FARMERS' MONTHLY OF HAMPSHIRE COUNTY 



HOME MAKING 



WHAT MAY A CHILD DEMAND? 



Dr. Richardson gives talk at Annual 



Meeting of Massachusetts Home 



Economics Association 



Dr. Frank Howard Richardson, Pedea- 

 trician and Consultant in children's dis- 

 eases to the New York State Board of 

 Health to the Massachnsetts Home Eco- 

 nomics Association at Springfield, April 

 16 stated, that he believes the child has 

 the right to demand certain things of its 

 parents, its school and its doctor. The 

 function of the home is, in this present 

 age, to help the child select what he is to 

 get from other sources — school, church, 

 boy scouts, etc. — and to help him inter- 

 pret it. 



A child has the right to demand fellow- 

 ship. 



It is said that no child whose parent or 

 parents has chummed with it has ever 

 got into the toils of the law. A child has 

 a right to demand that it come into a 

 home where thei'e is conjugal love. 



A child has a right to demand that it 

 come into a home where it is wanted, and 

 to come there promptly. Marriage with- 

 out children is rather shaky business. 



A child has a right to demand that it 

 have brothers and sisters. An only child | 

 is a rather unfortunate individual A [ 

 mother worries less over three or four 

 than one, and during their younger years, 

 it does not cost much more to bring up 

 three or four than one. 



A child has a right to demand a healthy 

 mother. 



A child has a right to demand an unfa- 

 tigued mother. 



A child has a right to demand a happy 

 mother. 



From its father a child has a right to 

 demand that he grow up on the job of 

 being a father, and not wait until he is 

 needed to give punishment before he takes 

 a part in bringing him up. He should a.s- 

 sume 50% of the responsibility from the 

 start. 



A child has a right to demand real 

 pleasure from the companionship of his 

 father. 



From its doctor the child has the right 

 to demand that he be well born and he be 

 breast fed. 



From its doctor the child has a right to 

 demand that he be protected from three 

 diseases — smallpox, typhoid and diph- 

 theria. 



From its school it has the right to de- 

 mand one session while young, and no 

 home work, and individual attention from 

 its teacher. 



USE EGGS 



Now is t he time to .store eggs for 

 winter. Waterglass or lime water are 

 successful for egg storage. A three-gal- 

 lon stone jar and six quarts of presei-ving 

 liquid will store 10 dozen eggs. 



At this time of the year when eggs are 

 plentiful and inexpensive, we should plan 

 to use them often. They are an excellent 

 meat sub.stitute, and in addition furnish 

 some substances which meat does not. 

 They are rich in iron and phosphorus, 

 two minerals so necessary in building 

 good blood and in regulating many of the 

 body processes. And they contain vita- 

 mins in liberal amounts. 



Dr. Henry C. Sherman, Columbia Uni- 

 versity, says about eggs: "In most re- 

 spects, eggs may be regarded as inter- 

 mediate between meat and milk, but the 

 recent discovery that the egg yolk has 

 special value for the prevention of rickets 

 lends new significance to the inclusion of 

 three or four egg yolks per week in the 

 dietaries of children under two years of 

 age or of the mother while she nurses the 

 child." 



Eggs served with milk, vegetables, 

 fruit, and whole cereals make a perfect 

 diet. They are easily digested for young 

 or old if properly prepared. 



Soft Cooked Eggs 

 Properly prepared eggs are never 

 boiled. They should be put into a sauce- 

 pan and boiling water poured over them. 

 Cover and place where they will not boil. 

 Let stand four to eight minutes, depend- 

 ing upon the softness desired. 



Hard Cooked Eggs 

 For hard cooked eggs, prepare as above 



but let stand from twenty to thirty 

 minutes. 



Scrambled Eggs 



5 eggs 



5 tablespoons milk 



2 tablespoons butter 



Salt and pepper to taste 



Place butter in top of double boiler to 

 melt. Beat eggs slightly, add the milk 

 and seasoning. Pour into the butter and 

 cook until of a creamy consistency, stir- 

 ring often. 



Creamed Eggs 



4 hard cooked eggs 



2 cups milk 



4 tablespoons butter 



4 tablespoons flour 



l teaspoon salt 



Heat milk in top of double boiler. 

 Thicken, with butter and flour which have 

 been blended. Cube eggs and add to white 

 sauce. Season. May be served on toast, 

 with a dash of paprika or chopped par- 

 sley. This sei-ves foui-. 



Stuffed Eggs 

 Halve hard cooked eggs crosswise or 

 lengthwise. Remove and hash. Sea.son 

 with salad dressing; or salt, paprika, 

 vinegar, mustard, and chopped parsley. 

 Refill whites with yolk mixture. Sei-ve 

 cold on lettuce leaves. 



DIET IN HOME CAUSES 



INCORRIGIBLE YOUTH 



An interesting obsei-^'ation that is in- 

 dicative of the variety of angles to the 

 subject of food is made by .Judge B. B. 

 Lindsay of Denver, in his Revolt of 

 Modern Youth. 



"The first thing I have to look into and 

 correct in the case of most incorrigible 

 children is their health — and nine times 

 out of ten, wrong eating is back of their 

 bad health, nervousness, etc. 



"I have observed another thing which 

 connects itself in my mind with ill health, 

 and that is that an abnormally early ma- 

 turity, together with a perilously early 

 arousing of the sexual instincts, seems 

 frequently to be associated with malnu- 

 trition ..." 



"The ordinary American meal is a die- 

 tetic horror, not merely as a result of bad 

 cooking, but also as a result of wrong 

 food combinations, commercial refine- 

 ments and adulterations, and the like. 



"... Meat, boiled potatoes, white 

 bread, and white sugar are the four cor- 

 ners of our dietetic temple . . . We are a 

 nation of starch drunkards, we carry an 

 overload of refined demineralized carbo- 

 hydrates which, reckoned in calories, 

 ought to run a steam engine; and when 

 we arn't stuffing the fire-box with 'energy 

 producing' carbohydrates, we are filling 

 it with an excess of meat proteins — which 

 is even worse. Milk we use stingily; 

 whole-grain cereals we use hardly at all ; 

 salads we nibble at; fruits and natural 

 sweets we consider a luxury more ex- 

 pensive than a doctor's bill; vegetables 

 we eat sparingly after we have t:^iled the 

 organic salts out of them and poured the 

 precious liquor down the drain. 



"I am not raising the point here because 

 I am a dietetic crank, but because of the 

 eifect I see it having on Youth." 



Queen of Puddings 



Cream together i cup sugar and yolks 

 of two eggs, and one tablespoon of butter. 

 Have ready two cups bread crumbs which 

 have been soaked fifteen minutes in one 

 quart of milk. Combine two mixtures 

 with one teaspoon vanilla and beat. Put 

 in shallow buttered baking dish and bake 

 slowly for half to three-quarters of an 

 hour; or until firm. Cover with fresh 

 berries or peaches .sweetened, jelly, jam, 

 or cooked dried apricots sweetened. Heap 

 on this a meringue made from whites of 

 eggs and two teaspoons sugar and return 

 to oven to brown slightly. Eat hot or cold. 



Every fly swatted now will prevent the 

 possible propagation of millions more 

 during the coming summer. 



