Delaware gazette and state journal., 1900-01-18
NURSERY COOKERY.
FOR VERY YOUNG CHILDREN.
BY Christine Terhune Herirck.
CONTINUED from last weekly

By Christine Terhune Herirck.
CONTINUED from last week.)
! When the age of eighteen months is
reached. there are o few changes made,
although the food remains materially the
same until the child is two and a half
years old. His meals come down to four
q day, which he should take at seven,
eleven, two and half past six o'clock.
The yoik of'a soft-bolied egg and small
amount OF cereai,are added TO his break
fast bread and milk, or he may have
bread and butter inSplace 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 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
anto 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 boil
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 it out as
soon as 1t is cold and remove any of
the fat that may have gathered ON the
top. Return 1t to the fire with table,
spoonful of rice which has been soaked
a.. \.
an hour. Add to it then half cup of
milk, season with little salt and cook
nve minutes before serving.
'a. CHICKEN BROTH.
Select well-grown fowl, cut it in
pieces, and crack the bones. Put 1t in
to a saucepan with three pints 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 1t can be
watched constantly, it is better to cook
It in q double boiler.
2 BOILED RICE.
Wash a a'cupftA ofSrice in two waters,
and put II over the fire in two quarts of
slightly salted water. Have it at hard
boil and keep 1t at this for fifteen or
twenty minutes or until grain of it Is
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-
tions for so simple dish as boiled rice,
but it is SO seldom that one sees it prop
erly cooked that repetition Of the re-
cipe Is not out of place.
v MILK TOAST.
Gut etnta hfaad into aiicoo pf ~, ,adi,,y, n,
thickness, trim off the crust and toast 1t
brown over 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 five minutes before serving.
TAPIoCA PUDDING.
Soak cupful of tapioca in enough
. cold water to cover It, for two hours,
drain of the water and pour on in Its
: place quart of milk. Let this stand fer
two hours longer, beat in two tablespoon.
fuls of melted butter and two of sugar
and add three eggs. well whipped. StiI
bake until firm in moderate oven.
AS the child cuts his teeth, his food
needs to be less carefully minced, and by
the time he istthree years old he may
have his slice Of ipderdone 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 fineness
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 q
general thing, they are disposed to be
leisurely in the consumption of theii
food, and gulping and bolting are ac.
compllshments acquired later in life
Their repasts should not be too far
apart, lest they should be tempted
through hunger to eat so rapidly thai
they do not masticate their food prop.
erly. They should not be allowed tc
eat between meals. Nothing so soor
upsets a young child's stomach as to b,
perpetually nibbling at something, ever
II 1t be SO simple thing as a cracker O.
q piece of bread.
1t will do no harm to run over a few
OF the articles of food that should b,
completely banished from the your,
chilGs dietary. No salt or corned meat.
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 al
sorts, cheese, rich stews. jellies
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
diet will agree with child give him tn,
benefit of the doubt and withhold tn
food.
Ito be continued next week.)