Los Angeles herald., 1905-12-10
PaIatabIe Food
for Children
BY cIrnells c. Bedford

majority OF instances, be limited II
would seem wisest to give them simple
and easily deested luncheons with
their principal meal at night.
II is probable that the majority OF
children dine at the family table and
that, except when unwisey INDUCED,
they must be denied some OF the dishes
which are freely served to their elders.
In the meal here given we exclude "a
salad-not because II is considered in
digestible for them--on the contrary.
they should be encouraged to partake
freely OF simple green salads mixed
with "A plain French dressing-but be-
cause this course makes good one for
luncheon: at night soup, meat, veget-
ables and a plain dessert Is sufficiently
hearty our meal, IL we'll cooked and
daintily served, will be found as palat-
able to parents as to the children.
Split Pea Soup with Croutons
| Broiled Chopped Steak
Tomato Sauce
Nodded Rice Creamed onions
Brown Betty Hard Sauce
The split pea soup must be planned
for ahead of time as II has a founda-
tion of corned beef pot liquor. In the
cooking of this meat, put on in cold
water, heat quickly to the boiling point.
strong and briny. Cover with fresh
boiling water, then simmer slowly until
the meat is tender. The fat which rises
and coEgeals will be found delightful
for frying, etc.
Fer six persons pick over a pint of
split peas, wash, cover with cold water
and let soak over night. Next morning
drain and rinse, then put i'm an agate
kettle: add two quarts of water or take
the gamp UtiaOtitV pOrnpd hpef not
liquor-if quite salty modify with cold
water to meet the taste. Heat slowly,
skim, then simmer very gently.
When the peas begin to feel tender,
brown in a frying pan in very little
dripping, q half cupful each of sliced
onions and chopped carrots; add these
to the soup with few spoonfuls of
chopped celery and continue the slow
cooking until the peas are quite mushy.
This will take number of hours. Press
through sieve, add salt and pepper to
taste and return to the fire.
1t is an acknowledged fact that the
chopped beef on sale in meat markets
is very frequently treated with preserv-
atives to insure its keeping: even
when this is not so, 1t Is made of trim
mings and inferior pieces. some OF
which may be by no means fresh. The
favored chopped meat is to chop It
yourself. Purchase upper round or any
lean cut which has no bone in 1t. When
received wipe with a damp CLOTH re-
move all tough fat and pass it your
self through the food chopper; IL from
Il tough cut pass it through d second
time Mix with 1t before chopping
about a quarter of a cupful of tender
suet for each pound of meat, also a
Ia nj Of "a
Of a teaspoonful of pepper; if you like
! the flavor you may add little onion
Juice. say half teaspoonful. work
, and pat out with the hands until
formed in an oblong steak about two
inches thick, then arrange in a creased
broiler. The fire should be quite not
clear and steady, the broiling to be done
the last thing before dinner is served.
AS a change from potatoes use rice
as a starchy vegetable. Have ready a
large kettle containing four or five
quarts of water. Add half table,
spoonful of salt and bring to a gallop-
ing boil. For six persons pick over a
cupful and a half of rice and wash re-
peatedly, rubbing between the hands
When the last water runs Off clear
drain It and let stand for few minutes
then drop into the boiling water TIT
over but keep at "a gallop' until, on
rubbing "A few grains between thumb
and finger the rice seems tender. Have
ready some slightly buttered cups OF
small plain molds Drain the rice
thoroughly, pack lightly in the moios
and let stand for ten minutes over not
water or in a pan of hot water III tlle
lopen oven. When turned out on a nor
platter, sprinkle with hltle hiielS
chopped parsley
Brown betty is a simple apple pud-
ding calling for equal quantities or
ohnnned tart apple and stale bread
crumbs. To each cupful of crumbs adc
two tablespoonfuls of melted butter, a
ninch of salt, half teaspoonful OF
nCWdered cinnamon and more or less
sugar, according to the acidlty or the
apples Fill a buttered baking dlsn
with alternate layers of apples ana
sniced crumbs adding a spoonful or
two of water if the apples are not juicy.
Bake in a moderate oven Tor an nour
and serve hot.
THE hard sauce served with this pud-
ding may be made most ornamental III
aDpearance. Cream well "A quarter Oh
81 cupful of butter and gradually beat
In one Cupful of sifted powdered sugar
Divide this in four PORTIONS fldVor
the first with nutmeg, the second win
vanilla and color with a little egg yolk;
to the third add a little sherry and
color pink with cochneal or fruit red
paste; mix with the fourth OF table
spoonful of chocolate melted over hot
water Arrange on fiat plate IN
lsvers-like cake layers-and set away
until cold and firm, then cut IN slices
ard arrange on a small dish Tor serV-
ing.
81, o--L.s Al. KffchAn