1911. 
THE KUKAb NEW-YORKER 
993 
The Children’s Pantry. 
The oilier day 1 went visiting and the 
lady on whom I called had a small son 
of six or seven sturdy Summers. He 
came prancing in from school in a great 
wave of fresh outdoors, and was as 
quickly gone again after a rush raid on 
the pantry. A bit later my hostess ex¬ 
cused herself a little hastily, and when 
she came back sank wearily into her 
chair. 
“How do you keep cooked up ?” she 
asked. “That boy has gone off with a 
whole morning’s baking. I made an 
angel cake and cream puffs to-day, and 
there isn’t a puff in sight (I made a 
dozen), and there is just a smell of 
angel cake around the edges of the hole 
in the middle!” _She smiled ruefully. 
“I want him to have enough to eat I 
But I never saw such a capacity.” 
“Well,” I said apologetically. “You 
• know everyone is supposed to have 
theories to practise on their first child 
and then the others get the benefit of 
experience. But anyway I’d never give 
a child in my care the run of the pantry.” 
“You mean you would set them out so 
much for a luncheon? It seems—well, 
so cold and scrimpy.” 
“Oh, no. I don’t mean that way. 
Sometimes one is hungrier than others 
you know, and besides, you don’t know 
how your son’s stomach is talking, so 
how can you answer? No, let each child 
tend to his own needs would be my way. 
I would make one hard and fast rule— 
no child could touch the general supply 
without first being told he might do so, 
and I should almost never give permis¬ 
sion so that they would not think of 
asking—but I would take a little more 
thought and save work. I’d have a few 
big pails and stone jars conveniently sit¬ 
uated, and I’d keep them filled with sim¬ 
ple fresh eatables for the children to eat 
from as they wished when coming home 
from school and the younger ones at 
their usual mid-morning and afternoon 
hours. It is worse than folly to fill up 
growing kiddies on delicate desserts. 
The mother looked at me quizzically. 
“Well,” she said, “so far your theory 
sounds well. I wonder how it would 
work!” 
“It would never work unless you 
cooked for the children, from the child’s 
standpoint.” I began to warm to my sub¬ 
ject, for I had a listener, and my hobby 
was ever ready for an airing. “I’d give 
them all the dainties at the table, also 
the meat, eggs and concentrated foods, 
but I’d put lots of fibre into those pails 
and jars.” 
“Well,” she laughed. "I'm going to 
give it a try out. My larder is as empty 
as it was five hours ago, and I’ve got 
to start over again. Is it all theory or 
do your perchance have a few practical 
suggestions in the way of recipes?” 
“Well, yes; I have a few ideas that 
I’ve tried successfully on a bunch of 
kiddies once. To begin with I make 
doughnuts.” 
“Oh mercy!” she interrupted. “So 
heavy!” 
“Without eggs,” I continued grimly. 
“But eggs are so nourishing,” she pro¬ 
tested. 
“I know it,” I retorted, “that’s why I 
leave them out—they’re far too nourish¬ 
ing. I’m after bulk. There is my rule,” 
and I scribbled hastily on a pad from her 
desk: 
“Kiddies’ Doughnuts.— V / 2 cup sugar, 
teaspoonful cinnamon, pinch of salt, 
tablespoonful lard, \y 2 cups of milk 
(skim), flour (entire wheat) to make 
very stiff. This makes a four-quart 
earthen pudding pan full. To save work 
I cut out a board full and I fry every¬ 
thing, the real doughnuts—the little one 
from the middle and the odd pieces be¬ 
tween rounds. It only takes half as 
long.” 
“Yes, but what makes them rise?” she 
asked humbly. I felt like a pricked bal¬ 
loon as I hastily added “the usual 
amount of baking powder.” Another pail 
for squares of plain johnny-cake; a 
quart of unsifted common cornmeal, 
half cup of molasses, l / 2 cup of sugar, a 
little salt, a quart of sour milk, and a 
teaspoonful saleratus. I tell you it will 
fill that empty place to perfection.” 
“Dog-bread, chicken-feed 1” she mur¬ 
mured faintly. 
“And oatmeal bread spread with 
quince butter or some simple fruit pulp 
—not jelly. It is late, I must hurry 
home. Why, I’d no idea what time it 
was!” I cried conscience smitten at last. 
“But do you suppose he’ll eat this?” 
“Well it is different from seafoam and 
rainbows, but I fondly imagine he will 
like the idea of owning a pantry. I do 
think he will eat and be satisfied, satis¬ 
fied as he never has been in his life. A 
child naturally craves what will do the 
most for it, and often takes what it can 
get.” Then I remembered and ran way 
back to add emphatically, if somewhat 
breathlessly: “Apples, raw, crisp and 
cold, don’t forget—under any conditions 
will you—plenty of them. Now I’ve sim¬ 
ply got to scurry and catch up with my 
supper-time! Good-bye.” 
ADAH COLCORD BARNES. 
firmly after this. Chill for three or four 
hours, packing closely in equal parts 
ice and salt. It must not be stirred. 
Serve in dainty cups or little tumblers. 
