CATERING FOR BABY

Waikato Times, Volume 127, Issue 21183, 5 August 1940, Page 3

CATERING FOR BABY

A REAL PROBLEM Puddings can be a real problem, particularly if the rest of the household are not keen on them. The value of stewed fruit and custard should not be overlooked for all its simplicity, and an uncooked sweet can often be made up from such in-

gredients as a slice of plain cake, orange juice, mashed banana, and a little left-over custard or some cream from the milk. Egg custards are a great standby and can be I cooked either in a cool oven, on the top plate of a hot oven, or steamed over a boiling saucepan. The custard, of course, must not boil or it will curdle. Rosemary’s mother always makes two small ones at a time, unsweetened- One can be used at once, with sugar, fruit, or syrup,

for a pudding, or with gravy and greens for a first course, and the other kept until the next day to be eaten cold with a suitable flavouring. Rice pudding can be made without an oven. Pour a cupful of boiling milk over a little rice and allow it to soak overnight. Next day sweeten it, cover with greased paper, and steam for as long as possible. If food gets cold before the child is ready for her meal it can be put on a plate and quickly warmed

under the grill of a gas cooker, or put in the ever-useful cup and stood in a saucepan of boiling water. Tea, Usually Uncooked This is usually an uncooked meal, but if cocoa or any other drink made with boiling milk is needed it will save time and scalded tongues if only half the milk is boiled and mixed and the cup filled up with cold milk. For a feeder Rosemary is draped

in a large muslin “square,” folded comerways. This covers most of her sr*Ul person, is easily washed and dried, and is large and soft enough to be used for wiping face and hands during the course of a meal.