Scientific Methods As Applied To Child Education In "the Children's Houses"

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ticable, eggs must be chosen fresh, and barely heated in water, that is to say, prepared a la coque.
All other forms of preparation, milk-soup, omelettes, and so forth, do, to be sure, make of milk and eggs an excel­lent food, more to be recommended than others; but they take away the specific properties of assimilation which characterise them.
Meat. All meats are not adapted to children, and even their preparation must differ according to the age of the child. Thus, for example, children from three to five years of age ought to eat only more or less finely-ground meats, whereas at the age of five children are capable of grinding meat completely by mastication; at that time it is well to teach the child accurately how to masticate because he has a tendency to swallow food quickly, which may produce indigestion and diarrhea.
This is another reason why school-refection in the " Children's Houses " would be a very serviceable as well as convenient institution, as the whole diet of the child could then be rationally cared for in connection with the educative system of the Houses.
The meats most adapted to children are so-called white meats, that is, in the first place, chicken, then veal; also the light flesh of fish, (sole, pike, cod).
After the age of four, filet of beef may also be intro­duced into the diet, but never heavy and fat meats like that of the pig, the capon, the eel, the tunny, etc., which are to be absolutely excluded along with mollusks and crustaceans, (oysters, lobsters), from the child's diet.
Croquettes made of finely ground meat, grated bread, milk, and beaten eggs, and fried in butter, are the most wholesome preparation. Another excellent preparation
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