THE CHILDREN’S MEALS'

Dominion, Volume 29, Issue 304, 19 September 1936, Page 22

THE CHILDREN’S MEALS'

A DOCTOR ouce said that: “It children were taught good food habits when they were young, a you wouldn’t find so many food cranks among adults.” This is very true. If you want your children to be able to eat and digest almost any food so long as it is fresh and well cooked, make the following rules, and see that they are strictly observed: — Have regular times for meals. Pay as much attention to the service of food as to its preparation. Allow the children to feed themselves. Serve small ixirtious. _ Make the children ask for more rather than struggle through a large portion. Take for granted that what you provide will be eaten. Don’t appear doubtful about whether the food will be welcome. ' ■ The following aye simple to prepare, nourishing and appetising. Vegetable Broth. 1 tablespoon butter, cold water, 14 tablespoons lettuce, 3 tablespoons mixed chopped carrot, parsnip or turnip and onion. Melt butter in a saucepan. Add prepared vegetables, and cook, stirring frequently for five minutes. Add water to at least one inch above the vegetables. Cover and simmer for half an hour. Salt to taste, and simmer till vegetables are tender. Strain off water when broth is for children under two years old. When wanted for older children, leave vegetables in. If a more nourishing broth is wanted, add 2 tablespoons rice when salting to taste. Milk Toast. 3 gills milk, 1 small teaspoon salt, 1 tablespoon flour, 14 tablespoons butter, freshly-made toast. z Melt the butter in a saucepan. Stir in flour and, when frothy, add salt and the Hot milk by degrees. Stir till thick. Pour over toast. Serve at once. Soda Brown Bread. fib. wheaten flour, 2 eggs, fib. flour, 2 teaspoons cream of tartar, 3oz. castor sugar, ij teaspoons salt, 1 teaspoon baking soda, 2 tablespoons melted butter, 1 pint buttermilk or sour milk. Beat the eggs with the sugar till frothy. Stir in the salt and melted butter. Sift the flour with the cream of tartar and soda, and stir in wheaten

Hour. Add alternately to the eggs and sugar with the milk. Beat well for a moment or two. Turn into a wellgreased loaf tin. Bake in a hot oven, 350-375 d§g. F. from 45 minutes to one hour. Cool on a cake rack. Koko Puddings. 3 tablespoons cocoa, 1 gill milk, 2 teaspoons melted butter, J teaspoon vanilla essence, 3oz, castor sugar, 41b. flour, 1 beaten egg, loz. chopped walnuts, 3 teaspoons baking powder; sweet white sauce. Beat egg with sugar till well mixed. Stir in butter, cocoa, milk, flour, walnuts and essence. Beat till thoroughly blended. Pack into buttered moulds, or little cups. Cover with buttered paper. Place in' a baking tin, containing one inch of hot water. Bake

in a moderate oven for 45 minutes, or till firm in centres. Serve with sweet white sauce, flavoured to taste.

Raisin Bread.

6oz. stoned raisins, li tablespoons castor sugar, 1 teaspoon salt, lib. wheaten flour, 3 gills milk,. 1 tablespoon butter, 4 small teaspoons baking powder, Sift sugar, salt and baking powder into the flour. Stir in milk. Beat well. Add raisins (chopped), and melted butter. Beat well. Place in a greased loaf tin. Stand in a warm

place, covered, for 25 minutes. Bake in a moderate oven, 350 deg. F. for one hour. When cooked, remove from oven, stand for two minutes, then turn oil to a cake rack. Don’t cut till 24 hours old. To vary, substitute chopped dates, or soaked and chopped prunes for the raisins. Bread Dumplings. 4oz. brown 1 breadcrumbs, 2 table,-' spoons butter. 1 tablespoon minced onion, loz. stale white breadcrumbs, 1 teaspoon salt, 1 teaspoon chopped parsley. 2 eggs, pinch of grated nutmeg. Melt the butter in a saueepau. Stir in onion. When onion starts to brown, stir in brown breadcrumbs and salt. Stir till all the butter is absorbed. Cool, then stir in beaten eggs, white breadcrumbs, parsley and nutmeg. Mix well. Shape into small balls. Drop into boiling, salted water, stock or soup. Simmer from 10-15 minutes. Serve with hot gravy and any green vegetable in place of meat.

Savoury Beef Bails.

lib. minced beef, 2 tablespoons dripping, 1 teaspoon minced onion, mashed potatoes, 41b. stale breadcrumbs, 1J teaspoons salt, pepper to taste, buttered greens. Mix beef with the crumbs, soaked in water for five minutes, then squeezed dry. Stir in salt, pepper and onion. Shape

linininiiliililliilimniniuinilliilliiuiinil F Savoury beef balls—shape F the mixture into small k cakes.

iiiiiilintiiiiiniiniiliiiiiliiiiiiinni into small round cakes with 'floured hands. Melt the dripping in a frying pan. Brown cakes on each side. Cover with a lid. Cook very slowly for 20 minutes. Serve with mashed potatoes and buttered greens. Tapioca Jelly. 41b. tapioca, 3 oz. castor sugar, 3 gills boiling water, J teaspoon

salt, IJr gills cold water, 1 gill apple jelly, 1 tablespoon lemon juice, 1 pint packet orange jelly. Wash and drain tapioca.. Soak in the cold water until it is nearly all absorbed, then turn into the top of a double boiler, and stir in the boiling water. Cover and cook, stirring occasionally, till the tapioca is transparent, then add orange jelly. Stir till dissolved. Stir in sugar, salt, lemon juice and apple jelly. Pour into a wet mould, or into individual moulds. When set, turn out and serve with stewed fruit.