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1 Food and Health Notes. (From a Correspondent.) CHILDREN'S MEALS. Wnat to give our little enes when thoy come jn from school at mid-day now with sucn keen ippemes is often a vexed problem. Soups are exoeiiont as a. fresh course, and a very substantial oourse too wnen the soup in question is a good wholesome puree served with crusts or dry toast. When thick soups tend to get monotonous a clear soup makes an agrees-ble cnange, and if one serves with this some liglit savoury plasmon balls in place of the ordinary suet dumplings it makes quite as nourishing a course as a thick puree. These Plasmon Balls are quite easily made, and are certainly worth making. As most of us know liowadavs, Plasmon is the valuable albumen (or body-building substance) of pure milk put up in A soluble powder form. In addition to being highly nourishing, it is both digestible and taste- less, and is therefore one of the most convenient conoentrated foods we can add to any dish the nourishing value of which we wish to increase. It is safe to say that the grown up members of the family, as well as the children, will find these little dumplings very palatable and nourishing. SAVOURY PLASMON BALLS. Ingrodient5 :-2-1b. Hour, 1-oz. Plasmon, 4-oz. beef suet, 1 egg, one teaspoonful of chopped parsley and aavoury herbs, salt and pepper. Sift the flour and mix with the Plasmon. Chop suet tinely, and add to the flour, together witn parsley and herbs. Season with a good pinch of oalt a.nd pepper, moisten with the egg and a little water, and work into a stiff paste. Divide into small portions, shape et.ch into a ball, and cook gently for about an hour. Serve with soup. SWT DiStlES FOR CHILDREN. But whatever tne hrst course may be, the last course in the children's meal must certainly bo a sweet—a light, nourishing puddmg tor preier- enco. The child's craving ior sweets is quite healthy and natural, and should. within reason, always be satisfied. Setting aside tne hours spent at scnool or abed, children are continually on the "go," burning up a great amount. ot energy- making food and giving oil a great quantity of heat with the continuous work tney tnrow upon their developing muscles. And it is mainly wholesome cereal foods, sugars, and fats tnat provide the ever available supply of energy- making and heating material which such cease- less activity demands. So never be afraid to indulge a. child's appe- tite for puddings, especially during the cold weather. Use plenty of good beef suet, butter, or vegetable fat, and introduce a liberal sprink- ling of Grape-Nuts wherever possible. You will find that Grape-Nuts when slightly crushed and sifted with flour can be introduced into nearly every pudding or cake. In any recipe where breadcrumbs are given, Grape-Nuts can always with advantage be used instead. This change will not only increase the nourishing power of the dish, but also make it far more digestible and Iv light, and give the pudding a new and richer flavour. Here is a delicious sweet that the child- ren will keenly relish, and there is nothing more wholesome or nourishing for them on a crisp, breezy day than a liberal helping of this favourite pudding. GRAPE-NUTS AND SYRUP PUDDING. Line a well-greased basin with a thin suet crust. Add a layer of goiden syrup, a Liberal layer of Grape-Nuts; and just a sprinkling of currants. Start again with a layer of crust, etc., and con- tinue till basin lq, fu:l, covering with a thin layer of crust. Tie in a, cloth and boil or steam fot two hours. SAUCE AT ITS BEST. I am reminded that it is not always an easy matte-- to get our grown up folk to take kindly to a cold joint now that their liking for salad stuffs is not so pronounced as it was during the bet weather. Personally, I find that no one at heme objects to an occasional cold meal even LOW, providing a good sauce is always ready to band on the table I find the popular H.P. Bauce, now to be had of most grocers in large sixpenny bottles, is the bost for this and for all kitchea purposes. It is one of the richest matice,s I have so far met with, and has a full crisp nuttv flavour that commends itself strongly to the adult palate. It goes equally well with savoury dishes and fish of every kind, while a few drops added just before serving gives a de- lightful piquancy to any sauce or soup. THE ART OF CATERING. Every year I get more convinced that the art of successful catering at home lies a.long these lines. A good soup, a dainty digestible pudding, a good reliable sauce for the flavouring of savourie.s and entree dishes, go far to secure the Buocess of any meal. The big joint and the vege- tables are seldom spoilt in the aotual cooking or serving. If these are at all disappointing at the table the fault generally lies with some flaw in their quality or freshness that through careless- ness or perhaps on our part escaped detection in the buying. But with the soup, entrees, and puddings, the cooking and serving are the two factors which irretrievably either make or mar the dish.

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