1948-07-10 — Page 9

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Avoid emotional upsets-if your child is a feeding problem

By CARRY CLEVELAND MYERS, Ph.D.

NOR your child's proper nutrition and social ac- complishments you wish him reasonably early to exer- cise the habit of eating enjoy ably the foods prepared for the family. If he doesn't measure up to your expectations there may arise immeasurable vexn- tion and unhappiness to him and to you over his meals.

an

A mother once complained: "My ten-year-old son it seems, hou

aversion to eating foods he really should. have. Up to the time he was six he ate everything and would taste anything new and finally cat it and really like it. But it seems he changed overnight. It has been four years of arguments pleading and bribery.

Won't Taste It

"He won't taste any combina tions of foods, such as baked potatoes and ment, macaroni and cheese, lettuce and other vegetables with dressing. He will not eat at a restaurant or at our friends' homes. He just can't eat anything that I don't cook....To my own horror I have forced him to eat scallop- ed potatoes and ham, which he promptly threw up. So great is his imagination that he knows he will not like a certain dish without tasting it.

"He will ask what I have for din- ner and then cry when told here ir come new dish he must try. I have started a new rule. I fix his meal on a tray and he eats it in his

left in

served room. Anything

some- ogain next day. It works times, but I can't keep warming up day something else potatoes or after day. I am worn out. I do not scold him anymore but my patience is almost at an ond. There must be a solution somewhere."

Emotional Upset

My reply is as follows: "Your problem is not easy. With four years of emotional torture over meals, he must have built up terrine dislikes of certain foods and a deal of unhappiness over mcals

HOUSEHOLD

HINTS

in

have

general. All the while you increased your anxieties over his grown more panicky. you have eating and It is evident, too, that grown so solicitous over his choice of foods that you have constantly catered to his whims, so that the lad must gain considerable satisfac- tion

ot knowing the whole family. often must have their meals built chiefly around his choices.

Sit down, you

you and Dad and mup out a plan. Calmy announce to the boy at a time remote from a meal that you and Dad have agreed (we hope) on the following: 1. That for exactly a

a month neither of you will say a word in his presence about his eating or about what he cats. 2. That he may eat at meals only when and what he wishes to eat. 3. That,

moreover, you

will prepare

ench

meal with the wishes of the entire family in mind and will never pre- pure an extra dish for him.

Cheerful At Meals

It might help you and Dad to fell this lad he could collect a nickel at any time during this period when either of you violated any of the this announcement. You items of and Dad should be cheerful at meals, fell of happy and funny experiences and smile and laugh.

For the first few days, of course, you may feel sure the plan won't work. But if both of you live up to this plan to the letter for a month, you should

see marked improve-

ment in the boy, If at the end of he still consumes milk that time and sweets, especially sweets, ex- cessively, you might find a way to

limit their

amounis. Anyway,

favourable emotions will be fore- most in a gradual solution of this

problem.

THE HONGKONG" TELEGRAPH.

Penicillin Lozenges Treatment

By Horman. N. Bundeson, M.D.'

BOTH penlelllin and the sulfo

namide drugs

are valuable in the treatment of throat infections. Loud with enro but they must ba

direction of n and only under the physician because not even these wonder drugs will be effective when applied hit or miss.

For example, acute sore throat la usually only a part of a general infection of the upper respiratory passages. Thus, to treat the throat with penicillin while neglecting the nose or nasal sinuses will not result in a cure.

However,

many physicians, in such cases, advise the use of peni. clllin lozenges which are allowed to dissolve slowly in the mouth, or they may suggest a similar preparation of one of the sulfonamide drugs.

In such cases, the nose As also carefully examined by the doctor to determine if there is any Infection present in the sinuses and, if such infection is present. treatment uf the sinuses is carried out.

