Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1909-06-29
Society Glubs
Edited by
M. N. F. Bridgham
Cooking for Children


BY Emma E. Prize. Supervisor Domestic
TN preparing food for young chill
dren the method of cooking is very
= important. The digestion of child
is not so strong as that of grown
person, and over or under cooking or
an excess of fat or condiments is more
apt to cause arrangements.
Children that have begun to take
solid food are in many cases allowed to
come to the family table. This does
not necessarily mean that they should
partake of the food prepared for
adults; their needs should be consid-
cred and proper food prepared for
them. The following recipes carry out
the principles underlying the cooking
of their various ingredients. 1t must
be borne in mind that all cereals re-
quire long cooking on account of the
starch that they contain. Starch, II
thoroughly cooked, is partially digested,
and thus Is less of a tax on the di-
gestive organs. This is an important
factor in the diet of children. Milk,
meat and eggs should be lightly
cooked, as the proteids are hardened
by the heat. Meat must be heated sut-
ficiently, however, to destroy any para.
sites that may infest it. The fibers of
meat should not be given to young
children; use only the juice. For the
older child meat pulp is good. Meat is
valuable addition to the diet ana
should not be omitted. Fruits should
be cooked unless well ripened. Rub
the pulp through a sieve after cooking
and sweeten lightly. Never sweeten
while cooking.
Dat Jelly
Soak one-half cup of coarse oatmeal
in one quart of water over night, turn
into a double boiler, steam from four
to six hours, replenishing with hot
water if needed. There should be a
pint when it is done. Strain through
a cheese cloth, wrung out of hot water
into mold; keep on ice. 1t may be
used to dilute the milk by melting it
when ready to serve, or may be used
cold with cream for older children.
Another desirable jelly is made by
steaming one cup of rolled oats for
five hours in one pint of water, to
which you have added one-half tea
spoon of salt. Strain through fine
sieve, removing all the husks; add one
cup of scalded milk and sugar to taste;
if desired, strain into small molds and
chill.
Barley Water
One tablespoonful of pearl barley,
washed one quart of cold water, boil,
cover and cook gently till reduced to
one pint; strain and cool. Keep on 1ce'
ArrowrOot Cruel
One tablespoon of arrowroot, one-half
teaspoon of salt, one cup of boiling
water, one cup of milk. Put the boil
ing water in the upper part of a small
double boiler, add the arrowroot RUBBED
to a paste with a little cold water. Put
directly over the fire and boil ten
-f4,rr a remove
from the fire, add the milk, put the
kettle over the lower part of the boiler,
which should be one-third full of boil
ing water. Set the whole over the flre
and let it steam for ten minutes; ada
the salt and strain through sieve.
Keep very cool. 1t may be reheated
when ready to serve. ArTowroot is
astringent in action and is useful In
cases of diarrohea.
Peptonized Milk
Peptonized milk is useful Temporal
i1v for Young infants and in cases OF
intestinal disturbance. Tablets may
usually be obtained with directions for
use. The quantity required for one pint
of food is one tablet containing tlfteen
grains bicarbonate of soda and five
grains of pancreatine. In some cases
only one-half or one-third of a tablet
is used to a pint of food. Unless the
milk is to be heated afterward in order
to destroy the ferment it is best to
prepare only little milk at time, as
II will become bitter If not used I'M
mediately. To prepare the mix, dls-
solve the tablet in one-half cup OF cold
water. add one and one-half cups of
milk using the upper part of double
boiler for the mixture; stir well. FIJI
the lower part with water at a tempera-
ture of lis degrees Fahrenheit, or as
warm as the hand can bear comforta-
bly,. Cover and let stand for two min
,,4nr Cool c11iclxlv and keep on ice. 10