Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-06-04
HOMEMAKERS COLUMN.

Correspondence on topics Of interest 10 the ladies
IL solicited. Address: Editor HOMENAKKRs'
COLUMN, Oxford Democrat. South Paris, Ne
What to Feed our Babies.
OF course special babies require special
diet, and while some thrive and grow
strong on farinaceOus foods others will
pine away without q goodly supply Of
meat. Some get along reasonably we'll
ON milk alone and their mothers are
oblivious to wobbly little legs and pale
and puffy faces. Their weight increases,
while their muscles do not, and having
been told it is the weight that must be
watched they feel virtuous and right
eous satisfaction over each additional
half-pound at which the scales are
tipped.
Most children, after the age of two,
should have some meat, starting about
twice week and increasing gradually to
small amount each day. Not all meat
that comes to the table is suitable for
them, but judicious change from we'll
cooked chicken to rare lamb chop and
beef tenderloin is advisable for any con-
stitution. Some children like broths,
and then the problem is easily solved.
They are digestible and nourishing as
we'll, but many child will not, unless
forced to do so, partake of soup or liquid
nourishment of any kind, and then un-
less this aversion can be overcome, the
mother has to devise some other means
of making the food more palatable.
A delicately broiled lamb chop Is one
of the most easily digested meats and
may with perfect safety be given to the
ordinary child of two years or over in
alienation with small portions of beef
or fowl.
The best chop for this purpose is the
second or third loin chop from the ribs.
The meat in this cut is very tender, the
surrounding fat makes it juicy and sweet
and there is no waste but the fat, which,
of course. should not be given to the
child. The boiling should be carefully
done, so that the full amount of nutri-
ton is retained.
A small piece of the tenderloin of the
porterhouse steak, broiled quite rare, or
a piece of rare (uot raw meat from the
center of roast of beef is the best beef.
Dish gravy from the roast Gf free from
fat) or the drippings from the broiled
steak or chop (under the same condi-
tions) are excellent. All meat should be
finely shredded with fork, not cut with
knife, as the latter breaks the fibre and
lets out all the juice. II the child will
take it, the expressed juice from round
steak gives the finest and most digestible
kind of meat nourishment. This may
/ ha rrixy
bread.
Where chicken is given it should be
very we'll done, either boiled, broiled or
roasted, and only the white meat should
be used. A tablespoonful of one of
these shredded meats each day is suffi'
cient for the ordinary child of two. At
three il much exercise is taken nearly
twice as much will be required. Bread
and butter should always be served with
the meat to insure proper mastication
and prevent. too hasty consumption.
Potatoes in limited quantities, either
boiled or mashed, but never fried, may
accompany the meat and one or two
other easily digested articles, according
to the age of the child and the discretion
of the mother. This meat meal should
always he given at noon, when the di.
gestive apparatus is at its strongest and
the vital forces call for the most susie
nance. / mention it first because it is
the most important meal from the point
of actual nourishment, and therefore the
food should be wisely selected.
For breakfast children of from two to
five years latter which time one does not
have to dwell SO increasingly on their
diet) may have at more or less frequent
intervals, according to age, soft boiled
or poached egg on toast, always remem-
bering that this gives practically the
same nourishment as the meat. In win
ter almost any well cooked cereal may
be!given and both summer and winter
they should have generous allowance
of we'll ripened fruit of all kinds. Ba-
nanas sparingly, according to whether
the child is able to digest them or not.
Oranges cut in dice or simply the juice,
are excellent; weak lemonade, grape
fruit, seeded grapes, baked apples, well.
rpened sweet plums, ripe pears, and
when fresh fruits are unattainable, well
cooked evaporated fruits may be subSti-
preparing them.
But supper, served about half past
five, Just before bedtime, is the meal
that has driven many a mother to des-
peration and for that reason am adding
several simple and yet dainty recipes
which even an older person would find
enjoyable. One advantage of these
recipes is that they may be made in the
morning and set aside for supper, and
the quantities given are just about
enough for one child.
TAPIocA CREAM PUDDING.
Put half a pint of milk into the double
boiler with two tablespoonfuls of sugar
and one level tablespoonful of minute
tapioca. Let it boil until the tapioca is
very soft, then beat one egg separately
until very light and stir the yolk quick
ly into the boiling cream. Dissolve one
teaspoonful of corn starch in little cold
milk and add to the boiling custard.
When it thickens add half teaspo0nful
of vanilla; remove from the range and
fold in the stiffly beaten white of the
egg with fork Turn Immediately into
pudding dish and serve cold.
BOILED cUsTARD.
Beat one egg very light without
separating, in the double boiler. Add a
generous tablespoonful of sugar and half
pint of milk with half teaspoonful OF
vanilla extract. Stir often and remove
as soon as it coats the spoon. This may
be poured over sliced oranges, be served
on baked apple, with lady fingers, or
drunk from cup. II cooked too long
| the custard will curdle.
The same recipe, if mixed thoroughly
and allowed to stand in the double
boiler without stirring, until it is thor
oughly set, can hardly be told from a
baked custard, is much quicker to make
and avoids the expense (where a gas
stove is used) Of lighting the oven. Crate
over it just dash of nutmeg.
| JUNKET.
Follow the directions on the package
aud serve very cold with grating of
nutmeg. You will be surprised to find
how satisfying this delicate dessert will
be. Any fruit flavor may be added II