. D.) 
 
 Wine Whey. — Boil a quart of milk, add to it half a 
 pint of wine ; put on the fire till it boils again, then set 
 aside till the curd settles ; pour ofif the whey and sweeten 
 to taste. It is said that good country cider is as nice as 
 the wine. 
 
 Barley Water with White of Egg. — Take a table- 
 spoonful of coarse barley and wash well with cold water, 
 rejecting the washings. Then boil for an hour or more 
 with a pint and a half of clean water, in a covered vessel 
 or saucepan. Add a pinch of salt and enough sugar to 
 render palatable and strain. To four or six ounces of 
 barley water thus prepared add the white of one egg. 
 
 The value of this preparation in gastro-intestinal in- 
 flammation and irritation is not easily overestimated. In 
 the enterocolitis (inflammation of the small intestine and 
 
134 DIET FOR CHILDREN 
 
 the colon) of very young infants, its exclusive adminis- 
 tration for thirty-six to forty-eight hours will often re- 
 lieve when all other measures have failed. (J. Hobart 
 Egbert, M. D.) 
 
 The following recipes have been tested, and may be 
 used for any child in fair health, as soon as simple des- 
 serts are ordinarily allowed, which, under average con- 
 ditions, is after two and a half years. For the earlier 
 desserts, fruit juices, which should be among the first to 
 be given, have already been discussed. 
 
 Junkets and Custards.— Junket, made with the es- 
 sence of pepsin (Fairchild's), is one of the first solid 
 desserts to be recommended, and it may be given at eight- 
 een months, as it contains a large amount of nutriment, 
 is easily digested and is usually very acceptable. It can 
 be varied for later years in several ways, — by the use 
 of beaten raw egg stirred in the milk, or by using any 
 flavor that is not acid, A baked apple is also one of the 
 first desserts allowed. A sound ripe apple baked prop- 
 erly is an easily digested delicacy, taking but an hour and 
 a half for preparation in the stomach for assimilation. 
 It is nourishing, a stimulant and altogether a food to be 
 commended for nursery use, and it may be used as one 
 of the first important changes when making additions to 
 a child's dietary of milk and cereals. As stated else- 
 where. Doctor Rotch allows it to be used from the four- 
 teenth to the fifteenth month. 
 
 A very satisfactory way to bake an apple for nursery 
 use is to peel and core it carefully, pour a cup of cold 
 water over it, sprinkle lightly with sugar, cover closely 
 and bake in a moderate oven until tender. If carefully 
 done, it should be as juicy and soft as jelly. 
 
 Among the lighter desserts are whipped cream and 
 soft custards. These are easily prepared and give suffi- 
 cient variety until a child is three years old, when ice 
 
3^ITH MENUS AND RECIPES 135 
 
 cream, rice pudding, orange float, tapioca, farina and the 
 various milk puddings may follow in their order. 
 
 The chief point to remember in the selection of des- 
 serts is that when the child has a full menu for the earlier 
 part of the dinner — e.g., meat or*broth, one cereal (rice), 
 one juicy vegetable (puree of spinach), and bread and 
 butter — a fruit or a light dessert is called for. But when 
 for unavoidable reasons the main part of the dinner is 
 light, as, for instance, bread and butter and beef broth, 
 a substantial dessert should be chosen, — i.e., rice or tapi- 
 oca pudding, milk jelly or cup custard, all of which con- 
 tain the constituents of a varied diet, and thus supplement 
 what would otherwise be an insufficient meal. When 
 carrying out this idea, eggs should be added to the milk 
 puddings, omitting them when lighter desserts are needed. 
 
 Soft or cup custards may be made white or yellow by 
 using or omitting half of the egg. They may also be 
 colored and flavored with fruit juices, as cherry, prune, 
 raspberry, etc. The proportions for a white cup custard 
 would be the whites of three eggs to a pint of milk, and 
 one or two whole eggs for the yellow for the same quan- 
 tity of milk. When using fruit juices for custards, take 
 less milk in proportion to the quantity of juice used. Al- 
 ways use hot milk when adding the sugar and salt, and 
 for a soft custard stir in a double pan or boiler until it 
 thickens, using more milk than is called for in a recipe 
 for cup custard. A soft custard should boil three min- 
 utes. A cup custard should be poured into cups, set in 
 a pan of hot water, and baked twenty minutes in a hot 
 oven. 
 
 Gelatin may be used in the nursery in a variety of 
 ways. Dissolve one-half box in one pint of water, one- 
 half cup of sugar, and one-quarter pint of fruit juice, 
 using lemon and orange, currant juice and lemon, prune 
 juice (one pound of prunes to a quart of water boiled 
 
136 DIET FOR CHILDREN 
 
 to a sirup), grape juice, blackberry sirup, or one made 
 from crani3erries, remembering the astringent properties 
 of both blackberries and cranberries and the laxative 
 quality of prunes. Boil the mixture, with whatever fla- 
 vor, strain and cool on ice — covered, as gelatin readily 
 absorbs germs, odors, etc. 
 
