Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-06
Well , Cooked Meat and
Vegetables Are Necessary
for the Cro,Uing Boy or
Girl
Beef StetU on Toast With
Baked Potatoes Is Nutri-
tious, inexpensive and
Appetising
BY MRS. NJ. A. WILSON

fCopDS s0ht, 1919. By Mrs. N. A. Wilson. An
rights reScrvedD
LyEEDING the growing child properly
- well cooked food makes the mother
realize that haste makes waste and
that for the physical we'll being of her
child 1t is vitality important that all
vegetables and meat should be well
cooked.
This means that the cellulose struc-
lure of the vegetables must be softened
and that the starch content should be
dexterized and ready for digestion.
Cook potatoes by first thoroughly
scrubbing them to cleanse and then
dropping them into boiling water and
cooking until tender. Drain free trum
the water, cover with a piece of cheese
cloth and allow to steam for five min
utes on the back of the range. This
will produce dry mealy potato that
is easy to digest.
When the potatoes start to cook bring
the water quickly to the boiling point
and then reduce the heat so that the
water will boil evenly and allow, for
small potatoes about IS minutes; for
medium -sized potatoes, 25 minutes and
for large potatoes, about 30 minutes.
Do not pare; much of the valuable
mineral elements lie directly under the
thin, paper like skin and are needed by
the growing child for bone and tooth
tissue structure.
Well cooked carrots, cut into dice,
spinach, caulif1ower, mashed turnips,
celery, onious-all afford a splendid
variety.
Never use soda for any purpose in
cooking your children's food. Soda not
only destroys the valuable citamines,
but it also causes other digestive dis
al gttff faia Al
time to cook thoroughly.
Meat may be given to children from
the time they are two years old. Tender.
well cooked beef, minced or scrapped
fine at first beef and lamb stews Ui
baked in casserole dishes: chicken,
boiled or baked fish free from skin and
bones all offer wide opportunities.
Do not give young children bacon.
hahn, pork or veal. sausage or corned
beef or any other picked or preserved
meats Pot roast. steamed or stewcd or
baked and broiIed methods may be used
for cooking. Never permit fried foods
either meats or anything else; dried
beef or smoked fish have no place in the
child's diet.
Supplement the regular menu with at
least three glasses of good, rich milk and
liberal serving of pure creamery put
Do not season highly any of the chill
dren's food. Spices and seasoning all
3 react iu overstimulating the liver and
kidneys.
Beef Stew
Place half pound of hamburg steak
in saucepan and add
One and one half cups of boiling
scdfer,
Ono branch Of celery,
One half onion.
Bring quickly to boil then place
where it will simmer for three quarters
Of an hour. Thicken with corustarch,
then season and add
One teaspoon Of finely chopped pdrs-
lcy
Pour over well buttercd toast. This
amount will serve three small or two
large children in the following menu;
Dinner
Beef Stew with Toast
Baked Potatoes Spinach
Apple Tapioca Cocoa
How to Bake Potatoes
Wash the potatoes thoroughly. then
place in n saucepan and cover with
boiling water. Bring quickly to boil
and cook for ten minutes. Drain and
wipe dry, then rub with shortening aud
place in hot oven to bake. This has
tens the process of baking by thoroughly
heating the potato.
Be careful about utilizing leftovers ;
ratLer cook sufficient for the meal. Use
day -old bread and toast; never hot
cakes, fresh bread. biscuits or pastry.
There is a beautiful Irish legend that
the lads and lassies who eat their bread
toasted will have the shiniest eyes, the
whitest teeth and the curliest hair, so
teach your little ones to chew each
mouthful Of food before swallowing it.
Guiping food means intestinal disorders.