Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1900-01-18
NURSERY COOKERY.
THE SMALL CHIl4D'S Dl Ell,
BY Christine Tcrhune Herrick.
(Coutinucd from last week.

Continued from last week)
The question of giving fresh fruits to
children of four or five years OF age re-
uuiros u little attention. IL app.cs, = aus
or peaches are given they must b" thor-
ouphly ripe and shiuld, of course, p' loei-
oug.hly ripe and should. or course. pe peel
should be freed from the white inner SKIN, /
and the seeds must be removed nom /
grapes. Stcwed fruits, as piunes or other
dried fruit must be cooked until very
tender Apple sauce is always excellent, !
especially for any one who mas a tendency
towards constipation.
Thr,, meals ~ day are perhaps all that
the i've year old child really u""d-. Tut
IL he breakfasts between seven ANA ciEht
in the morning and is active IN h'Wt. ne
will feel The need of something to bridge
the interval between the first and second
meals Of the day. y crackc' or q slice OF
bread and butter and glass ot milk at
about II O'Clock will not come dmits and
will prevent the child striving 10 satisfy
his hunger with less Wholesome articles
If food. At this period of between two
and three hours after a meal the stomach
Is in "a condition where it ansorns the
milk 10y capillary attraction so that j. goes
at once to the blood, instead Of first he
lng converted into curd and tolnG
through the regular processes OF digestion
ns it does when the stomach is entirely
empty
Tho fact that THE child has,-or should
NaNc-twcnty teeth by the time he reaches
his NTH year. permits nlm TO- nav quite
rNtoudCI dietary For his dlhhcr he may
h'gin. As hitherto, vita soup ana inns
may be- followed ny uudcrdoro steak or
rh.ps roast beef or mutton or lamb. or
chicken roast broiicd or - wed, or roast
turkey. With this may come a couple of
Vegetables. One OF these may De- Er''n
a. peas, string Deans or Spinach Tie olh-
?" starchN. as potatoes. rice or macrrJni
A ID thilIr.i1 at his SD1tIII alb
ttain from canned locus. Judl'louS
may not 10y monotonv. take a dis.a.te to
one 'I''%".,' ou," e'''f 10
,rS"N .u,"t. "'lt WI, ti,,i'o,,s
" ;. Wv w" '."l'S - N..o ,i'iM7 VIC
"'ii''' '"''i '''' '''''
BAKED lIOMI\Y.
1,,o , .rrr,n ,r b.ilod small bomirv
,.'.,. ,.t,.,,,,,. c,,i ~ i,uttrr d, t,a
,.-i 80 .,,,,,. .,,,l, hair .,. ,,,,,.b y,It
Ald 10 tr.,,, on. org n,at.u ripbt ana a
~ ,,,,rrI or ,,,ill, Nyb.n All or, we'll
',,ix.j t,,,1 into - .,,..,,.nd rullint, ,,i.b
,r.i L,l.o ,.,,.o, al l,att AN bot,,. l-ncovor
a,,d brown
NV ,,..,,.,. .,,..-,.,,-, ,,,.,,,
"N VEIL ~ ~ rrr
Hoil moaly sweet potatoes. and when
tender pass thlm through a Cuiandcr or
Nc:.tah.c press. To two cupful- Of the
pOtato thus prepared add an egg. beaten
49,, c., 49, W. ' i,..,
So '''I VI oi pu.lyr T.Iu utnc H.'', tane e
brown.
NI',r inc S"I'u idi. 81 We ,, uiI'','' ''ore
H''N 'o 4" I,-n' Pu'','i"7' .'m we L's
" 1T P''l'oil,'- me "a ga! Guy rlS''s
r"''y III 'h' hi,"i li1 ueNool S"ou'u ne
-" 800 $50, - ~ - a !",. a., 90
starch and bread puddings should be
49, VIZ" euC' 1'',o,e,uio a.
e. Sp'l'arh, stt"eI 'eiei!, t 9i. anu
'Ho IKE nave pee" III inc MAJORITY
ppu,D Am Appr.t, p1-DOrSC,
ldnt Il creased puuolnB uiSn one WIN
bread from "hlch the crust mas r,-'h ttlin-
t0all pieces ana nj inc space IN IN" MD