 Plain jelly made according to these directions, flavored 
 with orange, vanilla or lemon, and whipped with cream 
 before it is quite firm, is a delicate and appetizing dessert. 
 
 Whipped cream flavored with prune juice, or with a 
 small c[uantity of dry cocoa, is another dainty dessert. 
 
 Grape sauce, or jelly made with gelatin, is especially 
 refreshing to convalescents. 
 
 A simple fruit jam, made without the seeds or skins 
 of the fruit, may be used occasionally with bread and 
 butter for children over three years of age. 
 
 As mentioned before, these desserts can be easily made 
 by any plain cook. The value of the suggestions lies in 
 the variety that may be given to two seemingly conven- 
 tional desserts, — custard and gelatin. 
 
 Milk puddings may he equally varied by using a little 
 judgment, a little experimenting, and by choosing simple 
 sweet ingredients, such as tapioca with fruit, rice with 
 or without eggs, barley flour with orange flavoring, bread- 
 crumbs or bread soaked in milk, with chocolate or apple 
 and eggs added, etc. 
 
 Irish moss, dissolved and used with corn starch, made 
 into blanc-mange, is a pleasant change. Add chocolate 
 to the ordinary recipe for blanc-mange, and serve with 
 sweet cream, for another variation. 
 
 Milk jelly is the only dessert mentioned that may not 
 be generally known. It is said to be retained by the most 
 sensitive stomach, and will nourish when almost nothing 
 else will be tolerated. 
 
 Heat one quart of milk, then add and stir until dis- 
 solved one pound of granulated sugar; add an ounce of 
 
WITH MENUS AND RECIPES 137 
 
 gelatin dissolved and allow the mixture to boil for ten 
 minutes. Before straining and cooling, add the juice of 
 three lemons or any flavoring desired. Pour into cups, 
 cover and keep in a cool place. 
 
 With the varieties suggested, and the long list of 
 stewed fruits and fruit juices that may be used, it seems 
 incredible that mothers will persist in feeding their little 
 darlings w^ith sweetmeats, doughnuts, cookies, heavy rich 
 cakes, preserves, and canned fruits, even, as the writer 
 has seen, going so far as to give them tea and coffee, 
 with no consideration whatever for the delicacy of the 
 child's digestion. 
 
 THE END 
 
NOTES 139 
 
14Q 
 
 NOTES 
 
NOTES 141 
 
142 NOTES 
 
INDEX 
 
INDEX 
 
 Abernethy, Dr. John, on amount of food necessary for the needs 
 
 of the economy, 1. 
 Adams, Dr. Samuel, on daily naps for children, 29. 
 Anemic children, diet for, 63. 
 Antidotes for poisons, 64. 
 
 for antimonial wine, 65. 
 
 for aqua fortis, 65. 
 
 for arsenic, 65. 
 
 for bedbug poison, 65. 
 
 for bicarbonate of potassium, 65. 
 
 for blue vitriol, 65, 
 
 for carbolic acid, 65. 
 
 for carbonate of sodium, 66. 
 
 for caustic potash. 65. 
 
 for caustic soda, 65. 
 
 for chloral hydrate, 65. 
 
 for chloroform, 65. 
 
 for cobalt, 66. 
 
 for copperas, 66. 
 
 for corrosive sublimate, 65. 
 
 for Fowler's solution, 65. 
 
 for hydrochloric acid, 65. 
 
 for laudanum, 66. 
 
 for lead-water, 65. 
 
 for morphine, 66. 
 
 for nitrate of silver, 66. 
 
 for nux vomica, 66. 
 
 for oil of vitriol, 65. 
 
 for opium (paregoric), 66. 
 
 for oxalic acid, 65. 
 
 for red precipitate, 65. 
 
 for saltpetre, 65. 
 
 for strychnine (rat and beetle poison), ^. 
 
 for sugar of lead, 65. 
 
 for sulphate of zinc, 65. 
 
 for tartar emetic. 65. 
 
 for vermilion, 65. 
 
 for volatile alkali, 65. 
 
 for white precipitate, 65, 
 
 145 
 
146 INDEX 
 
 Antimonial wine, treatment of poisoning by, 65. 
 Apple, baked, as an appetizer, 121. 
 
 clarified, recipe for, 128. 
 
 how to bake, 134. 
 
 jellied, recipe for, 127. 
 
 sauce, recipe for, 115. 
 
 snow, recipe for, 127. 
 Apple-water, recipe for, 128. 
 Aqua fortis, treatment of poisoning by, 65. 
 Arrowroot gruel, recipe for, 95. 
 Arsenic, treatment of poisoning by, 65, 
 Artificial feeding of infants, Dr. Eustace Smith on, 3. 
 Asparagus, method of cooking, 114. 
 Atwater, Professor, on composition of foods, 8. 
 
