complete the work of digesting one meal before another
partial meal is allowed to enter it. Eggnogs consist of a well-beaten
egg into which there is placed a small amount of sugar, flavoring with
either nutmeg, vanilla, or cinnamon, and the glass filled up with rich
milk.

MILKSHAKE

Milkshake is a delightful drink. The white of an egg with one or two
teaspoons of sugar, two tablespoons of chopped ice, flavoring, and
one ounce of cream are briskly shaken in a milk-shaker for two
minutes. Cold milk is added to fill the glass.

MEAT AND MEAT JUICES

Beef extracts are regarded by the medical profession as purely
stimulants. Beef juice is practically without food value. In the
preparation of beef juice the extractives and juices leave the fibre.
The food is in the fibre of the meat. The extractives are purely of a
stimulating order. We do not advocate the giving of beef tea and beef
juices to children; as a rule, we think that cereal, gruels, strained
soups, and milk are preferable.

The only reason for cooking meats is to destroy the parasites such as
tapeworm, trichina, etc., which are so often found in the meat. The
cooking of meat decreases its digestibility, as raw meat is more
easily digested than cooked meat, but we feel it is necessary to
advocate the cooking of meat in order to kill the parasites.

CODDLED EGG

A fresh egg, shell on, is placed in boiling water which is immediately
after removed from the fire. The egg then cooks slowly in the water,
which gradually cools, for seven or eight minutes, when the white
should be about the consistency of jelly. For a delicate digestion the
white only should be given, with salt; it can be easily separated from
the yolk. The above is the best form of egg for the young child. Later
on the eggs may be soft boiled or poached, or even soft scrambled.

SOUPS

Two varieties of soups are given children. In the early months of
childhood, from six years to eighteen months, the soups are usually
strained, but after eighteen months, soups may be thickened with flour
and rich milk making a cream soup of it. Most vegetables make good
soups. The pulp from such vegetables as asparagus, carrots, beans,
peas, tomatoes, and potatoes are made into cream soups by the addition
of a little flour, rich milk, butter, and a dash of salt.

BREADS

New breads should never be given to a child. Only bread twenty-four
hours old should ever be given to a child under six years; i