A NURSERY MENU

New Zealand Times, Volume XXXII, Issue 7300, 2 December 1910, Page 9

A NURSERY MENU

, IRISH STEW. If the ste.v is to be maxio with fresh meat get two or throe pouuds of the thiji end or neck of mutton: Two pounds would be enough for four or five children, but there is a good deal of bone in this piece of meat, so the quantity can not be exactly stated. Cut up the meat in nice pieces. Trim a few or the chops neatly and stand them aside till later, and put all the rest in a deep saucepa.. of cold water with salt to taste; let it ooil well for an hour. The fresh meat will make quite good stock of itself lor tho stew. Have plenty of potatoes ready peeled and put in pan with the meat and stock, stir it round so as to let the potatoes get down into stock; when this boils- welt, pull oil to the side of the fire and keen it simmering for a good two hours, then put in the chops, and let them cook gently with the rest, of tho stew for half an hour, and it will be ready to serve. It is wise to stir the stew occasionally while it is cooking, in case the potatoes should stick to the pan and burn. A NOURISHING PUDDING. Arrowroot blancmange makes a simple and nourishing pudding for the nursery, and can be made in this way : wake two ounces of arrowroot, one and a halt pints e£ milk, sugar to .teste, and a few drops of essence of vanilla. 3dis tho arrowroot in a cupful of the milk, bring the rest of the milk te a boil with the flavouring and sugar, add the arrowcioot, and stir it over a. clear fire till it i.s very thick. Pour it into a damp mould, and when it is cold serve it garnished with fruit or with crystallised flowers.