 Baby, the. Dr. Jacobi on good food for, 16. 
 Barley broth, recipe for, 88. 
 
 gruel, recipe for, 94. 
 Barley-water, with white of egg, recipe for, 133. 
 Beans, method of cooking, 114.^ 
 Bedbug poison, treatment of poisoning by, 65. 
 Beef broth, recipe for, 86. 
 
 essence, recipe for, 88. 
 
 juice, recipe for, 88. 
 
 roast, gravy, recipe for, 90. 
 
 method of cooking, 104. 
 
 tea, recipe for, 88. 
 Beets, method of cooking, 115. 
 
 Bicarbonate of potassium, treatment of poisoning by, 65. 
 Blackberries, use of, 124. 
 Blackberry jelly, recipe for, 124. 
 Blanc-mange, oatmeal, recipe for, 96. 
 
 raspberry, recipe for, 126. ^ 
 Blue vitriol, treatment of poisoning by, 65. 
 Bottles, nursing, care of, 19. 
 Bread and milk, an ideal supper, 47. 
 
 jelly, recipe for, 131. 
 
 pudding, recipe for, 132. 
 
 recipe for making, 98. 
 Breakfast combinations for winter, 40. 
 
 custard, savory, recipe for, 92. 
 
 menus for child of five or six years, 41. 
 Breakfasts, cool morning, 52. 
 
 summer, 43. 
 
 for child of three to five years, 39. 
 
INDEX 147 
 
 Bronchitis, diet in, 63. 
 Broth, barley, recipe for, 88. 
 
 beef, recipe for, 86. 
 
 chicken, recipe for, 87, 89. 
 
 clam, recipe for, 90. 
 
 mutton and veal, 89. 
 
 oyster, recipe for, 90. 
 
 veal, recipe for, 89. 
 Broths, use of vegetables in, 85. 
 Brown Betty, recipe for, 125. 
 Browned flour gruel, recipe for, 95. 
 Bruen, Dr. Edward T., on digestion, 54. 
 Brussels sprouts, method of cooking, 115. 
 Burnet, Dr. R. W., on foods in illness, 62. 
 Butter, age to allow, 27. 
 
 Cake, should never be given to infants, 50. 
 
 Moravian, recipe for, 101. 
 Candy, should never be given to infants, 50. 
 Carbohydrates, 8. 
 
 Carbolic acid, treatment of poisoning by, 65. 
 Carbonate of sodium, treatment of poisoning by, 66. 
 Carrots, method of cooking, 113. 
 Cauliflower, method of cooking, 113. 
 Caustic potash, treatment of poisoning by, 65. 
 
 soda, treatment of poisoning by, 65. 
 Celery, method of cooking, 112. 
 Cereals, necessary for growing children, 24. 
 
 should be exposed to prolonged heat in cooking, 24. 
 
 use of sugar with, 51. 
 Cherries, use of, 124. 
 Cherry jelly, recipe for, 126. 
 Chicken broth, recipe for, 87, 89. 
 
 custard, recipe for, 89. 
 
 roasted, portions to use, 108. 
 Children, adult food unsuitable for, 1. 
 
 after thirty months old, food for, 34. 
 
 amount of food necessary for, 2. 
 
 anemic, diet for, 63. 
 
 cereals necessary for promoting growth of, 24. 
 
 convenient daily routine for, 29. 
 
 development of, retarded by use of improper food, 1. 
 
 dinner menus allowable for, after thirty months, 35. 
 
 disease likely to follow improper feeding of, 1. 
 
 five years old, week's menus for, 36. 
 
148 INDEX 
 
 Children — Contimicd. 
 
 five or six years old, breakfast menus for, 41. 
 
 Fonssagrives on prevention of disease in, 55, 
 
 food idiosyncrasies of, importance of ascertaining, 3. 
 
 fourteen to fifteen months old, menu for, 31. 
 alternating menu for, 31. 
 
