Teaching children early will be of later benefit

arbara
NcCreadie :

BUDGET BE ATERS

FOR THOSE of us who cook
every day, the kitchen isn't
much of a problem.

Oh, yes, it’s a nurance at times.
Turing out family meals, daily —
yearly — is work. No matter how
much you enjoy cooking, a mound
of potatocs to peel doesn’t give you
a lift.

Most of us would get very tired
of cooking if we had to churn out
the same meal day after day.

That's why we read stuff tike
this.

It’s never too late to learn how
to cook bitt the skill is best learned
early.

You're doing young people a big
favor if you teach them the basics.
And you're doing them real harm if
you show them that the kitchen is a
place for drudgery.

Any kid whose only experience
in the kitchen is scrubbing pots isn’t
going to develop much besides a
bad attitude.

As a kid, } liked to cook but,
being lazy as most kids are, I didn’t
sare for the mess I made.

My Mother was a good, basic
cook but she hated the Job, and she
made more mess than an eight-year-
old. |

I don’t know how she did it but

she'd cover every surface in the.

place with dirly dishes. The floor
would need washing when she got
through. °

Doing dishes i in our house was ¢
two-hour job, coping with scorched
pots, a plugged sink and glued food
everywhere.

. Being a practical kid, f took over
a ‘lot of the cooking very curly on
— it was a lot easier to clean as |
went along than to face a mess of
Mother's doing.

. When if came my turn to teach
my. daughters how to cook £ started
with the clean-as-you-go routine. It
worked well and it’s worth passing
on, coe
The other two vital lessons came
next.

First: never let your ar stention
wander. Pots won't boi! over or

scorch when you've got your eye
on then,

Second: Stow down! More food
his been ruined by a distracted
cook trying to speed things up by

raising the heat. Te may take five
minutes longer to fry the potatoes
on medium heat but at least they
wort char,

A new cook needs a reliable
standard cookbook that shows how
fo measure and a fow simple skills
such as how to separite an egy.

Some people swear by big vol-
umes such as Jay of Cooking but.

for my money, look fora skinny lit-.

Ue book such as the ones the four
companies --~ like Robin Hood and
Purity — used to publish,

They may still publish them, but
I haven't seen a new one in years,
I've bought some of these in
antique shops and junk shops for
my kids,

Another great find, and you'll
have to search for this one, is an old
Home Economies textbook from 25
to 40 years ago. A lot of the infor-
mation is outdated but the simple
recipes are great for kids.

Here’s a recipe that came from
my Home Fcanomics teaching days
— about 100 years ago.

It doesn’t pretend to be packed
with 100% of your daily require-
ments of anything -- probably just
one step above chocolate bars on
the junk food scale. However, it’s
easy for kids to make, doesn’t make
too big a mess and kids love it.

CHOCOLATE

MARSHMALLOW ROLL

One 6 02. package chocolate chips

2 Tbsp. butter

lc. icing sugar

1 epg, beaten

f tsp, vanilla

2c. mini marshmallows (kids like
the colured ones)

“Ac maraschino

quartered ,

Ic. chopped walnuts

In a large saucepan over low
heat, melt the chocolate chips with
the butter,

Remove from heat. Stir in the
remaining ingredients in the order
given.

Form into two logs -—— about 24
inches in diameter. Roll the logs in
fine coconut. Wrap tightly in plastic
wrap and chill. Slice into half-inch
slices.

cherries,

A one-bowl cake is easy for
kids. The only complication with
this one is separating the eggs. The
trick is to start with a few more than
you need and do cach egg into two
saucers.

That way you can Spare the rest
of them from ruin. Make scrambled
eggs for next day’s breakfast with
the mistakes.

JIFFY CAKE
“4c. margarine, room temper-
ature

Soup that sticks to ribs

-From page 43

dried marjoram, and sugar
1-2 tsp. (5-10 mL) salt (to taste}

f tsp. (4 mL) cracked black
pepper

1 Tbsp. (15 mL) cider vinegar

1 Ib. (500 g) smokies or Ukranian
garlic sausage, sliced

Sour cream

Crispy croutons or minced

fey (optional)

Rinse dried peas in cold water,

_ drain. Bring ham hocks and cold
water to a simmer inva deep stock
pot. Partially cover pot. and simmer
about two hours,

Remove ham hocks from stock
and set aside to cool. Stock may be
cooled, covered and chilled at this
point so that any solid far may be

lifted off the surface before soup is
finished. Add the split peas to the
stock, and simmer about one hour.

Saute the onion and carrots in
the bacon drippings (or oil) until
softened and pale golden. Add the
cloves, nutmeg, celery seed, mirjo-
ram and sugar and cook for two to
three minutes.

Scrape entire mixture into soup
and simmer 45 minutes. partially
covered.

Remove meat from the ham
hocks, discarding fat and bones.
Shred meat into thick pieces, and
add to the soup along with the salt,
pepper, vinegar and sausage slices,

Heat soup through to piping hot,
about 15 minutes, Top each serving
with sour cream and a handful of
croutons or a sprinkling of parsley.

Ae, SU

hewn yolks

“Ae. mith

1 tsp. baking powder
It

be. Nour
4 tsp. vanilla

Beat the margarine until Mlully.
Add the supar and beat well. Add
the ege yolk and beat again, Add
the milk on very low speed and mix
until blended.

Stir the baking powder, salt and
flour together on a piece of wax
piper and add, beating well. Add
the vanilla.

Pour into a square 8" x 8" pan,
Top with:

3 egg whites, stiffly heaten

4 brown sugar
Ltsp. vanifla
pinch of sati
Le. longeshred coconut

Beat the sag. vanilli aad salt
into the beaten ege whites. Stir in
coconut, Spread on unbaked citke,
Bake about 30 minutes at 380°,

Show children how to pul
together a simple oven meal
SAUCY CHICKE
BAKED POTATOES
BAKED MIXED VEGETABLES
The whole meal bakes in one
hour. Ina baking dish, lay outa
chicken leg for cach person. Top

Wi an undilited: tin at anishroon
soup. Mut and pepper and a“ cap
grated cheese.

Bake one heur wa 350", At the
same time. bake scrubbed and
pricked potuloes and a package of
fracen vegetables, wrapped tightly
in tintoil,

While the chicken and vegeta
bles bake for the first ball hour,
make the cake, Pop it in the oven
for the last half hour,

Depending on the child, utts is
well within the skills of most 10
year olds,

It's a pood, safe standby if

you've got the stuff on hand — and
the child can enjoy well-carned
praise.

TO OUR VALUED “60 PLUS” CUSTOMERS:

We've got a golden savings opportunity for you! Come in and take advantage
of a 15% savings on almost everything in the store! Just show us that Govern-
ment of Canada Blue Card, Senior Citizen Transportation Card, Provincial Senior
Citizen Card, Driver's Licence or Birth Certificate.

EXEMPTIONS: Offer does not include: Tobacco Products, Prescriptions, Magazines, Major

Appliances, Microwaves, Stereos, Televisions, Video/E
Cameras, Automotive Labour, Lay-a-way Fees, C.0.D. O

Restaurant 10% Discount Everyday. ‘

CAPILANO MALL
NORTH VANCOUVER ;
925-MARINE DRIVE 988-6311

T meuimemen aaa

Hours:

Monday & Tuesday
Wed., Thurs., & Fri.
Saturday

Sunday

lectronic, Computers, Computer Games,
rders, Delivery Charges, Gift Certificates,

10am-Gpm
10am-9pm
9:30am-6pm
1tam-S5pm

Pa a

wy id ,