Show COOKING FOR ADULTS TS DIFFERS LITTLE FROM f I THAT FOR CHILDREN I By MYRTLE MEYER ELDRED Diets arc are tiresome but they need not be Mrs Mrs' Eldred has his prepared a tp special leaflet on Fruits and Vegetables Suitable for tor Childs Child's Diet You may obtain a copy of this leaflet Jund by sending sending- a self self- addressed 3 cent stamped envelope to Myrtle trUe Meyer Eldred In fn care of Your Baby aby and Mine lIne department depart ment meat of this newspaper Cooking for children differs so lit lit- tle tIc fro from cooking for adul adults that a good cook book is usable for both with little alteration In the recipes Food for lor children should be just as palatable as for adults The chief difference is that vegetables and fruits are arc served before serving servin very young babies to rid them of ble cellulose Of course no hi highly seasoned food should be prepared for tor Will wm you please help me with my problem writes Mrs C C. C H. H JI JI JI J. J I should like to know the most satisfactory method of oC cooking vegetables for my little year old girl She eats cats everything and chews real well But I 1 want her to have the most nourishment out of ot the vegetables I For Instance how should carrots carrots car car- rots be cooked whole or cubed Also string b beans ans peas turnips and beets In how much water and quickly or slowly Thanking you in iii advance for this good advice Green vegetables arc are given for forth forthe forth th the vitamin tamin and mineral ash content and to preserve these it is essential that the cooking be done carefully Any vegetable except beets if put on in quantities of ot water loses a large proportion of its mineral content fa in i that water For that r reason ason they should be bc cooked in fri only sufficient ent boiling water wOlter to cover The kettle is kept covered closely the fire turned low and the vegetable sin sim slowly until tender Be Beare are cooked un unpeeled peeled and the water wate ti 11 w discarded I The ideal method for preparing preparing vegetables for children is to steam them To steam vegetables are are scraped or peeled or strings or poj arc are removed and put on in a wire strainer over ocr a kettle of rapidly boil boU ng water The top is covered and e the steaming continued until the tg s' s g can ean be easily pierced by a a fork To facilitate the case and speed of oC cooking large e vegetables should be divided beans cut in half lengthwise length length- j wise carrots or turnips in strips or cubes A When vegetables arc are cooked In waLer waLer waler wa- wa ler to cover the water should b be c saved and used in soups or stews Th The vegetables themselves should be drained mashed or sieved depending depend depend- ing on the age of the child and with a little butter butler and salt or a tablespoon table table- spoon of at cream sauce |