I shall give you my recipe for muffins 
which I learned from a man demonstrat¬ 
ing a baking powder,while living in Grand 
Rapids, Mich. Two cups white flour or 
one white and a good half cup whole 
wheat flour, into which sift one tea¬ 
spoon salt, one heaping teaspoon bak¬ 
ing powder, two teaspoons sugar, add 
one tablespoon shortening, one egg 
without beating and one cup milk. Beat 
hard till thoroughly mixed. Turn into 
muffin pans and bake in hot oven 15 or 
20 minutes. Delicious, and so soon 
made. mrs. m. b. m. 
Some Favorite Recipes. 
Best Rice Pudding.— (As people us¬ 
ually make it is not fit to eat.) I take 
about four heaping tablespoons washed 
rice, about one quart and one pint milk, 
cup sugar and stir in a good half spoon¬ 
ful salt when about half cooked. Stir 
the cream in through it every 15 or 20 
minutes till all rice is tender, then let it 
cook gently and brown slightly. All 
the time the oven must be moderate. I 
usually bake one when I iron (not 
every time I iron), and if oven gets too 
hot I leave the door ajar. Bake two or 
three hours till creamy, not dry. A 
handful of seeded raisins or figs or 
dates added when half cooked is a 
change. My family think it the most 
delicious of puddings. Eat hot or cold. 
I must tell you how I make my tap¬ 
ioca pudding, for my husband thinks it 
the best lie gets, and he is a commercial 
traveler. Use pearl tapioca, three or four 
tablespoonfuls soaked over night or put 
on in the morning on back of range 
in more than enough water to cover. 
Let get hot and cook till transparent. 
Then add scant quart milk and let get 
hot but not boil. Add cup sugar, then 
add one or two beaten eggs and stir 
till creamy, but do not let boil or it will 
curdle. Take from fire and add a little 
salt, one-half spoonful, and lemon, 
vanilla or other flavoring. Eat cold. 
I saw in “Good Plousekeeping” an¬ 
other marmalade recipe, which reads 
“good.” One-half pint orange juice, 
one-half pint sugar, juice of two lemons, 
a half cup seeded Malaga grapes, and 
heaping tablespoon stewed figs. Boil to 
desired thickness.” 
Some one not long since asked in 
your paper for a recipe for crullers. 
This was sent to me by a neighbor 
years ago and I used it till I saw the 
recipe for “batter nuts” in The R. 
N.-Y. I have used the “batter nuts” 
since as they are so simple and quick to 
do and so good. 
Crullers.—Two quarts flour, four 
cups sugar, one-half cup butter, four 
eggs, one pint sweet milk, four tea¬ 
spoons baking powder, one teaspoon 
salt, nutmeg or other flavor to taste. 
These are good. 
Maple mousse from “Everyday House¬ 
keeping” is a delightful dainty and 
often served at an afternoon tea or as 
dinner dessert. It is easily made, and the 
expense is trifling. Mix together one 
pint heavy cream and one cup maple 
syrup and beat with a rotary egg beater 
until the mixture is thick to the very 
bottom of the bowl. Turn into a chilled 
mould, cover with a sheet of paraffin 
paper and press the mould cover on 
Canned Beets. —Boil beets in salted 
water until tender. Cook together two 
cups vinegar, two cups water, V/ 2 cup 
sugar. Peel beets and pour syrup over 
them boiling hot, seal in cans at once. 
Another way: Boil beets until tender in 
salted water. Make a syrup of one quart 
water and one cup sugar. Peel beets, 
pour hot syrup over them, and seal 
while hot. Either recipe gives good re¬ 
sults. LUCILLE H. 
Crab Apple Sauce.— As I am making 
my crab apple sauce to-day it reminds 
me that there might be others who 
would like to try it if they knew about 
it. I use only the largest, and while 
they are still hard, quarter and core, 
but do not peel, put plenty of sugar and 
a good supply of raisins with them, and 
cook slowly till the pieces are clear. 
Put in cans and seal. We think it 
splendid. mrs. l. c. l. 
Layer Cake Without Eggs. —Cream 
together one cup sugar and butter the 
size of an egg. Sift thoroughly in an¬ 
other dish one cup flour, one tablespoon¬ 
ful cornstarch, two teaspoonfuls baking 
powder. Put these together and wet up 
with one cup sweet milk. Add the 
milk gradually, as in so doing more 
beating is required, and that is a very 
important point in order to make this 
cake light and feathery, as in most cakes 
where eggs are required. 
MRS. l. c. L. 
Shortcake. —For the benefit of those 
who care for it, I would like to give 
my rule for shortcake. Take one gen¬ 
erous cup of flour, a little salt, one 
teaspoonful of cold lard, one teaspoon¬ 
ful baking powder sifted through the 
flour; work the lard evenly into the 
flour with a spoon, then add sweet milk 
enough to make a stiff batter, too thick 
to drop from the spoon. Scrape it out 
of the mixing bowl into the greased 
tin, patting it out smoothly with a wet 
spoon, higher at the sides than the mid¬ 
dle; bake in a hot oven 15 minutes, split, 
butter generously and spread with any 
fruit preferred, letting fruit form the 
top layer. m rs. c. 
When you write advertisers mention The 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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