The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-01-17
NURSERY COOKERY.
BY Christine Terhune Herrick.


pears or peaches are given they must
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 a day are perhaps all
that the five year old child really needs.
But if he breakfasts between seven and
eight in the morning and is active in
habit he will feel the need of something
to bridge the interval between the first
and second meals of the day cracker
or a slice of bread and butter and a
glass of milk at about IL o'clock will not
come amss and will prevent the child
striving to satisfy his hunger with less
wholesome articles of food. At this pc
riod of between two and three hours
after a meal the stomach is in a condi-
ton where it absorbs the milk by capil-
larry attraction so that it goes at once to
the blood, instead of first being convert
ed into a curd and going through the
regular processes of digestion as it 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
a soup, and this may be followed by I'M
derdone steak or chops, roast beef or
tOn Ia nh orr b i0l-a CT
or stewed, or roast turkey. With this
may come a couple of vegetables. One
of these may be green, as peas, string
beans or spinach, the other starchy, as
potatoes, rice or macaroni AS a rule,
children of this age should abstain from
canned FOODS. a judicious variety
should be ck csen, that the child may not,
by monotony, take a 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 tablespoonful of butter, a tea
spoonful of sugar and half as much salt.
Add to them one egg, beaten light, and
full cupfu of milk When all are well
mixed turn into a creased pudding dish
and bake severed half an hour I'm
cover and brown.
SW.CIT POTATO PUFF.
Boil meaiy sweet potatoes, and when
tender pass them through a colander or
vegetable press. To two cupfuls of the
potato thus prepared add an egg, beat
en- light, a cupful of milk, a heaping ta-
blespoonful of butter and a little salt
Bake in creased pudding dish to a light
brown
After the solid part of the dinner there
may be a light pudding. When there
has been preponderoneo OF starchy
dishes early in the meal the dessert
should be fresh or stewed fruit. junket
or something of a similar character.
Rice, cornstarch and bread buildings
i should be served when such vegetables
as caulihower, spinach, stewed celery,
tomatoes and the like have been In the
majority.
BREAD AND APPLE PUDDING
Line a CREASED pudding dish,-one
with straight sdes,-with slices of but
/ tered bread from which the crust has
! been trimmed. Peel tart apples, chop
them into small pieces, and fill the space
/ in the middle of the dish with this,
sprinkling them literally with sugar
| If you choose, you may add little Gin
namon. Put a few bits of butter over
the top. Bake in the oven till the apple
is thoroughly cooked. If the dish has
been well packed and cooked, the pud-
ding will turn out upon platter almost
like a mould of jelly. 1t may be eaten
! hot
and sugar.
For the child's supper the same food
may be provided as when he was young
err, bread and milk, bread and cocoa,
cereal and milk, milk toast. once in a
while a bowl of some good cream soup
will make a pleasant change, or there
may be given a 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 a 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 a half
pint of it with tablespoonful of butter
and one of flour. Pour the sauce over
the toast, cover it and set it in the oven
for five minutes before sending to table.
Even at a tender age child may ex-
hibit marked tastes and distastes for
certain articles of food If 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 a food he did
not relish. 1t is however, a mistake TO
| permit this
There are, of course, certain occa-
sions in which a child's fances in diet
should be regarded. Sometimes there are
prejudices that it seems impossible to
| overcome, and these repugnances con-
tinue into mature life. But often with
little patience the mother can add, one
by one, to the child's dietary, a new
soup, an unfamiliar vegetable, a variety
of meat hitherto refused, until there is