The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-12-27
NURSERY COOKERY.
FOR VERY YOUNG cH1LDRE,


Continued from last week.
When the age of eighteen months is
reached, there are a few changes made,
although the food remains materially the
same until the child is two and half
years old. His meals come down to four
a day. which he should take at seven,
eleven, two and half past six o'clock.
The yolli of a soft boiled egg and a small
amount of Ger al are added to his break
fast bread and milk, or he may have
bread and butter in place of the last.
His morning lunch Is unchanged as is
his supper except that for the latter a
dish of milk toast may sometimes be
substituted for the bread and milk, His
dinner is more substantial and may con
sist Of a cupful Of mutton or chicken
broth or beef tea, about a tablespoonful
of underdone mutton or beef,
minced very fno, baked or mashed po-
tatoes or boiled rice, and junket or rice
or tapoca pudding for dessert.
MUTTON OR LAMB BROTH
Put one pound of lean mutton or lamb
into a saucepan with one quart of cold
water. The neck of lamb may be used for
this purpose or any of the coarser parts
Of the animal, so long as they are free
lIOll ldl' iollilS lhG Ndt@l ~ a b'ii
, slowly, allowing 1t to take an hour to
reach this point Keep the pot closely
covered and let the meat stew slowly,
until it falls to pieces. Strain 1t out as
soon as it is cold and remove any of
the fat that may have gathered on the
top. Return it to the fire with a table
spoonful of rice which has b an soaked
In a little warm water, and simmer half
/ an hour. Add to it then half cup of
/ milk, season with a little salt and cook
| five minutes before serving.
CHICKEN BROTH.
Select well-grown fowl, cut it in
pieces, and crack the bones. Put II in
to saucepan with three pnts of cold
water and proceed exactly as with the
mutton broth. In both be very careful
! that the soup does not scorch after the
addition of the milk. Unless it can be
watched constantly, it is better to cook
| 1t in a double boiler.
BOILED RICE.
Wash q cupful of rice in two waters,
! and put it over the fire in two quarts of
slightly sailed water. Have it at hard
boil and keep 1t at this for fifteen or
/ twenty minutes or until q grain Of 1t Is
soft when pinched between the thumb
and finger Turn off the water and let
the rice dry off in the pot, as you would
do with potatoes.
1t may seem unnecessary to give direc-
lions for so simple a dish as boiled rice
but it is so seldom that one sees it prop
erly cooked that a repetition of the re-
cipe is not out of place.
MILK TOAST.
Cut stale bread into slices of medium
thickness, trim off the crust and toast it
brown over a clear fire. Dip each slice
for a second in boiling water, butter
lightly and lay in a deep dish. Boil
enough milk to more than cover
the toast, salt the milk to taste and pour
it over the toast The generous provision
of milk is rendered needful by the fact
that the toast absorbs it very rapidly.
Stand the dish in an oven or other warm
place for 1--WE minutes before serving.
TAPIOCA PUDDING.
Soak a cupful of tapioCa in enough
cold water to cover it, for two hours,
drain off the water and pour on in its
place a quart Of milk. Let this stand for
two hours longer, beat in two tablespoon
fuls of melted butter and two of sugar
and add three eggs, we'll whipped. Stir
well, put in buttered pudding dish and
bake until firm in a moderate oven.
AS the child cuts his teeth, his food
needs to be less carefully minced, and by
the time he is three years old he may
have his slice of UNDERGONE beef or NUT
ton, or his bit of chicken or turkey cut
into small pieces on his plate, instead OF
being pounded or chopped into hneness
A few rules may be laid down as tC
the manner in which children should
be fed. In the first place they should
never be hurried at their meals. AS g
general thing, they are disposed to be
leisurely in the consumption of theii
food and gulping and boiling are ac'
complishments acquired later in life
Their repasts should not be too faI
apart, lest they should be tempted
through hunger to eat so rapidly lhat
they do not masticate their food prop
erly. They should not be allowed tC
eat between meals. Nothing so sooI
upsets a young child's stomach as to b.
perpetually .nbbling at something, ever
If it be so simple a thing as a cracker o
a piece of bread.
1t will do no harm to run over few
of the articles of food that should b.
completely banlshed from the youni
chld's dietary. No salt or corned meats
or fish should be permitted, no veal o
, fresh pork, no pickles or salads, catsup
or olives. no hot bread, griddle-cakes
sweet cakes or pastry, none of the heav!
winter vegetables, or tomatoes, o
green corn or canned goods o
any kind Fried foods Of a
sorts, cheese, rich stews, Jelies
. dried fruits, bananas, nuts, preserves
/ fancy desserts, candies. should all b
. tabooed. When there is any uncertain
ty as to whether or not any article O
s diet will agree with child give him tn
= benefit of the doubt and withhold tn
food.
no he continued naXt week