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Show Food Habits Alter As Years March On Vegetables Now Included As Part of Infant Diet By EDITH M. BARBER the Increasingly abundant " ' supply of vegetables in fresh, frozen and canned form which are now available throughout the year, our food habits have undergone an important change. We recognize the contributions of minerals and vitamins vita-mins and also of fiber which vegetables vege-tables make to the diet. It is now considered an essential part of infant feeding to include vegetables within the first few months of life. The first reason is on account of their food contributions. contribu-tions. The second reason for their early inclusion is the importance of educating the child to like vegetables vegeta-bles and thus promote the taste for them throughout life. Because the fiber is not suitable for the Infant's digestive mechanism, mecha-nism, only vegetable Juice which is prepared by cooking the vegetable in a small amount of water, should be given at first. Shortly, however, the vegetable itself in strained form is added in increasingly large quantities. quan-tities. As both vegetables and fruits, as well as cereals, can now be purchased pur-chased in small glass jars or in . I cans already for use, it is easy j for the mother to add strained foods to the baby's diet as the doctor i ' orders. iorscn. 2 tablespoons butter 1 Vi cup minced onion ! ' 1 jar or can dVz oz.) strained beets 1 jar or can (4'j oz.) strained carrots . 2 cups water 1 teaspoon salt Pepper 1 cup cooked cabbage, if desired Vi cup sour cream Melt butter, add onion and cook until yellow. Add strained vegetables, vegeta-bles, water and seasonings. Bring t 1 to a boil, add cabbage and reheat, i Pour into soup dishes and add a lit tle sour cream to each serving. Yield five to six servings. Apricot Mousse. 1 cup cream 2 egg whites 1 jar or can Wk oz.) strained apricots Vi cup sugar i1 teaspoon salt 2 teaspoon almond flavoring. 'hip cream. Beat egg whites un-o-.and fold into whipped cream. Fold in strained apricots which have been mixed with sugar, salt and flavoring. fla-voring. Pour mixture into refrigerator refriger-ator tray and freeze three to four hours. Yield six servings. FOR OLDER ONES Blanc Mange. 3 cups milk , 14 cup cornstarch . 2 eggs Mi cup sugar Vi teaspoon salt 1 teaspoon vanilla Scald 2V2 cups of milk, add remaining re-maining cold milk to cornstarch, stir to smooth paste and add to hot milk, stirring constantly. Cover Cov-er and cook over hot water 15 to 20 minutes. Beat egg yolks with sugar sug-ar and salt, and stir into hot mixture. mix-ture. Cook five minutes, remove from fire and stir in vanilla and fold in beaten egg whites. Pour into one large or six small molds and chill. Serve with whipped cream. Rice Pudding. Vi cup rice 4 cups milk Vi teaspoon salt li cup sugar Nutmeg Wash the rice, mix the ingredients ingredi-ents and pour into buttered pudding dish; bake three hours in a very slow oven (250 degrees Fahrenheit) stirring three times during the first hour of baking. Savory Sausage. Cook small sausages until they are light brown. Remove from pan, pour off all but two tablespoons of fat and add one tablespoon butter, two tablespoons minced celery and one-half cup tomato catsup (to three-fourths pound sausage). Stir until hot and serve with sausage on buttered toast. Baked Apples. Wash and core sour apples. With a sharp knife cut a line through the skin around the middle of each apple. ap-ple. This will prevent the skins bursting as the apples cook. Allow Al-low a quarter of a cup of sugar mixed with a quarter of a teaspoon of cinnamon to five apples. Fill the cavities with this mixture, place in a baking dish and cover the bottom of the dish with hot water. Bake in a hot oven, basting occassionally with the sirup. More water may be added as needed. Apples may be baked on top of the stove by placing plac-ing in a covered dripping pan and cooking slowly, basting occasionally. occasional-ly. Creamed Fried Onions. 1 dozen medium sized onions 3 tablespoons fat 3 tablespoons flour 2 cups milk 1 teaspoon salt Pepper Slice and fry the onions in fat. When light brown, dredge with flour, stir well and add milk and seasoning. Cook until thick and serve on French toast, made by dipping dip-ping bread in milk and frying until light brown. IS Bel Syndicate. WNU Service. |