Gambar halaman
PDF
ePub

M

U. S. Official Children's

Cook Book

OTHERS! These recipes are worth saving. They have been tested and approved by United States laboratories.

Gruels.

Barley.-Barley water gruel, and jelly differ only in thickness. For barley water use two level teaspoonfuls of barley flour. Make it into a paste with cold water and add to it a pint of boiling water, stirring continually to prevent lumps. Add a pinch of salt and cook for at least an hour, adding sufficient water at the end to make a pint of liquid. Strain through a cheesecloth or gauze strainer. If gruel or jelly is desired, use two to eight times as much flour to the same amount of water. Pearl barley may be used if necessary. The grains must soak overnight and be cooked for three to four hours. Use a heaping teaspoonful of the grains for a pint of water.

Oatmeal. Have a pint of water boiling in the top of the double boiler; add half a teaspoonful of salt and drop in gradually half a cup of oatmeal flakes, stirring all the while. Then cook for three hours and strain through a wire sieve. Thin with boiling water to the desired consistency.

Rice and Wheat.-Rice jelly is made in the same way as barley jelly. The directions for cooking the various wheat preparations appear on the boxes, but all such preparations should be cooked at least three times as long as is there indicated and should be strained and thinned to the proper strength with boiling water.

A fireless cooker is a great help in the preparation of cereals. If porridges are cooked for the family breakfast, a

large spoonful of the cooked porridge may be added to a pint of boiling water, heated, stirred and strained to make a thin gruel.

Corn Meal.-Corn meal gruel is especially good for the nursing mother, as it seems to promote the flow of milk. Have a quart of boiling salted water and add a cup of fine, yellow corn mea! which has been stirred into a thick paste with a little cold water. Cook for two hours, adding boiling water as may be needed. Eat with milk and sugar or as desired. Grits is also an excellent food, but needs long cooking.

Fruits

this

Orange and all other fruit juices should be strained through a wire strainer or a cloth, so as to remove every particle of solid matter, and in addition should be diluted by using an equal quantity of water for a baby of five. months, gradually diminishing amount until the juice is given pure. Apples may be stewed or baked. Prunes are prepared as follows: Wash them well through several waters, then put them to soak overnight. Cook them the next day in the same water. It will take only a little cooking to make them perfectly tender. A very little sugar may be added, but for a baby it is best to omit the sugar, as the fruit has its own sugar. The clear juice is laxative. In the second year the cooked fruit may be squeezed through a colander and the strained pulp given to the baby.

Meats.

Scraped Beef or Mutton.-Take meat, preferably from the round, free from fat. Place on a board and scrape with a silver spoon. When you have the desired amount of meat pulp, shape into

[merged small][merged small][graphic][merged small]

of chopped round of beef. Put it in a glass jar with one-fourth as much water. Turn the jar upside down now and then and allow the meat to soak for several hours or overnight, keeping it on ice. In the morning, empty the whole into a coarse muslin bag and squeeze out the juice. Season with a little salt. This juice should not be cooked but warmed slightly before feeding it, and may be added to milk if desired. If needed more quickly, put the beef in a bowl with crushed ice. Cover the meat and ice with a small plate weighted down with a flatiron.

Broths. Chicken, beef or mutton may be used as the basis of broth. Use a

a solid piece, leaving a clear liquid or jelly. Heat a small portion, seasoning with salt only. Broth has little or no nutritive value in itself, but if added to milk, or thickened with arrowroot, cornstarch or gelatin, or eaten with dry bread crumbs, it becomes a real food.

If it is desired to use the broth at once, pour out a little into a bowl or soup plate and set the dish on the ice or in a pan of very cold water. The fat will rise and may be skimmed or strained off.

Breads.

Toast. The ordinary breakfast toast is not suitable for a baby. For him the bread should be at least one day old

12

THE JUVENILE COURT RECORD

and be cut in very thin slices. The slices should be placed on edge in a toast rack in the oven to dry, or kept separated by some other means. Leave the oven door partly open. The slices should not brown, but after they are dry they may be lightly toasted and should be tender and of a uniform dryness throughout.