 Froebel, on proper food as a factor in the development 
 of, 6. 
 
 necessity of selection of food for, 1. 
 
 night feeding of, 29, 30. 
 
 nineteen months old, menu for, 32. 
 alternating menu for, 33. 
 
 seventeen to eighteen months old, menu for, 31. 
 alternating menu for, 32. 
 
 three to five years old, suggestions for breakfast in sum- 
 mer for, 39. 
 
 summer dinner menus for, 39. 
 
 twelve months old, Dr. Rotch's suggestions for feed- 
 ing, 26. 
 
 twelve to thirteen months old, menu for, 28. 
 alternating menu for, 30. 
 
 twenty to thirty months old, menu for, 33. 
 
 use of animal food in diet of, 26. 
 
 variation in food to meet changed conditions in, 2. 
 
 waste and repair in, 1, 2. 
 
 young, Dr. W. Oilman Thompson's rules for feeding, 26. 
 Chloral hydrate, treatment of poisoning by, 65. 
 Chloroform, treatment of poisoning by, 65. 
 Clam broth, recipe for, 90. 
 Clarified apples, recipe for, 128. 
 Cobalt, treatment of poisoning by, 66. 
 Cold weather, use of heat-producing foods in, 3. 
 Cool morning breakfasts, 52. 
 Copperas, treatment of poisoning by, 66. 
 Corn, method of cooking, 116. 
 Corn omelet, recipe for, 45. 
 Cornmeal muffins, recipe for, 97. 
 
 mush, recipes for, 96, 97. 
 Corrosive sublimate, treatment of poisoning by, 65. 
 Cranberries, method of cooking, 122. 
 Cream gruel, recipe for, 94. 
 Cream muffins, recipe for, 97. 
 Cup custards, recipes for, 135. 
 
INDEX 149 
 
 Custard, chicken, recipe for, 89. 
 cup, recipe for, 135. 
 egg, without milk, recipe for, 91. 
 savory breakfast, recipe for, 92. 
 strawberry, recipe for, 126. 
 
 Dainty service, importance of, 43. 
 Dates, use of, 122. 
 
 and cream, recipe for, 127. 
 Davis, Dr. Edward T., on rate of increase of weight of in- 
 fant. 12. 
 Dentition, second, sample dinner menu for period of, 42. 
 Desserts, 125, 135. 
 
 summer, use of, as supplementary foods, 46. 
 Diarrhea, diet in, 63. 
 Diet, a sample school, 72. 
 convalescent, 61. 
 for anemic children, 63. 
 for nursing mother, 11. 
 
 abstention from stimulants, 11. 
 Dr. Rotch on, 11. 
 malt extracts, 11. 
 meat, 11. 
 milk at night, 11. 
 for school children, 66. 
 in illness, 54. 
 
 light, 59, 61. 
 liquid, 61. 
 necessity for, to be well balanced, 2. 
 preventive, 55. 
 
 Sir Henry Thompson on disease caused by errors in, 5. 
 summer, 42. 
 Digestion, process of, 54. 
 
 Digestive power, weakened, modification of food to suit, 2, 3. 
 DiningH-oom, cool-looking, 44. 
 Dinner menu, sample, for period of second dentition, 42. 
 
 menus, summer, for children from three to five years 
 old, 39. 
 Dinners, simple, 45. 
 Diphtheria, diet in, 63. 
 
 Disease, Fonssagrives on prevention of, in children, 55. 
 infected milk a means for transmission of, 16. 
 liable to follow improper feeding of children, 1. 
 Sir Henry Thompson on errors of diet as a cause of, 5, 6. 
 
ISO INDEX 
 
 Button, Professor, on school gardens, 81. 
 on school luncheons, 79. 
 
 Egg, custard without milk, recipe for, 91. 
 
 mulled, recipe for, 131. 
 
 poached, recipe for, 92. 
 Eggs, when to allow, 27. 
 Exercise for nursing mother, 10. 
 
 Farina gruel, recipe for, 94. 
 
 porridge, recipe for, 96. 
 Feeding, substitute, intervals and amounts, 20. 
 
 Dr. Rotch's table for, 21. 
 Feeding-tube, graduated, 22. 
 Figs, use of, 122. 
 Fish, method of cooking, 106. 
 Fonssagrives, on method of cooking eggs, 61. 
 
 on prevention of diseases in children, 55. 
 
 on rules in illness, 56. 
 Food, amount of, necessary for children, 2. 
 
 animal, in diet of children, 26. 
 
 Dr. Abernethy on amount of, necessary for the needs of 
 the economy, 1. 
 
 heat-producing, suitable for cold weather, 2. 
 
 in illness, preparation of, 4. 
 
 Fonssagrives' rules for, 56. 
 
 liquid, in hot weather, 2. 
 
 proper, as a factor in the development of children, 5. 
 
 reasons for a study of the uses of, 1. 
 
 undigested, manner in which harm is caused by, 4, 
 
 variation in, to meet changed conditions in children, 2. ^ 
 Food action, reasons why a mother should understand the prin- 
 ciples of, 3. 
 Food idiosyncrasies of children, necessity of ascertaining, 3. 
 Foods, forbidden, 9. 
 
 nursery, classes of, 7, 8. 
 
 quantities to allow, 25. 
 
 salt-giving, 8. 
 
 starch, home preparation of, for infants, 15. 
 
 supplementary, use of summer desserts as, 46. 
 Fowler's solution, treatment of poisoning by, 65. 
 Freeman, Dr. Rowland Godfrey, apparatus for heating milk, 18. 
 
 on night feeding of infants, 12. 
 Froebel, Friedrich Wilhelm August, on proper food as a factor 
 in the development of children, 6. 
 
