Feeding the family / by Mary Swartz Rose.

  • Rose, Mary Swartz, 1874-1941.
Date:
1916
Catalogue details

Licence: In copyright

Credit: Feeding the family / by Mary Swartz Rose. Source: Wellcome Collection.

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    Raw fruits, except in the form of juice, should be in- troduced into the diet cautiously. Perfectly ripe pears, peaches, and grapes, free from skins and seeds, are the best to experiment with, but for the most part the fruit should be cooked, and especially any given for supper. Dried fruits, such as apples, peaches, and prunes, are very valuable, especially when the cost must be limited. They all need long, slow cooking and little or no added sugar. Dates may be stewed in a little water and put through a sieve to remove the coarse outer skin, then flavored with a little sugar and lemon juice. Bananas should always be cooked for young children, baked in their skins or steamed in a covered vessel in a very little water. They do not require sugar. Preserves of all kinds and very sweet canned fruits must be avoided. Green vegetables should still be cooked, and mashed or sifted because they are likely to be poorly masticated. The addition of a plain cream sauce now and then will give variety to the menu and add to the fuel value of the vegetable dish. Potatoes should always be mealy. Baking is the most desirable method of cooking, but after the fifth year, plain boiled and mashed potatoes are not objectionable. Fried ones must never be offered. The temptation to add hot breads, biscuits, rolls, griddle cakes, and the like must be steadily resisted. Only bread stale enough or hard enough to offer exer- cise in mastication should be given. Breadsticks, crisp to the center, or sippets, made by toasting narrow strips of bread in the oven, will be welcome for variety. Butter, cream, and bacon fat in moderation are valu-