1974
Meals for Young Cooks
March 1974

“Meals for Young Cooks,” Friend, Mar. 1974, 35

Meals for Young Cooks

by Winnifred and Ann Jardine

Tips for Young Cooks

To be a good cook, you must be careful to measure ingredients correctly. Always use special measuring cups and spoons. Here are some tips on how to measure accurately.

  1. For measuring dry ingredients like flour, sugar, or cornmeal, use the exact-size measuring cups. Spoon dry ingredients into cup that holds amount called for in recipe and then level off top with straight edge of knife.

  2. For measuring brown sugar, press sugar into proper measuring cup with back of spoon so it is well packed. Level off top with knife.

  3. For measuring shortening, press down into proper-size cup so there is no air left in cup. Level off top with straight edge of knife.

  4. To measure liquids such as water, milk, vinegar, or molasses, use a glass measuring cup that has a 1-cup or 2-cup mark below rim so liquid will not spill over top. Marked on the side are also the levels for other measurements such as 1/2 cup, 1 1/3 cup, and 1/4 cup. Place cup on counter to measure liquids and make sure that liquid reaches proper mark at eye level.

  5. When measuring with spoons, level off as you do with measuring cups.

Shopping List

1 1/2 pounds beef stew meat

4 medium potatoes

5 or 6 carrots

3 or 4 stalks celery

1 or 2 onions

3 cups mixed vegetable juice

1 loaf sour dough French bread

1/2 head iceberg lettuce

1 small bunch red lettuce

11 oz. can mandarin oranges

1 egg

1 square butter or margarine

1/2 cup sugar

1 cup pitted dates

3 cups ready-to-eat rice cereal

quick-cooking tapioca

French dressing

1 1/2 cups finely chopped coconut

Dinner Menu

Poke Stew
Gold and Green Salad
Sour Dough Bread
Skillet Cookies
Milk

Poke Stew

1 1/2 pounds beef stew meat

4 cups cubed potatoes

2 1/2 cups one-inch carrot pieces

1 1/2 cups one-inch celery pieces

1 1/2 cups cubed onions

3 cups mixed vegetable juice

1 cup water

1 1/2 tablespoons quick-cooking tapioca

1/2 teaspoon salt

1. In 4-quart casserole or heavy oven pan, combine meat and vegetables.

2. Add juice, water, tapioca, and salt.

3. Cover dish or pan tightly with lid or aluminum foil and bake at 325º (300º if container is glass) for 3 to 4 hours.

Gold and Green Salad

1/2 head iceberg lettuce

1 small bunch red lettuce

11 oz. can chilled mandarin oranges

1/4 cup French dressing

1. Wash, drain, and chill lettuce in refrigerator.

2. Just before serving, tear lettuce into bite-size pieces in large salad bowl.

3. Pour dressing over lettuce and toss until all lettuce pieces are coated with dressing.

4. Gently add drained and chilled mandarin oranges and serve immediately.

Skillet Cookies

1 egg

1 tablespoon cold water

1/2 cup (1 square) butter or margarine

1/2 cup sugar

1 cup chopped pitted dates

3 cups crisp rice cereal

1 1/2 cups finely chopped coconut

1. In a small bowl beat egg and water together with fork and set aside.

2. In large skillet melt butter or margarine over medium heat. Then stir in dates and sugar, cooking and stirring until mixture becomes thick and well blended.

3. Remove from heat and cool slightly.

4. Add egg mixture slowly, stirring vigorously until well blended.

5. Cook and stir until mixture bubbles. Then remove from heat and cool.

6. Pour over rice cereal and stir until blended.

7. Press mixture into buttered 8″ x 8″ pan. Cool and cut into 1-inch strips. Cut each strip into 3 bars (making 24 bars) and roll each in coconut.

Illustrated by McRay Magleby