Part 6 (1/2)

195. =Ragout of Haslet.=--Wash the lights, cut them in two inch pieces, put them into a sauce-pan with one ounce each of b.u.t.ter, salt pork sliced, onion chopped, one dessertspoonful of salt, and half a saltspoonful of black pepper; two bay leaves, two sprigs of parsley and one of thyme, tied in a bouquet, one ounce of flour, one gill of vinegar, half a pint of cold gravy or cold water, and six potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with a tablespoonful of chopped parsley sprinkled over the top.

196. =c.o.c.k-a-leeky.=--Pluck, singe, and draw a cheap fowl, as directed in receipt No. ----; break the breast bone down with a rolling-pin, tie the fowl in a plump shape, put it into a sauce-pan with four quarts of cold water, one pound of rice, first washed in cold water, a tablespoonful of salt, half a saltspoonful of pepper, and a bunch of leeks weighing about a pound, cut in two-inch pieces. Boil all gently for three hours, stirring occasionally to prevent the rice burning; serve the fowl on one dish with a tablespoonful of parsley chopped and sprinkled over it, and the rice and broth in a soup tureen or deep dish.

197. =Italian Cheese.=--Chop a pig's pluck, and two pounds of sc.r.a.ps or tr.i.m.m.i.n.gs of fresh pork, season this forcemeat to taste with the spice salt of mixed spices and sweet herbs named in Chapter first; put it into an earthen jar with a lid, seal the lid with a paste made of flour and water, and oiled upon the surface to prevent cracking; put the jar in a moderate oven, and bake the cheese three hours, slowly. This dish is eaten cold with bread, in place of b.u.t.ter, and makes a hearty meal.

198. =Gammon Dumpling.=--Make a plain paste of two pounds of flour, one dessertspoonful of salt, half a pound of finely chopped suet or sc.r.a.ps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it about two pounds of any cheap cut of bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.

199. =Toad-in-the-Hole.=--Cut two pounds of the cheapest parts of any good meat into small pieces, roll them in flour, pepper, and salt, and fry them brown in two ounces of drippings; meantime prepare a batter as follows; mix one pound of flour, one heaping teaspoonful of salt, half a nutmeg grated, and two eggs, stirred in without beating; gradually add three pints of skim-milk, making a smooth batter; add the meat and its gravy to this batter, put it in a greased baking dish, and bake it slowly about two hours. Serve it with plain boiled potatoes.

200. =Bacon Roly-Poly.=--Boil a pound and a half of bacon for half an hour; then slice it thin; peel and slice six apples and the same number of onions; make a stiff dough of two pounds of flour, a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with boiled potatoes, or boiled cabbage.

201. =Baked Ox-heart.=--Clean the heart thoroughly; stuff it with the following forcemeat; one ounce of onion chopped fine, a tablespoonful of chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful of salt, half a small loaf of bread, and enough warm water to moisten the bread; mix, stuff the heart with it, and bake it an hour in a good hot oven, basting it occasionally with the liquor that flows from it, and when half done seasoning it well with salt and pepper. Serve hot with plain boiled potatoes, or with potatoes peeled, and baked in the pan with the heart.

202. =Tripe and Onions.=--Cut two pounds of tripe in pieces two inches square; peel and slice six large onions and ten potatoes; slice a quarter of a pound of salt pork or bacon; put the bacon in the bottom of a pot, with the tripe and vegetables in layers on it, seasoning with a tablespoonful of salt, a saltspoonful of pepper, and the same of powdered herbs; mix a pound of flour gradually with a quart and a half of cold water, pour it over the tripe and vegetables, and boil it gently for two hours. Serve hot with bread.

203. =Peas and Bacon.=--Cut a quarter of a pound of fat bacon in small bits, and fry it brown with two ounces of onions sliced; then add four ounces of split peas, one tablespoonful of salt, one saltspoonful of pepper, one teaspoonful of sugar, and four quarts of cold water; boil it until the peas are reduced to a pulp, which will be about three hours; then stir in sufficient oatmeal to thicken it, and boil slowly twenty minutes, stirring it occasionally; serve hot; or when cold, slice and fry it brown.

204. =Pot-au-feu.=--Put into four quarts of cold water one pound of cheap lean meat, and one pound of liver whole, some bones, cut into bits, two tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in pieces, and the following vegetables whole; four carrots, four turnips, and four onions, each stuck with two cloves; boil all gently for three hours, skimming occasionally, and adding two tablespoonfuls of cold water about every half hour; take up the meat and the liver on a platter, arrange the vegetables neatly around them, and serve the broth in a tureen, with plenty of bread.

205. =Ragout of Mutton.=--Cut four pounds of the scrag end of mutton in small pieces; peel a quart of turnips and cut them in round pieces as large as a walnut, and fry them brown in four ounces of fat; take them up, mix into the fat four ounces of flour, and brown it; add the mutton and sufficient cold water to cover the meat, and stir until it boils; season with a tablespoonful of salt, half a saltspoonful of pepper, a teaspoonful of sugar, and an ounce of onion if the flavor is liked; simmer gently until the meat is tender, about two hours; then add the turnips, heat them, and serve hot.