Soro Tonguo

The prolonged sucking of peni- cillin lozenger sometimes causes a sore tongue which may be more un- pleasant than the original throat. Fortunately, this condition

treatment is stopped. of the tongue clears up when the

sore

Vincent's angina, er trench mouth, In another condition which may be cleared up quickly with penicillin. Penicillin lozenges are also useful here. In trench mouth, there are ul- cers or sores in the mouth. In severe cases, not only should the penicillin lozenges be used, but the penicillin should also be given by injection Into a muscle.

Other measures Important in the treatment of this disease are the elimination of pockets in the gums, and the giving of vitamin B-complex and vitamin C.

Tonsillitis

As a rule, tonsillitis clears up in rest in bed, a several days with light diet, and the giving of plenty of fluids, but recovery may be speed- ed by the use of penlelllin lozenges. In severe cases, penlein may be given by injection into a muscle, or one of the sulfonamide drugs can be taken by mouth.

abscess Sometimes an

forms in the issues around the tonsils. This is known as a peritonsillar abscess. The giving of pentelllin or sulfa-

nomide will help to bring this ab- head. Then it can be scess to a opened and the infected material drained out.

In chronic Infection of the tonsils, penicillin seems cure. In such cases, removal of the tonsils is required.

neither the sulfonamide nor the to bring about a

CARE OF THE HOME

REFRIGERATOR

By ELEANOR ROSS

SATURDAY, JULY 10, 1948.

FOR A FINNISH - SCHOOLBOY:

Federation

At the national: headquarters of Save. The Children Federation in New York, round-eyed Charlotte Miles Martin, four, entrusts a pair of new shoes to Erik Mandelin, General Secretary of the Mannerheim League. The shoes are destined for an orphaned 11-year-old Finnish boy who walks more than four miles to school and who is sponsored through the federation by Charlotte's grandmother.

Let's Eat

BY

IDA BAILEY ALLEN

The Art of Making

Cheese Cake

"HOW'S the cheese cake coming along?" I asked, as I stepped

into the test-kitchen.

The Chef pointed to the partly opened oven door. "I am letting her cool off gradually in the oven, .50 she will not be shocked,"

"You mean so it won't fall?"

"Oul, Madame, she is a very rich concoction and very delicate. Sho will go 'Pouff if the air strikes her too soon,"

"That cheese cake certainly looks and smells rich and glamorous," I said, pecking into the oven.

Madame. It will still within the budget. -

TSN'T it wonderful how the re- Shut off the current, leave the lid frigerator has come to be an of the freezer ajar. Scrape off ice

"But scraper or a putty integral part of the household? The coating with iden of being able to buy In knife. If the lee is too thick to yield quaniity, to prepare large batches of to this, place pans of warm water food and to keep these for long in the freezer and close the lid. periods, is really revolutionising housekeeping methods."

First requisite we have found in some willing helpers to in hove speed up the process. This means that food will be out of the freezer for a minimum of time, a most im- portant consideration, Move a large table by the freezer for spreading out and re-grouping packages, Plan the job always with an inventory taking in mind, at the beginning of the season.

Hands that are at all sensitive to

MUD that is tracked on rugs should cold should be well gloved, either MUD

be scraned off immediately working gloves or woollen. Check with a dull knife. What you can't for food odours, and if there aro scrape off, brush off when dry. It a any, give the freezer a thorough stain remains, sponge it with a cleaning, All food removed from damp cloth, provided the rug can the cabinet during the cleaning pro- iaka it; water is likely to remove cess should be packed tightly in a the twist from the pile of some rugt. newspaper-lined box containing ice. Wipe up muddy doors promptly with a damp cloth and apply wax.

50

Hard-cooked eggs won't be likely to turn dark if you crack the shells immediately after you re- move the eggs from the heat, and let them stand in cold water for about 10 minutes. They will peel more easily too.

When you slice them, dip the knife blade or wire cutter in warm water. This reduces the possibility of the egg breaking when it is being sileed.

•

If you are going to put dates or raisins through a food chopper. squeeze a little lemon juice through the chopper arst. The fruit will come through more easily, without sticking.

