The best desserts for the nursery are some nice
fruit, or a nice, plain custard or rice pudding served
cold w^ith milk or cream. The ice-cream w^ould be all
right so far as composition goes, but the iced tempera-
ture reduces the action of the stomach, and sometimes
it stops the digestion for the time being. Only simple
ice-creams should be given. No pastry should be given
to the child, and only sponge cake or plain gingerbread.
Fruits.
The early use of oranges is good, also stewed prunes.
Apples are in their best form when cooked. If they are
served baked, they should be pared before baking,
or see to it that the child does not eat the skin. As a
variety, the applesauce is good. The raw apple is apt
to be hard to digest. Pears are akin to apples, and
should be served in the same form. The pear of good
quality is more digestible than the apple. Berries in
the early years are scarcely to be considered, as they
disturb the bowels so much. The strawberry, if ripe
and fine, can be given with caution. I say with great
caution, for there is no fruit that contains so many
idiosyncrasies as the beautiful strawberry. G-rapes
come rather early into use in the nursery", but seeds
FOOD FOR CHILDREN. 351
and skins want to be removed. The Malaga is the best
variety. The melons are of a doubtful character, be-
cause so many are poor. However, the pulp of a really
good, ripe melon, if tender, is considered digestible,
and there is nothing so attractive to the child. As soon
as they catch sight of it they are filled with delight,
and I think it should make the first course wherever
it is served.
Water and Other Drink.
Water heads the list of the drinks, and should the
water supply be doubtful, it should be filtered and
boiled, and set aside to cool. Milk is always looked
upon as a food, but it contains water enough to make
it a quencher of thirst. Water wants to be offered to
the child when very young, as thirst is often mistaken
for hunger. Tea and coffee should never be given ;
wine and beer only with the physician's orders. As
an article of diet the cocoa beverage may be used, but
it is better omitted.
Objection to Sw^eets.
Candies and sweets should be excluded articles, for
the reason that as long as the child's diet is made up
largely of milk he gets an ample amount of sugar,
and in the cereals he gets a large amount of starch,
that is converted into sugar by digestion.
352 SCIENTIFxC COOKING.
CHAPTER XXXIX.
FRUITS— FRESH, CANNED AND PRESERVED.
FRUITS are at their best when served ripe and in
season, cooked on the tree or vine as nature cooks
and prepares them for us. However, some are more
digestible by cooking. The methods used are baking
and stewing, I^Vuit should always be cooked in earthen
or granite utensils, and stirred with a wooden or silver
spoon, for the reason that all fruits contain more or
less acid, and if they are not specially hard, they want
to be pared with a silver knife.
To Prepare Strawberries.
Pick them over and place in a colander, pour over
cold water, and drain thoroughly. Cap and turn into
the dish they ta-e to be served from. Chill, and serve
with powderec sugar✪ To Prepare Strawberries and cream if desired. They are
better with simply the sugar, as they so quickly make
such a curd ot the cream.
How to Prepare Oranges. ✪ How to Prepare Oranges
Page 155 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The best desserts for the nursery are some nice fruit, or a nice, plain custard or rice pudding served coldwith milk or cream. The ice-cream would be all right so far as composition goes, but the iced temperature reduces the action of the stomach, and sometimes it stops the digestion for the time being. Only simple ice-creams should be given. No pastry should be given to the child, and only sponge cake or plain gingerbread.
Fruits.
The early use of oranges is good, also stewed prunes. Apples are in their best form when cooked. If they are served baked, they should be pared before baking, or see to it that the child does not eat the skin. As a variety, the applesauce is good. The raw apple is apt to be hard to digest. Pears are akin to apples, and should be served in the same form. The pear of good quality is more digestible than the apple. Berries in the early years are scarcely to be considered, as they disturb the bowels so much. The strawberry, if ripe and fine, can be given with caution. I say with great caution, for there is no fruit that contains so many idiosyncrasies as the beautiful strawberry. Grapes come rather early into use in the nursery, but seeds
FOOD FOR CHILDREN. 351
and skins want to be removed. The Malaga is the best variety. The melons are of a doubtful character, because so many are poor. However, the pulp of a really good, ripe melon, if tender, is considered digestible, and there is nothing so attractive to the child. As soon as they catch sight of it they are filled with delight, and I think it should make the first course wherever it is served.
Water and Other Drink.
Water heads the list of the drinks, and should the water supply be doubtful, it should be filtered and boiled, and set aside to cool. Milk is always looked upon as a food, but it contains water enough to make it a quencher of thirst. Water wants to be offered to the child when very young, as thirst is often mistaken for hunger. Tea and coffee should never be given ; wine and beer only with the physician's orders. As an article of diet the cocoa beverage may be used, but it is better omitted.
Objection to Sweets.
Candies and sweets should be excluded articles, for the reason that as long as the child's diet is made up largely of milk he gets an ample amount of sugar, and in the cereals he gets a large amount of starch, that is converted into sugar by digestion.
CHAPTER XXXIX. FRUITS— FRESH, CANNED AND PRESERVED.
FRUITS are at their best when served ripe and in season, cooked on the tree or vine as nature cooks and prepares them for us. However, some are more digestible by cooking. The methods used are baking and stewing, Fruit should always be cooked in earthen or granite utensils, and stirred with a wooden or silver spoon, for the reason that all fruits contain more or less acid, and if they are not specially hard, they want to be pared with a silver knife.
To Prepare Strawberries.
Pick them over and place in a colander, pour over cold water, and drain thoroughly. Cap and turn into the dish they take to be served from. Chill, and serve with powderec sugar and cream if desired. They are better with simply the sugar, as they so quickly make such a curd ot the cream.
How to Prepare Oranges.
Records on this page
To Prepare StrawberriesHow to Prepare Oranges