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Category Archives: Fun kids recipes
To make 6 large popcorn balls, use:
• 2 quarts popcorn, already popped
• 1 cup molasses
• 1/2 cup corn sirup
• 1 1/2 tablespoons of butter or margarine
Pour the molasses and corn sirup into a saucepan and stir them together.
Place the pan over a high flame. With a grownup’s help, stir the sirup until it comes to a boil.
Drip some sirup from a spoon into a cup of cold water. When the sirup forms a hard ball in the water, the sirup is ready to take off the flame.
Mix butter or margarine into the sirup. Pour the sirup over the popcorn. Before you begin, rub butter over your hands so that the popcorn balls will not stick to you. When the sirup-covered popcorn is cool enough to hold, press it into popcorn balls.
• popcorn (3/4 cup will make 2 quarts)
• vegetable oil, or margarine
• popcorn popper, or deep pan with lid
Pour in enough vegetable oil to cover the bottom of the popper.
With a grownup’s help, place the popcorn popper over a high heat.
When the oil is hot, pour in the popcorn. Cover with a lid.
As soon as the popcorn begins to pop, turn the heat down as low as it will go.
Shake the pan often to keep the corn from burning.
When the popcorn stops popping, pour it into a large bowl. Add salt.
Sometimes it’s fun to mix flour and water into dough, roll it out with a rolling pin, and cut it into different shapes.
But that’s just for playing not for eating.
If you want a mixture that you can eat, and don’t have to cook, try this recipe.
• 1 1/2 cups of graham cracker crumbs
• 1/4 teaspoon of salt
• 1 cup of chopped dates
• 1 cup of chopped nuts
• 1 cup of small marshmallow pieces
• 1 cup of heavy cream
With a rolling pin, crush graham crackers into fine crumbs until you have 1 1/2 cups. In a bowl, mix the graham cracker crumbs, salt, chopped dates, chopped nuts, and marshmallow pieces.
Then, pour in the heavy cream a little at a time, and stir until the graham cracker crumbs are moist.
Finally, spoon the mixture out of the bowl into a medium-sized cake pan. Spread the mixture evenly in the pan and refrigerate.
When chilled, slice into small square bars.
• 1 egg white
• a damp cloth
• 1 teaspoon vanilla
• 1 tablespoon cold water
• sifted confectioners’ sugar
• 2 tablespoons condensed milk
Ask your mother to show you how to separate the yolk from the white of the egg. Pour the yolk into a small bowl and put it into the refrigerator. Pour the white into a large mixing bowl. The egg white is all you use to make this kind of candy.
Add water, milk, and vanilla to egg white. Beat with a fork until they are well mixed.
Sift the confectioners’ sugar with a flour sifter. Slowly pour the sugar into the mixture and stir well. Keep adding sugar until the mixture is thick and stiff enough to pick up gobs of it. Be sure your hands are clean. Squeeze the mixture with your fingers until it is smooth.
Cover the bowl with a damp cloth.
After about an hour, take the cloth off. With clean hands, pick up lumps of the mixture and shape them into small balls. Roll each ball in confectioners’ sugar, and your candy is ready to eat.
If you wish, stick a cherry, a walnut, or raisins in the center of the ball to make it look pretty.
It’s easy to cook a delicious breakfast for yourself or for the whole family.
• a double boiler
• a shallow baking dish
• 3/4 cup condensed milk
• 1 cup confectioners’ sugar, sifted
• 1 bar (41/2 oz.) semisweet chocolate
Rub a pat of butter or margarine over the bottom and around the sides of a shallow baking dish.
Fill the bottom part of a double boiler halfway with water. With help, place it over a high flame. When the water begins to boil, put the chocolate into the top part of the double boiler, and fit it into the bottom part. The heat from the boiling water will melt the chocolate.
After the chocolate melts, add the condensed milk and confectioners’ sugar and stir until smooth.
With a grown-up’s help, take the top part of the double boiler off the stove. Now add a pinch of salt and blend it into the chocolate mixture.
Pour the mixture into the baking dish. Let the mixture stand until it is cool. After an hour or so, it will be hard enough to cut into squares. If you wish, add one cup of chopped nuts before you pour it into the dish. This recipe makes about twenty pieces.
• 2 eggs for each person
• salt and pepper
Wash the eggs and put them into a saucepan. Pour in enough water to cover the eggs.
With help, place the pan over a medium flame until the water begins to boil. Lower the heat a little until tiny bubbles form around the edges of the pan.
