Evening star. [volume], October 25, 1959, Page 26, Image 154

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
An information-packed article about your baby’s care, feeding, growth and fun.
keep naptimes happy I
Tips on bathing a tiny baby
New baby-feeding
picture book—free
For a young baby naps are no
trouble —he’d rather deep than
do almost anything, except eat! But
the more your little dynamo can
see things and do things, the less
sleep he wants or requires.
• Nap needs differ greatly from
baby to baby. By his first birthday
(or months sooner or later!) your
child may shift from two naps a day
to one. The tricky question during
this change-about period is what
time of day is naptime? Too early,
and baby feels insulted: too late
and he’s exhausted!
• Clues to watch for: if baby
shoves with his feet when you hold
him, squirms restlessly, or sucks his
’“■thumb persistently, he’s probably
telling you he’s had it for now, and
wants a snooze. Crankiness and cry
ing are obvious signals.
• One nice long nap after an early
lunch may suit for several days,
then suddenly two naps are needed
again. The best you can do is to
watch for signs of fatigue, offer your
baby a nice, restful nap —but don t
insist that he take it.
• How long should you sponge in
stead of tub-bathe your new baby?
A few weeks or a few months —until
you feel ready to try tubbing. Im
< portant pointer: When sponging,
keep your papoose under a cotton
blanket, uncover only the place
you’re sponging. A snug wrap also
keeps him from rolling—a frighten
ing sensation for a little baby.
26
• If your baby ever decides he’s
tired of vegetables, surprise him —
serve fruits instead for a week or so.
He’ll get many of the same vitamins
and minerals in delicious Heinz
Baby Fruits as in Heinz nutritious
Strained and Junior Vegetables.
You’ll avoid mealtime battles —and
probably get vegetables back on
baby’s menu sooner. Start with
an extra-favorite, Heinz Freestone
Peaches Strained or Junior
—picked and quick-packed when
they’re at their sweetest and juiciest.
• Easy to get at Heinz Junior
Foods—many now come equipped
with screw-on caps—another Heinz
first! You can take off these conven
ient new caps with a single turn,
and as easily reseal them to keep
second helpings moist and tasty in
the refrigerator. Mothers write us of
other good uses for Heinz screw-top
jars: storing safety pins, baby oil,
cotton balls—or daddy’s workshop
supplies, such as nails and screws.
• A new picture-story book filled
with nutritional facts about baby
feeding is yours for the asking: ‘‘An
ABC’s for Baby’s Mealtime.” Illus
trative pictures plus easy-to-read
text help you help your baby start on
Strained and Junior foods. Tips, too,
on helping him learn how to use a
spoon ana cup to feed himself. For
your free copy, just send your mime
and address to Heinz Baby Foods,
Box 28, D-47, Pittsburgh 30, Pa.
First with screw-on caps
@@ HEINZ !
Cfe Baby Foods I
Over 100 strained and junior varieties
including meats, cereals, juices 1
<j4*u
Best apples
It’s a great year for America’s favorite fruit.
Here are three tempting ways to use it
OCTOBEB is the apple-scented
month. Beyond the Rockies in
the Columbia River Valley, in the
Middle Western states, in Virginia,
in New England there "fruits of
fragrance blush on every tree.”
Branches bend with the burden
fruit to gloat upon at zenith of
perfection. Fruit to touch the
hand, to snap from the twig.
Gently, carefully to rumble into
the pickers’ bags. Apples unblem
ished. . .
Apples into boxes, into baskets,
apples in transit; gold and scarlet
pyramids are in the market place.
Some 118 million bushels of apples
is the estimated harvest. Eight mil
lion bushels fewer than last year
but still an apple for every hand.
Apples for bowls, apples for lunch
boxes. Let the teeth crack in. A
winey flavor floods the mouth
here is the soul of the blossom,
distilled.
"Comfort me with apples, for I
am sick of love,” requested King
Solomon. Plenty of this type of
royal comfort is available for the
autumn. Word comes from the
orchards it’s a good apple year,
good for size, good for color, good
for flavor.
New salad creations
Scarlet loot at hand for ambro
sial pies, for winey puddings.
Apples to bake, apples to turn into
sauce to accompany a loin of pork.
Fry apples with sausage. Dice ap
ples into salad. Combine red, tart
apple cubes with sliced celery, with
seeded grapes, with the miniature
marshmallows, with chopped wal
nuts; toss lightly with mayonnaise.
Fill avocado halves with the mix
ture, serve on chipped ice with let
tuce and more mayonnaise. It’s a
new salad creation!
So is the Tropical Jellied Apple
Salad served with Sour Cream
Dressing. Even the time-beloved
Waldorf Salad, originated by the
late Oscar Tschirky, who headed
the Waldorf kitchen from its open
ing in 1893 until 1948, gets a novel
touch. It’s done with cottage
cheese, with gelatin. Speaking of
Waldorf Salad, a little trick of my
own, try it sometime, is to make it
in the classic way then add bits of
crisply fried bacon. This does
something very nice for the flavor.
A long way came the apple from
southwestern Asia, the historians
say. Once a bitter little crab, now
the apple grows in beauty. The
United States, not Asia, is the
greatest apple producing region of
the world. Washington, New York,
Virginia, Michigan are the leading
apple states in the order named.
More than 7,500 varieties are
known but less than 50 varieties
are grown commercially.
Hold an apple in the hand and
you hold the miracle of an orchard.
Slice an apple across. See the faint
print of the blossom on its heart.
. . . Enjoy these recipes.
Apple-Avocado Salad
2 tart red apples
2 tablespoons lemon juice
1 cup sliced celery
i/s cup seeded grapes
i/s cup miniature marshmallows
l/\ cup chopped walnuts or pecans
Salt and pepper
i/s cup mayonnaise mV
3 avocados
Lettuce
Cube apples; sprinkle with lemon
juice. Drain. Combine celery,
grapes, marshmallows, nuts and
apple cubes. Season. Toss lightly
with mayonnaise. Cut avocados in
half; remove stone. Fill with apple
mixture. Serve on chipped ice with
crisp lettuce and additional mayon
naise. Yield: 6 portions.
Cottage Cheese, Waldorf
4 cups cottage cheese
1 tablespoon sugar
li/s teaspoons salt
2 tablespoons lemon juice
1 cup light cream
2 envelopes unftavoreil gelatin
i/s cup cold water
Salad greens
4 to 5 tart red apples, diced
1 cup diced celery
i/s cup broken walnuts rtw
Mayonnaise
Combine cottage cheese, sugar,
salt, lemon juice and cream; mix
well. Sprinkle gelatin on cold
water; dissolve over boiling water.
Stir into cheese mixture. Spoon
into 5-cup ring mold which has
been rinsed in cold water. Chill un
til firm. Unmold on salad greens.
THIS WEEK Magazine Octobar 25,