The home journal. (Winchester, Tenn.) 1858-188?, 1875-12-30
HOUSEKEEPER'S COLUMN.
PUDDING For CHILDREN.

IlBblN' I'N 'llibbiNbsNs
There is a great diversity Of opinion on
the subject Of children's food, Some
mothers are of the opinion that to allow
! the little ones TO eat at the same hours,
and Of the same dishes ~ the parents,
Is the proper course. Others think that
the food for the children should be much
palmer, that they should be restricted to
an early dinner and a light tea. We do
not say which is the better plan, but Ger.
! tain it il that the former course would
not answer with all children. The sub
ject Of buildings is rather Il difficult one;
If any, very plain ones are recommended
such as plain rice, tapiOCa, Corn-starch,
f%arina, etc, These are all very well II
they can be made tempting enough to
the little ones, who have taste as well as
grown people, and soon tire Of the flavor
less mcsses that are generally made up
for them. The following are a few re-
cipes for plain puddings for. the nursery,
which can be given TO the youngsters
without any fear OF injurine them. We
give the receipts from our W cxpe-
rlCncc:
BOILED RICE WITH SWEET SAUCE.
Wash the rice, throw into boiling
water, and boil with Il pinch Of salt in
plenty Of water. 1t should be done IN
about twenty minutes, and this will
readily be ascertained by rubbing Il grain
between the fingers and thumb, If it
crumblcs, it il properly cooked. Drain
the rice in a colandcr, pour over it Il cup
Of cold water, put it back into the sauce
pan, let it stand a few minutes to dry,
and serve.
SWEET SAUCE FOR THE ABOVE.
Mix Il tablespoonful Of flour quite
smooth in four ~tablcspOOnfuls Of water;
then stir into it half a pint Of boiling
water; sugar or syrup to taste; stir over
the fire until the sauce bOils when, if
allowed, an ounce OF butter may be
added, with a tablespoonful Of lemon
Juice. When swcctcned with sugar, a
little nutmeg or ground cinnamon may
be used, instead Of lemon juice, if pre-
ferrcd. "A tablespoonful Of raspberry, or
any fruit syrup, may be used to flavor
the sauce, and is generally much liked.
SWEET MACARONI.
Break up a quarter Of II pound Of the
best macarOni into small lengths, and
boil it in two quarts Of water with "A
large pinch Of salt, until perfectly tender;
drain away the water, add to the maca-
roni in the stew-pan a t%eacupful OF milk
and a quarter Of a pound OF siited lump
sugar, and keep shaking over the fire
until the milk is absorbed add any fla
voring, and serve. Stewcd fruit may be
served with the macaroni.
OATMEAL PUDDING.
Mix two ounces of fine Scotch Oat-
meal in Il quarter Of a pint Of milk; add
to it a pint of bsiling milk; sweeten to
taste, and stir over the fire for ten min
utcs; then put in two ounces Of sifted
bread crumbs; stir until the mixture is
stiff, then add one ounce of shred suet
and one or two well beaten eggs add a
little lemon layoring or grated nutmeg.
Put the pudding into Il buttered dish,
and bake slowly for an hour.
STEWED APPLES AND RICE.
Peel good baking apples, take out the
cores with Il scoop so as not to lnJure the
shape of the apples; put them in II
deep baking-dish and pour over them a
syrup made by boiling sugar the proper
ton Of one pound to a pint of water, put
a little piece Of shred lemon inside each
apple and let them bake very slowly
until done, but not in the least broken,
If the syrup is thin, boil it until it il
thick enough take out %lcmon-pccl, and
put Il little jam inside each apple, and
between them little heaps Of well boiled
rice, This dish may be served either hot
or cold.
HTEWED FRUIT.
Almost any fruit well stcwed may be
given to children, but some, from being
too often repeated, will be declined by
them. This is often the case with stewed
rhubarb, and it should therefore Occa-
s%ionalIy be mixed with other fruit. A
tablespoonful or two Of raspberry or straw
berry lam, a little orange or lemon mar
maladc, will raise the flavor agreeably.
Rhubarb and apples are best prepared for
eating with rice or macaroni by gently
boiling in II stewpan until tender and
tOlcrably dry sugar to taste should then
be added, and stirred with the fruit over
the fire for five or ten minutes. In the
case of the acid in fruit being very
strong it il well, before adding the sugar,
to put in Il small pinch of carbonate of
soda; much less sugar need then he used.
FRENCH TApIOCA PUDDING.
Take two ounces of tapioca and boil it
in half II pint Of water until it begins to
melt, tacn add half a pint of milk by
degrees, and boil until the tapioca be-
comes very thick add n wcll-beaten egg,
sugar, and ilayOring to taste, and bake
gently for th%ree-quarters of an hour.
This preparation Of tapioca is superior to
any other, is nOurishing, and suitable for
delicate children.
BREAD PUDDING.
Soak the bread in cold water, then
squeeze it very dry, take out the Jumps,
and add boiling milk, about half Il pint
to a pound Of soaked bread beat up two
eggs, swcctcn, and add II little nutmeg,
and bake the pudding slowly until firm.
II desired, a few raisins may be added to
the pudding.
AUNT MARY's PUDDING.
Butter n tart-dish, sprinkle the bottom
with fincly-minced candied peel and a
very little shred suct, then "A thin layer
of light bread, and so on until the dish
is full. For a pint dish make "A liquid
custard of one egg and n half a pint of
milk, swcctcn, pour over the pudding,
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