205. Food For An Infant

Take of fresh cow's milk, one tablespoonful, and mix with two tablespoonfuls of hot water;Bweeteu with loaf-sugar as much as may be agreeable. This quantity is sufficient for once feeding a newborn infant; and the same quantity may be given every two or three hours, not oftener,till the mother's breast affords natural nourishment.

206. Milk For Infants Six Months Old

Take one pint of milk, one pint of water;boil it, and add one tablespoonful of flour. Dissolve the flour first in half a teacupful of water; it must be strained in gradually,and boiled hard twenty minutes. As the child grows older, one third water. If properly made, it is the most nutritious, at the same time the most delicate food, that can bo given to young children.

207. Broth

Made of lamb or chicken, wjth stale bread toasted, and broken in, is safe and healthy for the dinners of children, when first weaned.

208. Milk

Fresh from the cow, with a very little loaf-sugar, is good and safe food for young children. From three years old to seven, pure milk, into which is crumbled stale bread, is the best breakfast and supper for a child.

209. For a Child's Luncheon - Good sweet butter, with stale bread, is one of the most nutritious, at the same time the most wholesome articles of food, that can be given children after they are .weaned.

210. Milk Porridge

Stir four tablespoonfuls of oatmeal, smoothly, into a quart of milk; then stir it quickly into a quart of boiling water, and boil up a few minutes till it is thickened:sweeten with sugar. Oatmeal, where it is found to agree with the stomach, is much better for children, being a fine opener as well as cleanser; fine flour, in every shape, is the reverse. Where biscuit-powder is in use, let it be made at home; this, at all events, will prevent them getting the sweepings of the baker's counters, boxes, and baskets. All the left bread in the nursery, hard ends of stale haves, etc., ought to be dried in the oven or screen, and reduced to powder in the mortar.

211. Meats For Children

Mutton, lamb, and poultry, are the best Birds and the white meat of fowls, ar the most delicate food of this kind tha can be given.' These meats should b slowly cooked, and no gravy, if mad rich with butter, should be eate by young child. Never give children hard tough, half-worked meats, of any kind.

212. Vegetables For Children. - Eggs, Etc

Their rice ought to be cooked in no more water than is necessary to swell it;their apples roasted, or stewed with no more water than is necessary to steam them;their vegetables so well cooked as to make them require little butter, and less digestion; their eggs boiled slow and soft. The boiling of their milk ought to be directed by the state of their bowels;if flatulent or bilious, a very little curry-powder may be given in their vegetables with good effect - such as turme-ric and the warm seeds (not hot peppers) are particularly useful in such cases.

213. Potatoes And Peas

Potatoes, particularly some kinds, are not easily digested by children;but this is easily remedied by mashing them very fine, and seasoning them with sugar and a little milk. When peas are dressed for children, let them be seasoned with mint and sugar, which will take off the flatulency. If they are old let them be pulped, as the skins are perfectly indigestible by children's or weak stomachs. Never give them vegetables less stewed than would pulp through a colander.

214. Rice Pudding With Fruit

In a pint of new milk put two large spoonfuls of rice well washed; then add two apples, pared and quartered, or a few currants or raisins. Simmer slowly till the rice is very soft, then add one egg, beaten, to bind it. Serve with cream and sugar.

215. Puddings And Pancakes for Children

Sugar and egg, browned before the fire, or dropped as fritters into a hot frying pan, without fat, will make them a nourishing meal.

216. To Prepare Fruit For Chil-Dren

A far more wholesome way than in pics or puddings, is to put apples sliced, or plums, currants, gooseberries, etc, into a stone jar; and sprinkle among them as much sugar as necessary. Set the jar in an oven on a hearth, with a teacupful of water to prevent the fruit from burning; or put the jar into a saucepan of water till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit.

217. Rice And Apples

Core as many nice apples as will fill the dish; boil them in light syrup; prepare a quarter of a pound of rice in milk, with sugar and salt;put some of the rice in the dish, and put in the apples and fill up the intervals with rice, and bake it in the oven till it is a fine colour.

218. A Nice Apple Cake For Children

Grate some stale bread, and slice about double the quantity of apples; butter a mould, and line it with sugar paste,and strew in some crumbs, mixed with a little sugar; then lay in apples, with a few bits of butter over them, and so continue till the dish is full;cover it with crumbs, or prepared rice;season with cinnamon and sugar. Bake it well.