The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-05-16
NURSERY oU0KERY.
THE HALF-GROWN CHILD AT
TABLE-HIS DIET.
BY Christine Terhune Herrick.
Continued from last week)

Continued from last week)
Nearly all the foods that are fried for
the grown ups might be baked for tn
children. Croquettes-that valuable
form in which the eftovers of meat and
FISH and even of vegetables may reappear
in new guise-croquettes can be cook ID
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 pie N or fanciful.
CROQUETTE MIXTURE.
Cook together in a frying pan a table
spoonful Of butter ard ore of flour until
they bubble Pour upon them half pint
OF liquid. This may be entirely stock,
or it may be half stock and half milk, or
1t 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 will
serve. If dark meats, like lamb or beef,
are used the milk should be ruled from
the sauce, and stock of some kind sub
stituted. A good stock may be made
from beef extract and boiling water, and
the -four and butter in this case should
no. ro1f 1, A1,,N,, ~
The seasoning, too, is a matter of taste.
A little onion may be fried in the butter,
or a 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 it is
cold. when it can be formed into GRO
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 GRO
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, it 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 bake dish while still warm.
Fine crumbs may then be scattered over
h., o,,1 1fl I.
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 will 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, and 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 WELL
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 heapng 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 yolks
of the eggs. This will keep the omelet
from falling if it must stand a few mo-
ments before it is eaten. Chopped pars-
ley or minced meat can be added to this
70 Q
Continued next week)