ADD PHYSICAL DISORDER TO MENTAL DISGUST. 



It is well, if opportunity allow, to cultivate n taste for all kinds of food in 

 youth. Quite often, children will be led to crave for the simplest pudding or tin- 

 often detested green vegetables by introducing these dishes as special favourites of 

 their elders, to be enjoyed only as a rare treat. In many cases they are provided 

 for the child members only of the party, while their elders eat more highly flavoured 

 fare; then the small folk are apt to conceive a dislike for their "ear-marked" diet 

 which cannot be shaken, much to their loss then and in later life. 



"PLEASE SUPPLY A SELECTION OF MENUS SUITABLE FOR ALL 



SEASONS" 



has been a constant petition when this matter of the right arrangement of family 

 meals has been under discussion. Now. such menus might be of interest, but they 

 would be of small practical worth. Tastes and habits in the selection of forms of 

 food vary conspicuously in different homes. The facilities for obtaining different 

 articles of diet are quite as variable, so also are the prices. Eggs and milk may be 

 purchasable at a reasonable cost to one inquirer, while they can only be used in 

 very limited quantities by another. One family may, perforce, rely chietly on salted 

 meat and preserved fruits for several months of the year, while elsewhere fresh 

 meat, game, and vegetables are always at hand. In one case 



THE NEEDS OF CHILDREN CLAIM FIRST CONSIDERATION; 



in another there are aged inmates to provide for; in a third case the household 

 consists entirely of hard-working adults. 



The result of a careful study of these two bulletins and of the diagrams with 

 which they are illustrated should enable every woman of ordinary experience to 

 select and combine suitable dishes for the nutrition of her household. For instance. 

 no one would now dream of providing a corn and molasses pudding on a hot August 

 day, but would arrange combinations intelligently, and with due thought of tempera- 

 ture, occupation, and age. If the meat course is cold. let the dessert be hot. If pork 

 or roast beef be the chief dish, provide a light pudding, not one made with suet. 

 for example. 



With baked beans and pork a dessert of stewed fruit and a bread or comstareh 

 mould is appropriate. Dumplings are very suitable with vegetable-soup; and boiled 

 jam-pudding is pleasant when cold mutton has preceded it on tin- table. A steamed 

 batter-pudding with syrup or fruit may follow a dish of fish; and a simple rice or 

 sago pudding is best if the meat course has been a rich one. 



WHATEVER IS WORTH DOING IS WORTH DOING WELL. 



There is no royal road to the provision of varied, palatable, wholesome meals 

 any more than to any other duty in life. Each house-mother must keep her own 

 wits sharpened, her own eyes on the lookout, her own ears alert, if she is to fultil! 

 her obligations in this matter of the nutrition of her family. Most failures in these 

 days result from want of thought, some are the offspring of ignorance. See to it 

 that neither the one cause or the other exists in your own case. 



ALICE RAVENHILL, 



Fellotc of the I'oi/<il Snnihini Jnxtitntc : Crrtifn-nh-fl Lecturer 

 National Health Sodttit, (in-nt It ri hi in <ni<l Ireland. 



Author of "Practical li.nt/ifin- for Ue in Schnnlx " ; 

 "Elements of Sanitary Laic''; "Some Charactcri*ii<-x 

 mi, I Requirement* of Childhood"; "Household Admin- 

 istration"; "Household Foes," etc. 



Late Lecturer on Hygiene, University of London, King's 

 College for Women. 



