The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-23

place OF cream on many xmas OF
desert. ~
Floating Island
In this dish the whites of eggs
left over from boiled custard can
be used to serve with it. Beat the
whites until stiff; sweeten them a
little; and cook them in a covered
dish over water which is hot but not
boiling; or cook them on top of the
hot milk which is to be used in max
ing custard. Lift them out with a
wire egg beaten or split spoon, and
place. on top of the custard. Deco
rate with small bits of jelly.
Tapioca Custard
Tapioca custards may be made as
follows: Add to the list of ingredi-
ents for boiled custard one-fourth
cupful of pearl tapioca. Soak the
tapioca in water for an hour or two,
drain it, and cookin the milk until
it is transparent. Proceed as for
boiled custard.
Baked Custard
In making allow one egg and two
level teaspoonfuls of sugar and a
few grains Of salt and of nutmeg for
each cupful of milk. Beat the eggs
slightly and add the other ingredi-
ents. Bake in cups set in a pan OF
water in a moderate oven.
Simple Ice Creams
In the way they are used, ice
cream and frozen custard may be
grouped with the buildings. Plain
ice cream made out of thin cream,
sweetened and favored, or out Of
cream and custard mixed, may be
given to children occasionally.
A good ice cream may be made as
follows: Allow one-fourth cupful
of sugar to each cupful of thin cream
(nalf milk and half cream; flavor
and freeze.
A frozen custard, commonly called
by housekeepers "ice cream" or
French ice cream" which contains
eggs as we'll as milk and cream, may
be made as follows: For each half
cupful of milk allow one-fourth cup
full of sugar, one or two egg yolks
or one whole egg, and half cupful
of cream. Make custard out of all
the ingredients but the cream. When
it is cool, flavor it, add the cream,
and freeze.
Caramel Flavoring for Use in Gust
ards, Ice Creams, and Other
Desserts
An economical flavoring for any OF
the above desserts may be made by
browning or caramelizing ordinary
sugar. To each cupful of sugar add
one-fourth of cupful of water. Heat
until we'll Drowned, stirring constant
ly even after the dish has been taken
from the fire, and until the danger
of burning in the hot dish is passed.
Before the mixture hardens. add hot
water and cook until it is about the
consistency of thick strip. Bottle
and save for use as needed.
Meat, Fish, Poultry, Eggs and Meat
Substitutes
The other foods included in group
one with milk considered by far the
most important of them all for child
REM and meat, fish, poultry, eggs,
and meat substitutes.
In some families children do not
get enough meat and eggs; in others
they get too much. A good general
rule commonly followed is TO give
a child two years old or over, an egg
every other day and about the same
amount ( two ounces) of meat, tlsh'
or poultry on the days that come be-
tween. If for any reason meat is
omitted from the child's diet special
care must be taken to see that other
suitable foods take its place-pre-
ferably an extra amount OF milk or
eggs.
Broiling and roasting are the best
methods of preparing tender meat.
Tough meat should be stewed or pre-
pared in a fireless cooker, or first
chopped and then broiled.
1t is important to teach children
to chew meat and other foods prop
erly.
Fried meats, particularly those
which are pan fried or cooked in
small amount Of fat, should not be
given to young children. One rea-
son for this is that they are likely
to be overlooked and tough, at least
on the outside, and so are likely not
to be properly chewed and to be
swallowed in large pieces. Another
reason is that the fat used in frying
and also that which fries out OF the
meat is likely to be scourched ana
in composition. When this
is the case, it is almost certain to
be harmful.
Some recipes for cooking meat for
children follow:
Broiled Chopped Meat
Many cuts of meat too tough to
% broiled whole may be prepared
,ery satisfactorily by being chopped,
ialted and broiled. Allow about one
lalf teaspoonful Of salt to pound
# meat. For very little children the