Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-01-18
NURSERY COOKERY.
THE SMALL CHILD'S DIET.
BY Christine Terhune Herrick.
Continued from last week.

II pears or peaches are given they must
y be thoroughly ripe and should. OF course,
l be peeled before the child eats them.
n Oranges should be freed from the white
/. inner skin, and the seeds must be re-
v moved from grapes. stewed fruits, as
: prunes or other dried fruit, must be
r cooked until very tender Apple sauce
r is always excellent, especially for any
= one who has a tendency towards con-
: stipatlon.
, Three meals a day are perhaps all
that the I'VE 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
J 70 bridge the interval between the first
! and second meals Of the day. A cracker
or a slice Of bread and butter and a
glass OF milk at about II O'Clock will not
come amiss and viii 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 ahsorbs the milk by capiI-
Larry attraction so that il goes at once TO
the blood, instead Of first being convert (
ed into a curd and going through the
regular processes OF digestion as IL does
when the stomach is entirely empty.
The fact that the child has,-or should /
haye-tWenty teeth by the time he /
I reaches his fifth year, permits him 10 4
have quite extended dietary. For his 1
dinner he may begin, as hitherto. with 1
q soup. and this may be followed by I'M
derdone steak or chops, roast beef or
mutton or lamb, or chicken roast. broled
/ 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 Z
children Of this age should abstain from
canned foods. a Judiclous variety
should be chosen. that the child may not,
by monotony. take distaste to any
one vegetable. such variety is easily
obtained and viii be welcome to the
grown-ups, who make the chiIdreu's
dinner their own luncheon.
BAKED HoMINY.
Into a cupfuI OF boiled small hominy
work a tablespoonful OF butter, a tea
spoonful Of sugar and half as much salt.
Add TO them one egg, beaten light, and a /
fun cupful Of milk. When all are well
mixed turn into a creased pudding dish
and bake covered half an hour. Tn !
cover and brown.
SWEET POTATO PUFF.
Boil mealy sweet potatoes, and when I
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. heaping ia
blespoonful OF butter and a little salt. I
Bake in a creased pudding dish TO a light |
brown. 4
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 5
should be fresh or stewed fruit. a junket S
or something Of similar character. j
Rice, cornstarch and bread buildings 0
should be served when such vegetables ,
as caulinower, spinach, stewed celery, a
tomatoes and the ike have been in the a
majority. l
BREAD AND APPLE PUDDING. f
Line a CREASED pudding dish.-one y
with straight sides.-with slices Of but a
tered bread from which the crust has /
been trimmed. Peel tart apples. chop $
them into small pieces. and fll the space s
in the middle Of the dish with this. 4
sprinkling them literally with sugar. b
II you choose, you may add a little Gin
namon. Put a few bits OF butter over
the top. Bake in the oven till the apple
is thoroughly cooked. II the dish has p
been well packed and cooked, the pud- Z
ding will turn out upon platter almost p
like a mould Of jelly. 1t may be eaten v
hot with a hard sauce or with butter g
and sugar. a
For the child's supper. the same food ;
may be provided as when ne was young II
er, bread and milk. bread and cocoa. b
cereal and milk, milk toast. Once in a ie
while a bowl Of some good cream soup p
will make a pleasant change, or there g
may be given a dish Of tomato toast in &
stead OF milk toast
TOMATO TOAST.
Toast rather thick slices OF stale
bread, and trim OF the crust. Have
A pan standing by containing a little
hot milk and into this dip each slice a
of toast before laying it in a pudding a.
dish. When this has been done butter o.
The pieces and sprinkle little salt over 9
them. o
Have ready a half cupful OF tomato m
sauce, made by draining the LIQUOR from %
stewed tomatoes and thickening half X
pint Of il with tablespoonful Of butter q
and one Of -four. Pour the sauce over n
The toast cover II and set 1t in the oven
Tor five minutes before sending 10 table.
Even at a tender age child may ex-
lioit marked tastes and distastes for "a
,ertain articles Of food. II one could
accept the old p0stulate that what ore
likes viii not disagree with one. the IS
converse might stand good. and the Y
mid be allowed to reject a food he atd l
Tot relish. Il is however. a mistake 10
permit this.
There are. Of course. certain occs-
lions in which a chiId's fancies in az. y
.hould be regarded. Sometimes there are
'rejudices that It seems Impossible 10
'Vercome, and these repuenances con- Il
niue into mature life. But often wien 7 M
little patience the mother can add. one
y one. 20 the chiId's dietary a rs,-