A manual of home-making

Dinner (1-2 V, M.): Ma.slad |M»tnto with fli^h gravy, bread and milk, very liniall w^rving baked apple* or prune pulfi; or lighlly rHw»kiM| egg. bread and milk, .small w^rving l)ak*'d apple or prune » or tmisluHl npinach, rarrt>t«i, or similar vpgi»tablc% liread and milk, small serving very simple jimket ur rice pudiling or similar j^imph* d<*ssi'rt . Mid-aftemotin mpul: tablespoon of orange juice or scraped apple* Supper (5-6 P. M,): Bread mid milk or milk toaat. 1 PLANNING THE DAILY MEALS 437 Although the child may be at the faiiiUy table from about the third year, he .shouid not l>e allowed the freetJoin of the family dietary. It Is far better for the child to Icara that eeilain foods are not for his consumption. There is no better lesson in self- control or temperance than the one that may be taught in this simple way. Typa qJ tneois Jot children 2 to 4 years old Breakfast (7-8 A, M.): Ccrea! with thin cream, milk to drink, or lightJy cxiokrHl CKg wiili tuvuAi x\m\ rnilk. Mid-rnorniiiK meal (H)-ll A. M,)* Hrt-ad and milk- Dinner: Lightly rtioktxl f*gg, buttenxl baked potato, bread, milk, stewnl fmit; m niashfd vc*g< 'table??, snch a.H Hpinnch^ j>ur6e of j)ea«, or earrots, breitd, milk, light pudding, such as riee or l»rcad pudthng or junket, or occ^onally n simjile iee ereiim; or bread and nulk^ baked ptitato and one other veget4il>h% small nerving of i)itdding. Supper (5-G P, M.): Bre-ad and butter, milk; or cereal mush and mUk; or bread and milk, and stjewed prunes or apple-sauce. Type of nteoh for children 4 (o S years old BrciikfaMt (7-S A. M.)r Stew(Hi fruit; cereal with whole milk or thin cream, brcatl and milk; an egg may Ix* addinl to iJiis mf^al. Mid-moming meal: Milk with thin slice of bread and butter. Dintier (12-1 P. M.): Lightly otKjketl egg, spinuch or peas or l>eans well mashetlp baked potato or Ixjiled rice, stowed fruit or light pudding. Supper: Wcll-ew>kf^ cereal \dth thin cream, milk to drink, stewed fruit; or lightly cookwl egg, bread and butter, milk to drink, bake<l apple. Tyf}e of mfJdfe for chiMren from 8 to 12 years old Breakfast: Cereal with tliin cream; eggs, poached, boile<l, or scram bled j milk with bread und butter; fruit may bo eaten at this meal. Mid-mf>rning meal: Gkiss of milk and a cracker. Dinner: Smidl ]iiee(* *)f .steak or roiist, fish or chicken; potato, rightly cooked cabbage or other vi»getablej bread and butter and mdk; some simple dessert, sueh as custard, bread and jelly, or fruit. Supper: Eggs or cream soup or milk toast, bread and butter, milk, stewed fruit or liread and jelly. Ty})e of m^alji for Imy^'i and girls 12 to 16 years old Brcakfa.st: Stewfxl or fresh fruit; well-cooked cereal with thin cream or whole milk; bread and Ijutter; milk or cocoa; eggs, if available. Luncheon or supper: .Scalloi>cd hominy and cheese; bread and butter; milk or cocoa; fruit, raw or ettoked. Dinner: SmalJ serving of meat (a meat subatitute may be UBed); maahed, baked, boiled tjr creamed ]X)tatoes; a liberal serving of some succulent vegetable; bread and butter; milk; a simple de««ert. (HAPTEU XVIII MARKETING FOR THE HOUSEHOLD By Anna Httnn