Evening star., 1921-09-09
FOODS ESPECIALLY PREPARED
FOR CHILDREN IN THE HOME
The Stars Household Expert Takes Up Subject
Of Simple Menus and Nourishins Dishes-One
Week of Special Diet for the Youngsters.

stewsd fruit or q little mo1asses.
sirup, honey or sugar make good deg.
serts for dinner. lunch or supper. II
preferred, dried fruits, like dates and
raisins. may be cooked with the cereal
to sweeten 1t and to give flavor.
Vegetables and Fruits.
Vegetables are an important but
often a neglected part Of child's diet.
They should be served at least once
a day. as they help to keep the bowels
In good condition. They may be used
as a fiavoring for soups and stews,
may be added to milk or meat stews.
or served with meat gravy. Most
vegetables. when served as separate
dish. should be either steamed, boiled.
baked or stewed.
II the supply Of fresh vegetables is
are cooked should be used with them
as far as possible or put into soups
or stews. Fruits in the diet supply
mild acids. and they are important
fects and for other reasons. The Taxa
tive effect is well recognised in the
general use Of orange juice, prunes
and apples. Fruits should be served
in some form at least once q day.
Fruit juices and the pulp of cooked
fruit. such as baked apples and pears,
and stewed prunes, are good.
Desserts for Children.
Cake-Cream one teaspoon Of short
ening with one cup of sugar. Add one
beaten egg. one cup of milk. one and
one-half cups Of flour with which has
been mixed one level teaspoon of
cream Of tartar. one-half teaspoon Of
sired.
Only such cakes as the above and
sponge cake, plain gingerbread and
the like. should be given to children.
ef~ I~@ 1,rn
tard filings and merineues are good.
and SO are jams and jellies. All rich
cakes and all pastry are barred; even
the simplest of cakes should, like
bread. be at least day old. Apple
Jelly is the best of all jellies for chill
dren.
Beverages for a child should be nu-
tritious. Cocoa is one Of the stand
bys for children, but 1t must be cooked
thoroughly To make, allow one-half
teaspoon Of sugar for each cup. Stir
thoroughly until the grains of sugar
have ground up the Jumps of cocoa.
Add q scant half-cup OF water for
each cupful of the final product Put
Ave minutes. with constant stirring.
This will cook the starch sufficiently
to thicken mixture and alter the color
of the liquid. After this cook in a
double boiler & for H% twenty MINUTES hn1 ds
not scald. Prepared in this way.
cocoa is almost as digestible as pure
milk. BY keeping down the proper
tion Of water. 1t may be made more
nutritious than milk. A final beating
with a rotary, egg oeater improves
both flavor and appearance.
In the following menus the adult
members Of the family will have to
get along without various dishes
which would be entirely proper for
S,,x ~rhf frt mn o.
nourishment of a child:
Breakfast - Grapefruit. toasted
brown bread, bacon, cocoa for chill
dren. coffee for adults.
Dinner-Roast fowl with dressing.
rice. fresh or canned peas. lettuce
with chives and French dressing.
Drowned crackers. peach sponge. lady
fingers; coffee for adults.
cake with cornstarch filling. cocoa.
!; -ov Monday.
Rrestfast-Rolled oats with dates,
thin cream. milk toast, cocoa or milk
for children.
crackers, creamed fowl on toast. lima
beans. rice pudding.
Supper-Tomato bisque. toasted
crackers. sponge gingerbread
f- Tuesday.
Breakfast-Wheatb biscuit with ap-
ple sauce, thin cream, buttered toast
cocoa for children.
Dinner-Lentils and rice favored
with beef. tomato salad, berries, plain
cake filled with apple jelly.
Supper-Baked eggs, warmed-over
cornbread cocoa, sugar cookies.
Wednesday.
Breakfast-Wheatc cereal with thin
cream, toasted mullins. fruit. cocos
or milk for children.
Dinner-Soup, soda biscuits: broil-
| ed steak, spinach, spaghetti with to-
mato sauce. sliced oranges or berries
vanilla cookies.
J Eupper-Rice and milk. peanut but