The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1895-08-30

OF teeth are present: once daily, finely
bruised or scraped; rare roast beef, roa st
iamb, broiled mutton chop or beefsteak:
wnlte meat OF chicken or turkey; fresh
drawback.
Observation-Disclosures (not till two years.
roasted; peas, asparagus tops, spinach,
stfllig Deans: boiled onions, stewed Gel
cry; nj! should be very well cooked in sea.
son and fresh.
Cereals-Oat meal. wheaton grits, hon.
my, barley, rice, farina and arrowroot:
all should be cooked at least two hours.
and given with milk, well sailed, better
without any sugar.
Broths. Etc.-Bccf juice extracted from
broiletl round steak (one-half to one
pound), mutton or beef. or chicken broth,
as follows: One pound ncly-chopped
lean meat, one pint water, stand on ice
four to eight hours. cock slowly one hour.
strain and season with salt, cool and skim
off fat.
Bread and Crackers-In some form to
he given with each meal; only stale bread
(well baked; toast, Zwieback. Graham,
oatmeal and gluten crackers, with meals
only
Desserts-After two and one-haIf years,
plain custard, ice cream, rice pudding (no
raisiiis), baked apple, stewed prunes.
Fruts-After twenty months, oranges:
y &c
grapes, berries, etc. In the country. al,
most all varieties in moderate quantity;
give very cautiously in cities and during
the summer.
The following articles of food are i'm
proper for healthy child under 3 years.
under all circumstances:
Meats-Ham, sausage, pork in all
forms, salt fish, COrned beef, dried beef
goose, duck, game, kidney, liver and ba-
con, meat stews and dressings from
roasted meats.
Observation-Disclosures, except when
roasted, cabbage, raw or fried onions,
raw celery, radishes, cucumbers, toma-
toes, raw or cooked; beets, carrots and
green corn.
Bread and Cake-All hot bread, bis
cults or rolls, buckwheat and all other
griddle cakes, all sweet cakes, particular
ly those containing dried fruits and
those heavily frosted.
Desserts-All nuts, candies, dried
fruits; pies, tarts and pastry Of every
description.
Drinks-Tea, coffee, cocoa, wine, beer
Fruits-Bananas: all fruits out of sea-
| son; all stale fruits. particularly in cities
and during the summer. Grapes are OBJ
jectionable only from seeds. With most
of the other fruits it is excess in the
quantity which makes them injurious.
a child during the second year ordi-
narily requires five meals day, three
of which, the I a. M, l p. In. and Z D.
III. meals, should be the most important.
those at 10 a. LII. and D. H. being light
ef.
During the third year four meals only
are required, the D. H. meal being
omitted, and the supper given at q y. m
Nothing except water should ever be al
lowed between meals.-Jenncss- Miller
Monthly.
Crystallizing Fruits.
Few confections are more delicious than
candied fruit, and, too, few swectmeats
are more expensive, 90 cents pound
being the regulation price, and pound
presents Il very small amount. They Can
be prepared at about half the cost, how
ever, at home. if care is taken.
Cherries. currants, pineapples. apricots,
pears and peaches are best experimental
upon. The two former can be used i'll
lunches; the pineapple * sliced acrose;
the fruit, each piece being good quarter
| inch thick; apricots are cut on one side
and the stone slipped ont. while pears
and peaches are halved, and, of course,
peeled.
Make very thick syrup, pound for
pound, adding for each pound small
cup of water. Boil the sugar first, then
boiled clear take out and drain from the
syrup. If the cherries are stoned 1.-THE
red oXhearts make the finest, being not
so sweet as the white and without the
rank tartneSS of the sour red oneS), it is
nice +" string them OH Il broom splint,
as they can be more cleverly handled.
Sprinkle literally with powdered sugar.
lay on Il sieve and set the fruit in Il warm
oven. In two hours turn the fruit,
sprinkle with sugar again. Keep this up
until the sugar is all dripped out. On no
account have the oven hot, as it will
dry the fruit and leave it like so much
leather. And, of course. the fruit must
be laid in single rows when drying.
When the juice has evaporateA and the
sugar has formed a glazed surface. put
away in boxes in dry place Waxeti
paper should be laid between each layer
A bureau drawer is as good place as
any to keep them.