Meals for Young Cooks

By Winnifred and Ann Jardine

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    French Supper Menu

    Omelet Deluxe
    Seasoned French Bread
    Raw Carrot Wheels
    Chocolate Mousse

    Seasoned French Bread

    1 loaf french bread

    1 square (1/2 cup) butter or margarine

    1 teaspoon salad seasoning

    1. Slice bread diagonally into thick slices down to—but not through—the bottom crust.

    2. Combine butter or margarine and seasoning until well blended, and spread on both sides of each slice.

    3. Return loaf to its original shape and wrap tightly in aluminum foil.

    4. Bake at 400º for 15 minutes or until piping hot and crusty.

    5. To serve, lay bread in shallow bowl or bread basket and tear back foil so people can help themselves. NOTE: Bread may be prepared, wrapped in foil, and kept in refrigerator for several hours until time to bake.

    Raw Carrot Wheels

    Clean two large carrots, cut into little wheels, and put a small handful of them on a piece of lettuce on each plate.

    Omelet Deluxe

    3 green onions

    1 cup grated cheddar cheese

    1 cup diced, cooked ham

    1 cup chopped, fresh tomatoes

    6 large eggs

    3 tablespoons cold water

    1/2 teaspoon salt

    dash of pepper

    2 tablespoons butter

    1. Chop green onions and combine with cheese, ham, tomatoes, and set aside.

    2. Crack eggs into mixing bowl, add salt, pepper, water, and beat with fork until blended but not frothy.

    3. Place a 10″ skillet over medium heat until drop of water will sizzle in it.

    4. Melt butter in bottom of pan and spread around evenly. When butter sizzles, pour omelet mixture into skillet and cook over medium heat.

    5. Run end of spatula under edges of omelet, lifting up so uncooked egg mixture can run down underneath. Repeat several times until top of omelet is set but still shiny.

    6. Remove skillet from heat and sprinkle chopped onions, ham, tomatoes, and cheese mixture on top of omelet. Cover skillet for 1 minute to allow cheese to melt.

    7. Cut omelet into pie-shaped pieces, lift each piece onto dinner plate with spatula, and serve at once.

    Chocolate Mousse

    4 large eggs

    finely grated peel from 1 lemon

    1 tablespoon butter

    4-ounce bar german sweet chocolate

    1. Because egg whites whip better at room temperature, remove eggs from refrigerator an hour before making this dessert.

    2. Separate yolks from whites, putting egg whites into large mixing bowl and yolks into small bowl.

    3. Melt chocolate and butter over lowest heat in medium-size pan.

    4. Remove pan from stove and thoroughly stir in egg yolks one at a time. Next, stir in grated lemon peel.

    5. Beat egg whites with clean beaters until they form soft peaks when you take the beaters out of the bowl.

    6. Stir two spoonsful of egg white into chocolate mixture to make it soft, then gently fold remaining egg whites into chocolate mixture until just blended.

    7. Spoon chocolate mousse carefully into large, pretty bowl and chill in refrigerator for at least 3 hours. This dessert could be made earlier in the day when french bread is prepared.

    Tips for Young Cooks

    1. To keep egg shells out of your cooking, crack egg open with the back of a dinner knife blade, pull egg shells apart, and let egg fall into container.

    2. Separating the white from the yolk of an egg is a little difficult. After cracking egg in the middle, tilt it to one side when opening. Pour egg yolk back and forth into shell halves, letting egg white fall into bowl. Have your mother show you how to do this.

    3. Separate egg whites into a small cup first so you can see if there is any egg yolk mixed in with the whites.

    4. To beat egg whites into fluffy white peaks:

    1. be sure no yolk is in the egg white.

    2. beat egg whites with clean beaters.

    3. use a clean steel or glass bowl rather than a plastic one.