1520 The Cornell Reading-Courses 



For children four to eight years of age add to the dietary 



Baked bananas Ice cream in small quantities 



Other cooked mild fruits Plain cookies 



Blancmange Plain cakes 



Fruit jellies served with bread 



For children over six or eight years of age 



Chocolate or cocoa in moderate amounts, as a flavoring for puddings 

 Jams or fruit butters, with bread and butter 



The common inclusion of rich desserts in the child's dietary is 

 a frequent cause of adult inefficiency. 



For the adult members of the family the type of dessert should 

 conform to the vigor and activity of the individual. Heavy 

 puddings, rich pies with a large proportion of crust, dough- 

 nuts, and other heavy desserts should not be used too freely 

 by the person living indoors and taking little exercise. Al- 

 though such desserts may be most satisfactory, and indeed 

 desirable, for the man or woman who uses the muscles out of 

 doors, they are likely to prove taxing to the indoor worker. 



Milk 



Milk should be used each day by all members of the family 

 For children two to four years of age 



Milk should play a more important part in the dietary than any 

 other food, should be included at each of the three regular meals, 

 and should be given with bread between breakfast and the noon 

 meal. 



For children over four years of age 



Milk should still be given in liberal amounts. If the child does 

 not care to drink all the milk needed, milk may be included in 

 desserts or may be given in the form of cream soups and 

 similar dishes. 



For adults, milk may be included in the form of desserts, soups, 

 scalloped dishes; either sweet milk or buttermilk may be used as 

 a beverage. 



Eggs 



If possible, eggs should be used daily for each member of the family. 

 If too expensive to use daily, use at least three times a week for the 

 children of the family. 



