205. Ragout of Mutton.—Cut four pounds of the scrag end of mutton in small pieces; peel a quart of turnips and cut them in round pieces as large as a walnut, and fry them brown in four ounces of fat; take them up, mix into the fat four ounces of flour, and brown it; add the mutton and sufficient cold water to cover the meat, and stir until it boils; season with a tablespoonful of salt, half a saltspoonful of pepper, a teaspoonful of sugar, and an ounce of onion if the flavor is liked; simmer gently until the meat is tender, about two hours; then add the turnips, heat them, and serve hot.
CHAPTER XII.
THE CHILDREN'S CHAPTER.
Any elaborate discussion of the relations of food to the needs of the body would not come within the scope of a work of this character; but there are a few facts concerning the diet of children to which we would call the attention of those mothers who wish their little brood to brighten home with radiant eyes, rosy cheeks, plump, graceful forms, and hearts bubbling over with the vivacity which springs from perfect health. Let them discard sago, arrowroot, and tapioca, all largely composed of starch, as comparatively useless in nourishing the growing body, which calls for the most complete nutrients; these often do very well in illness, where no great degree of nourishment is necessary, and where simply a given quantity of bland, innutritious food is required to help the system do without stronger aliment, calculated to irritate overworked and sensitive organs.
Indigestible articles, such as fat meat, rich pastry, hot bread, unripe fruit and vegetables, tea, coffee, spices, and stimulants, should be avoided in the diet of children. Good wheaten bread, farina, ripe fruit, fresh vegetables, meat-juices, milk, and sugar, should make up the list of staples; when meats are used they should be nutritious and digestible, such as good mutton, young beef, and tender poultry; bread and milk and fruit, for breakfast; meat, vegetables, bread and some light dessert, for dinner; bread and milk, or their equivalents, for supper; in other words, plain food and plenty of it, will keep mind and body in a sound condition, and supply all the requirements of growth.
Meats should be carefully cooked, so as to preserve all their natural juices; but no rich sauces, or made gravies, should accompany them to the table; a few ripe vegetables cooked until perfectly tender, roasted or baked potatoes, seed-bearing fruits, generally stewed, and plenty of light bread at least a day old, should be eaten with the meat. In stewing fruit only enough water should be used to prevent burning, and plenty of sugar should be employed to sweeten it; all fruit is less apt to be injurious if eaten early in the day. Eggs should be plain boiled, and rather soft. Milk should be boiled when there is any undue action of the bowels; otherwise it should be used uncooked with plenty of bread.
Hearty, vigorous children, who play much in the open air, can digest more meat than those who are confined indoors; and the cravings of a healthy appetite should always be appeased, care being taken that the stomach has the proper intervals of rest. Regularity of meals is really most important at all ages; the digestive organs must have time to assimilate their food supply. In childhood and youth, the period of growth, the needs of the system are more pressing than at any other time of life; if at this time children are fed on rich and stimulating food, they will be prone to fevers; if they are underfed they suffer both mentally and physically from slow starvation; equal and regular nutrition is imperative to the well being of the little ones, if we would have them grow up capable of performing in the fullest degree the highest functions of life. Therefore give the children plenty of plain, wholesome food; their active systems will appropriate it. If they continue serene in temper, equable in disposition, and generally healthy,—if the eyes are bright, the skin clear, the sleep serene,—the diet is proper and sufficient.
In the following receipts for preparing children's food the quantities are calculated for four.