e that eggs often cause "biliousness"?_

Very seldom, if fed as above advised. This is an old prejudice but has
little basis in fact.

_How often may eggs be given?_

Most children from four to ten years old will take one egg for
breakfast and another for supper for an indefinite period with relish
and benefit. There are, however, some few who have a peculiar
idiosyncrasy as regards eggs and cannot take them at all.

MEAT AND FISH

_What meats may be given to young children?_

The best are beefsteak, mutton-chop, roast beef, roast lamb, broiled
chicken and certain delicate fish, such as shad or bass.

_What are the important points to be considered in giving meat to
children?_

Most meats should be rare and either scraped or very finely divided,
as no child can be trusted to chew meat properly. Meats are best
broiled or roasted, but should not be fried.

_How often should meat be given?_

At this period, only once a day, at the mid-day meal.

_Is not the excessive nervousness of many modern children due to the
giving of meat, or at least aggravated by its use?_

There is little ground for such a belief, unless an excessive amount
of meat is given. Certainly cutting off meat from the diet of nervous
children seldom produces any striking benefit.

_What meats should be forbidden to young children?_

Ham, bacon, sausage, pork, liver, kidney, game and all dried and
salted meats, also cod, mackerel and halibut; all of these are best
withheld until the child has passed the tenth year.

_Are not gravies beneficial and nutritious?_

The beef juice, or so-called "platter gravy," from a roast is
exceedingly nutritious and desirable, but many of the thickened
gravies are much less digestible and are too often given in excess;
only a small quantity should be allowed. They should not form an
important part of the meal.

VEGETABLES

_What vegetables may be used at this period?_

White potatoes may be given first. These should preferably be baked or
boiled and mashed, but never fried. They should be served with beef
juice or with cream rather than with butter.

Of the green vegetables, the best are peas, spinach, asparagus tips,
string beans, stewed celery, young beets, or carrots, and squash.
Baked sweet potato, turnips, boiled onions and cauliflower, all well
cooked, may be given after the sixth or seventh year in moderate
amount.

The principal trouble in the digestion of vegetables is due to
imperf