*

Look over the things to be washed before you start laundering them. Mend small holes, loose hems, rips, tears, etc. Even day holca may be como larger during washing.

Before you use old yarn a second time, wrap the ravelled yarn around a small Jar just ight enough to re- move the kinks, then steam or wet It thoroughly. When it is dry, it will blend nicely Into the yarn of the garment you may be mending, or will be ready to make into a new garment.

Here's an 'old irick which may bo' now to you: When you are cooking food that needs occasional`stirring. give an ordinary spring clothespin n "slot" down the centre, then clamp the clothespin over the edge of the pan and It makes a fine place to park

the spoon between stirrings.

Excessively hot wash water - In wasteful, and often harmful ... fabrics.

To avoid the smell of food the refrigerator should be washed with a light baking soda solution-a teaspoon to a quart of warm water. Give caustic soaps od solutions a wide berth. Rinse the interior with a damp cloth, and dry. Open the use an electric fan tu doors and

speed up the drying process.

As to the necessity for defrosting, it is agreed that, a 1⁄4-inch ice coat- `ing is a high signal for a defrosting job. If there is excessive or too- frequent frosting, then check for the cause which may be poor pack- aging, dampness in the room where the refrigerator is kept, a poor door

seal or

doors.

too-frequent opening

of

Study rules and Instructions pro- vided by manufacturer and don't hesitate to advise if the equipment Is not functioning perfectly.

be

A Good Point

"That's a very "good" point,- Chef. If we want to serve a dessert that's a bit on the expensive side, the cost must be balanced by an inexpensive main course, just as we've done to day. And this meal is balanced. not only us to price, but in food value, for the light main course of fish is supplemented by the sub- stantial ingredients used in the cheese cake."

"Ah, oul, the pound and a half of the good cottage cheese, the four *KES, the cream, they make the meal very substantial, and at the same time, the family can enjoy a fine dessert."

"There are four kinds of cheese cake that can be made." I went on, "the original European cheese cake which was made with a plecrust

HONEYMOONING IN HOUSEBOAT

Mr and Mrs Peter Hopkinson of London, honeymooning on a houseboat at Brinagar

Kashmir, look over flowers brought to the boat by a local vendor.

the

shelf and a simple cottage cheese curd Alling without cream.

stylo ja "The California second type, made with cream cheese and heavy cream; it's very simple to make."

Chocso Cako

"For the California cheese cako like to use the zweiback crust. I also used it today. In making the cheese cake I have just boked," said the made that with cream Chef, "but

and the cottage cheese curd, bo cause it has the more substantial bile and flavour.

"And that's the third kind," I In- terrupted.

"There is also another kind of cheese cake I make for the special gala occasions. It is the chiffon cheese cake de luxe, which is of the souffle type; which Is the fourth member of the cheese cake family. I like to serve it with sliced sugared" strawberries, it is a very fine des- sert," concluded the Chef.

No Main Course

"Some day we'll have to cut out the main course just to have that cake/ I laughed. "It's my experience that the actual putting together of

cheese cake is not difficult." "Correct Madame, but the baking is a very careful operation. It is as dimeult as the baking of a good cus- inrd pic, which in France is the test of a good pastry chef. One thing I would like to say: Please slart the cheese cake in a good hot oven I'r 10 min, to set the crust so the filling does not soak. Then reduce the heat to maderate, and bake evenly for almost an hour, until she is brown on top and firm to the touch. After that, open the aven door gently, conduct her to the front of the oven, und let her cool at ease. She must not be removed from the pan until she is entirely cooled. When this is done, the cheese witt satile only a very little, just enough to give a nice texture, and delight the appetite."

Zweiback Crumb Crust

This cake consists of 2 parts: A zwelback crumb crust and a cheese filling.

