Fruits form a considerable and important part of the diet. Up to the time a child is five years old he should have fruit juices; then solid fruit. Sweet oranges yield up the best juice; but grape-fruit rubbed through a sieve, fresh pears, strawberries, and raspberries, crushed through a coarse sieve, may also be used. Orange or prune juice can be given after seven or eight months of age. Before the second bottle in the morning two teaspoonfuls may be given, gradually increasing to one or two ounces at one year. Apples, baked or stewed, are extremely healthful. Prunes well prepared and rubbed through a sieve, pears stewed or baked until tender, peaches and apricots pealed or stewed, are all worth places in the diet of a child. Pulp in either fresh or cooked fruits should be avoided. Children should never be given green fruit of any kind; and, in hot weather, if they cause a tendency to diarrhea, fresh fruits must not be permitted in the child’s diet, but all sorts of stewed fruits can be substituted for them. A word of warning about cocoa. This is an excellent beverage for a young child, but it is a mistake to think that it must be made rich with cream. A good quality of whole milk and just as much cocoa as the recipe on the box demands should be used for young children. Whipped cream on the cocoa is not necessary. If your children want ice-cream, cold drinks, treats of any sort, make these at home. Know what your children eat. A few recipes for preparing food that children can easily digest follow: _Albumen Water_—Divide the white of one fresh egg in several directions with a sharp steel knife; to this add one pint of cold boiled water, and a little salt. Shake well and give cold from bottle or with spoon. _Rice Water_—Take one tablespoonful of rice; wash well; soak over night. Add one pint of water and a little salt. Boil until grains are soft—three to four hours. Add water from time to time to keep quantity to one pint. Strain through muslin. _Baked Milk_—In a jar put two quarts of fresh milk; cover this with white paper, tied down tightly. Bake ten hours in a moderate oven. _Egg Lemonade_—Beat the yolks of two eggs light; add the juice of two lemons, and sugar to taste. Thin slightly with water, and turn all into one cup of snow or pounded ice. Whip the whites of the eggs to a stiff froth, and beat all together as quickly as possible. Serve immediately. _Egg-nog_—Separate one egg, and beat the yolk and white lightly. To one glass of cold milk add the yolk, one tablespoonful of sugar, and vanilla or nutmeg to taste. Lastly, add the beaten white of the egg and stir lightly. _Beef Juice_—One pound of round steak cut thick. Broil slightly, press out juice with meat-press or lemon-squeezer; add a little salt.