This is an unusual and valuable book on food for young children. As its basis is scientifically sound and its presentation practical, it is particularly good for the mother, the teacher, the nutrition worker and the physician. In fact, any one interested in raising "the standards for foods to be fed to children" will find it helpful.
In addition to supplying a large number of menus and recipes, the book covers the problem of child feeding in a more general way. The suggestions for the planning of menus and the preparation and serving of food would indicate that the author has successfully fed large numbers of children and is able to speak authoritatively.
The general plan for feeding children is conservative and well rounded. There are no foods that are emphasized to the exclusion of others, and there is a general recognition that, when necessary, it is possible to substitute