The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-01-20
NURSERY COOKERY.
THE SMALL CHILD'S DIET.
BY Christine Terhune Herrlck.
lContinued from last week.

be thoroughly ripe and should, OF course.
be peeled before the child eats them.
Oranges should be freed from the white
inner skin, and the seeds must be re-
moved from grapes. Stewed fruits, as
prunes or other dried fruit, must be
cooked until very tender. Apple sauce
is always excellent, especially for any
one who has a tendency towards con-
stipation.
Three meals n day are perhaps all
that the five year old child really needs.
But IL he breakfasts between seven and
eight in the morning and is active in
habit, he will feel the need of something
&c bridge the interval between the first
and second meals OF the day. A cracker
or a slice of bread and butter and
glass of milk at about II o'clock will not
come amiss and will prevent the child
striving to satisfy his hunger with less
wholesome articles of food. At this pc
Rod of between two and three hours
after a meal the stomach Is In condi-
ton where 1t absorbs the milk by capil-
larry attraction so that II goes at once to
the blood, instead of first being convert
ed into a curd and going through the
regular processes of digestion as 1t does
when the stomach is entirely empty.
The fact that the child has,-or should
have-twenty teeth by the time he
reaches his fifth year, permits him to
have a quite extended dietary. For his
dinner he may begin. as hitherto, with
q SOUP and this may be followed by UNI
derdone steak or chops. roast beef or
mutton or lamb or chicken roast. broiled
or stewed, or roast turkey. With this
may come q couple Of vegetables. One
of these may be green. as peas. string
beans or spinach, the other starchy, as
potatoes, rice or macaroni. AS rule,
children of this age should abstain from
canned foods. A Judicious variety
should be chosen. that the child may not.
by monotony, take distaste to any
one vegetable. Such variety is easily
obtained and will be welcome to the
grown-ups, who make the children's
dinner their own luncheon.
BAKED HOMINY.
Into a cupful of boiled small hominy
work a tablespoonful Of butter, tea
epoonful of sugar and half as much salt.
Add to them one esq, beaten light. and
fun cupful Of milk. When all are well
mixed turn into a creased pudding dish
and bake covered half an hour. I'm
cover and brown.
SWEET POTATO PUFF.
Boil mealy sweet potatoes, and when
tender pass them through colander or
vegetable press. To two cupfuls Of the
potato thus prepared add an egg, beat
en- light, a cupful of milk. heaping ia
blespoonful of butter and little salt.
Bake in a creased pudding dish to light
brown.
After the solid part OF the dinner there
may be a light pudding. When there
has been a preponderance OF starchy
dishes early in the meal the dessert
should be fresh or stewed fruit, 1unket
or something of a similar character.
Rice, cornstarch and bread buildings
should be served when such vegetables
as caulitiower. spinach, stewed celery.
tomatoes and the like have been in the
majority.
BREAD AND APPLE PUDDING.
Line a CREASED pudding dish,-one
with straight sides,-with slices of but
tered bread from which the crust has
been trimmed. Peel tart apples. chop
them into small pieces, and I'LL the space
IN the middle of the dish with this,
sprinkling them literally with sugar.
II you choose, you may add little Gin
namon. Put q few bits of butter over
the top. Bake in the oven till the apple
is thoroughly cooked. If the dish has
been we'll packed and cooked. the pud-
ding will turn out upon platter almost
like a mould of jelly. 1t may be eaten
hot with a hard sauce or with butter
and sugar.
For the child's supper. the same food
may be provided as when he was young
er. bread and milk, bread and cocoa,
cereal and milk. milk toast. Once in
while a bowl of some good cream soup
will make a pleasant change. or there
may be given dish of tomato toast in
stead OF milk toast.
TOMATO TOAST.
Toast rather thick slices of stale
bread, and trim off the crust. Have
a pan standing by containing little
hot milk and into this dip each slice
of toast before laying. It in pudding
dish When this has been done butter
the pieces and sprinkle a little salt over
them.
Have ready a half cupful Of tomato
sauce, made by draining the liquor from
stewed tomatoes and thickening half
pint Of 1t with tablespoonful of butter
and one of flour. Pour the sauce over
the toast, cover 1t and set 1t in the oven
for five minutes before sending to table.
Even at tender age child may ex-
hibit marked tastes and distastes for
certain articles of food. II one could
accept the old postulate That what one
likes will not disagree with one, the
converse might stand good, and the
child be allowed to reject food he did
not relish. 1t is however. mistake to
permit this.
There are, OF course, certain occa-
sions In which a child's fancies in diet
should be regarded. Sometimes there are
prejudices that 1t seems impossible TO
, overcome, and these repugnances con-
tinue into mature life. But often with
a little patience the mother can add. one
by one. 's dietary. new
soup, an 81 ety
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