CHAPTER XII.

THE CHILDREN'S CHAPTER.

Any elaborate discussion of the relations of food to the needs of the body would not come within the scope of a work of this character; but there are a few facts concerning the diet of children to which we would call the attention of those mothers who wish their little brood to brighten home with radiant eyes, rosy cheeks, plump, graceful forms, and hearts bubbling over with the vivacity which springs from perfect health. Let them discard sago, arrowroot, and tapioca, all largely composed of starch, as comparatively useless in nouris.h.i.+ng the growing body, which calls for the most complete nutrients; these often do very well in illness, where no great degree of nourishment is necessary, and where simply a given quant.i.ty of bland, innutritious food is required to help the system do without stronger aliment, calculated to irritate overworked and sensitive organs.

Indigestible articles, such as fat meat, rich pastry, hot bread, unripe fruit and vegetables, tea, coffee, spices, and stimulants, should be avoided in the diet of children. Good wheaten bread, farina, ripe fruit, fresh vegetables, meat-juices, milk, and sugar, should make up the list of staples; when meats are used they should be nutritious and digestible, such as good mutton, young beef, and tender poultry; bread and milk and fruit, for breakfast; meat, vegetables, bread and some light dessert, for dinner; bread and milk, or their equivalents, for supper; in other words, plain food and plenty of it, will keep mind and body in a sound condition, and supply all the requirements of growth.

Meats should be carefully cooked, so as to preserve all their natural juices; but no rich sauces, or made gravies, should accompany them to the table; a few ripe vegetables cooked until perfectly tender, roasted or baked potatoes, seed-bearing fruits, generally stewed, and plenty of light bread at least a day old, should be eaten with the meat. In stewing fruit only enough water should be used to prevent burning, and plenty of sugar should be employed to sweeten it; all fruit is less apt to be injurious if eaten early in the day. Eggs should be plain boiled, and rather soft. Milk should be boiled when there is any undue action of the bowels; otherwise it should be used uncooked with plenty of bread.

Hearty, vigorous children, who play much in the open air, can digest more meat than those who are confined indoors; and the cravings of a healthy appet.i.te should always be appeased, care being taken that the stomach has the proper intervals of rest. Regularity of meals is really most important at all ages; the digestive organs must have time to a.s.similate their food supply. In childhood and youth, the period of growth, the needs of the system are more pressing than at any other time of life; if at this time children are fed on rich and stimulating food, they will be p.r.o.ne to fevers; if they are underfed they suffer both mentally and physically from slow starvation; equal and regular nutrition is imperative to the well being of the little ones, if we would have them grow up capable of performing in the fullest degree the highest functions of life. Therefore give the children plenty of plain, wholesome food; their active systems will appropriate it. If they continue serene in temper, equable in disposition, and generally healthy,--if the eyes are bright, the skin clear, the sleep serene,--the diet is proper and sufficient.

In the following receipts for preparing children's food the quant.i.ties are calculated for four.

206. =Oatmeal Porridge.=--Oatmeal is an extremely strengthening food; when it is well cooked it produces a large volume of nutritive matter in proportion to its bulk; and combined with milk it is the strongest and best of the cereals. Its flavor is sweet and pleasant; it appears in market in two forms, a rather rough meal, and the unbroken grain, after the husk has been removed; in either shape it should be thoroughly boiled, and combined with milk. A good thick porridge can be made by stirring four ounces of oatmeal into a quart of boiling milk, and then pouring this into a quart of water boiling on the fire, and allowing it to boil half or three-quarters of an hour; care must be taken not to burn it; just before it is done it should be seasoned with a teaspoonful of salt; and sweetened to taste at the table.

207. =A good Breakfast= can be made of fresh milk sweetened with a little sugar and eaten with bread a day old, lightly b.u.t.tered.

208. =Stewed Fruit.=--Put a quart of apples pared and sliced over the fire in a thick sauce-pan, with half a pint of water, to prevent burning, and when tender break them well up and sweeten them with four ounces or more of sugar, according to the flavor of the apples. Serve them with bread and b.u.t.ter in the morning, or at noon.

209. =Ripe Currants.=--A pound of ripe currants mashed, and mixed with half a pound, or more, of sugar, makes an excellent accompaniment for bread, being served spread upon the slices.

210. =Blackberry Jam.=--This is an invaluable addition to the breakfast, or noon dinner, in place of b.u.t.ter. It is an excellent agent for regulating the action of the bowels. It is made by boiling with every pound of thoroughly ripe blackberries half a pound of good brown sugar; the boiling to be continued one hour, and the berries well broken up.

211. =Baked Fruit.=--In addition to baking apples in the ordinary way, plums, peaches, pears, and berries, are good when put into a stone jar with layers of stale bread and sugar, and about a gill of water, and baking the fruit slowly in a moderate oven for an hour and a half.