Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1909-03-11
DISHES BOYS LIKE
DAINTY AS WELL AS sUBsTAN.
TIAL FOODS.
Though His Appetite Does Not Usually
Need Tempting He Enjoys Sweet
Things at Least Once in
While.


Boys should be fed upon food that
VIII give them strength, and yet at
the same time mothers must remem-
Der that they sometimes like the
dainty things as well as little sister
does.
In making the rice pudding this
week, Just for a change and to tickle
the palate of the boys try this recipe:
Wash well half a pound of dates and
stone them Chop fine and add to the
usual plain rice pudding. Dates are
nourishing and all boys like them. In
making the usual dish of corn
starch. which is bound to appear on
the table of all growing children once
IN so often, try this: In place of the
usual amount of sugar added to it.
sweeten with a cup of maple strip.
and the boys are sure to call for
more"
Banana croquettes-This is a nour-
ishing dish, easily prepared at a few
minutes notice. Peel and scrape ripe
bananas. Cut each one in two pieces
ana cut on the sharp end. making
them look like croquette. Roll them
In chopped nuts of any kind-either
peanuts, hickory or walnuts. Law on
leaf of lettuce and serve with a
little French dressing containing a
great deal of olive oil. This is a splen-
did luncheon dish for the hungry
schoolboy
Roast veal and ham-Purchase two
medium thick veal outlets, rather
small in circumference. On one of
them place thick slice of ham and
cover with the other cutlet-just as
you would make a sandwich. Place
In roasting pan and cook in a hot
oven at first to scar the meat. then
reduce the heat to moderation. Basic
frequently. The gravy of this dish is
delicious and the flavor of the meat
combination is sure to appeal to the
boys of the family.
Meat loaf-Pass through the chop-
per sufficient cold meat of any kind
veal, beef, chicken or lamb. to make
three cupfuls when packed. Season
very highly. Add teaspoonful of eel
cry seed. and some onion juice. and
finally half cup of stale bread
crumbs, teaspoon of chopped parsley
and two well-beaten eggs. Pack into
loaf and place on a shallow but
tered pan. With a wooden skewer make
holes along the top Of the loaf and in
sert strips OF fat salt pork, allowing
the pork to project about half an inch
above the surface. and be sure to pack
the meat firmly back around it. Bake
In quick oven about three-quarters
or an hour, set aside to cool and serve
In slices very cold with relishes of
pickles or catsup. This makes a splen-
did and substantial luncheon dish for
the boys
indian tapiocs pudding-Many of the
boys are tired of the old-fashioned In
dian pudding that grandmother used
to make, but this is sure to please
them Soak five tablespoonfuls of tap
ioca for two hours in water enough to
cover it. Pour four cups of scalded
milk over four tablespoons of Indian
meal with three-quarters of a Gun of
molasses. Add half teaspoon of salt
and cook in double boiler for 20 min
utes, stirring occasionally. Add the
tapioca, which should be drained free
from all water, and three tablespoons
of butter. Turn all out into buttered
baking dish and pour over ii one cup
of cold milk, but do not stir it through.
Bake in a very slow oven, from an
hour to an hour and half. Serve hot
with thin cream.