Show CHILDRENS DIET It I has hRs always alwa s been a matter of ot won wonder wonter der ier ter t to me how the heads hears of some schools sI s and even een the mothers of t fam tam families lles ies I could ever ba be so misguided as a to draw d rw raw up a monotonous routine menu for f or those under their care so sa that the children hildren c know beforehand exactly what Is i s prepared for tor them They may even recognize re r the days of ot the thc week wEek by the kind k ind of pudding they have Inv for dinner This fixed state of of things may save trouble rouble truble t and thought to those who order the he t mesh but it certainly is Es i not fair fail fall to t o the children for Cor the palate and the s both bath call for variety and these thee days d ays it I is so easy to give children the change hange c necessary for them In the Escorial in Spain is to be seen seena a beautiful tapestry the subject being the t he portrait of at the man mn who supplied s one of kings king with such excellent e sausages and ham that when he h e died the monarch immortalized Immortalised him himin himIn in i n this thIt manner to show sow how his hie good goad work had teen been teen appreciated The children used to ta sameness in their meals may 01 not nat think of ot memorials but they hey t wi will feel fel a very real gratitude to towards toward wards ward those who alter aler the monotonous state of or things for them So much depends i on the diet of at f children as to I whether they t wi will grow gaw up useful mem mom members members bers of at society healthy both in mind and body bad The first two meals of at the day are important I ones and meas at breakfast fruit in I n some form for or r other ather should always have a place Oranges grape fruit pears baked apples stewed prunes and figs f gs are all au al excellent This course courser should be followed by one of the many man cereals now Jaw ow to ta be had or r the fruit and cereals may ma be served as one course for Instance with apples Peel and an ore core core C some same apples allowing one for each dish of porridge Fill the centers center of at the apples with sugar and a little cinnamon and ani bake them until soft satt When hen ready read place an apple in the center of each In Individual individual saucer of at porridge and ad serve with sugar and cream Eggs lightly boiled or r poached a lit little lt littie tie tle te fresh fish or a slice of ot crisp fried tried bacon bacan is best to follow the cereal course caure and cocoa or milk mik is the most nourish nourishing ing l ag drink for a a child The luncheon or noonday dinner also alsa constitutes an important meal and should consist of r soup not rich meat and vegetables and a nourishing pud pudding pudding ding Salads too should always find finda a a place at this meal for far the olive olve oil al which wl ch accompanies them is a n valuable nutriment for children Scotch Satch broth brath broths brothis is i s excellent for tor children made as fol to lows Ingredients two pounds of of neck of ot mutton muton two quarts of ot water tour four young oun carrots two turnips one small smal cauliflower one small smal lettuce three quarters pint of green peas two leeks one ano dessert spoonful of ot finely chop chopped chopped ped parsley salt and pepper to taste Cut tut the meat met up UI Into neat pieces piece freeing It from fat and skin and put into a scepan wih with cold water and a alte little salt alt Bring it up to ta the boil bal and skim it I well wel Wash the vegetables cut the carrots and turnips into dice break the cauliflower into small smal sprigs sprig and shred the lettuce and leeks Put all al the vegetables Into Inta the saucepan when the water bolls boils and allow alow it to t boil bol very ver gently genty for two or r three hours according to the Sage of the age ge vegetables Add seasoning to taste and stir str in the chop chap chopped chapped chopped ped parsley paley The meat should be re returned returned returned turned to the soup and then serve Children often dislike meat and find finda a real difficulty in eating a slice front from froma troma a Joint In such cases rissoles made mado of ot fresh tresh meat which should be chopped choppe very finely are very ve nourishing and appetizing |