Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1916-03-09
Mothers and Children!
How to do the Ideal Thing
For Children.
Cold Weather Nursery Breakfasts

Cold Weather Nursery Breakfasts
Breakfast combinations designed to
supply heat and containing a suffi-
cient proportion of fatty foods Tor
the cooler season of the year
amounts to vary according to the age
of the child; bacon to be omitted for
children under five:
White grapes; oatmeal and cream;
a boiled egg; bread and butter; weah
cocoa.
2. Stewed apples; cracked wheat
and cream; crust mullins made OF
whole meal; tiny bit of broiled ba-
con: stewed potatoes; milk or cocoa
to drink.
3. A ripe apple; corn-meal mush
and cream; creamed chicken; baked
potato; a glass of milk; buttered
toast.
4. Tokay grapes; cream or top
milk favored with cocoa; a piece OF
broiled mutton or a lamb-chop, finely
minced; hominy with salt and cream;
bread and butter.
5. An orange; farina and cream;
creamed fish; corn-meel mullins with
good butter; cocoa.
6. Clarified or stewed apples or
prunes; wheat or oatmeal porridge
served with cream; whole-wheat
bread and butter; boiled rice or
baked potato; a tablespoonful OF
scraped beefsteak. lightly broiled.
Winter Dinner Menus for the Nursery
For dinner menus in winter lib
eral allowance of starchy foods may
be given, such as potatoes and rice.
Purees Of peas and beans should be
used, as they also supply proteins as
| OF MI
starch may now be freely used for
desserts. Meats may be used every
day for children over five in place Of
the broths given for summer menus.
and often for the child of three or
four. Fish may be eaten occasionally.
Puddings may appear for desserts,
alterne ting with fruits. but one must
not forget that inorganic salts should
still be supplied in all menus; hence.
green vegetable must be used In
connection with every combination.
for instance, rare roast beef (prot-
ELM baked potato (starch, salts, and
carbohydrates) dish gravy, PURGE o
spinach (salts); with lemon jelly for
dessert, Or, as a contrasting menu,
roast lamb (protein); rice (starch);
which should be served with salt and
have cream added to supply the fat
which 1t lacks; dish gravy; and, for
dessert, wholesome fruit, fresh or
stewed. Thus are supplied the neces-
sary sugar and inorganic salts to COM
plete the combination.
MONDAY MENUS ALLOWABLE
- AFTER FOUR YEARS
l. Beef broth with veimicelli;
bran or whole-wheat bread and the
best butter obtainable; lightly
broiled lamb chop, finely minced anu
seasoned with salt; spinach, cooked
tender and mashed through PURGE
sieve. served plain with little cold
cream mixed in it; baked potato with
salt; orange tapioca for dessert, and
a little fruit juice to drink.
2. Chicken broth with rice; minced
broiled tenderloin steak with salt (no
butter); creamed hominy; brown
bread and butter: asparagus tips or
stewed celery with hot creamy milk
as sauce; cup custard.
3. Mutton broth; the white meat OF
chicken cut small; creamed macar-
oni; stewed onions, creamed and
mashed to a pulp; bran bread and
butter; rice pudding for dessert
4. Beef broth with otameal; stew
ed squad; steamed rice; bread and
butter; creamed cauliflower cooked
very soft; junket with egg fer des-
sert.
5. Milk soup; rare, minced beef;
boiled rice with dish gravy from the
roast beef. without fat; stywed Gel
cry; bread and butter; cup custard
favored with cocoa.
6. Vegetable soup; scraped broiled
mutton chop or minced roast lamb;
baked potato apple sauce; bread
and butter; plain junket.
z. Egg and potato soup; broiled or
boiled fish; creamed spaghetti with
out cheese; tender string-beans; gel
attn with whipped cream for dessert.