Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-12-21
G;o'SS@2ex@5S2
tcoeYRcHTI
NURSERY COOKERY.
FOR VERY YOUNG CHILDREN.
BY Christine Terhune Uerirck.

|
CONTINUED from last week.
Surely there is SUFFICIENT opportunity
| for variety in a Young child's diet 70
ureclude the necessity for feeding him
| with food inconvenient for him. After
! he has raised the age at which the re-
| striction to a milk diet is relaxed. there
Is plenty Of food that can safely be CIV
| en- without trespassing on forbidden
ground. Even before he has been weaned
| the milk may be supplemented by the
| yolk of a soft-boiled egg or little peer
| Juice This may be given as early as ten
| months. and after the child is weaued
| cereals may be fed to him, as has been
| already stated in these columns. When
! he is q year old the meals may be brought
| down TO five, and after a while. to four
/ day
For his breakfast he may have stale
| bread and warm milk. Whole-wheat
| bread is better than that made from the
| bolted flour, This meal should be eaten
about z o'clock. and may be followed at
Il By bread and butter and another cup
Of milk. or in place of this may be given
one Of the cereals. cooked as previously
directed. The hsartiest meal Of the day
should come between one and two, and
iuay consist OF beef-juice. with or with
out oatmeal more bread and butter ana
a little boiled rice or simple fice-pud-
ding. Or be may have @ well baked poo
tato m0istened with beef-juice, and
little tuuket. At o'clock may come his
supper Of bread and milk. like his break
fast. and If he Graves more food late at
night. he may have cup Of milk, sup
plemented by whatever variety Of pre-
pared food he has been accustomed 20.
WHOLE WHEAT BREAD.
Put into a mixing bowl two cupfuls OF
fresh milk and two Of boiling water. STIR
into it one teaspoouful each of sugar and
salt. and when the mixture is luke
warm, add to it half a yeast-cakc, which
has been dissolved in a gill Of warm
water Mix with this a quart Of whole
wheat -four, and beat for five or six min
utes with a wooden spoon until the bat
ter is very light. When It has reached
this point beat in more flour. Make as
soft a dough as you can handle. put 1t
on a Toured bread board. and knead for
ten minutes. Set TO rise in a
moderately warm place for three
hours. knead again for five min
utes. make into small loaves. ard set
to rise once more. II should swell 70
nearly twice its size before you put II In
the oven. II the louves are small they
will bake in three-quarters of an hour.
RICE PUDDING.
Wash a half cupful Of raw rice care
fully, and soak Il for two hours in pint
Of warm milk Keep 1t at the required
temperature by putting 1t at the side of
the stove In an outer vessel OF hot water.
At the end Of the two hours have ready
a quart Of milk TO which you have added
a half teaspoonful Of salt and a pinch Of
soda. and pour this upon the soaked
rice. Turn all into a baking dish. add 70
1t a tablespoonful Of butter aud four tu-
blcspoonfuls Of graduated sugar. Cover
and bake In a slow oven for two hours.
1t is well to set the pudding dish in a
pan Of hot water in the oven,
JUNKET
Sweeten slightly a pint of milk and
heat il blood-warm. II thu reunet Is
strong it will need only a single tea
spoonful of it TO make the junket. There
are always directions on the outside OF
the rennet bottles, telling in what pro-
portion it must be used. Set the bowl
in which the milk has been put In a
warm place and leave II there until il
is firm. As soon as 1t reaches this point,
set It In cold place or on the ice. Eat
with sugar and cream.
Such is the infants diet FOR some time.
TO be continued next week.