when young, two when older. Well-cooked cereals, such as oatmeal and
cream of wheat, should form the staple article of diet, though these may
be varied by the ready-to-eat breakfast foods, such as corn-flakes.
He should always have either sound fresh fruit, or stewed fruit, to eat
with the cereal. His bread should always be toasted. Muffins are better
for him than pancakes or waffles, which, however, should be allowed him
occasionally as a treat.

As this kind of a breakfast largely consists of starchy foods, it should
be eaten slowly, as starch requires thorough mastication. The practice
of allowing children to lie late in bed, and then gulp their breakfast
down in a minute or so, in order not to be late to school, is most
pernicious.

The luncheon put up for school-children may consist chiefly of
sandwiches, preferably several small ones of different kinds, rather
than one or two large ones. Biscuit sandwiches are generally more
palatable to a child than plain bread ones. Besides those made of
cold meat, there should be at least one cheese or one salad-and-nut
sandwich, and one jelly sandwich. A hard-boiled egg, preferably one
that has been cooked for some time in water kept under boiling point,
will vary this diet. Of course fruit, such as an apple, an orange, or
a banana, forms the best dessert. Occasionally cake, gingerbread,
sweet biscuit, or a piece of milk chocolate may be put in the basket
for a pleasant surprise.

The supper of the school-child while young should be a simple one,
something on the order of the breakfast. In the early days children were
fed at night on hasty pudding, or mush-and-milk, (cornmeal), which is
an ideal food when thoroughly prepared, the meal being slowly sprinkled