1389 
Feeding the Child ,• 
A little circular issued by the Children’s 
Bureau under the above title gives the 
following rules regarding foods necessary 
for growth : 
For the best growth and development, 
a child’s food must contain: 
1. Animal Protein.—Found especially 
in milk, eggs, meat, including fish and 
fowl. The protein of certain vegetables 
and nuts contains body-building sub¬ 
stances and will do to help out the animal 
protein, but will not suffice alone, for 
the best growth and development of the 
average child. 
2. Mineral Matter.—Needed in the 
growth and functioning of the parts of 
the body, such as the skeleton, the blood, 
the brain, etc. The chief sources of these 
minerals are milk, eggs, meat, green vege¬ 
tables and fruits. 
3. The Substances Regulating Growth. 
—Found especially in the fat of milk, 
eggs, leaf vegetables, but not found in 
vegetable oils or pork fat. 
Whole milk contains an abundance of 
animal protein, minerals, and the groioth- 
r emulating substances, besides fat and 
sugar. A o other single food-stuff is 
therefore as important in infancy and 
ch ildhood. 
Indispensable articles of food in child¬ 
hood are : 
1. Whole milk or skim-milk with butter. 
2. Butter. 
3. Green vegetables, especially leaf 
vegetables. 
4. Starchy foods, which are the prin¬ 
cipal source of energy but are not growth 
foods. 
To these four essentials, it is desirable 
to add: 
5. Some eggs or meat, including fish 
and fowl. 
(5. Sugar. 
7. Fruits. 
Choose easily digested food for the child 
and sec that it is properly cooked. 
By the end of the first year, a child 
should have four meals a day. By . the 
end of the second year, three meals a day 
are sufficient for the average child. 
A baby at one year may take a quart 
of milk a day. After this age, as he 
takes more cereal and bread with egg 
and vegetables, reduce the milk to three 
cups a day. A child will take more food 
if he drinks most of the milk at the end 
instead of at the beginning of the meal. 
Cereals, bread, potato and rice are the 
fuel foods, and should be a part of every 
meal. The child needs an abundance of 
fuel food as well as growth food. 
Green vegetables—spinach, chard, beet 
greens, beets, carrots, string beans, onions, 
celery, asparagus—should appear in the 
diet the end of the first year. These vege¬ 
tables should first be used in strained 
soup or broth, then as purees, and by 
the end of the second year, mashed or 
finely divided. Peas, beaus (other than 
string beans), and corn should not be 
given very young children, >xcept in 
purees. 
Children crave sweets, and these should 
be given at the noon meal in the form of 
simple desserts or plain candy. Sweets 
should not be given between meals. 
Fruits should be given daily; fruit 
juices for the baby, stewed apples or 
prune pulp later. When older raw apple 
(at first scraped), oranges, peaches or 
cooked fruit. Bananas should not be 
given to a child unless cooked or ex¬ 
tremely ripe. 
A young child should have his prin¬ 
cipal meal at noon, including vegetable 
and meat soup, or egg, fish or fowl, with 
a green vegetable and starchy vegetable 
or cereal. Cereal and milk with cooked 
fruit make the best breakfast and supper. 
Home Reading for the Young 
A reading club for young people proves 
of utmost service to any community, but 
especially to the rural neighborhood, 
where libraries are unknown or at a dis¬ 
tance. In the matter of newspaper or 
magazine subscriptions either of two 
practices may be followed : 
1. Every family, including juveniles, 
should subscribe to one young people’s 
paper, whether belonging to any club or 
not. If they do not, let it be the rule 
upon joining. Every member needs to bo 
numbered, and the owner of said periodi¬ 
cal, after reading his or her journal, 
passes it along to the number succeeding 
his or her own. Adhere to this regula¬ 
tion without deviation, not excepting 
either monthly or weekly, though sub¬ 
scribers to iffugazines must alternate with 
those taking papers. Thus No. 1 takes 
a magazine. No. 2 takes a weekly. No. 3 
a monthly. No. 4 a newspaper, and so on 
around the circle. When the ring is 
transcribed the specific journal returns 
to the name on its label. After this 
fashion, Hilda, if member of a club in¬ 
cluding 12 persons, has the reading of 
12 journals instead of the one she sub¬ 
scribes for. 
2. The second method may appeal to 
families feeling too poor to subscribe for 
even one periodical. A fee is required, 
and the club holds fairs or other enter¬ 
tainments further to swell the treasury, 
and votes upon the choice of journals, 
the same to be subscribed for in the club 
name, and distributed according to num¬ 
ber. This method has its advantages, in 
that a wiser selection is sometimes ac¬ 
complished. particularly when the organi¬ 
zation is steered by an older person of 
evident culture and wisdom. A boy’s 
paper, one for girls, one intended jointly 
for youths and another for wee tots, all 
of secular interest, seem advisable. Theu 
Sunday school papers for every one of 
The RURAL NEW-YORKER 
these coteries may well be included, with 
a quarterly containing the international-' 
lessons to accompany the story sheets. 
