CEREALS.
What points should I consider in selecting and preparing these? They must be properly cooked and not used in excess. He should not make a meal of them because he is fond of them, and eat two or three saucerfuls at once. Proper cooking is essential. Oatmeal, hominy, rice, wheaten grits need two hours' cooking at least, in a double boiler; cornstarch, arrow-root, and barley should be cooked twenty minutes or more. All the market preparations need cooking.
How should they be eaten? Usually with milk or milk and cream; plenty of salt, no sugar or very little—one-half teaspoonful to a saucer—syrups or butter and sugar are prohibited.
What broths and soup do you recommend? Meat broths are generally to be preferred to vegetable broths, mutton and chicken usually being the best liked. Almost all plain broths can be given. Those thickened with rice, barley or cornstarch make a good variety, especially with milk added. Tomato soup should not be given to young children.