If three meals are taken, hard muscular workers, or those who are employed out of doors, do well to substitute for their dinner a substantial cold or warm lunch. If through lack of time and convenience a child cannot have its dinner before 4 p. m., it is better off without it. Remember that a cooked dinner consisting of meat, potatoes and vegetables is not at all necessary for the child’s welfare and development, and cooked vegetables should never be forced upon it if it prefers to eat them raw. Healthy children have keen instinct, and unless their appetite has become perverted by sweets and other artificial, unnatural foods, they are more likely to select the right kind of food than the average adult. This book gives a large number of menus, consisting of raw foods, which can be quickly prepared when the child comes home from school. Nuts, fruits and raw vegetables form an ideal diet for the summer. Baked beans, peas and lentils warmed over, or jellied fish, egg foods, cheese or steamed puddings in combination with a warm soup or raw apples form a perfect meal during cold, winter days. If the dinner is eaten between the hours of 3:30 p. m. and 4:00 p. m., no more food is necessary. If it is served at noon, give milk or soup between 5 and 6 p. m. Children should take at least one-half an hour’s rest before eating, when coming home from school. The better way would be to allow children two hours for their noon meal or curtail the hours of school work from 9 a. m. to 1 or 2 p. m. Such is the custom in many European countries, and there is no reason why it could not be practiced here. Children between the ages of eight and fourteen should retire between 7 and 8 p. m. If they get sufficient sleep and are properly fed, children’s diseases need not be feared. CHAPTER IV. LIGHT LUNCHES AND SANDWICHES. LIGHT LUNCHES. Menus for children, students at college and men and women who have to toil indoors. They can be had in almost any good cafeteria, or be prepared quickly on a gas or alcohol stove: 1. Corn and tomato soup with black crusts. 2. Cream of tomato soup with zwieback. 3. Green pea soup with zwieback and celery. 4. Broth with egg. Sandwiches with bologna or cold meat. 5. Buttermilk with graham toast. 6. Fresh milk with tomato toast. 7. Fruit gruel with white of eggs, and bread or toast with butter. 8. Strained canned tomato juice with whole wheat toast and butter. 9. Orange juice, green leaf vegetable with fried bacon and soft boiled eggs. 10. Pineapple salad with whipped cream and toast. 11. Apple or banana salad with lettuce and French or mayonnaise dressing, orange juice. 12. Potato salad with lettuce and soft boiled eggs. 13. Strawberries, raspberries or blackberries with rich fresh milk and zwieback or toast, butter and eggs. 14. Cherries and egg food. 15. Cream cheese with apples and sandwiches.