CHILD’S DIETARY
NEED FOR GOOD COOKING. The cheaper cuts of meat, cooked slowly and well, are every bit as nourishing and digestible as the expensive cuts, rabbit and lamb’s fry being as nourishing as chicken and filleted steak. All salted, cured, or smoked meats should be omitted from a child’s dietary. The juice and stock in which meat is cooked should be used for gravies and broths, containing as they do the flavours, minerals, and vitamins in solution. Grilled, casseroled, and steamed methods of cooking retain all the extractive portion of the meats. To sum up the food needs with protein component parts in sufficiency for a growing child, he needs at least a pint of milk daily; liberal spreading of butter on his bread (about an ounce a day), some cheese or an egg, and for the main meal of the . day,-the usual helping of meat or fish well complemented with vegetables. This will ensure each day a sufficiency of Al protein with a backing of second-class protein by including the vegetables.
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Wairarapa Times-Age, 5 September 1938, Page 8
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173CHILD’S DIETARY Wairarapa Times-Age, 5 September 1938, Page 8
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