INDEX 151 
 
 Fruit, how to use, 27, 48. 
 
 place of, in the nursery diet, 119. 
 
 sauce, recipe for, 129. 
 
 tapioca pudding, recipe for, 126. 
 
 Gardens, school, Professor Dutton on, 81. 
 
 Gee, Dr., on prevalence of rachitis, 54. 
 
 Gelatin, use of, 135. 
 
 Gingerbread, maple molasses, recipe for, 131. 
 
 Graham muffins, recipe for, 97. 
 
 Grape juice, method of preparing, 124. 
 
 Grapes, use of, 121, 123. 
 
 Gross, Dr. Samuel D., on diet for the sick, 61. 
 
 Growth of infants, normal increase of, 12. 
 
 Gruel, arrowroot, recipe for, 95. 
 
 barley, recipe for, 94. 
 
 browned flour, recipe for, 95. 
 
 cream, recipe for, 94. 
 
 farina, recipe for, 94. 
 
 malted, recipe for, 95. 
 
 oatmeal, recipe for, 93. 
 
 Health, preservation of, Herbert Spencer on, 6. 
 
 Hominy, method of preparing, 96. 
 
 Hot weather, use of liquid food in, 2. 
 
 Hydrocarbons or fats, 8. 
 
 Hydrochloric acid, treatment of poisoning by, 65. 
 
 Illness, diet in, 54. 
 
 convalescent, 59, 61. 
 light, 61. 
 liquid, 60. 
 
 Fonssagrives' rules in, 56. 
 
 preparation of food in, 3. 
 Infants, artificial rearing of, Dr. Eustace Smith on, 3. 
 
 daily naps of, 29. 
 
 home preparation of starch foods for, 15. 
 
 how to feed, during the first two or three days, 11. 
 
 ideal conditions for nursing, 9. 
 
 increase of weight of, an index to nutrition, 12. 
 
 night feeding of, 12. 
 
 normal increase of growth of, 13. 
 
 size of stomach of, at birth, 23, 24. 
 
 weaning, proper time for, 13. 
 Invalids, Dr. S. Weir Mitchell's recipe for, 92, 
 Irish moss tea, recipe for, 129. 
 
152 INDEX 
 
 Jacobi, Dr. Abraham, on good food for a baby, 16. 
 Jam, rhubarb, recipe for, 128. 
 
 rhubarb and orange, recipe for, 126. 
 Jellied apples, recipe for, 127. 
 Jelly, blackberry, recipe for, 124. 
 
 bread, recipe for, 131. 
 
 cherry, recipe for, 126. 
 
 oatmeal, recipe for, 97. 
 
 orange, recipe for, 128. 
 
 prune, recipe for, 128. 
 
 rhubarb, recipe for, 127. 
 
 sago, recipe for, 128. 
 
 savory, recipe for, 90. 
 Junkets, recipes for, 134. 
 
 Kumiss, recipe for, 133. 
 
 Laudanum, treatment of poisoning by, (£. 
 Lead-water, treatment of poisoning by, 65. 
 Lime-water, recipe for, 130. 
 Luncheon, school, 74. 
 
 in Philadelphia Normal School for Girls, 76. 
 
 Macaroni, method of cooking, 118. 
 
 use of, 46, 118. 
 Malt extracts in diet for nursing mother, 11. 
 Malted gruel, recipe for, 95. 
 Maple molasses gingerbread, recipe for, 131. 
 Marshmallow drops, recipe for, 129. 
 Meal, first morning, may be given from the bottle, 28. 
 Meat in diet of nursing mother, 11. 
 
 not to be given until child is thirty months old, 35. 
 
 powder, home-made, method of preparing, 91. 
 
 stews, method of preparing, 91. 
 
 spare use of, in hot weather, 45. 
 Meats, boiled, degree of temperature necessary, 103. 
 Menu for fourteen to fifteen-months-old child, 31. 
 alternating, 31. 
 
 for nineteen to twenty-months-old child, 32. 
 alternating, 2>Z. 
 
 for seventeen to eighteen-months-old child, 31. 
 alternating, 32. 
 
 for twelve to thirteen-months-old child, 28. 
 alternating, 30. 
 
 for twenty to thirty-months-old child, ZZ. 
 
