The same is true of rice, the natural brown rice being so superior to
the polished article that there is no comparison.
The bread should be toasted in the oven until it is crisp clear through,
or else it should be stale. Let the bread for toast get stale, and then
place it in the oven when this is cooling off. Make the slices
moderately thin. This is an easy and satisfactory way of making toast.
Scorched bread--what is usually called toast--is not fit food for young
children.
After the second year is completed gradually increase the variety of
starch. Some of the better forms of starch that are easy to obtain are:
Puffed rice or puffed wheat; brown, unpolished rice; triscuit or
shredded wheat biscuit; the prepared corn and wheat flakes; baked
potatoes; occasionally well cooked oatmeal or whole wheatmeal gruel.
Mushes are to be given seldom or never. Children seldom chew them well,
and they require thorough mastication. The rice is not to be sugared but
after the child has had enough, milk may be given. A small amount of
butter may be served with either rice or baked potato. The cereal foods
should be eaten dry. Let the children masticate them, as they should,
and as they will not if the starches are moistened with milk.
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