The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-01-10
NURSERY COOKERY.
THE SMALL CHILD'S DIET.
BY Christine Terhune Herrick.
CONTINUED from last weekO

BY Christine Terhune Herrlck.
Continued from last week.)
The child who has begun his break
fast with good supply of a cereal rare
ly has ravenous appetite for the other
courses that follow But he can have
as a second dish eggs in some FORM
boiled soft, poached, scrambled, or in
a plain omelet, fresh fish, stewed kid
neys or liver, q mince, not too highly
seasoned or bacon, cut thin, and fried
or broiled until crisp, and served very
dry.
EGGS SCRAMBLED IN MILK.
Half pint of milk. Five eggs. Heat
the milk in a saucepan, and when it is
just at the boiling point, stir in the eggs,
which should have been beaten enough
to mix them thoroughly. stir steadily
until they thicken, add half teaspoon
full of salt and serve at once.
EGGS SCRAMBLED IN STOCK.
For this any kind of good white or
brown stock may be used that is in the
house, or little may be made from the
bones of a roast or from meat trimmings.
Season it with little onion and celery
or other soupveget abes. Make half pint
hot over the stove, and proceed as with
Eggs Scrambled in Milk. This is a good
dish for the adults Of the family as well
as for the children.
EGGS BAKED IN MILK.
Grease a shallow baking dish with
butter and pour into it enough milk to
well cover the surface of the dish. Into
this break carefully as many eggs as
will be needed, taking pains not to crowd
them too closely together. Dust over
with a little salt, pour over them gently
little more milk, enough to cover them
perhaps a quarter of an inch deep, set
in the oven and bake until the eggs are
firm,-the whites and the yolks formed,
but not too hard.
BAKED OMELETS.
Beat four eggs enough to mix the
whites and the yolks. Add to them a
tablespoonful of milk for each egg and
to the whole amount half teaspoonful
of salt. Grease small pattypans or
shirred egg dishes turnahe mixture into
them, set the dishes in a dripping pan
of hot water and put into the oven.
Cover and bake until the eggs are set.
They will then turn out on a platter,
and may be served plain or with white
sauce.
STEWED KIDNEYS.
Soak lambs' kidneys in cold water for
half an hour. Slice them, taking out
the hard parts, wipe them and then roll
the pieces in -four. Heat in a saucepan
a tablespoonful of butter, lay the kid
neys in this and let them cook for two
minutes. Pour in then cupful of boil
ing water, or of weak stock, if you have
it, move the saucepan to the side of the
stove and let the contents simmer for
from ten to fifteen minutes, or until the
kidneys are tender. You may either
serve them at once, or keep them hot
while you boil up the gravy in which
they were cooked, and thicken it with q
little brown flour. But for children 1t
Is just as well to simply salt the kidneys
to taste and then send them to table
with a plain gravy.
STEWED LIVER.
Lambs liver is as good for this dish
as calf's liver and is much cheaper. The
liver may be cut into dice and soaked
and then cooked by the recipe just given
for stewed kidneys. In the preparation
of either dish, the addition of a little
onion to the gravy in which the meat is
stewing is of benefit to the flavor of tn,
| dish.
(To be continued next week.)