Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1883-12-13

fsaiIp Kennrhef 3ournaI.
What Shall the Children Eat:

A writer in the Christian Union asks
this question, and gives the following an
swer. from which our readers may draw
some useful hints. even if they do not in
dorse the carte in all its details:
Providing that many children cannot
and will not eat meal, graham and
rice, except at rare intervals, it becomes
a study what to substitute that may fur
nish material for the growth of their un-
resting little bodies and brains. Too Of
ten, the noon lunch is made of remnants
OF cake, sauce and pie, instead of one or
two nourishing dishes. in which child's
preferences should be indulged as far as
may be healthful. In one home, this is
made the children's special meal, just AS
the later dinner is planned to subserve in
particular the needs and tastes of the head
of the house.
Nothing has been of greater service to
US than the often misunderstood and mu-
tilated bean. Cooked in a simple way,
not borrowed from cook-books. it has con-
tributed largely to the growth of young
forms that have both strength and endur-
ance, and minds that are quick. alert. and
take "learning" almost like an inspira-
ton.
Before breakfast wash quart of the
best white beans. Put them over the fire
in tin pan. with plenty OF boiling water
and a small lump of soda. Let them Just
come to a good boil, then drain off this
water. and add fresh boiling water to
cover them an inch deep or more, and q
tablespoon of salt. Cover them, and move
back on the range to where they will only
just simmer. adding water if needed.
Two hours before noon, add a large table,
spoon of sugar, a saltspoon of pepper.
and piece of butter twice as large as an
egg. or an equal amount of good beef
gravy. Cook slowly two or three hours
longer, and let them be full of juicIness or
gravy when taken up, never cook down
dry or mealy. Let us here remark that old
er ones in the family prefer beans prepared
thus to any Boston baked beans, or bean
porridge known to the descendants of
Mother Goose. The hostess or landlady
who would hesitate to present at her Ia
BILE dish of plebeian white beans will
find that the more assuming dark-hued
kidney bean is delicious cooked in the
same way. In the race of beans, color is
q passport where their paler brethren
must stand aleof. The black beans,
uoWc'Ci, dic upt W &c toO iiCH ioI CHll-
dren, which brings us back to our subject.
Highly seasoned or variously favored
soups do not find favor with them like a
clear strained stock made from soup
bone simmered four or five hours. and
seasoned only with salt and mere sug-
gestion of pepper and onion. Give them
small crackers to float in it. One little
boy furnishes imagination for the feast,
and "plays" that his dish OF soup is the
ocean; his crackers. island or sail-boats :;
and his spoon, big ship. searching for
Robinson Crusoe. Or his saucer of oat-
meal is a snow-covcred mountain, with
rivulets of milk down its sides for snow
slides and glaciers, or streams OF berry,
juice for molten lava, etc. Fancies like
these have almost as much power to give
charmed relish to food as the carefully
cooked viands themselves.
If bread IS a little stale, make queens
toast of it. Cut it into half-slices, not very
thin and dip it into two eggs beaten up
with large cup OF milk and half tea
spoonful Of salt. Lay it on hot buttered
griddle, and brown it nicely on both sides.
II an addition is desired. little sugar or
canned fruit spread over 1t will answer
nicely. French toast may be made by
spreading the slices of hot dry toast with
beef or chicken gravy, pile them up, and
set in the oven till the gravy is absorbed.
Milk-toast slightly thickened and salted is
another much relished lunch.
Little cOrn-meal or Graham gems are
fancied for their cunning shape, when the
larOa hrowu Loot iuht not ho ottro cti Va