fruit, for breakfast; meat, vegetables, bread and some
light dessert, for dinner; bread and milk, or their equivalents, for
supper; in other words, plain food and plenty of it, will keep mind and
body in a sound condition, and supply all the requirements of growth.

Meats should be carefully cooked, so as to preserve all their natural
juices; but no rich sauces, or made gravies, should accompany them to
the table; a few ripe vegetables cooked until perfectly tender, roasted
or baked potatoes, seed-bearing fruits, generally stewed, and plenty of
light bread at least a day old, should be eaten with the meat. In
stewing fruit only enough water should be used to prevent burning, and
plenty of sugar should be employed to sweeten it; all fruit is less apt
to be injurious if eaten early in the day. Eggs should be plain boiled,
and rather soft. Milk should be boiled when there is any undue action of
the bowels; otherwise it should be used uncooked with plenty of bread.

Hearty, vigorous children, who play much in the open air, can digest
more meat than those who are confined indoors; and the cravings of a
healthy appetite should always be appeased, care being taken that the
stomach has the proper intervals of rest. Regularity of meals is really
most important at all ages; the digestive organs must have time to
assimilate their food supply. In childhood and youth, the period of
growth, the needs of the system are more pressing than at any other
time of life; if at this time children are fed on rich and stimulating
food, they will be prone to fevers; if they are underfed they suffer
both mentally and physically from slow starvation; equal and regular
nutrition is imperative to the well being of the little ones, if we
would have them grow up capable of performing in the fullest degree the
highest functions of life. Therefore give the children plenty of plain,
wholesome food; their active systems will appropriate it. If they
continue serene in temper, equable in disposition, and generally
healthy,--if the eyes are bright, the skin clear, the sleep serene,--the
diet is proper and sufficient.

In the following receipts for preparing children's food the quantities
are calculated for four.

206. =Oatmeal Porridge.=--Oatmeal is an extremely strengthening food; when
it is well cooked it produces a large volume of nutritive matter in
proportion to its bulk; and combined with milk it is the strongest and
best of the cereals. Its flavor