Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-08-12
FOOD FOR CHILDREN
How to Prepare Nourishing Dishes in
Warm Weather.
Advice for Keeping the Little oaes
in Prime Conattion-some
Good Recipe

Written for The Evening Star
Inc health Of our children is Of first I'm
portanoe and the preparation OF the food
they eat has more to do with their veil
being than anything else
Nourishing food, with early hours fire.
ouent bathing. plenty of fresh air ana ezer-
else, viii hardly fan 60 keep q child ~-eu
and able to throw of diseases when they
are prevalent or else to have them in such
light form that they viii scarcely cause
any anxiety. Now that the warm weather
Is actually upon and our little chilcren
are more liable than in winter 10 diseases
caused by indigestion. improper food, &C.
a few suggestions as TO dishes suitable for
them and some simple recipes may be &C
ceptable to the readers of The Star.
II child Of three or four years is per-
fectly well and strong he may eat a few
green Vegetables, meat fruit, Ssc-sn fact,
very much the same that his elders do
But IL Is wise to be watchful and at the
nrst indication OF aay Indigestion stop the
vegetables and fruit and Put him mostly
on milk diet-rice, milk toast, &C. until
perfectly well again. All meat FOR CHILDREN
who cannot use knife should be cut IN
or minced very fine in order TO assist them
in mastication. In very hot weather little
or no meat should be given and none al all
until the child has cut all of his first set
are called
A poaehed egg on toast is a wholesome
,hel s s alsh Tor chlla. In fact u
for children and grown people well II
eggs are TO be eaten soft-boiled, Il is best
ing point, keep them there from 1--WE 70
ten minutes or until the eggs dry quickly
on taking them out OF the water. Legs
cause the albumem or white is soft ike
the yolk. Rapidly boiling an egg hardens
the white ana makes IL difficult 20 digest
Macaronf for Children.
Few people know how 20 cook macayoni
for child But properly prepared. Il - a
most palatable and nourishing dish. In the
first place. go to a reliable grocer and buy
a good article. Have a large saucepan fun
Of boiling water well sailed. Break up
your macaroni into pieces about four inch
es long. Put IL into the saucepan, ana bol
until until thoroughly SOFT ana swelled twice as
while boiling. I'll UP from q boiling kettie.
When the macaroni is cooked. drain on
ine waas sa q nut Is x better 70 ROs
ter. Let IL stew slowly in this for about
ten minutes. when IL is ready 10 be served.
if nicely prepared. and with enough salt. is
an excellent edible for them. and Tor grown
people. too.
The average cook, however. will declare
that macaroni should be soaked. or put on
in cold water-which reduces IL 10 q STICKY,
slarchy mass. UNBEATABLE and indieesti-
bic. The time for cooking macaroni IN
important Directions on the paper say
Boil twenty minutes" but j have never
known IL % be cooked as It should be in
less than an hour, and some sorts of naea-
rom require two hours TO boil properly.
MIX Toast.
MIX toast is something every cook thinks
she knows how to make. But what a ar
ference there is in different cooking! lsut
your bread In the oven 10 ,iry Thoroughly
while the milk is boiling When II boiis
put in q lump of butter and salt well. Tie
toast being thoroughly dry expose II IN hot
n w
delicate brown. Then put in a deep dian.
pour over the hot milk and serve. One
quart OF milk 10 eight thin alices Of toast
about four inches souare) is a GOOD allOv-
ance. The generality of cooks viii scofCh
soft pieces OF bread on the outside and then
pour over hot milk. with little OF no salt,
the milk In such small proportion 20 ITO
toast that II il soaked up at onos. leaviag
no appearance OF anything but SOFT, oro~,n-
toast exactly by nay recipe YOU viii nsts
the Improvement and find that your chIl-
dren will eat ana enjoy what they before
disliked.
Sage is a dish not much used, as a -uia.
but very nourishing and nice. One way 20
sSSS us u.s. 13as cha 6s ws, cup p,s 2, ss
into one quart OF boiling water IN dousis
boiler. Stir and boil until all eraias dissIl-
boiling water II necesssry. as s,n,stirnes i
thickens too much. When done take OF
the fire. stir IN one cup sugar, half . cup
Juice Of a lemon and nutrnes. Thh Is vssy
nice eaten warm. with or Without cream,
or It can be poured into . mold wet WITH
coto wafer ana enoNea 70 Set eotn ssso
turned out IKE Jelly
Rice milk: Boil one quart OF NIX IN .
double boiler. Wash half a cup Of rice IN
several waters and boil until nearly soff.
Then drain II through q colandcr ana sod
70 the boiling milk, with q snal half cdc
OF sugar and little nutmeg. ms On
cool summer or winter day u appeunne
and makes a good. simple dessert.
Beaf Tea Easily Made.
.-y"- -.
Inc iohosins reupe rof peei Yen w.
given by q physician ana Is most excenssf,
cipes: Beef tea-one pound lean beet
chopped me Rave THIS zone oy puto1-f,
| as IL Is more satisfsctry. Fut IL 20 soak fcf
two hours IN one pint 2, coia water ei.h His
u g,,.p .,,r,.tsc Ia. ~ 1,,,. s,ore ga
there Will Re NO ,nfseake Put the oottie IN
the Ton shelf Of your pantry out OF rez<.h
~ rosschsavous 6nrers u-ben Won are Mt
v.,r- s.t e
uss - ,,x 80 81. So, 1850. a. ,,>., xvsr
ne x,h,.. ,be actor ~ the acsd being ~
80 rs,, ,he niond =, a. oniy ,eoesurx
.hs,s ., ou h,,i NJ g s',s a. ,or ,x.r,T r,r
tnen 70 POL OF s.mme. 70. in Ia
~ S s,s,, - 20 e. ,-ss,s 49, -. 1890
tne paI s0ie 80 ~ ~ .,.ss ss-.s-sd
lahsn on. ln.s e1n pe - 4; =. "a
Nnicken orptn-Sv, up nc s Snies "a -.
pot u on 20 oo,l weu cover 800 1870. ~ 49,.
/ Ter ~ enouo pon SLOW Ior serS A. - -.
| or Until INC .uaees az enoLo.s
/ from ,ne nen oone So, 80
| snouIo pe Mn,ee anu tsstei es sa 80,
| nroth, season. 70 tAsee 10 - sH.S 49, 20 -
Il The Tat can ne taken on the Top Wnfn cum