 sample, for period of second dentition, 42, 
 
INDEX 153 
 
 Menus, breakfast, for child of five or six years, 41. 
 dinner, allowable after thirty months, 35. 
 need of varied, 25. 
 place of cereals in, 25. 
 
 summer dinner, for children from three to five years, 39. 
 week's, for children over five years, 36. 
 Sunday, 36. 
 Monday, 36. 
 Tuesday, 37. 
 Wednesday, 37, 
 Thursday, 38. 
 Friday, 38. 
 Saturday, 38. 
 Milk, a source of transmission of infectious diseases, 16. 
 apparatus for heating, 17. 
 Dr. Freeman's, 18. 
 at night in diet of nursing mother, 11. 
 care necessary in preservation of, 15, 16, 17. 
 precautions necessary in the keeping of, 17, 18. 
 pure, requirements for, 15. 
 raw cow's, changing to, in weaning, 13. 
 reason for pasteurization of, 16. 
 soup, recipes for, 87, 89. 
 
 temperature to which it should be heated, 18. 
 Milk jelly, 136. 
 Milk puddings, 136. 
 
 Milk-sugar, use of, in early feeding of an Infant, 11. 
 Mitchell, Dr. S. Weir, recipe for food for invaUds, 92. 
 Moravian cake, recipe for, 101. 
 Morphine, treatment of poisoning by, 66. 
 Mother, convenient daily routine for, 29. 
 nursing, diet for, 11. 
 exercise for, 10. 
 
 necessity for controlling her temperament, 10. 
 reasons why principles of food-action should be under- 
 stood by, 3. 
 should supervise preparation of food in illness, 4. 
 Muffins, cornmeal, recipe for, 97. 
 cream, recipe for, 97. 
 Graham, recipe for, 97. 
 Mulled egg, recipe for, 131. 
 Mutton and veal broth, recipe for, 89. 
 tea, recipe for, 88. 
 
154 INDEX 
 
 Night feeding for infants, 12. 
 of children, 29, 30. 
 Nipple, bottle, care of, 19. 
 
 Nitrate of silver, treatment of poisoning by, 66. 
 Nursery foods, classes of, 7. 
 Nursing, ideal conditions for, 9. 
 
 intervals for, 11. 
 
 reasons for not, 10. 
 Nux vomica, treatment of poisoning by, 66. 
 
 Oatmeal blanc-mange, recipe for, 96. 
 
 gruel, recipe for, 93. 
 
 jelly, recipe for, 97. 
 
 porridge, recipe for, 95. 
 Oil of vitriol, treatment of poisoning by, 65. 
 Omelet, corn, recipe for, 45. 
 
 onion, recipe for, 46. 
 Onion, method of cooking, 112. 
 
 omelet, recipe for, 46. 
 Opium (paregoric), treatment of poisoning by, 66. 
 Orange jelly, recipe for, 128. 
 
 _ sirup, recipe for, 130. 
 Oxalic acid, treatment of poisoning by, 65. 
 Oyster broth, recipe for, 90. 
 
 Parry, Dr. John S., on prevalence of rachitis, 54. 
 
 Partridge, method of cooking, 108. 
 
 Peaches, use of, 123. 
 
 Peas, method of cooking, 113. 
 
 Pheasant, method of cooking, 108. 
 
 Pineapple, use of, 121. 
 
 Poached egg, method of cooking, 92. 
 
 Poisoning, rules for cases of, 64. 
 
 Poisons, antidotes for, 65. 
 
 antimonial wine, 65. 
 
 aqua fortis, 65. 
 
 arsenic, 65. 
 
 bedbug poison, 65. 
 
 bicarbonate of potassium, 65. 
 
 blue vitriol, 65. 
 
 carbolic acid, 65. 
 
 carbonate of sodium, 66. 
 
 caustic potash, 65. 
 
 caustic soda, 65. 
 
 chloral hydrate, 65. 
 
INDEX 155 
 
 Poisons — Continued. 
 
 chloroform, 65. 
 
 cobalt, 66. 
 
 copperas, 66. 
 
 corrosive sublimate, 65. 
 
 Fowler's solution, 65. 
 
 hydrochloric acid, 65. 
 
 laudanum, 66. 
 
 lead-water, 65. 
 
 morphine, 66. 
 
 nitrate of silver, 66. 
 
 nux vomica, 66. 
 
 oil of vitriol, 65. 
 
 opium (paregoric), 66. 
 
 oxalic acid, 65. 
 
 red precipitate, 65. 
 
 saltpetre, 65. 
 
 strychnine (rat and beetle poison), 66, 
 
 sugar of lead, 65. 
 
 sulphate of zinc, 65. 
 
 tartar emetic, 65. 
 
 vermilion, 65. 
 
 volatile alkali, 65. 
 
 white precipitate, 65. 
 Porridge, farina, recipe for, 96. 
 
 oatmeal, recipe for, 95. 
 
 wheat, recipe for, 96. 
 Potato soup, recipe for, 90. 
 Potatoes, method of cooking, 117. 
 Proteids, 7. 
 
