Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-01-21
HOMEMAKERS COLUMN.
on topics Of interest % the l.die
Il eoicited. Address: Editor HonINAKfks
COLUMN, Oxford Democrat. Paris. Maine.
FOR THE cAILoaeN's TABLE
VEGETABLES.

The potato Is the first vegetable al
lowed to children. It continues through
childhood, and through life in fact, the
most generally useful of vegetables.
During the whole of the period which Is
under considerations. e., until the be-
ginning of the second dentition-it
should still be given baked. Boiled, 1t
is as q rule less light or "mealy." Stew
ed, it is of doubtful propriety, and fried
or sauted. it is distinctly Objectionable.
Sweet potatoes are less desirable, as q
really mealy one is not very common,
even the best having an adhesiveness
far beyond that of the best white potar
toes. If given at all, they should be
baked and given only to children over
five.
This objection of toughness and indi-
gestibility is still more pronounced
against the immature white potatoes
sold as 'new potatoes" However pal
atable they may be, they must be denied
to young children. This, however, does
not apply to the fresh crop OF mature
potatoes. The white potato has the ad-
vantage of being valuable throughout
the year.
During the season of fresh vegetables
there are number which are wholesome
even during the third and fourth year.
The choice of winter vegetables il more
restricted.
Two or three things may as we'll be
first mentioned. First, young child
should eat no uncooked vegetables. All
vegetables should be thoroughly cleansed
before cooking, all imperfect parts being
discarded. Most vegetables, if boiled,
lose less of their value and flavor If the
water be slightly sailed. Lastly, and
perhaps most important, all green vege-
tables must be eaten while quite fresh,
or their advantages as articles of food
are doubtful. The effect Of each article
upon digestion should be watched.
Among the tenderest and most digest
ible of the summer vegetables are aspar-
agus, peas and string beans.
Of the vegetables which can be had
in good condition later in the year we
may mention the onion, cauliflower, and
spinach.
The best onions are called Spanish or
Bermuda, their flavor being less harsh
than others. For the nursery they are
to be boiled or baked, the former being, in
the writer's judgment, preferable. They
are acceptable without sauce, but if sauce
be desired, it should be of cream, not
melted butter.
Cauliflower is the only plant Of the
cabbage family which should be allow
ed to young children. 1t should be
boiled and served in the same manner as
directed for onions, but it is not an easy
vegetable to prepare properly for the
nursery.
Spinach, in the form of puree, is one
of the stand-bys of the nursery table in
winter. What has been said about
cleansing and boiling of vegetables
applies emphatically to spinach. For
children it must be put through sieve or
fine colander. 1t should not be given in
the rustic form of greens" Like the
onion and perhaps the cauliflower, it is
accounted slightly laxative, but it cannot
be charged, as they sometimes are, with
causing gas. 1t is said to contain an
appreciate amount of iron, which
makes it valuable in the dietary of win
ter and spring.
The quantity of all these vegetables
must at first be small, a single onion, a
dessertspOonful of cauliflower or spin
ach, for instance, and gradually increas-
ed if fouod to agree.
Celery, carefully prepared by boiling
or prolonged stewing until thoroughly
tender, is an acceptable vegetable, but its
nutritive value is not great. OF the
vegetables known in common speech as
''roots'-turnips, beets, carrots, pars-
nips, etc.-few are tender or digestible
enough for young children.
| The beet, if it could be gotten tender
and thoroughly cooked, might be useful,
but in practice the writer has rarely
found it properly prepared, and has
been obliged to conclude that the tough
ness of the vegetable is not properly ap-
preciated in the kitchen.
The carrot, to be allowable, must be
very thoroughly cooked and put through
a sieve, and it is doubtful if its accept
ability to the childish palate and its
nutritive value are sufficient to repay
the trouble. The vegetable is mentioned
only as a resource for occasions when
something with salts in its composition
is needed and nothing better is at hand.
The question is sometimes asked, Are
canned vegetables proper for use in
winter? The answer depends upon the
quality of the vegetable. Some kinds of
vegetables preserve their original quail
tiles well, some do not, and of the
former the wares of one factory may be
good and tender, those Of another stale
and tough. In many places the alterna-
tive is to use canned goods in the winter
or to go without green vegetables alto.
gether. In other places the best canned
vegetables seem to be really better than
those brought from long distance in
cold storage. No fixed rnle, therefore,
can be made. Each article must be ad-
judged by itself. There are, for instance,
canned peas in the market as tender and
nearly as palatable as those freshly
picked; there are others which are bur-
densome even to an adult stomach. In
every case of doubt err upon the safe
side, and refuse to give the vegetables to
| the child.-The Century Book for