49. Porridge.—When children are delicate, porridge is often preferable to bread and milk. Put two tablespoonfuls of Scotch grits or oatmeal in the milk saucepan, which moisten with half a pint of milk; let it boil ten minutes, keeping well stirred, add a small piece of butter and a little sugar, and it is ready for use.
When my children were about eighteen months or two years old, I used to give them a little tender meat, such as boiled mutton, and broth, but in very small quantities, keeping still for the general food the bread and milk and porridge; but now they are old enough to eat anything wholesome (one being nine and the other ten years of age), their meals are composed thus:
50. —Bread and milk for breakfast at eight; the dinner at one, which was composed as follows throughout the week: roast mutton and apple pudding, roast beef and currant pudding, baked apples; boiled mutton with turnips, after which rice or vermicelli pudding; occasionally a little salt beef, with suet dumplings, plain and with currants in them, or pease pudding; or if unwell, a little veal or chicken-broth, or beef-tea (the receipts for which will be found in the series entitled Comforts for Invalids).
When in business, the first three years we could not afford to keep a nursery, in fact, we had no room to spare; the children then used to dine with us at one, but at a side-table with their nurse.
51. —They then had a little plain meat, cut small in their plates, with potatoes, pieces of bread, and gravy, after which, three times a week, plain rice, bread, or other plain pudding, or rhubarb or apple tart; and, at five o’clock, their bread and milk again, previous to going to bed.
But if for people who could afford it, I should recommend the following diet-table, for nurserymaid and all:
52. —First, about two pounds of mutton well-cooked, but with the real gravy of the meat in it, which will require about one hour before a moderate fire, dredge it ten minutes before being done; when taken up and in the dish, sprinkle a little salt over the meat, and pour over three or four spoonfuls of hot water to make a little light gravy.
Many persons will, I am aware, quite disapprove of this system of washing the meat: they would serve it as if it were for full-grown people, but you well know what would do for children as well as I—plain, simple, and wholesome food; I always carried out this system, and I now make my cook do the same.
53. —Then the next day I would give them a small piece of mutton, plain boiled, with turnips, and apple tart; or a few slices of roast beef, or a small piece roasted on purpose, after which a very plain currant pudding; or, occasionally, a little pickled pork, with pease pudding, or roast pork, with baked apples, and now and then a little salt beef, but very well boiled, with suet dumplings, and occasionally, for change, either bread, vermicelli, or tapioca puddings; in case of illness, and with the approbation of the doctor, veal, mutton, or chicken-broth, sago, gruel, panada, &c., for which refer to the receipts for invalids.
Now the more I write the more I am convinced that, for the method of preparing certain articles for the children’s dinners, we must refer to the kitchen department of receipts and receipts for invalids, especially as regards broth, meat, puddings, &c., or otherwise we should have so many repetitions; so that it would be better, upon the completion of the journal, to make references, either by numbers of receipt or page; it will be more intelligible, and less confused. Many people would, perhaps, imagine that there is too much variety of food for children; but it is quite the contrary, for change of food is to the stomach what change of air is to the general health, but, of course, with children, those changes must be effected with judgment, and their food administered in smaller quantities; but you must observe when children are well brought up with regard to their meals, they possess extraordinary organs of digestion, the proof of which is that they require feeding oftener than a full-grown person, and never appear to be tired of eating, thus, of course, they do not require such quantities at a time. Having here terminated my remarks upon the Nursery, I shall leave this scene of romp and confusion, to walk on tip-toe to the sick-room door, and carefully enter, without noise, into this mournful abode of human suffering and captivity, in hopes that, by watching over their diet, my small efforts may improve their comforts, which, by being properly managed, may assist in their restoration to health. I shall, therefore, proceed to give some receipts, entitled Comforts for Invalids. Nothing is to me more painful than to see any food ill-prepared for sick people, where the sense of taste is partially gone; everything ordered by the doctors as food, should be cooked in the greatest perfection, especially as everything they require is so very simple and easily done, that it is unpardonable to do it badly, although I am sorry to say that it is too often the case, even in many of our first hospitals and other public establishments, where they have provisions in abundance, and of the first quality. Perhaps you may fancy I am too severe upon that delicate subject, but I can assure you that I have for years been in the habit of visiting some of these institutions for the sick, and can therefore speak with confidence. I have grieved often to see it, and have wished that they would follow a system I would lay down, but there are some people who would not change their style, however bad, for a better one, for the world. Now I must here claim all your intelligence, for pointing out those receipts the accomplishing of which is most plain, and will insure success to those who may try to do them, and cause them to persuade others to follow their example. I therefore inclose the following. Yours, &c. HORTENSE.