 Prune jelly, recipe for, 128. 
 Pudding, bread, recipe for, 132. 
 
 fruit tapioca, recipe for, 126. 
 
 rice, with eggs, recipe for, 131. 
 
 without eggs, recipe for, 132. 
 
 snow, recipe for, 132. 
 
 Rachitis, Dr. Gee on prevalence of, 54. 
 
 Dr. Parry on prevalence of, 54. 
 Raspberries, use of, 121. 
 Raspberry blanc-mange, recipe for, 126. 
 Recipes, 83. 
 
 apple sauce, 115. 
 snow, 127. 
 
 apple-water, 128. 
 
156 INDEX 
 
 Recipes — Continued. 
 
 arrowroot gruel, 95. 
 barley broth, 88. 
 
 gruel, 94. 
 barley-water with white of egg, 133. 
 beef broth, 86. 
 
 essence, 88. 
 
 juice, 88. 
 
 tea, 88. 
 blackberry jelly, 124. 
 bread, 98. 
 
 jelly, 131. 
 
 pudding, 132. 
 broth, barley, 88. 
 
 beef, 86. 
 
 chicken, 87, 89. 
 
 clam, 90. 
 
 mutton and veal, 89, 
 
 oyster, 90. 
 
 veal, 89. 
 brown Betty, 125. 
 browned flour gruel, 95. 
 cherry jelly, 126. 
 chicken broth, 87, 89. 
 clam broth, 90. 
 clarified apples, 128. 
 corn omelet, 45. 
 cornmeal muffins, 97. 
 
 mush, 96, 97. 
 cream gruel, 94. 
 
 muffins, 97. 
 custard, chicken, 89. 
 
 cup, 135. 
 
 egg, without milk, 91. 
 
 savory breakfast, 92. 
 
 strawberry, 126. 
 dates and cream, 127. 
 egg custard without milk, 91. 
 farina gruel, 94. 
 
 porridge, 96. 
 fruit sauce, 129. 
 
 tapioca pudding, 126. 
 Graham muffins, 97. 
 grape juice, 124. 
 
INDEX 157 
 
 Recipes — Continued. 
 
 gruel, arrowroot, 95. 
 
 barley, 94. 
 
 browned flour, 95, 
 
 cream, 94. 
 
 farina, 94. 
 
 malted, 95. 
 
 oatmeal, 93. 
 hominy, 96. 
 Irish moss tea, 129. 
 jellied apples, 127. 
 jelly, blackberry, 124. 
 
 bread, 131. 
 
 cherry, 126. 
 
 oatmeal, 97. 
 
 orange, 128. 
 
 prune, 128. 
 
 rhubarb, 127. 
 
 sago, 128. 
 
 savory, 90. 
 junkets, 134. 
 kumiss, 134. 
 lime-water, 130. 
 malted gruel, 95. 
 maple molasses gingerbread, 131. 
 marshmallow drops, 129. 
 meat powder, home-made, 91. 
 
 stews, 104. 
 milk jelly, 136. 
 milk puddings, 136. 
 milk soup, 87, 89. 
 Moravian cake, 101. 
 muffins, cornmeal, 97. 
 
 cream, 97. 
 
 Graham, 97. 
 mulled tgg, 131. 
 mutton and veal broth, 89. 
 
 tea, 88. 
 oatmeal blanc-mange, 96. 
 
 gruel, 93. 
 
 jelly, 97. 
 
 porridge, 95. 
 omelet, corn, 45. 
 onion omelet, 46. 
 
158 INDEX 
 
 Recipes — Continued. 
 
 orange jelly, 128. 
 
 sirup, 130. 
 oyster broth, 90. 
 poached eggs, 92. 
 porridge, farina, 96. 
 
 oatmeal, 95. 
 
 wheat, 96. 
 potato soup, 90. 
 prune jelly, 128. 
 pudding, bread, 132. 
 
 fruit tapioca, 126. 
 
 rice, with eggs, 131. 
 
 without eggs, 132. 
 
 snow, 132. 
 raspberry blanc-mange, 126. 
 rhubarb and orange jam, 126. 
 
 jam, 128. 
 
 jelly, 127. 
 
 mold, 127. 
 rice-water, 130. 
 roast-beef gravy, 90. 
 sago jelly, 128. 
 savory breakfast custard, 92. 
 
 jelly, 90. 
 sponge cake, 131. 
 strawberry custard, 126. 
 tapioca with chicken or meat jelly, 92. 
 veal broth, 89. 
 Red precipitate, treatment of poisoning by, 65. 
 Rhubarb and orange jam, recipe for, 126. 
 jam, recipe for, 128. 
 jelly, recipe for, 127. 
 mold, recipe for, 127. 
 Rice, method of cooking. 116. 
 milk, recipe for, 130. 
 pudding with eggs, recipe for, 131. 
 pudding, without eggs, recipe for, 132. 
 Rice-water, recipe for, 130. 
 Roast beef, method of cooking, 104. 
 Roast-beef gravy, method of preparing, 90. 
 
