THIS subject covers a great deal of ground, and I will only add a few recipes with the suggestion that one feeding the infant of one or two years of age wants to see to it that the food is of the best quality and always perfectly fresh, as stale food may produce scurvy. The value of fresh vegetables for this trouble is as important for the infant as for adults, and as soon as they are old enough teach them to take a lettuce salad with nice, fresh olive oil ; they soon learn to love it. Fresh food in the form of meat juice on bread is very good. The infant must not be fed the starchy foods until the teeth appear, as the digestive juices are not developed until that period in the child's life. Fresh, ripe fruit juices are good for the baby. Meat Juice on Bread. Broil a piece of meat until well heated through, and express the juice, with a metal lemon-squeezer, on some pieces of bread, and feed the baby very slowly. This food is for the three-year-old child. Meats Not to Serve. Veal, lamb, pork and game. They are all hard to digest. Meats to be Served. Beef, mutton, and white meat of the chicken. FOOD FOR CHILDREN. 349 Fish to be Served. Fish wants to be boiled or broiled, and the best are the white fish, trout, perch, pickerel and black bass. Soups. Broths and soups of various kinds can be served with rice and barley in them. Potato soup can also be served. Vegetables. Baked potatoes, asparagus, peas and string beans, and some varieties of beans without the pod, all should be cooked until tender, and seasoned with salt, butter or cream, never with sauce. The dried beans are too hard of digestion for a child, even at six years of age. The vegetables to be served later in the year are the onion, spinach and cauliflower. The best onions are the Spanish, and they should be boiled or baked until very tender. If dressed with sauce, let it be a little cream and salt to taste. Children should use less salt than adults, as the salt habit is one tnat grows with the person. Cauliflower is the only one of the cabbage family that the child should eat, and wants to be dressed same as the onion, using care to cook only until tender. Spinach is one of the stand-bys for the nursery table for the winter. Directions for cleansing have been given in full Onion, cauliflower and spinach are all slightly laxative. Celery carefully prepared by long stewing, until thoroughly tender, can be given, but the nutritive value is small. Turnips, beets and carrots can be given ; these all want to be thoroughly cooked, and the carrot should be put through a sieve. 350 SCIENTIFIC COOKING. Bread and Cereals. Bread wants to be a day old at least, and cereals well cooked. The ones prepared from wheat are pref- erable, although the oatmeal is all right. Then there is the Indian meal. Farina and hominy may be served to the child old enough to chew well. The rice is very useful in the nursery. Macaroni for the nursery wants to be served plain, wdth milk or cream. Dessert.

AI-modernized reading of the original text

THIS subject covers a great deal of ground, and I will only add a few recipes with the suggestion that one feeding the infant of one or two years of age wants to see to it that the food is of the best quality and always perfectly fresh, as stale food may produce scurvy. The value of fresh vegetables for this trouble is as important for the infant as for adults, and as soon as they are old enough teach them to take a lettuce salad with nice, fresh olive oil ; they soon learn to love it. Fresh food in the form of meat juice on bread is very good. The infant must not be fed the starchy foods until the teeth appear, as the digestive juices are not developed until that period in the child's life. Fresh, ripe fruit juices are good for the baby. Meat Juice on Bread. Broil a piece of meat until well heated through, and express the juice, with a metal lemon-squeezer, on some pieces of bread, and feed the baby very slowly. This food is for the three-year-old child. Meats Not to Serve. Veal, lamb, pork and game. They are all hard to digest. Meats to be Served. Beef, mutton, and white meat of the chicken. Fish to be Served. Fish wants to be boiled or broiled, and the best are the white fish, trout, perch, pickerel and black bass. Soups. Broths and soups of various kinds can be served with rice and barley in them. Potato soup can also be served. Vegetables. Baked potatoes, asparagus, peas and string beans, and some varieties of beans without the pod, all should be cooked until tender, and seasoned with salt, butter or cream, never with sauce. The dried beans are too hard of digestion for a child, even at six years of age. The vegetables to be served later in the year are the onion, spinach and cauliflower. The best onions are the Spanish, and they should be boiled or baked until very tender. If dressed with sauce, let it be a little cream and salt to taste. Children should use less salt than adults, as the salt habit is one tnat grows with the person. Cauliflower is the only one of the cabbage family that the child should eat, and wants to be dressed same as the onion, using care to cook only until tender. Spinach is one of the stand-bys for the nursery table for the winter. Directions for cleansing have been given in full Onion, cauliflower and spinach are all slightly laxative. Celery carefully prepared by long stewing, until thoroughly tender, can be given, but the nutritive value is small. Turnips, beets and carrots can be given ; these all want to be thoroughly cooked, and the carrot should be put through a sieve. Bread and Cereals. Bread wants to be a day old at least, and cereals well cooked. The ones prepared from wheat are preferable, although the oatmeal is all right. Then there is the Indian meal. Farina and hominy may be served to the child old enough to chew well. The rice is very useful in the nursery. Macaroni for the nursery wants to be served plain, wdth milk or cream. Dessert.

Scientific cooking with scientific methods