The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-12-20
NURSERY COOKERY.
FOR VERY YOUNG CHILDREN.
BY Christine Terhune IIerirck.
CONTINUED from last weekly

By CUIIStlne Iefnune l1e1lHCk.
Continued from last week)
Surely there is sufficient opportunity
for variety in a young chld's diet to
preclude the necessity for feeding him
with food inconVenient for him. After
he has PASSED 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 beef
juice. This may be given as early as ten
months and after the child Is weaned
cereals may be fed to him, as has been
already stated in these columns. When
he is year old the meals may be brought
down to five, and after a while, to four a
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 o'clock, and may be followed at
II 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 heartiest meal of the day
should come between one and two, and
may consist OF beef-juice, with or with
out oatmeal more bread and butter and
little boiled rice or simple ricepud-
ding. Or he may have a well-baked po-
tato, moistened with beefjuice, and a
little junket. At 6 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-
| l..
WHOLE WHEAT BREAD.
Put into mixing bowl two cupfuls Of
fresh milk and two of boiling water. Stir
into it one teaspoonful each of sugar and
salt, and when the mixture is luke
warm, add to 1t half yeast-cake, which
has been dissolved in a gill of warm
water. Mix with this a quart of whole
wheat flour, 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 it
, on a Toured bread board and knead for
ten minutes. Set to rise in
moderately warm place for three
hours, knead again for five min
utes, make into small loaves, and set
to rise once more. 1t should swell to
| Hcdlly lWlSc ilo SlHG DSLOlc yOu put IL al
the oven. If the loaves are small they
will bake in three-quarters of an hour
RICE PUDDING.
Wash a half cupful of raw rice care
fully, and soak it for two hours in pint
of warm milk. Keep it at the required
| temperature by putting it 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
half teaspoonful of salt and pinch of
soda, and pour this upon the soaked
rice. Turn all into baking dish, add to
it tablespoonful of butter and four ia
blespoonfuls of granulated 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 it blood-warm. If the rennet 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 it there until it
is firm. AS soon as it 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.
Go be continued next week.