Evening star., 1927-10-07
|MEALSFOR THE CHILDREN
ANALYSIS of Each One Is Required, in Order That
Food Groups May Be Properly Represented.
Plain, Nourishing Material.

merely stirring the powder into hot
water. that the drinker gets a fairly
large dose OF raw starch that Ia vir
tually indigestible. Cocoa should al
ways be thoroughly cooked like any
other starchy food. Following Is a
well tried hospital rule:
For each cup allow one-half tea
spoonful of powdered cocoa and one
teaspoonful of sugar. Stir thoroughly
until the grains of sugar have ground
up the Jumps Of cocoa. Add water, a
scant half cupful for each cupful OF
the final product. Put directly over
the fire and boil at least five minutes
with constant stirring. This will cook
the starch sufficiently to thicken the
mixture and change the color OF the
LIQUID. After this, cook in a double
boiler for 20 minutes longer. Add
the milk and warm. but do not scald.
Prepared in this way, cocoa is almost
as digestible as pure milk. BY keep
ing down the proportion OF water. 1t
may be made even more nutritious
than milk. A final beating with n
rotary egg beater will improve both
flavor and appearance.
Sandwiches for Older Children.
Sandwiches in variety may be made
from the contents of the mayonnaise
jar. as we'll as sauces and dressings.
The Russian. Thousand Island, or any
Of the more savory thick dressings
simply spread on buttered whole wheat,
graham, or white bread make appe-
tizing bits for school luncheons. Baked
beans mixed with any of these varia.
tions and spread between slices of
h,,ttoroJ hrood o1Sa y1royi6o 1y1hSf ntiaI
and inviting sandwiches. Any canned
fish or meat so prepared is delicious.
Any kind of meat minced and
pounded with two ounces OF butter to
one-haIf a pound Of meat, table
spoonful Of tomato catsup, and a
dessertspoonful of chutney is very
a sieve. Keep in small pots.
Pound six anchovies with the yolks
of four hard-boiled eggs and one and
one.haf ounces Of butter, season with
paprika, and press into small pots.
Cover with creased paper. Sardines,
skinned and boned, may be prepared
in the same way.
Mince and pound one-haK a pound
of cooked chicken, three ounces Of
cooked ham, and two ounces Of butter.
Season, sift, and put into pots to keep
fresh. When ready to use, stir in one
or two tablespoonfuls of cream. Veal
or other meat may be used in place Of
chicken.
Mix three ounces of grated cheese
with one-half a teaspoonful Of made
mustard and tablespoonful of oiled
butter. Season with cayenne and
salt. Just before using a spoonful of
cream may be added, but this is not
necessary.
Wash some prunes, dates, raisins, or
dried figs or apricots, and put them
through q food chopper, using the
fine knife. Mix the ground fruit with
about twice as much cream cheese.
Add a little salt and chopped nuts II
desired. This filing may also be
served on crackers.
Into soft cream cheese work finely
chopped parsley, water crese, lettuce.
Spring onions, celery, or any other
salad vegetable. Add salt and any
other seasoning desired, such as onion
or lemon juice.
Mix equal quantities Of cream
cheese with chopped olives, pimentos,
and nuts, or any one or two of these.
Add salt and a little onion juice IL
liked. Spread on slices Of white or
graham bread.
Finely chopped pineapple mixed
with cream cheese makes an excellent
spread for sandwiches or for toasted
bread or crackers.