Show he 1 I VIA L H PROPER FOOD FOR SCHOOL CHILDREN the ago age during which children are attending roay may aptly be called abe g e dangerous Ding erous age it ie Is the period of rapid growth and every enre should be taken to insure the child of a bor normal and healthy lie althy body the tile idea of eating eoln only ailt and wholesome foods should be early impressed on the lounger members of ever every y family in order to protect them sig against ninal inter litter ill 11 bealia and its sl 1 if tile utmost cure care ie Is not taken in the he adlet alt that Is s used by children cases of food poisoning indigestion ond und kindred all niente may result and milk being the chief item in the dieta of most should be carefully guarded it Is beci luse of its nature prone to infection if exposed to genus gentis find rony inny soon onon becci become lre unfit for use wherever there Is to tho slightest reason renson for doubt as to its purity and food lulue steps should be hilen ken to insure the sterility and the of or milk wilk intended for conium con flon by children aenny mothers 1 ers have adopted the excellent practice of using milk that 1 la absolutely pure and anti sterile anti free from froin uny germs or the binim imst w i ell as the sift milk biset tiset used in preparing pre puring vied for the tile gaoing child Is 1 t nilla it Is sterile and therefore afe it Is to more digestible than milk its uniformity convenience and nd cost are qualities recommend it IL the following rol loIng dieges are ore nell viell suited to the needs of the gr growing child they are easily digested and very nour tAkIng caramel custard Cua tard I 1 cup e IA 94 cup ur sugar milk diluted caramell ted with 2 bp sugar I X cup water tp malt it I 1 eggs TRI tep top vanilla scald the diluted milk Cr anielle the th auscar and add to milk to dissolve Holve di neat engs add sugar salt ie and davo and combine with scalded cal ded milk pour into custard cup cups and set efa in a pan of hot artar and cook in a moderate mo drat oven even when don done a knite knife blad run in the center will corn out clean fish chowder I 1 plat raw hah fish cut I 1 cupa cups boll tuff in inch 1 die alee water I 1 null mill potatoes potato ea I 1 cup evaporated 4 milk diluted 2 anions chopped with on 0 1 cup up water U pound fat tat alt malt a cr crac ackere kera pork vork sliced fry oat out the alt salt pork vork when brown ren fernora lorts of pork and put fiah ash potato potatoes tA toes and onions in kettle cover with boiling water simmer antti potato are ra tender add the atik and cook A minute minutes longer season with salt alt lad ad juat just bjoro serving add the tb crackers crac kera |