Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-12-28
NURSERY COOKERY.
FOR VERY YOUNG CHILDREN.
BY Christine Terhune Herirok.

| 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
day, which he should take at seven,
eleven, two and half past six O'clock
The yolk Of a sOft-boiled egg and a small
amount Of cereal 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 UNDERGONE mutton or beef.
minced very fine, baked or mashed po-
tatoes or boiled rice. and junket or rice |
or tapioca pudding for dessert.
MUTTON OR LAMB BROTH.
Put one pound of lean mutton or lamb |
into q 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 /
from fat Bring the water to a boil /
slowly, allowing il to take an hour TO
reach this point Keep tho pot closely
covered and let the meat stew slowly.
lntil 1t falls to pieces. Strain it out as
soon as 1t is cold and remove any of
he fat that may have gathered on the
op. Return il to the fire with a table
poonful of rice which has been soaked
n little warm water. and simmer half
IN hour. Add to IL then a haf cup of
milk, season with little salt and cook
I've minutes before serving.
CHICKEN BROTH
Select d well-grown fowl, cut It I'm
ieces, and crack the bones Put it in
saucepan with three pints OF cold
'ater and proceed exactly as with the
hutton broth. In both be very careful
nat the soup does not scorch after the
edition Of the milk Unless it can be
atched constantly, II is better to cook
in a double boiler.
BOILED RICE. ,
Wash cupfui of rice In two waters.
nd put IL over the fire in two quarts of =,
lightly sailed water Have il at a hard ;
I'll and keep II at this for fifteen or
'enty minutes OF until a grain Of IL Is
1T when pinched between the thumb
I'd finger. Turn of the water and let Il
e rice dry off in the pot, as you would '
, with potatoes.
1t may seem unnecessary to give direc- "
ms for so simple a dish as boiled rice. Sc
t it is so seldom that one sees it prop "
y cooked that a repetition Of the re-
'o is not out Of place.
MILK TOAST. st
cut stale bread into slices Of medium m
Iekness. trim off the crust and toast IL m
own over a clear fire. Dip each slice
a second in boiling water, butter m
htly and lay in a deep dish. Boil IN
ough milk 70 more than cover Sc
E toast, salt the milk to taste and pour in
over the toast, The generous provision pr
milk is rendered needful by the fact co
II the toast absorbs it very rapidly. nj
md the dish in an oven or other warm ar
zee Tor I'VE minutes before serving.
TAPIOCA PUDDING. -,
ioak a cupful Of tapioca in enough -
d water to cover H.. for two hours
lin of the water and pour on in its
ee quart OF milk. Let this stand for =
hours longer, beat In two tablespoon ~
S Of melted butter and two Of sugar "
add three eggs, well whipped. Stir -"
H. put in buttered pudding dish and
&c until firm in a moderate oven. 20
IS the child cuts his teeth, his food va
DIS to be less carefully minced. ana by po
time he is three years old he NAV "a
re his slice Of UNDERGONE beef or NUT SIT
, or his bit OF chicken or turkey cut IN
small pieces on his plate, instead OF co,
ng pounded or chopped into fineness baI
/. few rules may be laid down as TO ri
manner in which children should an
fed In the first place they should br'
er be hurried at their meals. As A bic
eral thing, they are disposed TO be
urely in the consumption OF their
d, and gulping and boiling are ac- O
lpiisnments acquired later In life cr,i
.ir repasts should not be too far one
1T, lest they should be tempted I'M,
ough hunger TO eat so rapidly that brc
y do not mastcate their food prom VII
T. They should not be allowed q. IN,
between meals. Nothing so soon COZ,
cts young chlld's stomach as 10 b.. -,
petually nibbling at something. even -
be so simple a thing as a cracker or ~
iece Of bread. We
viii do no harm TO run over a few 9' l,.
tie articles Of food that should no co''
lpleteiy banished from the YOU ,
ds dietary. No salt or corned meats
hsh should be permitted. no veal or
ID pork, no pickles or salads. catsups .
olives, no hot bread. griddle-cakfs IN
ct cakes or pastry, none Of the heavy toii
Ter vegetables, or tomatoes. or pfa
IA corn or canned goods OF ems
kind. Fried foods Of an i've
8, cheese. rich stews. ieIlies som
q fruits, bananas. nuts. preserves Coo
y desserts, candles. should an h. and
'Oed. When there is any uncertain Il b
Is to whether or not any article OF hall
viii agree with a child give him the -
mt Of the doubt and withhold the
TO Be continued next weekD