Many object to “piecing” between meals, but if this piecing be done at hours as regular as his meal hour, and the food be dry and well masticated, it will readily digest and will not interfere with his meals. The growing child needs more frequent meals than the adult. His stomach is not so large, he is active in outdoor exercise, and eliminates waste freely. He also requires much heat and energy. The active child at outdoor play uses almost as much energy as the laboring man. Many mothers are in doubt as to whether the baby’s food should be salted. It is necessary to add a very little salt to the food for the baby; broths should be seasoned slightly and a pinch of salt added to potatoes and eggs. Cereals and vegetables are cooked in water to which a little salt has been added. Experienced observers of children and their ailments and diseases have said that more babies are killed by overfeeding than by underfeeding. Especially in summer, when the child’s condition reflects that of the mother, too much food will cause indigestion, irritation of the stomach, and diarrhea. Often the child is fretful because it is too warm or is thirsty. It will often be benefited by giving it less food and more water. This fretful mind affects the child’s digestion just as it affects the digestion of the mother. If a healthy child refuses good, wholesome food because it wishes some other than what is offered it, it is not hungry and doesn’t need the food. The growing child craves sweets, but a child should not be given candy whenever it wants it during the day. Candy or sugar is quickly converted into heat and is best eaten immediately following a meal. Sugar may be spread on bread for the four o’clock lunch or a little candy may be eaten at this time. Two or three pieces of candy an inch square are sufficient. FOOTNOTES: [18] All lactose (milk-sugar). [19] Mostly maltose (a hard, crystalline sugar formed by the action of malt on starch). [20] Mostly lactose. APPENDIX MEASURES AND WEIGHTS A few tables of measures may be helpful here because accurate measurements are necessary to insure success in the preparation of any article of food. All dry ingredients, such as flour, meal, powdered sugar, etc., should be sifted before measuring. The standard measuring cup contains one-half pint and is divided into fourths and thirds. To measure a cupful or spoonful of dry ingredients, fill the cup or spoon and then level off with the back of a case-knife. In measures of weight the gram is the unit. A “heaping cupful” is a level cup with two tablespoonfuls added. A “scant cupful” is a level cup with two tablespoonfuls taken out. A “saltspoon” is one-fourth of a level teaspoon. To measure butter, lard, and other solid foods, pack solidly in spoon or cup and level with a knife. TABLE OF MEASURES AND WEIGHTS[21]