tempting by good cooking and pleasant variety, as well as an agreeable
appearance of the food. Meat which is carved in unsightly masses and
vegetables which are sodden and tasteless will be refused, and an ill
attempt is made to supply the deficiency in proper food by eating
indigestible candy, nuts, etc. Children often have no natural liking
for meat, and prefer puddings, pastry or sweets when they can obtain
them; it is therefore more important that meat and other wholesome
foods should be made attractive to them at the age when they need it.

* * * * *


SUGGESTIONS FOR SCHOOL CHILDREN'S DIET.

If early rising is insisted upon, a child should never be set at any
task before breakfast, especially in winter; and if it is not
expedient to serve a full breakfast at half-past six or seven, the
child should be given a bowl of milk and bread, a cup of cocoa with a
roll or other light food. Breakfast may be served later, after the
first exercises of the morning, and should consist of porridge of
wheaten grits, hominy, fish, eggs, fruit (raw or cooked), bread and
butter. Dinner, which should always be served near the middle of the
day, should comprise meat, potatoes, one or two green vegetables, some
form of light pudding or sweet. Supper, it is generally admitted,
should comprise easily digested articles of food; such substances as
pastry, cheese and meats are better omitted; it should consist of a
porridge, with milk or cream, or a light, farinacious pudding of rice,
tapioca or sago, with bread and butter, and some simple form of
preserve, stewed apples or prunes, or very light, plain cake. A good
bowl of nutritious broth--or soup--with bread or crackers, may be