Spring Menu For The Normal Child
Description
This section is from the book "Encyclopedia Of Diet. A Treatise on the Food Question", by Eugene Christian. Also available from Amazon: Encyclopedia of Diet.
Spring Menu For The Normal Child
From 2 to 5 Years of Age
Breakfast
A few soaked prunes, with cream A small portion of coarse cereal, thoroughly cooked From one to two glasses of milk
Luncheon
A baked potato
Onions or carrots, well cooked
Milk
Dinner
Home-made vegetable soup or cream soup Green peas or asparagus tips A baked potato Milk
Summer Menu For The Normal Child
From 2 to 5 Years of Age
Breakfast
One very ripe peach
A small portion of coarse cereal
A baked sweet potato
Milk
Luncheon
Cream of rice, bean, or pea soup - homemade Whole wheat crackers, with butter Milk
Dinner
A baked potato
Peas or lima beans
Whole wheat crackers or bran biscuits
Milk.
Fall Menu For The Normal Child
From 2 to 5 Years of Age
Breakfast
Cantaloup or a very ripe peach
Coarse cereal
Milk
Luncheon
A baked potato or whole wheat gem A coddled egg (See recipe, p. 677) Milk or junket
Dinner
Cream soup - home-made
Mashed turnips or carrots
A very ripe banana, with cream and sugar.
Winter Menu For The Normal Child
From 2 to 5 Years of Age
Breakfast
A baked apple, with a little sugar
Cereal - small portion
Milk
Luncheon
One or two bananas Milk
Dinner
Corn hominy - small portion; thoroughly cooked Milk
The articles of food for children ranging from two to five years of age are about the same. The proportions, however, should be administered according to age.
The child from two to three years of age may be given a glass of milk between meals, but should eat a very light dinner, consisting of only two or three articles, while the child from three to five, especially after it has engaged in vigorous play, can, with safety, follow the menus herein prescribed.
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