CATERING FOR BABY

Waikato Times, Volume 127, Issue 21178, 30 July 1940, Page 3

CATERING FOR BABY

CAN BE TEDIOUS AND MESSY LABOUR-SAVING IDEAS The preparing of meals for the young child not yet accustomed to grown-up food can take up a great deal of time and be a tedious and messy business. By careful planning, however, it can be made a good deal less troublesome, and the following are one pr two labour-saving ideas which eighteen-month-old Rosemary’s mother has found useful, states the Manchester Guardian. Breakfast Hints One of the many packet “crispbreads” will save the trouble of making toast. Porridge can be made with “quick” oats or with thin rolled barley. If cooked in a double saucepan it can be left to itself, with an occasional stir. Rosemary will not drink milk at breakfast, so she has the juice of an orange in a cup, sugared, and filled up with readyboiled water from the family hotwater jug. Dinner Suggestions Small pieces of fish are easily cooked over the potatoes if put on a buttered soup plate and covered with another, or they can be put between two old plates and baked if the oven is in Shin of beef for gravy can be put on to simmer after tea and will be cooked by bedtime, when it can be turned out and strained, to set into an appetising jelly by the next morning. Rosemary is extremely fond of scrambled egg, which her mother prepares by putting a beaten egg. with a little milk and a pinch of salt, into an old buttered cup and standing it in a saucepan of boiling water until the egg is just beginning to set. It can be eaten from the cup when cool, and saucepan washing is saved. This should not be overcooked or it will be indigestible—perhaps it is in any case—but Rosemary seems able to deal with it satisfactorily. It should not be forgotten that a dash of meat extract is often a simple way of making a rather dull meal attractive to the child with a taste for savouries.