Dried Bread.-This is similar to the toast. Pull a loaf of fresh bread in pieces and dry in the oven in the same way, then toast very lightly, as needed. No fresh-baked or hot breads of any sort should be given to the baby.

Bran Bread.-One cup of cooking molasses, one teaspoonful of soda, one small teaspoonful of salt, one pint of sour milk or buttermilk, one quart of bran, one pint of flour. Stir well and bake for one hour in a slow oven. It may be baked in a loaf or in gem pans as preferred.

Eggs.

Coddled Eggs.-Have a saucepan of water boiling hard, put the egg into the water and remove the dish from the fire at once. Cover, and allow the egg to cook about seven or eight minutes. The white should be soft and of a jelly-like consistency, which makes it quite readily digestible. A few experiments will determine what quantity of water to use. Too much water will cook the egg too hard. Some children cannot digest the yolks of eggs, and it is wise on this account to begin by feeding the white only. Season with a little salt.

Vegetables.

Cauliflower.-One small head of cauliflower, one quart of water, one teaspoonful of flour, one teaspoonful of salt, one-half cup of sweet milk, one teaspoonful of butter. Clean and break up cauliflower and cook it twenty minutes in boiling water with a little salt. Drain. Make a sauce with one-fourth cup of water in which the cauliflower was cooked, the butter, flour and milk. Pour sauce over cauliflower. If very small pieces are desired mash with a fork or rub through a coarse sieve.

Spinach. Cook spinach in salted water until tender. Pour cold water over it and drain. Chop fine or rub through a coarse sieve. To two table

spoonfuls of spinach add one tablespoonful of fine bread crumbs, one-half teaspoonful melted butter and a little salt. Reheat and serve.

Asparagus.-Cook one-half of a bunch of asparagus in about a pint of slightly salted water. When tender remove stalks, one by one. Place on a warm plate and remove pulp by taking hold of the firm end of the stalk, scraping lightly with a fork toward the tip. Use pulp only.

Make a sauce with one-fourth cup of water in which the asparagus was cooked, one-fourth cup of milk, one teaspoonful of flour, a little butter and salt. Dip a small piece of toast in the sauce. Take what is left of the sauce and mix with two tablespoonfuls of asPlace on toast paragus pulp. Reheat. and serve. Carrots.-Cook one-half pound of young carrots in a pint of fat-free soup stock or slightly salted water, adding more if it cooks away before they are done. Rub through a sieve, add one teaspoonful of bread crumbs, a little butter and salt. Reheat and serve.

Beans. Soak two Ounces or four tablespoonfuls of beans and cook them slowly in a good deal of water until they are soft, but not broken. Rub through a sieve, ådd one cupful of soup stock and let them cook for one-half hour, about a saltspoonful of each, and a little salt. Add to soup. Return to fire and cook for a few minutes.

Green Peas.-Cook a cupful of green peas in boiling salted water until they are done. Drain, saving the water in which they are cooked. Rub through a coarse sieve. Make a sauce of two tablespoonfuls of water in which the peas were boiled, two tablespoonfuls of sweet milk, one-half teaspoonful of flour, one-half teaspoonful of fine bread crumbs. Mix all together. Reheat and

serve.

Cream Soups.-Cream soups may be made from vegetable pulp, using one tablespoonful of cooked potatoes, peas or asparagus to one-half cup of water in which the vegetables were cooked, one-half cup of sweet milk and one-half teaspoonful of flour with a little butter and salt. Cook another minute or two. Strain if necessary. Serve.

The Effect of the War On
Juvenile Morals

By Wm. A. McKeever

Professor and head of department of child welfare, University of Kansas

N ACCOUNT of the great war juvenile delinquency abroad is becoming more and more a serious problem for those who remain at home. Theft, fighting, drinking, robbery, the social evilall of these are being perpetrated by half-grown boys and girls. Even murder has been committed in many places by the unrestrained young human nature. So serious has this situation become in some of the European countries that special commissioners have been appointed to deal aggressively with it.

