Evening Republican, Volume 20, Number 234, Rensselaer, Jasper County, 29 September 1916 — TO DISGUISE MILK [ARTICLE]

TO DISGUISE MILK

MANY WAYS OF PREPARING IT FOR CHILDREN. Not All Youngster* Like This Moat Valuable of All Foods, and Hera Are Some Methods of Introducing It Into Diet. How to Introduce the 1 necessary quantity of milk into the diet of a child who dislikes It is a problem which confronts many mothers at this time of year. Milk Is such a perfect food for children that it is always a pity when it is not taken readily an'’ enjoyed, but with a little Ingenuity, the trouble usually may be overcome. The best authorities on children’s diet eon-' sider a quart of milk day the proper allowance for a child past the third year, this quantity to include milk used in preparing food and that served with cereals, as well as milk taken as a beverage.

Where a child shows a disinclination to drink milk, fancy colored glasses with figures sketched on the outside will often change the aspect of things and distract the child’s attention. Sucking the milk through a straw Is another innocent trick by means of which the desired quantity is absorbed. Cocoa, either hot or cold, Is another valuable means of introducing milk into a child’s diet, as only enough cocoa need be added to change the appearance and flavor. An excellent way of introducing milk Into a child’s diet Is with vermicelli, which in many families Is considered the nursery form of macaroni. Instead of the familiar white sauce served to adults the final cooking of the vermicelli should be in milk and slightly thickened. Milk should also • be ufced on finely chopped potato and on any other vegetables where a cieam sauce would ordinarily be served. - • -—— Cereals cooked in milk Instead of in water are practically the same In appearance, though much more nutritious because-of the milk absorbed in the slow cooking. Half milk and half water may also be used, or the preliminary cooking can be done in water and milk added to the cereal when partly done. Cereal puddings, either hot or cold, also offer a wide range for the attractive use of milk. The simplest of creamy rice puddings can be completely changed in appearance by the addition of Cocoa stirred in while the Ingredients are being mixed. An egg poached In milk and served with a spoonful of thickened milt poured over It on a slice of toast will often be enjoyed by a child who refuses milk as a beverage. Another excellent way of combining egg and milk is to beat an egg until light and foamy, adding a scant half cupful of milk and a few grains of salt. Pour into a buttered ramekin and set in a pan of boiling water either on the stove or in the oven. Do not stir hut let it cook until thick and creamy. Let the child eat it from the ramekin.