ect cooking. It is, in fact, almost impossible to cook them too
much; they should also be very finely mashed. They form a valuable
addition to the diet after three years, although the amount at first
given should be small, one or two teaspoonfuls. They greatly aid in
securing regularity of the bowels. Because small particles are seen in
the stools, it is not to be inferred that they are causing disturbance
and should, therefore, be stopped, but only that they should be more
thoroughly cooked and more finely divided before being given.

_Is it safe to use canned vegetables for children?_

Many of the best brands of canned vegetables are quite safe and some,
such as peas and asparagus, can be used with advantage. They are
frequently better than stale green vegetables often sold in the
markets.

_What vegetables should not be given to young children?_

None of those which are eaten raw, such as celery, radishes, onions,
cucumbers, tomatoes or lettuce. Certain others, even when well cooked,
should not be allowed; as corn, lima beans, cabbage, egg plant. None
of these should be given until a child has passed the age of ten
years.

_Are vegetable salads to be given?_

As a rule salads of all kinds should be omitted until a child has
passed the tenth year. Salads are difficult to digest and a cause of
much disturbance in children of all ages.

CEREALS

_What are the most important points in selecting and preparing
cereals?_

The important things are that they are properly cooked and not used in
excess. The ready-to-serve cereals should never be chosen for
children, nor should a child, because he is fond of cereals, be
allowed to make his entire meal of them, taking two or three
saucerfuls at a feeding.

Many of the partially cooked preparations of oatmeal and wheat are
excellent, but should be cooked for a much longer time than is stated
upon the package, usually three or four times as long. Digestibility
is chiefly a matter of proper cooking. Most of the grains,--oatmeal,
hominy, rice, wheaten grits,--require at least three hours' cooking in
a double boiler in order to be easily digested. The prepared
flours,--corn starch, arrowroot, barley,--should be cooked at least
twenty minutes. I know of no preparation in the modern market which
requires no cooking, which is to be recommended for children.

_How are cereals to be given?_

Usually with milk or a mixture of milk and cream; always with an
abundance of sa