The cause of all this alarming delinquency among the children of Europe is not far to seek. The fathers of the growing young are nearly all away at the front. The ablest teachers likewise have resigned to help in some capacity with the war.

The wholesale slaughter of soldiers, the wanton destruction of property, the crushing of innocent non-combatants, the abuse of women and girls, and the other long list of acts of inhumanitythe daily reports of these are the absorbing topics of conversation in every household.

And even though they conform to the so-called rules of warfare, these acts appear to children to include the very substance of all the savage deeds in the catalogue of crime. So the entire situation is practically ideal for the inculcation of criminal purposes in the childish mind, and for the breaking down of all the moral restraints in the youthful breast.

Now, unless we guard actively against it, this tendency toward juvenile wrongdoing is practically certain to creep

gradually into Our own communities. The table talk in every home is centering more and more upon the fighting, the dismembering and the killing at the battle front. The motion pictures of armies and battles, the stories and illustrations of the progress of the war and the scores of destructive acts connected therewith-all this is certain to make our children doubt the sincerity of our moral teachings and to suggest ways whereby they may give expression to their animal desires.

Every family, every school and every community needs to exercise a kind of moral censorship over what is to be placed at this time before the attention of the young boys and girls. In so far as it is practicable, the children ought to be kept busy with those activities which are normal for them during non-belligerent times.

Let us try to see that every one of these young charges stays in school as long as possible, that all have adequate opportunities for clean, wholesome play and amusement and that the murderous aspects of the war be withheld from their attention as much as possible.

Let us see that every child is taught to do something with his hands to help keep the house and produce the food and to practice thrift and strict economy. As a moral safeguard and a check upon temptation to do wrong when away from school and the restraints of the parents, the knowledge of how to perform some kind of common work becomes a most powerful factor for good and praiseworthy achievement by young people. Dread of work drives the untrained boy into dissipation.

14

M

THE JUVENILE COURT RECORD

Boys That Hustle

The Street Urchin the Successfal Business Man of Tomorrow

ANY of the shrewdest business men and brightest minds of today have graduated from the ranks of the ordinary street newsboy. In possibly every city of the United States today are men, men that are looked up to and respected, that peddled papers for a living in their early days. We could fill these pages with the names of these men, but it is unnecessary, as right in your home city you will find them.

The average young man or boy, who is petted and made a fuss over at home never amounts to very much by the time he attains his manhood. The man of today must be a man with a will of his own, one that can say no when he wants to. He must be shrewd, alert, practical, and if he is in commercial life. active and aggressive. The time to work and learn business habits is when young. Our life today demands something else

than butterfly youths. Smoking cigarettes and twisting canes, and running around with yellow chamois gloves and neckties resembling a condensed circus parade in color effects, will not secure you a good position. You will have to get your hands dirty once in a while, even if you wish to be a bank president. Many a railroad president and college professor started out in life shoveling coal in a locomotive or working in a machine shop. It didn't hurt them. They are still gentlemen.

The main reasons for the newsboy's success when he reaches manhood are experience, the kind that no college curriculum includes in its studies, and also his ability to depend upon himself. Then again, he is used to hard knocks, and you cannot hurt his feelings if you should have occasion to speak sharply to him. He won't go home and cry, and tell mamma.

BABIES.

A dreary place would be this earth,
Were there no little people in it;
The song of life would lose its mirth
Were there no children to begin it.

No babe within our arms to sleep,

No little feet toward slumber tending,

No little knee in prayer to bend,

Or lips the sweet words lending.

The sterner souls would grow more

stern,

Unfeeling natures more inhuman
And man to stoic coldness turn,

And woman would be less than

woman.

Life's song, indeed, would lose its charm
Were there no babies to begin it;
A doleful place this world would be,
Were there no little people in it.

-John G. Whittier.

« SebelumnyaLanjutkan »