ound of liver whole, some bones, cut into bits, two
tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in
pieces, and the following vegetables whole; four carrots, four turnips,
and four onions, each stuck with two cloves; boil all gently for three
hours, skimming occasionally, and adding two tablespoonfuls of cold
water about every half hour; take up the meat and the liver on a
platter, arrange the vegetables neatly around them, and serve the broth
in a tureen, with plenty of bread.

205. =Ragout of Mutton.=--Cut four pounds of the scrag end of mutton in
small pieces; peel a quart of turnips and cut them in round pieces as
large as a walnut, and fry them brown in four ounces of fat; take them
up, mix into the fat four ounces of flour, and brown it; add the mutton
and sufficient cold water to cover the meat, and stir until it boils;
season with a tablespoonful of salt, half a saltspoonful of pepper, a
teaspoonful of sugar, and an ounce of onion if the flavor is liked;
simmer gently until the meat is tender, about two hours; then add the
turnips, heat them, and serve hot.

CHAPTER XII.

THE CHILDREN'S CHAPTER.

Any elaborate discussion of the relations of food to the needs of the
body would not come within the scope of a work of this character; but
there are a few facts concerning the diet of children to which we would
call the attention of those mothers who wish their little brood to
brighten home with radiant eyes, rosy cheeks, plump, graceful forms, and
hearts bubbling over with the vivacity which springs from perfect
health. Let them discard sago, arrowroot, and tapioca, all largely
composed of starch, as comparatively useless in nourishing the growing
body, which calls for the most complete nutrients; these often do very
well in illness, where no great degree of nourishment is necessary, and
where simply a given quantity of bland, innutritious food is required to
help the system do without stronger aliment, calculated to irritate
overworked and sensitive organs.

Indigestible articles, such as fat meat, rich pastry, hot bread, unripe
fruit and vegetables, tea, coffee, spices, and stimulants, should be
avoided in the diet of children. Good wheaten bread, farina, ripe fruit,
fresh vegetables, meat-juices, milk, and sugar, should make up the list
of staples; when meats are used they should be nutritious and
digestible, such as good mutton, young beef, and tender poultry; bread
and milk and