Evening Republican, Volume 22, Number 305, Rensselaer, Jasper County, 20 December 1919 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

During the years in which we live, Ufa will never toe again as leisurely ancLcarefree as it has been. The magnitude and importance of the problems of reconstruction of the world’s torn mental and material fabric are too great for genial toleration in the future, as in the past, of the mental shirk or the spendthrift of time, and there will be no such toleration.—President Hopkins, Dartmouth College. . Food for Young Children. A little child who is carefully fed, receives each day at least one food from each of the following groups: Milk, or dishes made of milk; fish, poultry, and eggs. Bread and other cereal foods. Butter and other wholesome fats. Vegetables and fruits. Simple sweets. Milk, the natural food for the child, is the most important. A quart of milk a day is the usual required allowance. The greater part of this is given as a drink or on cereals, or with bread, as bread and milk. Milk is served on fruits that are mildly acid, such as pears, baked apples and berries. Milk is used in soups, custards, junkets and in the place of water for gruels and cereals. Compared with other foods milk contains much lime but little iron. For this reason egg yolk is always a much needed food to supply the iron. Spinach is also rich in iron. Milk, besides its other good properties, contains a substance which promotes growth. There is apparently no food which can serve so well as a basis for the diet of the healthy child. Bread and milk may well be the chief, if not the only dish, in the supper for little children. If the milk is not rich, spread the bread with butter. Bread should be at least twenty-four hours old. Toast or crackers may be served occasionally.

Cereals well cooked to soften the fiber, make especially good breakfast dishes as well as desserts. Cereals may be cooked in skim milk, thus giving the child the additional nourishment of the milk which good as whole milk if a bit of butter, is added. Rice, baked in a slow oven will absorb six times its volume of skim milk. With a few raisins and a bit of sugar this makes an ideal dessert. Other than fresh milk, such as condensed, evaporated or powdered milk should never be used for children when it is possible to get the fresh milk. Another way to serve milk; to children is in milk soups. The following is a good recipe which may be varied with any thoroughly cooked and riced vegetable: Take two cupfuls of milk, one tablespoonful each of flour and butter well mixed, a little salt and two-thirds«f a cupful of masted vegetable. Cook until smooth and not too thick. It may be thinned if a starchy vegetable is used.