Evening star., 1937-04-20
POTATO-MILK SOUP.

. lilCdAulll popdIOCS,
l quart milk.
3 tablespoons butter.
2 tablespoons flour
l teaspoon salt.
Few drops onion juice.
y teaspoon celery salt.
l tablespoon chopped parsley.
Cook the potatoes in boiling salted
water until soft. Rub through sieve
Scald the milk with the onion iuice
and add it slowly to the potatoes with
a whisk. Melt half of the butter, add
the dry ingredients to it, blending
we'll Stir into the hot soup. Boil for
one minute, strain, add rest of butter
and the parsley and serve in deep
bowls. This will serve about six per-
sons, SO that it may be used as the
first course of the "grown-ups' din
ner as well as for the children.
IF DAT OIL DEBBIL" spinach is
your problem, try putting it across
in the form of
EGGS FLORENTINE.
Chop cooked spinach very fine and
season it we'll with butter and salt.
Put good spoonful of spinach in the
bottom of buttered ramekin. Drop
a raw egg on top. Cover egg with a
spoonful of white sauce or tomato
sauce and sprinkle very few crumbs
on top. Bake in moderate oven until
the eggs are set. OF course, to be
really Eggs Florentine' this dish
should have grated Parmesan cheese
between the spinach and egg and on
top of the white sauce. Children as a
rule don't care for the cheese, so we
have invented the modified version
for the nursery tablet
Maybe apples for dessert have be-
come boring. Try baking them like
this:
BAKED APPLES, PEPPERMINT.
apples.
tablespoons crushed peppermint
stick candy.
Cinnamon.
Lemon juice.
Water.
Wipe and core ripe red apples, leav-
ing skins on. Place in baking dish
and fill center cavities with the candy
Sprinkle with cinnamon and lemon
juice and cover the bottom of the bak-
ing dish with water Bake in a hot
oven until soft, basting frequently
with sirup in the dish.
X X X X
GUPPOSE the youngsters begin
- growing at junket? Put spoon
full OF strawberry preserves on the
top of each mold and see how tina,
clears the atmosphere! Or make a
regular sauce of crushed fresh berries
as you do for ice cream.
If they won't eat bread and butter
give them their creamed chicken or
eggs in toasted bread cases, literally
buttered, and the job is done. An
other way to get bread to its proper
destination is to make a mock straw
berry shortcake of it. Cut slices quite
thick, trim off crusts and butter slices
well. Put them in glass baking
dish to form bottom layer and pour
lightly steWed strawberries over them
Let stand in ice box until we'll chilled
Canned raspberries or blackberries
may be used instead of the straw
berries if desired.
Vegetables gain charm when they
are mixed together, so that there is
not too much of one kind. Try COM
bining peas, carrots and cauliflower
fowerets, all delicately cooked, and
well seasoned with plenty of butter
and little lemon juice. Some chill
dren like raw vegetables, and dainty
salad may be made of these. Try this
out slowly, though-they are not al
ways easily digested by the young.
l am not in favor of pampering
children in the matter of eating. I
believe that they should eat what is
placed before them-and a wide va
riety of foods. But the same old
thing for supper every night is push
ing things too far, even in the name
of discipline! If the little ones don't
know you are going out of your way
to make them eat, it doesn't really
ttorI