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Gisborne Herald, Volume LXVI, Issue 20016, 15 August 1939, Page 13

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- by \MARGARET § A UR RIDGE

CHILDREN’S DIET

Y EGETA l‘> IVES NEOESSAIi Y Vegetables of all kinds are most necessary in the child’s daily meals, A certain puality should be eaten raw. Fresh green vegetables should be served once every day if possible.

Vegetables arc rich in minerals, carbo-hydrates and vitamins. Vitamins are mostly destroyed by cooking, so the quicker they are cooked the better. Reheated vegetables have no value at all. Children acquire a taste when they are very young, so from the time they start eating vegetables they should be made Jo eat all varieties. The less the water comes into accual contact with the vegetables thy less the mineral removed, hence the value of steaming as a method of cooking. It .should be remembered .hat in cooking vegetables wafer dissolves out valuable minerals, and therefore all liquid used in cooking vegetables should be served and used in soup or as a basis for gravy or sauce.

Carrots, it grated and used as filling for sandwiches, make an excellent change for the school lunch. Spring cabbage, if cut finely, is very good as a salad. MENU FOR CHILDREN Breakfast Slewed prunes and Weetbix. Toast and butter. Marmalade or honey. Glass of milk. Dinner Tripe and onions. Mashed potatoes. Boiled cabbage. Steamed batter pudding and sauce. Raw fruit. Tea. Apple fritters. Bread and butter. Jam or honey. Cocoa or milk. Raw fruit. School Lunch Small meat pie. Grated carrbt sandwiches. Walnut crisps (biscuits). Raw fruit. Cocoa in thermos. OTHER RECIPES Walnut Crisps t 4 oz butter 4 oz sugar 1 egg 4 teaspoons cocoa 8 oz who] erne a L flour 1 cup walnuts Vanilla

Cream butter and 1 sugar, add egg ind other •ingredients. 'Mix well. Cook ini greased tin, mixtures about ’in. thick. Cut. into fingers whilst hot. Oven 375 deg., 20 minutes. Apple Fritters

Peel, core and cut into rings sufficient sharp-flavoured cooking apples, 'prirjkie with sugar and lemon juice end leave for 20 minutes. Drain, dip each piece in ibatter and fry till brown. Batter Sift into a mixing bowl one cup lour, one heaped teaspoon baking powder and add two feapsoons sugar. T ake a well, in centre, break in two eggs and mix gradually with some niik into a batter.

TIMETABLE FOR COOKING VEGETABLES

Note: Cooking periods will, of course, vary somewhat with the age the vegetable. A vegetable will not cook quicker if it is boiled very hard.

Baked Vegetables Minutes Boiled Steamed Minutes Minutes Asparagus — 15—30 20—35 Beans, string — 30—40 35—45 Beans, Lima — 30—40 35—45 Beetroot — 40—60 45—70 Brussels Sprouts 15—30 20—35 Cabbage — 13—20 15—30 Cauliflower — 20 20—30 Celery — 20—30 25—40 Onions 40 30—45 35—45 Peas — 17—25 25—35 Potatoes 30—00 25—35 35—50 Parsnips 45—00 25—40 30—45 Spinach — 15—20 20—30 Tomatoes 45 15—20 20—25 Tin nip — 35—45 40—50 Pumpkin 30—00 20—30 25—35