Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1907-06-13
DIET FOR CHILDREN.
How Mothers May BE Helped In Pro.
vidinQ Suitable Food.

How Mothers May BE Helped In Pro.
viding Suitable Food.
In family where there are children
the mother is often compelled to cook
separately for the young ones. This
extra trouble may easily be avoided
II In preparing the food for the old
folks the following practical sugges-
tons be kept In mind. says the New
York American:
Frying should not be chosen as a
means of cooking meat for children.
When preparing beefsteak have a hot
fire, place the steak on the gridiron
and hold 1t close to the fire for q min
ute, turning it rapidly. The fierce heat
coagulates the albumen near the sur.
face, seals the pores of the meat and
keeps in the juice. When the outside
Is scared hold it farther from the flre
until 1T is done. On removing sprinkle
1t with salt.
Steak should be cut about one inch
thick. The top of the round Is Juicy
and well favored part of the beef and
steak cut from there Is less expensive
than the sirloin or choicer steaks and
more nutritious. This same method
Of broiling may be applied to other
meats.
Poultry Is not more desirable for
children than beef or lamb, although
being more delicate it is sometimes
considered so. Either the white or
dark meat may be given, the former
being preferable. 1t may be roasted,
boiled or broiled.
Fat Is essential to the proper growth
Of the tissues of the nerves and brain
and Is peculiarly important to children,
as the brain enlarges rapidly during
childhood. Next to butter and cream,
bacon is one Of the most palatable
forms In which 1t can be given. 1t
should not be overlooked, as then too
much Of the fat is fried out Some
times bread soaked in bacon fat will
be eaten with relish.
After q child Is two years old a veg
etable of some kind besides potato
Cabbage and raw cucumbers are un-
suitable. but cAy other we'll cooked
vegetable Is harmless in small quaint
ties Stewed celery, peas, beans, ten
der caulifiower, baked or stewed to-
mato are all useful.
Any fresh, ripe, seasonable fruit may
be given early In the day to child
who Is we'll The points to observe are
to have it-sound- is, without sus-
picion Of staleness--and not to give too
much at once. trawberries, raspber-
ries. black berries, pears, apples, peach
es, oranges and grapes are all welcome.
Fruit having skin should be pared,
and grapes should have the seeds re-
moved, or the child should be taught
not to swallow them. Bananas must
be given with caution. They disagree
with many children. Try a slice one
day, and il no Ill effects follow two
the next, proceeding slowly until GER
tain it can be well borne.
Stewed fruit can be given at supper
and 10 much relished by most children.
Apples, pears and peaches cooked in
this way are valuable addition to the
diet list, and almost any OF the fresh
fruits can be similarly treated.
In winter preserved apples, apricots
ETC., are nearly as nice as the fresh
fruit and bear little mblance to the
old fashioned, leather-like dried prepa-
rations. They must be soaked over
night before cooking and boiled until
perfectly tender.
<1.o cf1 rorr,nrod q
a favorite dish In many nurseries.