Evening Republican, Volume 22, Number 36, Rensselaer, Jasper County, 12 February 1919 — PLENTY OF MILK VERY NECESSARY [ARTICLE]

PLENTY OF MILK VERY NECESSARY

Do Not Expect Children to Thrive on Meals Selected Primarily for Adults. ' INCLUDE PROTEIN IN RATION Little Forethought and Planning Needed to Enable Suitable Food Being . Served to Youngsters—Some Recipes Given. Many parents make the mistake of allowing their children to eat whatever has been prepared for the grown members of the family, no matter how unsuitable it may be. Sometimes this is from ignorance of the results to the child, but more often because the mother and housekeeper feels she is too busy to prepare a special diet for the small members of the family. Oftentimes part, or even all, of the food In the child’s ration may be selected from the family meals. When unsuitable food, however, comprises the adult menu, only a little forethought and planning will be needed to enable suitable food being served the children, according to specialists of the United States department of.agFiculture. The sturdiness of the youngsters will more than compensate for the extra work. The meals given below have been found to provide food sufficient in amount and variety Tor the -average healthy child of three years of age. , They are examples of well-chosen meals. Many others equally satisfactory could be planned. Milk Always Advised. One, at least, of the foods called for in each meal, milk, is needed by all children; in others, the string beans and the beans and the prunes, for example, can safely be replaced by <#her foods of the same'general kind. V t en Is-like-lhese. - coulU-.be- prepared from the "following daily food supply: id pints milk , 1 oz. or 2 cubic ins. 1 egg or 2 level table4 ..z, flour or other spoonfuls of hutcereal (dry ter or % cupful weight) of cream 1 oz. nr 2 level ta- Bto 12 oz. vegetablespoonfuls su- bles or fruits, * gar or its equiva- fresh weight, or lent In other their equivalent sweets dried —This allowance of cereal will make six large (1 ounce) or eight mediumsized (three-fourths ounce) slices of bread or four ounces of bread and about one cup of cooked cereal. Three Meals for Child of Three, Breakfast. —— ; Bread—l small, slice The pulp of 2or 3 (% oz.) . prunes cooked Butter—2-3 cubic with a teaspooninch (2-3 oz.) ful of sugar Oatmeal—% cupful (%’ oz. uncooked) Dinner. Bread or toast 1 4 oz. string beans large or 2 small served with 1 lev--sliees (1 oz.)) el teaspoonful -Butter—2-3 cubicj butter ow a little Inch or 1-3 oz. * cream 1 egg. poached or % cupful oatmeal boiled served with stew1 glass milk ed fruit Supper. 2 small or 1 large 1 oz. honey slice bread (1 oz.) 1 glass rnilK 2-3 cubic inch or 1-3 Not only is the health of the whole family improved, but less effort is required of the mother where the menu for the grown-ups is kepit so simple that mapy of the dishes may be given the younger children. In this way the need of preparing special dishes for the youngsters under five is eliminated. Sirups, molasses, honey, candy, or jelly can be used in place of the sugar, or very finely chopped dried fruits, such as raisins, dates and figs, may be used to give sweetfiess. Leaf vegetables, such as lettuce and spinach, are particularly valuable because of the vitamins or the 'growthproducing substances they supply. One

good way to serve them is to chopthem tine, cook them in a little water, and make a soup by adding them to hot milk. Lettuce finely chopped can l)e mixed wHh butter to make a sandwich tilling. The daily allowance given above insures plenty of protein, vitamins, lime, iron and other mineral substances,.and also enough fuel for the average child. If more is desired, it can safely be furnished in the form of bread or other cereal food, which is often the cheapest item on the bill of fare.

Breadless Stuffing for Fowl. Often you may not have dry bread or chestnuts on hand to stuff a fowl or you may desire an entirely new recipe for a change. In either event try: Potato Stuffing. 2 cupfuls mashed 1 stalk celery finepotatoes ly minced 1 egg (beaten) or 1 small onion fine- % teaspoonful celly minced ery salt 1 tablespoonful fat 1 teaspoonful salt Pepper Mix the ingredients and use in place of ordinary bread stuffing. This recipe is one recommended bjr the department of agriculture. Stand Washing. _ A cloth of -plain weave shows soil quickly, but if it is firmly woven it stands rubbing well and the dirt is easily removed by washing. On the other hand, a loosely woven plain cloth iwust not be rubbed hard and must becarefully handled in drying so that the threads will not be pulled out of place. A twilled cloth does not show soil as readily as plain, but it seems to hold the dirt more tenaciously. Materials* -of~ satftt "tveaves-tkr-not sfttnd frietietbWWrasThose of plain weave. Fancy, part gauze and part solid goods of the so-called leno weave not only staml very4ittie friction.—but when washed must be carefully pulled and stretched while drying to have the goods keep its original shape and size. Loosely woven materials of all kinds have greater absorption powers than the closely woven varieties; this means less bluing for the loosely wovengoods. These are suggestions made by home economics experts in the department", of agriculture. Feeding Fowls in Winter. Feed grain in a deep litter on thefloor and make the hens exercise for it. The mash may be fed either wet or dry, and should be so regulated that the fowls will get about equal parts of mash and of the scratch grains. It is necessary to give the fowls plenty to eat to get good results, but the birds should always be eager for each feed. In cold weather feed about wne-tliird of the scratch grains in the morning and two-thirds at night. In this way the hens are forced to exercise more than if they receive all the grain they desire at the morning feed! Scratch grains, mash or ground, grains, animal protein, green feed, grit and shell should be supplied in the winter. A good scratch mixture may be made of equal parts, by weight, of cracked corn, wheat, and oats; and a mash may be made of two parts cornmeal and one part each of wheat bran, wheat middlings and beef scrap. Green feed, such as cabbages* mangel wurzel beets, cut alfalfa, or sprouted oats, should be v supplied—to replace the green feed which the fowls have been securing in the fields; and beef or fish scrap, skim milk, cut green bone, or some similar feed is needed to replace the bugs which the fowls have been getting on the range._Beef scrap or feed of this nature Is very essential in securing a good supply of eggs during the winter months. — ; . •. •. A little ginger added to a xaiad, dressing is a pleasant flavoring.