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Chapter VII—Children of Pre-School Age

NOTES  ON   FEEDING

Menus should be planned so that each child receives the re-
quired allowance of food. The principles outlined below should
be followed: —

Each child should have: —

Milk—i to i£ pints daily—part of this to drink and the
remainder for use in preparation of puddings, stews or soup.

Butter—5 ozs. of butter or vitaminised margarine per week.

Cheese—Cheese should be served at dinner or tea two or three
times a week. Mild cheese must be used, and should be grated
or thinly sliced.    Fresh soft cheese is also suitable.

Eggs—Eggs should take the place of meat on two or if possible
three days in the week.

Meat or fish—These should be given for dinner on four days
in the week, and liver should be included weekly.

Vegetables—Potatoes should be served daily, 18-24 ozs- Per
week, and supplemented by other vegetables either raw or
cooked, 15-18 ozs. per week.

Fruit—Fresh fruit should be given as often as possible; at
least three oranges or the equivalent per week. These may be
served in halves. A piece of raw apple or raw carrot after
every meal should be given as a tooth cleaner.

Bread—Wholemeal bread should be used, and some should
be baked hard and given as rusks.

Sweets—All food should be mildly flavoured, and excessive
sweetening avoided.    Sweets should be eaten only after meals.

Cod Liver Oil—This should be given daily during winter
months, if possible.

Yeast—This should be given twice a week mixed with a
sandwich filling, about \ oz. yeast per sandwich.

SUITABLE DISHES.

The following dishes may be given to small children, 2 to 5
years old.

Meat.

Bacon, boiled.

Beef, minced or shepherds pie.
Beef and rice stew.
Stewed steak.

Lamb or mutton, breast or scrag as Irish stew,
leg, roast or boiled.