A temperance paper, even though pri- 
, marily aimed at grown-ups, must not be 
omitted, for there are always pages to 
hold the attention of every age. An 
organ devoted to nature in general, and 
another on bird life, will enrich the imagi¬ 
nation and cultivate observation, as well 
as incfl»ase knowledge on one of life’s 
most important phases; likewise a weekly 
or a monthly whose avowed mission is 
kindness toward the lower creation must 
find a place in the list. Then technical 
magazines for either sex may be selected 
according to the taste of individual mem¬ 
bers. 
Weekly meetings enliven interest, the 
members taking turn in receiving the 
club, or a reading room at a fixed resi¬ 
dence may seem more desirable in your 
pai’ticular neighborhood. After books 
are added to the list, the latter course 
may be wiser. Some books haven’t filled 
their mission till they have been read by 
every boy and girl on the planet: “Schon- 
burg Cotta Family,” “Tom Brown” 
(Rugby and Oxford, two volumes) ; “John 
Halifax,” “Black Beauty,” “Beautiful 
Joe,” “Ten Nights in a Bar Room,” 
“Work,” “Little Women,” “Little Men,” 
and such beautiful immortals. The Sun¬ 
day school teacher can take advantage of 
her position and institute such a reading 
club with membership founded on her 
class. LILLIAN TROTT. 
Apple Dumplings 
Apple Dumplings.—Pare, quarter and 
core tart apples. Put one tablespoonful 
of baking powder in one quart of flour, 
add one cupful of lard and half a tea¬ 
spoonful of salt and mix with sweet milk, 
make stiller than for biscuits, roll and 
cut in squares and put around the pieces 
of apple. Into a deep pudding dish put 
one quart of water, one cupful of sugar 
and a small lump of butter. Set it on 
top of the stove and let it come to a boil. 
Then put in the dumplings and bake in a 
brisk oven one hour. 
Apple Dumplings wPh Bread Dough.— 
Take out about of pint of bread dough in 
the morning when it is ready to go in the 
baking pans, more or less according to 
the size of the family; add shortening half 
the size of an egg. mi-' through the dough 
and set aside until an hour and a half 
before dinner. Then cut the dough into 
as many pieces as there are persons to 
serve and roll out. Pare and core good, 
tart apples, set one on each sheet of 
dough, putting a teaspoonful of sugar 
and a small lump of butter in the place 
of the core, fold the dough about the ap¬ 
ple. pinching it tightly together, set them 
in a deep earthen dish and let rise half 
an hour; then sprinkle a tablespoonful of 
sugar over them and pour on one cupful 
of cold water and bake half an hour in 
a hot oven. It may be well to cover them 
with a greased paper to keep them from 
getting too brown or crusty. Eat warm 
with cream and sugar or any sauce. 
t? 
Id 
nr 
my woc&jiing 
now 
// 
“For all I need to do, after putting the clothes and water in the tub, is to 
press the pedal with my foot to start the engine, and the washing begins. 
“When it is. done, unlatching and lifting the lid stops the washer and 
starts the wringer, then I merely feed the clothes through and refill the tub. 
BRANCHES: ^11 
Philadelphia, Indianapolis, \l 
Minneapolis, 
Kansas City, Atlanta 
Portland (Oregon), Winnipeg 
DISTRIBUTORS: 
SEATTLE—Seattle Hardware Company 
SPOKANE—Holley-Masou Hardware Company 
HELENA, MONT.—A. M. Holter 
. Hardware Company 
BILLINGS. MONT.—Bniiusa Haid- 
— ware Company 
Tfliul OAKLAND, CALIF. 
mihT i rrr Company 
BI1UE= LOS ANCFLES— 1 
I III l H Company 
ll'J I SALT LAKE CITY 
■|l| I Comiuny 
llll BOISE, IDAHO—Stewart Wholesale Comjany 
l|!\ SAN ANTONIO Smith Bros, Hardware 
■M l : Sales C otnpany 
DULUTH Kelley Hardware Company 
||||J NEWARK, N. J.— 
Supply Company 
fll|l BALTIMORE. MD. 
Creitfhiou-Morris 
Woodill-Hulse Electric 
■’—Utah Power St Light 
King Electrii 
Washing Machine Company 
FOR UTAH AND IDAHO—Con¬ 
solidated Waeon tfc Machine - 
Co. Salt Lake City. 
And while the second batch is washing, I can keep the wringer 
going too, and wring from rinse to blue and blue to basket. 
Just repeating that operation disposes of the biggest wash in an hour 
or less, with no real work, and three or four cents’ expense for power. 
“And then it is all so interesting, and I feel so independent at being 
able to do it all myself.” 
The Multi-Motor washer is an exclusive Maytag production and is the 
only practical self-contained power washing machine operating inde¬ 
pendent of electric service. The power is generated bv a small, "highly- 
efficient gasoline engine built in under the tub and operating "both 
washer and wringer. 
In farm homes equipped with electric lighting plants the Maytag Electric 
is the favored washer, as it possesses all the refinements of construction 
and advanced_ features of efficiency common to every type of Maytag 
washing machine. 
May we send you gratis the Maytag Household 
Manual,full of helpful household suggestions? 
THE MAYTAG CO., Dept.597 NEWTON, IOWA 
