School and Home Cooking

by Carlotta C. Greer

(2) Cereals and Breads.—Well-cooked cereals are among the essential foods of childhood. "Ready-to-serve" breakfast cereals are undesirable as staples for young children. Cereals should be cooked from one to three hours. For very young children (under eighteen months) all cereals must be strained. For older children, unstrained cereals may be used, provided they are thoroughly cooked. Frequent use of the whole grains, as rolled oats and wheat, is recommended. These cereals contain more protein and ash than the finer cereals and hence may be better body-builders, but they also contain much bran. Usually the latter does not prove irritating if thoroughly cooked. But if these coarse cereals do cause irritation they should either be strained or the cereals containing less bran, as cream of wheat, farina, and arrowroot, should be used. Cereals should be served with milk or cream, but with no sugar or sirup or not more than one teaspoonful to a serving.

Carefully made toast, "zwieback," and stale bread may be given to young children. On account of the difficulty in digesting fresh breads, they are excluded from children's diet.

(3) Eggs are especially good foods for children, provided they are fresh and properly cooked. They should be cooked in some way which leaves them soft such as soft-cooking or poaching. Only soft-cooked egg yolks should be given to children under three years. One whole egg per day may be included in the diet of older children.

(4) Broth and Meat.—There is some difference of opinion regarding the use of meat in children's diet. Some authorities advise beef broth and the more easily digested meats for young children. Others say that if a generous amount of eggs and milk is included in children's diet, it is well not to give them meat before eight years. In the diets for children from two to eight years, neither broth nor meat is included. It is possible to obtain sufficient protein from milk and eggs. Doubtless, as with adults, most young children would be benefited by much less meat than is generally given them or by none at all. If meat is given to young children, it should be scraped (see Experiment 50) and pan-broiled (see Pan-Broiling), as it is somewhat difficult to masticate.

(5) Fresh Vegetables should be included in children's diet. For very young children select mild vegetables such as spinach, asparagus tips, string beans, and peas. Cook until very soft and press through a sieve or mash. Later, such cooked vegetables as potatoes (baked or mashed), beets, carrots, cauliflower, and squash may be added. No uncooked vegetables should be given to young children.

(6) Fruits and Sugar.—Fruits are especially valuable for children. Care should be taken, however, in selecting fruits. It is said that until a child is five years old only cooked fruits and the juice of fresh fruits should be given. For very young children the juice of orange or the pulp of cooked prunes should be given daily, because they contain valuable nutrients and possess laxative properties. For older children the cooked food fruits (see Kinds of Fruits) such as dates, figs, and raisins (without seeds), and bananas (baked) are desirable. Apples, peaches, and apricots, baked or made into sauces, are also suggested.

Fruits should be cooked with little or no sugar. Sweets in the form of sweet fruits rather than sugar and candy should be given to children under six years. After six years, very little candy or sweet chocolate may be given at the end of a meal, not between meals. It is a mistake to give children candy just because they want it (see The Use of Candy in Diet.)

(7) Desserts.—Fruits selected and prepared as given in the previous section, very plain cakes—sponge cake and those containing little fat—and easily digested desserts made of eggs, milk, cereals, etc., are the only desserts suitable for young children.

(8) Water and Other Beverages.—"Pure" water in generous quantities is needed for children. Water and milk are the only beverages (if milk can be considered a beverage) that should be given to children under six years. After that age, cocoa made with much milk may be given, but not tea, coffee, or any carbonated drinks.

THE IMPORTANCE OF PROPER DIET FOR CHILDREN cannot be over-emphasized. It is a child's right to be "hardy." Good food in proper quantity given at the right time is essential for the sure and steady growth of the body. The child's future health, usefulness, and happiness depend much upon the nourishment he receives. If insufficient food, or food lacking in foodstuffs for growth, is given to children, a wasting away of brain cells and muscle may take place and stunted growth will result. The additional care in preparing special menus for children is an effort well worth making; its compensation is inestimable. If from babyhood a child is given his own special diet, it is possible to satisfy him at the table with food that differs from that of the rest of the family. Habits of eating plain food should be established in childhood. Mrs. Richards says: "Habit rather than instinct guides civilized man in the choice of food." Likes or dislikes for food should not be discussed in the presence of children. Such discussions may establish distaste for a food of decided nutritive value.