Meals for Young Cooks

By Winnifred and Ann Jardine

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    Autumn Supper

    Mrs. Foster’s Hamburger Soup
    Toasted Sesame Sticks
    Apple Crisp

    Mrs. Foster’s Hamburger Soup

    1/2 pound lean hamburger

    1 cup chopped onions

    1 (29-ounce) can tomatoes

    4 cups water

    3 medium-size potatoes, peeled and cubed

    3 large carrots, peeled and sliced

    1 teaspoon salt

    1 bay leaf

    1/2 pound (2 cups or more) grated sharp cheddar cheese or cheese of your choice

    Brown hamburger over medium heat. Add onion and cook until soft. Put remaining ingredients, except cheese, in a 5-quart kettle and add hamburger mixture. Cover, and simmer vegetables for about an hour until tender. Serve hot with grated cheese sprinkled over the top.

    Toasted Sesame Sticks

    Heat oven to 400º. Butter slices of bread on one side, and cut each slice into five equal strips. Place buttered sides down on baking sheet. Then butter top sides and sprinkle each strip generously with sesame seeds. Bake until crisp and golden brown (about 10 minutes). Serve hot.

    Apple Crisp

    3 medium-size apples, peeled and thinly sliced, or 1 (20-ounce) can apple slices

    1/2 cup flour

    3/4 cup brown sugar, packed

    1/2 cup (1 square) butter or margarine

    3/4 cup quick-cooking rolled oats

    Place apple slices in buttered 9″ pie pan. Mix brown sugar and flour together in a medium-size bowl. With pastry cutter, cut butter into flour mixture until crumbs are size of small peas. Stir in oats. Spread mixture over apples, pressing down evenly. Bake at 350º for 35 to 40 minutes. May be served either warm or cold, with cream, whipped cream, or ice cream.

    Illustrated by Dick Brown