2. Soup of asparagus or green peas with toast. 3. Soft boiled eggs with toast, baked apple. 4. Cream of bean or lentil soup, bread and butter. 5. Broth with egg. Fish with baked potatoes, apple sauce with toast and butter. 6. Spinach with boiled eggs and bacon. Bread and butter. 7. Barley soup with crackers. Lamb chop with sprouts and yolk of one egg. 8. Chicken soup with rice. Chicken with string beans, stewed prunes. Menus for Supper during the First Week. 1. Strained barley or oatmeal gruel with cream. 2. Cream of wheat or farina with cream. 3. Sago or tapioca with cream and zwieback. 4. Malt coffee or bran tea with cream and zwieback. 5. Boiled custard with fruit sauce and zwieback. 6. Cream of pea or lentil soup with celery. 7. Cream toast or shredded wheat with cream. 8. Cream of tomato soup with zwieback and celery. If food is required between meals, give plain milk, bran tea, or malt coffee with cream and zwieback. CHAPTER III. CARE AND FEEDING OF CHILDREN. THE NURSERY. The nursery should be well lighted and ventilated, and if possible be located on the southeast side of the house. The windows should be broad and not too low. The wall-paper should be a cheerful green or blue with designs of lighter shades, and the rug of brown or tan color. Avoid all bric-a-brac, useless curtains, and other hangings which tend to darken the room, gather dust and absorb odors. The furniture should be adapted to the size and needs of the child. During the first four years the meals are best served in the nursery, or at a time when the parents are not at the table. It avoids much unnecessary excitement and temptation, and if the child is under the constant care of the mother it will give her relief during these hours. All children between the ages of four and ten should have their evening meals served alone, or else be so well trained as not to expect to eat the same food as the adults. PREPARATION OF FOOD FOR INFANTS. MILK. In preparing modified milk or other fluid foods for infants, where top milk is used, it is very important that the milk contain the same amount of cream for each feeding, or else digestive disturbance and irregularity of bowel movements will occur. If milk, fresh from the cow and run through the cooler, is put into bottles or jars and kept at the same temperature, the same percentage of top-milk will be obtained daily. Five hours is generally sufficient to obtain the desired quality. The best means of removing it is by a spoon or siphon. If raw milk is used without being sterilized, the desired amount for each meal should be put into sterile bottles directly after delivery and lightly covered by cheese-cloth or cotton and kept on ice or other cold place. In this way each bottle will contain the same amount of cream. PREPARATION OF MODIFIED MILK (RAW).