Beef extracts are regarded by the medical profession as purely stimulants. Beef juice is practically without food value. In the preparation of beef juice the extractives and juices leave the fibre. The food is in the fibre of the meat. The extractives are purely of a stimulating order. We do not advocate the giving of beef tea and beef juices to children; as a rule, we think that cereal, gruels, strained soups, and milk are preferable.
The only reason for cooking meats is to destroy the parasites such as tapeworm, trichina, etc., which are so often found in the meat. The cooking of meat decreases its digestibility, as raw meat is more easily digested than cooked meat, but we feel it is necessary to advocate the cooking of meat in order to kill the parasites.
CODDLED EGG
A fresh egg, shell on, is placed in boiling water which is immediately after removed from the fire. The egg then cooks slowly in the water, which gradually cools, for seven or eight minutes, when the white should be about the consistency of jelly. For a delicate digestion the white only should be given, with salt; it can be easily separated from the yolk. The above is the best form of egg for the young child. Later on the eggs may be soft boiled or poached, or even soft scrambled.
SOUPS
Two varieties of soups are given children. In the early months of childhood, from six years to eighteen months, the soups are usually strained, but after eighteen months, soups may be thickened with flour and rich milk making a cream soup of it. Most vegetables make good soups. The pulp from such vegetables as asparagus, carrots, beans, peas, tomatoes, and potatoes are made into cream soups by the addition of a little flour, rich milk, butter, and a dash of salt.
BREADS
New breads should never be given to a child. Only bread twenty-four hours old should ever be given to a child under six years; it should be cut into slices and allowed to dry out; and even then is better if slightly toasted. We publish a recipe for bran bread and bran biscuits which are exceedingly good for children and adults.
Recipe for Bran Bread. Two eggs, beaten separately; three-fourths of a cup of molasses, with one round teaspoon soda; one cup of sour cream; one cup of sultana seedless raisins; one cup of wheat flour, with one heaping teaspoon baking powder; two cups of bran; stir well and bake one hour.
Bran Biscuits. Mix one pint of bran, one-half pint of flour, and one level teaspoon of baking soda. Mix one-half pint of milk and four tablespoons of molasses. Add this to the bran mixture and bake in gem pans.