Middlebury register. (Middlebury, Vt.) 1886-1937, 1900-01-19
NURSERY COOK cry.
THE SMALL CHILD'S DIET.


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 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. A cracker
or a slice of bread and butter and
glass of milk at about IL o'clock will not
come amss and will prevent the child
striving to satisfy his hunger with l. SIS
wholesome articles of food. AT this Pc
riod Of between two and three hours
after meal the stomach is in a condi-
ton where ii 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
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 Qeite extended dietary. For his
dinner he may begin, as hitherto, with
a soup, and this may be followed by un-
derdone steak or chops, roast beef or
mutton or lamb, or chicken roast, broiled
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 rule,
children of this age should abstain from
canned foods. a judicious variety
should be chosen, that the child may not,
by monotony. take a distaste to any
one vegetable. Such a 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 a tablespoonful of butter, tea
spoonful of sugar and half as much salt.
Add to them one egg beaten light, and
full cupful of milk. When all are we'll
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
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. q heaping Ia
blespoonful of butter and a little salt.
Bake in a creased pudding dish to light
brown.
After the solid part of the dinner there
may he a light pudding. When there
has been a preponderance of starchy
dishes early in the meal the dessert
should be fresh or stewed fruit, a junket
or something of "a similar character.
Rice, cornstarch and bread puddings
should be served when such vegetables
as caulhoWer spinach, steWed celery,
tomatoes and the like have been in the
majority.
BREAD AND APPLE PUDDING.
Line a CREASED pudding dish,-one
with straight sides,-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 thi.,
sprinklng them literally with sugar.
If you choose, you may add little Gin
namon. Put few bits of butter over
the top. Bake in the oven till the apple
is thoroughly cooked. If the dish has
been we'll packed and cooked, the pud-
ding will turn out upon a platter almost
like a mould of jelly. 1t may be eaten
hot with a hard sauce or with butter
and sugar.
For the child's supper the same food
may be provided as when he was young
er, bread and milk. bread and cocoa,
cereal and milk, milk toast. once in
while bowl of some good cream soup
will make a pleasant change, or there
may be given 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 a 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 1t with a 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 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 child's fancies in diet
should be regarded. Sometimes there are
prejudices that it seems impossible 10