The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1916-06-02
- Baked PotaSo, Spinach {Cut Fine),
Rice and Milk, Bread and Butter.

also because they encourage the eat
ing of bread. The meat used should,
OF course, be in good condition but
need not be from a tender cut. The
lower-priced cuts may be used with
good results, provided they are made
tender by long. slow cooking. Any
vegetable may be added, including the
tougher parts Of lettuce, and the
leaves of celery Rice. barley, maca-
roni. or even crusts Of stale bread may
be used in the stew to give variety
A stew containing a little meat, with
one or more vegetables, and a cereal
comes near to supplying all the need
ed foods. other than milk.
Cut the meat into small pieces,
cover with boiling water, boil for five
minutes. and then cook at lower
temperature until the meat is tender.
This will require about three hours
on the stove or FIVE hours in the fire
less cooker Add carrots, turnips,
onions, pepper and salt during the
last hour Of cooking, and the potatoes
20 minutes before serving. Thicker
with the -four diluted with cold water.
cooker, the mixture must be reheated
when the vegetables are put in.
There is much to be said in favor of
keeping a soup pot on the stove all
the time, provided great care is taken
not to allow the contents to grow
stale. Into this pot can go clean por-
lions of uncooked food and also clean
foods left from the table, such as
meat, milk, mashed potatoes or other
vegetables, crusts, cold cereal mushes,
and even fruits. Soups made from
such materials may not have great
nutritive value. but. like those made
out of materials bought for the pur-
pose, they encourage the use of q
large amount of bread, particularly II
carefully seasoned.
Chicken or turkey can be used for
variety in children's diets. 1t is palat-
able stewed and served with rice. II
roast chicken is used, select portions
which are tender. 1t is well not to
give a young child either highly sea
soned stufing (dressing) or rich
gravy
The use of cured fish, fresh fish and
oysters in stews has been spoken of
above Boiled or stewed fish is also
good for variety.
Eggs are especially useful food for
young children, The chief point to
remember in preparing them for chill
dren is that they must not be over
cooked or they are likely to cause in
digestion, as experience has shown.
Everyone knows how the heat of cook
ing hardens the egg. and it is easy to
understand why the digestive juices
might have difficulty in penetrating
such hard substance as the white of
a hard boiled egg. Overlooked yolks
also thought to be hard to digest
However, when eggs are cooked in the
shell. the heat reaches the white be
fore it does the yolk, and so there is
more danger of the white being over
cooked than of the yolk The best
ways of serving eggs for children are
poached, soft boiled, or coddled
though they may be scrambled for a
change if one is careful not to scorch
the fat used or to overlook the egg.
One of the most satisfactory ways
of cooking eggs is by coddling and is
done as follows: Allow d cupfUl OF
water to each egg, bring the water tc
the boiling point, remove it from the
in
closely, and leave the eggs i'll the wa