Breakfast: Oatmeal Mush 1 1/2 ounces dry cereal Top Milk 6 ounces Stewed Prunes 6 or 7 Toast 2 slices Milk to Drink 6 ounces

Luncheon: Pea Soup 1 cupful Boiled Onions 2 small Baked Potato 1 large Bread and b.u.t.ter 2 slices bread Mola.s.ses Cookies 3 cookies

Dinner: Baked Haddock small serving (2 ounces) Creamed Hashed Potato 3/4 cupful Spinach 1/2 cupful Bread and b.u.t.ter 2 slices Rice Pudding--Milk and Sugar 1 cupful

Fuel Value, 2420 Calories; Calories derived from protein, 345.6.

Subst.i.tutes or Additions:

For Rolled Oats: Other cereals thoroughly cooked.

For Haddock: Rare beefsteak, roast beef, or mutton chops; other fish, especially white varieties.

For Prunes: Any mild ripe fruit uncooked or cooked.

For Onions: String beans, stewed celery, beets, squash. Peas or Spinach: Turnips or cauliflower.

_Suggestive Dietary for Child who will not Drink Milk, Age 5 Years_

(1 quart milk concealed in the menu.)

Breakfast: 7 A.M. Oatmeal 1/4 cup cereal cooked in 1 cupful milk Creamy Egg on Toast 1 egg yolk with 1/2 slice bread and 1/4 cupful milk Cocoa 1 teaspoonful cocoa and 1/4 cupful milk

10 A.M. "Zwieback" and Cream 1 piece "zwieback" and 1 tablespoonful cream

1:30 P.M. Spinach Soup 4 ounces Baked Potato with 1 potato and 2 tablespoonfuls Cream cream Bread and b.u.t.ter 1 slice Caramel Junket 1 1/2 cupfuls

5:30 P.M. Rice and Prunes 2 tablespoonfuls rice cooked in 1/2 cupful milk, and 5 prunes "Zwieback" 1 slice

Total Calories, 1431; Calories from protein, 207.6.

QUESTIONS

Give at least three reasons why young children should have different food from adults.

Why are not ready-to-serve cereals suitable staple foods for young children?

What are the advantages of using whole grains for children's food?

Why not serve sugar with breakfast cereals for children?

Why is not meat a desirable food for most young children?

Why are fresh vegetables and fruits such necessary foods for children?

LESSON CLXIII

PLANNING AND PREPARING MENUS FOR CHILDREN

Plan [Footnote 121: See Footnote 72.] a day's feeding for a child of five years, meeting the total energy and the protein requirements. Prepare these foods.

LESSON CLXIV

REVIEW--MEAL COOKING

MENU

Creamed Vegetable Apricot Dainty Coffee

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CLXV

HOME PROJECTS [Footnote 122: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Plan a week's diet for a small sister, brother, or other child in whom you are interested. (Follow suggestions given in Lesson CLXII.) Calculate the total Calorific value and Calories derived from protein. Does your menu consist of foods which furnish the proper Calorific value and Calories derived from protein?

SUPPOSED AIMS: (1) If your menus do not conform to the requirements, to change them so as to meet the requirements of the young child.

(2) If possible, to arrange to have your menus prepared and fed to the child, a.s.sisting as much as possible in the preparation of the food and in the feeding of the child.

DIVISION SEVENTEEN

FOOD PRESERVATION

LESSON CLXVI

THE PRINCIPLES OF PRESERVING FOOD

WHY FOODS SPOIL.--Most foods spoil or change readily,--fruits decay, milk sours, b.u.t.ter becomes rancid, and meat putrefies. Knowledge concerning the spoiling of foods makes it possible for the housekeeper to preserve foods from one season to another; it gives her the a.s.surance that her preserved fruit will "keep."

The decay of foods is due largely to the existence of minute vegetable organisms or microorganisms. These microorganisms are molds, yeasts, and bacteria. The molds (see Figure 88) are visible to the naked eye, the yeasts (see Figure 86) and bacteria (see Figure 89) are microscopic in size. These plants exist everywhere, and in everything (except those things in which the organisms have been destroyed and prevented from reentering),--in the air, in and on foods, and all over our bodies. Like all plants, these organisms require warmth, moisture, and food for their most rapid growth. Oxygen is necessary for the growth of some of these plants.