The quantity of food required by children is out of proportion to their size and weight, for the following reasons: the rapidgrozvtJi taking place requires muscle-forming protein material for the constructive processes; the incessant activity calls for an abundant supply of energy-producing food - carbohydrates and fat: the loss of heat in children is more rapid than adults, and an abundant supply of heat-forming food is necessary. The general principles of treatment are as follows: -

1. An abundant supply of protein, carbohydrate and fat.

The meals to be given at regular hours, nothing being given in the interval.

3. The diet should be simple, nothing being necessary to tickle the palate or stimulate the appetite.

4. The diet should include a sufficient amount of hard food, so that the habit of proper mastication may be acquired.

Proteins are best supplied in the forms of milk, eggs, and the proteins in the various cereals and legumes. The proteins of red meat and white meat are very appetising, and much relished by children, but they should be used sparingly. Fish, chicken, and rabbit are preferable to red meats. Meat soups thickened with various cereals and vegetables may be recommended.

Milk should be the great standby; in the feeding of children the allowance of 2 to 3 pints of milk daily, according to age, is not at all too much for a child. Some of this can be taken plain, some mixed with cocoa to make a hot drink, and the remainder used in the cooking of gruels, puddings, custards, etc.

Carbohydrates are mainly supplied by bread in all its varieties, also by the different cereals, and by vegetables properly prepared.

Fats

Cream, butter, bacon fat, dripping, suet, yolk of egg, are all forms in which fat can be presented to children in an appetising form. Fat is a most important element in the food of children at this period of life. Cream and butter are excellent forms of administering fat to growing children. From 1 to 3 ounces of cream may be given daily, this being given in the form of creamy milk, or with puddings or stewed fruit. Bacon fat and marrow fat are excellent forms of fat administration. Good recipes are here given: -

Bacon Rashers

Choose a piece from the back or streaky part of the pig for these. Remove the rind (which should be reserved for the stock pot), and cut the baron in very thin, even slices, with a very sharp knife. These may be fried, toasted, or baked.

To Fry Bacon

Place the slices in a cold frying-pan and cook until the fat is transparent, turning the rashers once or twice. It must be cooked slowly or the fat will become scorched and toasted. If not wanted crisp and dry, turn the slices before they look clear, and remove them before all the fat is run out.

Toasted bacon is easily done by means of a Dutch It oven or a toaster or toasting-fork in front of the fire, putting a plate underneath to catch the fat. The fat of the bacon when cooked should look transparent and crisp. The flavour of toasted bacon is superior to that which is fried or baked.

Baked Bacon

Melt a little fat in a dripping tin; when quite hot but not scorching, lay in the slices of bacon. Place them overlapping each other so that the fat of one piece rests on the lean of another; cook about ten minutes in a good oven.

Bacon rolls, which are used as a garnish for many dishes, are made by cutting the bacon very thin, then rolling the slices up neatly, and slipping several together on a thin skewer. These should be baked or toasted.

Bacon should be served on a hot-water dish if possible, and it may be served on small pieces of bread which have been fried in the bacon fat. Eggs and bacon served together are too rich a dish for invalids, and not necessary for children.

Marrow Bones. Ingredients: Marrow bones, flour, dry toast. Saw the bones into short lengths, cover the ends with a paste made of flour and water, tie them in a floured cloth, and boil from one and three-quarters to two hours. Remove the cloth and crust, set the bones upright on a dish covered with a hot napkin, and serve with dry toast.

Marrow Toast. Marrow from two beef bones, buttered toast, salt and pepper. Soak the marrow in tepid water for two hours. About fifteen minutes before the dish is wanted, cut the marrow into inch lengths, place them in cold water, and bring rapidly to boiling point and drain well. Have some squares of very hot, well-buttered toast, put the marrow on them, breaking it up and spreading it with a fork, and season with salt and pepper. Place the toast before the fire or in a hot oven until the marrow is thoroughly melted. Then serve as hot as possible. When savoury marrow is prepared, sprinkle the above with chopped parsley, chives, and lemon juice, just before serving.

Eggs are excellent for children; given every day, a child tires of them, and in some children they cause " biliousness." Very occasionally children cannot take eggs.

Bread and biscuits form the staple method of administering carbohydrates. The bread should never be new. It should be given twice daily as dry, crisp toast, or as baked bread, as these promote mastication. Dry, crisp rolls are also advisable. New scones and buns are not advisable, but on the second day are very good if toasted. These different bread foods promote mastication, if care be taken to sec that the child is not allowed to swill them down with fluid Plain biscuits should always be available, but rich sweet varieties should only occasionally be given. Plain sponge cake and biscuits are also allowable. But all rich cakes with fruit, rich butter pastry, and heavily iced cakes should be withheld.

Reals

Almost any kind of cereal may be given for breakfast, and a sufficient variety should be given to prevent the child tiring of them. The following may be recommended: - Oatmeal, whole-wheat flour, as Wheaten groats or Artox, Hominy, puffed rice; pease flour, lentil flour, maize flour, are also good. (See also Cereals and Legumes, pp. 86, 101.) Vegetables may be given for dinner, such as plain boiled or mashed potatoes, plain boiled and well-cooked cauliflower, spinach, cabbage, or lettuce rubbed smoothly down and well boiled.