The Portland daily press., 1900-05-25
NURSERY COOKERY.
fHE HALF-GRowN CHILD AT
TABLE-HIs DIET.
BY Christine Terhune Herrick.
CONTINUED from last week.


Nearly all the foods that are fried for
the grown ups might be baked for the
children. Croquettes-that valuable
form In which the leftovers of meat and
fish and even OF vegetables may reappear
IN a new gulse-croquettes can be cooked
In the oven instead of in the frying pan.
and although they may lack the touch
of sin that makes fried foods attractive,
they will still be savoury.. Potato cakes,
rice or hominy croquettes may be baked
as may be omelets plain OF fancifuL
CRoQUETTE MIXTURE.
Cook together In a frying pan table
spoonful Of butter and one of -four until
they bubble. Pour upon them half pint
of liquid. This may be entirely stock,
or Il may be half stock and half milk. or
It may be partially oyster liquor and the
rest milk, or it may be the liquor and
stock. The ingredients must be decided
by what the housekeeper has In the
house. The quantity is the only thing
that must not waver. To the amount Of
sauce that this proportion OF materials
makes, should be added two cupfuls OF
meat, minced fine. Again there Is great
license as to what this may be. Cold
fowl of any kind-chicken. turkey, duck,
fish. green peas or string beans, spa
ghetti, chopped fine. almost anything viii
serve. If dark meats. like lamb or beef.
are used the milk should be ruled from
the sauce and stock of some kind SUBJ
stituted. A good stock may be MADE
from beef extract and boiling water, and
the flour and butter in this case should
be cooked together until they brown.
The seasoning too, is a matter Of taste.
A little onion may be fried In the butter,
or few drops of onion Juice added to the
sauce. Celery salt and chopped parsley
may be used or one may rely upon the
seasoning that has been put into the
stock when 1t is made. In either case.
an egg must be beaten light and stirred
into the mixture Just before 1t comes
from the fire and salt and pepper to taste
should be added after this. The COM
pound may then be set aside until 1t is
cold, when II can be formed into cro-
QUOTES with the hand. these rolled In egg
and cracker crumbs. and then laid in
orderly rows in a lightly CREASED bak-
Ing pan. The oven into which they are
to go should be very hot. and the cro-
quotes will come out crisp and inviting,
ready to be piled on a napkin and gar
nished with parsley or cress.
II this direction has been especially ex-
plicit. 1t is because the mixture given is
also the foundation for scallops and the
like. The egg may be omitted for seal
lops and the contents of the saucepan
emptied into a bake dish while still warm.
Fine crumbs may then be scattered over
the top and bits of butter put here and
there before It is set In the oven and
Drowned. Or small scallop shells or
naples may be filled with the same mix
ture and this Drowned. In either case,
the result viii be appetizing and harm
less to the child OF average health.
BAKED oMELET.
Beat lightly the yolks OF five eggs and
whip the whites to a tolerably stiff
froth. Allow a teaspoonful of milk for
each egg and stir this into the yolks.
Turn in the whites now. 6hd stir them
Just enough to blend them lightly with
the yolks, without beating the stiffness
from the whites. Season with a scant
teaspoonful of salt, turn into a we'll
creased pudding dish and bake at once in
a very quick oven.
If it is probable that the omelet may
have TO stand few minutes before COM
ing to table. soak heaping tablespoon
full of white bread crumbs for ten min
utes in the milk that is to go into the
omelet and beat this well into the yoiks
of the eggs. This viii keep the omelet
from falling If it must stand few mo-
ments before 1t is eaten. Chopped pars-
ley or minced meat can be added to this
aa to a fried omelet IL desired
CONTINUED next week.)