Left-over bits of cheese are excellent as garnishes and as flavoring for soups and milk sauces; they not only add a great deal of fat, but some protein also. Cheese may be grated, added to white sauce and served on toast. This makes a fine, tasty luncheon dish.
Armour potted and deviled meats make most appetizing sandwich fillers
FEEDING THE YOUNGER GENERATION
The fundamental principle in child feeding is the gradual development of the digestive powers.
A normal child fed upon his mother’s milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again.
Cow’s milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitrogen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk.