The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-10

by which to judge of what is good Tor
them; even though in a family of half a
dozen each child may have strong likes
and dislikes, and be free in expressing
them. says London Queen" The house
keeper, matron or nurse must have the
good of the greater number at heart, and
when exceptions lave to be made they
must be made with sound discretion. Of
course, weakly children must not be
judged by the same standard as healthy
ones, but where there is reason to believe
that the daintiness is assumed let the re-
fused plate be put aside and nothing else
be given in its place until the next meal
comes round appetite win by then have
received a wholesome sharpening.
On the other hand, what suits one child
cannot always be digested by another, and
as digestion is the prime factor in the
maintenance of health, we must carefully
investigate if we would arbitrate satisfac-
torily.
Not only must the individual constitu-
ton be studied, but the kind of diet given
to children must be regulated by the sea-
son of the year; like it's grown up kindred
a child requires more and richer diet IN
winter than in summer; more meat. more
fat and more starchy substances. Suet
pIddings. the fat of meats as dripping II
cakes. more butter to bread are ways II
which this most necessary constituent
ean he absorbed: in summer vegetables
fr,it milk and eggs should predominant
Oatmeal, either fine or coarse. IL WEI
boiled agrees with the constitutions O.
most children; but where it cannot De tah
en- more milk should be given. IL must ~
borne in mind that milk, although seem
ingly a drink, is solid food as soon as
reaches the stomach, SO hat. although !
is a fluid, and is DRUM as such. II ooes
not. and should not, take the place u
water. which to children is so necessary
Very young children often suffer severely
from thirst, particularly in frosty or ho'
weather, because their nurses mistakenly
suppose they have had as much TO arlhh
as they needed when the basin OIL predc
and milk has been disposed OF.
Fish should replace meat at least twice
A week at the chool room dinner, anu II
If does so cannot be complained OF on 'hs
SCORE of expense: it is when 1T serves ohl9
as an addition to the table that we nave
TO look at its cost. Whether for the hoihT
fable or the board in small OF iaise
schools. there is no article OF diet thae
in-cold weather meets with more Weicoiis
than good soup, especially good Vegetapfs
SOUP. To the children who come ~ con
and hungry from walking or play 1t IL
doubly acceptable, and it's nourlsnlng ana
sustaining powers are greater IN proper
ton than those of meat.
The three or four soups given peio" ar
all made entirely of vegetables, ana Wheh
nicely made, smooth, thick enough yse
not too thick, and well seasoned II VIII
he a strange child that will not eat them
with relish.
White haricot soup is made by boiling
the beans until they will rub through a
colander "a matter of three or tour Tours
then adding to a pint of the PURGE lhus
obtained two tablespoonfuls OF potato
Ao,,r wetted with a little milk. a large tea
sneorful of salt, a quarter one OF pepper,
an ounce of butter, in which a small
onion has been frizzled, a pint OF milk
and a mint of water. Stir until this Dolls
we'll then pass through the colander INTO
tbe SCUM tureen. 1t should be like rich
cream. and strips of thin dry toast should
he eaten with it. For a change a punch
of watercress may be picked, hoppe
finely and cooked in the butter with the
onion. then added to the soup
Another white soup that is even better
liked is made by boiling together W
large turnips. two parsnips, a Spanish
onion and a few artichokes or three or
four potatoes; rubbing them all through
the colander. thickening and seasoning
and adding milk and more water than be-
fore.
From the stock made with bones
scrans a delicious and seemingly rich
SCUM may be made by grating a whole
carrot info if. adding a fried onion and any
other vegetable liked, then a small Hovls
loaf broken up small or grated, letting all
these simmer for a couple of hours, ana
and afterward. rubbing carefully through
mad afterward rubbing carefully through
a colander and seasoning we'll
Potato soup is a universal favorite, so
also is green or yellow pea soup; both are
very nutritious, but the latter must be
made either from fresh or dried peas;
never from pea flour.
The secret of making these soups nice
lies in the careful rubbing of the ingre-
dents through a colander; they must not
be rough or lumpy. The savouriness is
greatly increased by frying the onion and
any other vegetable used in a little nice
dripping until we'll Drowned; while much
4 0eDeIi1S III III
yolk of an egg or a spoonful of genuine
| cream added the very last thing before
serving gives much additional goodness
to the pot. Lentils. artichokes, tomatoes,
chestnuts will all make distinctly diff
ferent soups, every one as excellent as the
other.
1t is not often that children care much
| for cold meat, and to help it down they
will crave pickles and SUGGESTIVE most
hurtful things. More economical and sat
| isfactory is it to spend a little time and
trouble in preparing a gravy, slicing up
the meat. warming it through in this, but
| only allowing it to simmer. never to boil.
| Or, if the meat be very "scrappy," mince
| it, and, adding enough gravy to moisten
it, make either a shepherds pie with po-
tato or crust and bake, or r~issoles, or a
hash, which, if tender and savory, will
| become the most popular of all when
served surrounded by a WALL of whipped
potato.
Vegetable pies are very suitable for the
| children's table, making a variety, and,
if gravy be put in the dish, may very
well take the place of meat, or, at any
rate, will accompany it very proftably.
To make them a pie dish should be filled
with layers of two or three different
kinds of vegetables, as. for instance, po-