Zwelback Crumb Crust; With a rolling pin, crush and roll enough. zwelback to make 2 e. fine crumbs. Add c. granulated sugar, 7 tbsp. melted butter or margarine, and 1 tsp. cinnamon. Reserve 2-3 of this mixture to use later on top of the cake. Press the remaining crumbs evenly on the bottom and sides of a 9 in. spring form pan. Then make the filling and finish as follows:

Filling for Cheese Cake: Beat 4 eggs light; cream and beat in 1 e sugar, the grated rind 4 lemon, 12 tbat. Jemon Julce, 1 tbsp. salt, 4 cheese and 11⁄2 lb. plain cottage

" (not creamed). Stir in heavy cream. Mix thoroughly. then. rub through a course

aleve. Trans- fer to the zwelback, lined. рад. Top evenly with the remaining crumbs. Bake in a hot oven for 10 min. Then in-a moderate oven, 330

350 F. unul

the centre is firm to the touch, and the top la golden brown, about 1 hr. Turn off the heat; open the oven, Bull the cheese cake to the front of the oven, and let it stand there about 30 min. Then remove and fet it Anish cooling in the pan, 'This makes B generous servings. It may be kept under refrigeration---for 24 hours.

DAB and FLOUNDER By WALTER

BOOKS by GEORGE MALCOLM THOMSON

The Richest Actor Paid Hush Money

NYBODY sitting down to

David Garrick may be dis-

the couraged by following facts:

Garrick lived happily and virtuously with his wife. He had no early struggle against public blindness to his genius. He did not live extravagantly and run into debt.

On the contrary, he was as thrifty and businesslike as the grandson of a Huguenot could be, and he died worth £120,000. If the change in. money values is allowed for, he therefore made more money out of the stage than any other actor- manager has ever done.

A career as blameless, successful and dull.na that of a wealthy grocer? It may promise to be dull, but it certainly is not so.

Now French opinion

of the

National Bard, always, tepla, was

eighteenth century down in the right chilly, Voltaire called Hamlet n "vulgar and barbarous drama” In which the gravediggers made coarse jokes and Hamlet responded with equally disgusting sillinesses..

Garrick touring the Continent,. could not bring himself to visit Voltaire.

to

The service which Garrick per formed for Shakespeare was restore his pinys to the English stage. The publin had been fobbed off with vile compilations of nonsense hand- ad down in greasy manuscript from one generation of actors to another.

In Macbeth, three comic witches Bang and danced. The Midsummer Night's Dream was played as a

The reason is that Garrick's demure and industrious course was contained steered through the stormy, and Cibber than by Shakespeare. sometimes muddy, waters of the eighteenth century, theatre. And

musical comedy. And Richard III more lines by. Colley

the politics and personalities of that institution, though they may lack dignity, are never wanting in fun.

ARRICK came to the theatre from

the wine business as a reformer. He brought a new style of natural, romontle acting which overwhelmed tho measured bellowings of the classical manner, then in vogue.

Salil Quin, champion of the old peting. "Garrick is a new religion." The Inference was that the public would soon weary of Garrick's Innovation.

Quin was wrong. The nonularify lasted as long as Garrick Anneared of the boards. Only Georzo III. remained faithful to the

GARRICK did not go quite so for

play Shakespearo printed in the text. For example,

¤

血量

he took great liberties with the last be brought act of Hamlet. But back much that had been forgotten. And he achieved an effect of astonishment as well as delight.

Garrick was easily disconcerted by on interruption from the gallery and esclly frightened into paying hush-money. He wrote anonymous pamphlets against himself to provent · others writing worse.

He was accused "of, toadying, 'of the being "all submission? in presence of a peer." When ho was staying at some great house, his enemies would send him grubby to "Mr. le notes addressed Garrick, Player," was French,

style. It hurt Garrick. For one who looked French and, to so large an extent.

Garrick was, astonishingly English In one Important respect. He was an enthusiast for Shakespeare.

́ ́GARRICK, ·Bu Margaret' Barton,

Faber & Faber, 21, 324 pages.

: But he

was born to please and even his old

friends (like Dr. Johnson) ked him. As for his

enemles, some of them forgave him his extraordinary success.

W ROLEX

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