For soft-boiled eggs, take the eggs out of the water with a spoon two or three minutes after you lower the heat.
For medium-soft eggs, take the eggs out of the water with a spoon four or five minutes after you lower the heat.
For hard-boiled eggs, take the eggs out of the water with a spoon about 20 minutes after you lower the heat.
Run cold water over the eggs, and get help to take off shells.
Toast slices of bread in a toaster. Spread the toast with butter and jam.
For each cup.
• 1 tablespoon of cocoa
• 1 tablespoon of sugar
• 2 tablespoons of water
• 1 cup of milk
• a marshmallow, or cinnamon, if you wish
To make one cup of cocoa, put the cocoa, sugar, and water into a cup. Stir until it is mixed together.
Pour milk into a saucepan, and with help, place it over low heat.
Heat the milk until tiny bubbles form around the edges, but do not let it boil.
Get some help to pour the hot milk into the cup with the cocoa mixture in it. Stir until all of the cocoa is mixed in.
To make a foamy drink, drop a marshmallow into the cocoa. Or sprinkle cinnamon on top to give it a special taste.
• salt and pepper
• 2 eggs
• 1 onion
• large lettuce leaves
Peel potatoes and cut them into small cubes. Cut enough cubes to fill three cups.
Place the cubes in a saucepan, with enough water to cover all the pieces. Add one-half teaspoon of salt. Cover the saucepan and with help place it on the stove to cook. When you can stick a fork through the potatoes easily, they are ready to take off the stove.
While the potatoes are cooking, place two eggs into another saucepan. Add enough water to cover them. With help, heat them on the stove until the water reaches a boil. Then turn the fire low and leave the eggs on it for 20 more minutes.
While the potatoes and eggs are cooking, chop the onion. Also cut the celery into small pieces, enough to fill one cup.
Peel the eggs and chop them into small pieces. Mix the eggs, potatoes, celery, and onion together.
Add enough mayonnaise to make the pieces stick to each other.
Add a pinch of salt and pepper.
Keep the salad in the refrigerator.
When it’s mealtime, arrange lettuce leaves in a salad bowl, and put the salad on top of them.
WHAT YOU CAN MAKE.
• large potatoes (Idaho potatoes are good)
• butter or margarine
• salt and pepper
The oven should be lighted and set at 375 degrees.
Wash the potatoes clean with cold water and a vegetable brush.
With a grownup’s help, put the potatoes on the rack in the center of the oven. Be careful not to touch the rack.
Let the potatoes bake for about one hour, or until they are soft enough to stick a fork into easily. With help, take the potatoes out of the oven, using a potholder or a long-handled fork.
Cut an “X” with a knife on top of the potatoes.
Squeeze each potato to burst it open. The potatoes will be hot, so you may need help with this. Put salt, pepper, and butter in the opening.
OUTDOOR BAKED POTATOES.
Instead of putting the scrubbed potatoes in the oven, wrap them in aluminum foil.
Put the wrapped potatoes in the hot coals of an outdoor fire. Your father or mother can help you do this. Rake hot coals on top of them.
Let the potatoes bake 30 minutes if they are small, or as much as 45 minutes if they are large.
Unwrap the potatoes. They will be hot, so hold the potato with a potholder and pull away the foil with a fork.
• 1 can of tuna fish
• 1 can of mushroom soup
• 1/4 cup of milk
• potato chips (about 1/2 of a medium-sized package)
With a grownup’s help, light the oven and set it at 325 degrees.
Put some potato chips into a bowl. Break them into small pieces by pressing them against the bowl.
Empty a can of tuna fish into another bowl. Break up the pieces.
Put the potato chips into the bowl with the tuna fish. Add a can of mushroom soup and 1/4 cup of milk. Mix everything together.
Rub a pat of butter or margarine around the inside of a baking dish.
Pour the tuna fish mixture into the baking dish.
With help, set the dish into the hot oven and take it out in an hour.
A meal in one dish.
BOSTON BAKED BEANS.
• 1 can of baked beans
• 1 tablespoon of catsup
• 1 tablespoon of molasses, or sirup
• 4 or 5 slices of bacon
• 1 onion
With a grownup’s help, light the oven and set it at 350 degrees.
Open a can of beans and pour them into a heavy baking dish.
Slice an onion and separate it into rings.
Add onion rings, molasses, and catsup to the beans. Mix well.
Cut bacon slices in half and arrange them on top of the beans.
With help, set the baking dish into the oven. Take it out in about 45 minutes.