The Washington times., 1905-12-26

In planning the meals for the house
hold. the children should always be
taken into consideration. So long as
they are of school age and the time
allowed for their noon meal must. In a
majority of instances, be limited il
would seem wisest to give them simple
and easily digested luncheons with their
principal meal at night At midday
their lessons, desire 10 play or the dis
tanee from the school house. one or all
Of these reasons are factors which,
even under careful supervision. tend TO
boiling" their food and thus lay the
foundation for digestive arrangements
in years 10 come. IL is probable that
the majority Of children dine at the
family table and that. except when un-
wisely 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 be-
cause it is considered indigestible for
them-on the contrary they should be
encouraged TO partake freely of simple
green salads mixed with a plain French
dressing because this course makes
a good one for luncheon; at night soup,
meat. vegetables. and a plain dessert
is sufficiently hearty. Our meal. il well
cooked and daintily served. will be
found as palatable 10 parents as TO the
children.
Split Pea Soup with Croutons
Broiled Chopped Steak Tomato Sauce
Nodded Rice Creamed Onions
Brown Betty Hard Sauce
Split Pea Soup With CroutOns.
The split pea soup we like best must
foundation Of corned-beef pot liquor.
This is not always possible, but the
housekeeper who has once tried the
combination will be sure TO ever after
ward plan for split pea soup on the
day after serving corned beef. In the
cooking of this meat. put on in cold
water. heat quickly 20 the boiling point,
drain, and discard the water. which is
strong and briny. Cover with fresh
boiling water, then simmer slowly until
the meat is tender; il may here be re-
marked in passing that II any of the
meat remains for a second service 1t
will be found more juicy and succulent
il returned to the stiH hot liquid i'm
mediately after dinner and left there
until the next day The fat which rises
and congeals will be found delightful for
frying. etc. But. 10 return to the soup
For six persons. pick over a pint Of split
peas, wash cover with cold water. and
let soak over night. Next moning drain
and rinse, then put in an agate kettle
add two quarts of water. or take the
same quantity OF corned-beef pot liquor:
IF quite salty modify with cold water
to meet the taste. Heat slowly. skim
then simmer very gently. When the
peas begin 10 feel tender brown in a
frying pan in a very little dripping, a
half cupful each of sliced onions and
chopped carrots; add these 20 the soup
with few spOonfuls OF chopped celery
and continue the slow cooking until the
peas are quite mushy-this Will take a
number OF hours. Press through sieve,
add salt and pepper 10 taste, and return
TO the nre. When boiling, stir in one
tablespoonful Of flour blended to a paste
Wtlh cold water and continue simmering
Tor at least ten minutes longer This
thlckening viii prevent the mashed peas
setting In the pot or plate; II too thick.
dud little boiling water or milk just
before serving. In the winter this soup
Will keep for several days. as reheating
improves IL The amounts here given
can readily be increased thus proYid-
ing course for several meals.
For the croutons, cut stale bread in
half-lnch slices trim off ali crust, brown
in frying pan. spread with butter. and
cut in dice. or melt one tablespoonful OF
butter and sprinkle II over the bread,
turning the pieces that they may be