 Sago jelly, recipe for, 128. 
 
 Salads, use of, 119. 
 
 Saltpetre, treatment of poisoning by, 65. 
 
INDEX 159 
 
 Sauce, fruit, recipe for, 129. 
 School children, diet for, 66. 
 
 Dr. W. Gilman Thompson on diet for, 68. 
 
 diet, a sample, 72. 
 
 gardens, 81. 
 
 luncheons, 74. 
 
 in the Philadelphia Normal School for Girls, 16, 
 Professor Dutton on, 79. 
 Service, dainty, importance of, 43. 
 Sleeplessness, importance of correcting, 47. 
 Smith, Dr. Eustace, on artificial rearing of infants, 3. 
 Snow pudding, recipe for, 132. 
 Soup, milk, recipe for, 87, 89. 
 
 potato, recipe for, 90. 
 Soups, use of vegetables in, 84. 
 Spaghetti, method of preparing, 46, 118. 
 Spencer, Herbert, on preservation of health, 6. 
 Spinach, method of cooking. 111. 
 Sponge-cake, recipe for, 131. 
 Squabs, method of cooking, 108. 
 
 Starch food, home-made preparation of, for infants, 15. 
 Starvation, tissue, 5. 
 Stews, meat, method of preparing, 104. 
 Stimulants, harmful in diet of nursing mother, 11. 
 Stomach, infant's, size of, at birth, 23, 24. 
 Strauss, Nathan, 18. 
 Strawberries, use of, 122. 
 Strawberry custard, recipe for, 126. 
 Strychnine (rat paste), treatment of poisoning by, (^, 
 Sugar, amount of, permissible, 50. 
 
 use of, on cereals, 51. 
 Sugar of lead, treatment of poisoning by, 65. 
 Sulphate of zinc, treatment of poisoning by, 65. 
 Summer breakfasts, 43. 
 
 suggestions for, for children from three to five 
 years old, 39. 
 
 desserts, use of, as supplementary foods, 46. 
 
 diet, 42. 
 
 suppers, 46, 49. 
 Supper dishes, simple, for summer and winter, 49. 
 Suppers, summer, 46. 
 Sweetbreads, method of cooking, 104. 
 
 Tapioca, use of, in summer diet, 45. 
 
 with chicken or meat jelly, recipe for, 92. 
 
160 INDEX 
 
 Tartar emetic, treatment of poisoning by, 65. 
 Tea, beef, recipe for, 88. 
 
 Irish moss, recipe for, 129. 
 Thompson, Dr. W. Oilman, on diet for school children, 88. 
 
 on dietetics, 63. 
 
 on feeble children, 68. 
 
 on general rules for feeding young children, 26. 
 
 on method of cooking eggs, 106. 
 Thompson, Sir Henry, on diseases caused by errors in diet, 5. 
 
 on use of macaroni, 118. 
 Tissue starvation, 5. 
 Tomatoes, method of cooking, 114. 
 Turkey, roasted, part to use, 108. 
 Typhoid fever, diet in, 63. 
 
 Undigested food, manner in which harm is caused by, 4. 
 
 Veal broth, recipe for, 89. 
 
 Vegetables, use of, in soups and broths, 84. 
 
 use of, in the nursery. 111. 
 Vermicelli, method of cooking, 118. 
 Vermilion, treatment of poisoning by, 65. 
 Volatile alkali, treatment of poisoning by, 65. 
 
 Walker, Dr. Jane H., on treatment of cases of poisoning, 64. 
 
 Walker, Dr. Jerome, on "animal-crackers," 100. 
 
 Waste and repair in children, 1, 2. 
 
 Water, importance of drinking sufficient, 49. 
 
 use of, 4, 64. 
 Weaning, changing from prepared milk to raw cow's milk, 14. 
 
 method of substituting bottle food, 13. 
 
 proper time for, 13. 
 Weight of infant as an index to nutrition, 12. 
 Wheat porridge, recipe for, 96. 
 White precipitate, treatment of poisoning by, 65. 
 Wine whey, recipe for, 133. 
 Winter breakfasts, combinations for, 40. 
 
 simple supper dishes for, 49. 
 
 Yale, Dr, on use of vegetables in soups and broths, 85. 
 Yeo, Dr. I. Burney, on diet for school children, 66. 
 
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