TO-DAY'S DINNER.

Dominion, Volume 1, Issue 246, 10 July 1908, Page 5

TO-DAY'S DINNER.

. , (Specially,; Written'for Tiik Dominion.) PRACTICAL SUGGESTIONS BY AN , EXPERT. . , • ' FRIDAY. Vegetable Soup. Baked Fish: Lentil Fritters. - Turnip, and. Potatoes. ....''Baked Plum• Pudding. \. , . Celery and Cheese. NURSERY; MENUS FOR A WEEK. ; - The .-following-:menus are' written 'for -a leading American housohold by the mother of ' : a*: fourteen-month-old baby who found they suited her child. -She has chosen for.broak- ' fast, such .'dishes as require -'little trouble in preparation; ■ Pure olive oil is a dehcato and nutritious article of food whoso use in feeding children is becoming -recognigcd. A littlo poured on' '. Hot toast, or baked potato, :is hugely .relished . by tho baby. ■■■■ "I give honey-to tho baby," she says, "in ... small quantities,, spreading it- thinly over a . piece of bread "that-ha.s been dipped in milk, or adding a*half teaspoon to a bowl,oficereal and milk.!-y - -i . "Prune;marmalade..is made.'.by .'straining well-cooked prunes ."through a colander: .Wo live in a land of. figs and honeys -and I have : found the pulp of-fresh, ripo figs'a light and ' digestible fruit. Ido not recommend tho .. dri'ed./figa as; a . substitute, though tho . juico of stewed figs is very good. : "To mako onion soup, put equal parts of butter and olive oil in the bottom of a saucepan. Slice an onion/into this aud fry a -delicate brown. yAddwator and cook for onehalf hour., Salt to. taste. Strain it over thin slices of stale broad. . v; • "A Scotch mother will tell you there is nothing like parsnips ,'to mako bonny bairns plump, and. fair.'- Mn preparing- parsnips cut . them; lengthwise, through the tough inner core, cook ; thoroughly and mash through a colander. Serve with olive oil or butter, or both. ■ . ■ "It is best not to serve milk at the same meal with; grape juico or orango juice. At other; times, when; thirsty I' givo tho baby a . .little, hot water- and milk. (cambric tea). Ho drinks plonty of: water betwfen. meals, and -has a. bottle of milk and water during tho . forenoon, with another in tho afternoon." THE MENUS. ' . Breakfast.'—Cereal with milk, buttered. . . Dinner—Strained vegotable broth : with •■bread steeped in it. •• . ' - Supper.—Baked potato with j olive oil. Juice .of, orange, sugar, and crumbled bread. Breakfast.—Cereal with honey and millt, ! Ripo fig. :■ ■■■■'.• ■- . ' • Dinner.—Soft cooked egg with crumbled bread.- Grape juice and. water. , • '■■■' '- Supper.-4 Bake- with l.'ce'reai and cream. Bread and'butter. ' : .: v

Breakfast.—Toast' with olive 'oil. Soft cooked egg. ' • :••••■■•. . . . Dinner.—Barley soup and rye bread.' Supper.—Bread dipped in milk and spread with. <noney., Boiled' chestnut. Cambric • tea. . : Breakfast—Cereal with milk; Bread and pruno marmalade. .. . Dinner.—Soft cooked egg^.. Sweet apple Bauce. ■ 1 : ■ , - ■ Supper.—Mashed parsnips with olive oil. ' Bread dipped in milk.: . v v : : Breakfast.—Oatmeal:• with cream and sugar. Piece of ripa sweet apple. '- £ - ' . : Dinner. — Strained spinach soup with" crumbled bread. : Prune marmalade. ■. Supper-—Whole .wheat bread '.spread ■ with sream cheese. , Sponge cake dipped'in juice of .stewed figs. -./ .■-./■.- ■ ' . : /. Breakfast.—Cereal, with 1. milk.' ' Bread. ' Ripe fig. [•,■•, _ ' Dinner.—'Onion: soup with crusty- bread. ; Mashed-potato with olivo oil; Supper.—Boiled,rice and milk. Crust'of rye bread. " Broakfast.—Oatmeal- with milk. Toast with olive oil. ~. : , • Dinner.—Tomato bisque .with biscuits. Coffee cake. . . Suppor.—Mashed parsnips with olive oil. Grape juice.- Whole wheat bread; •