Li

Here i Another Lesson
That Is Lots of Fun

This is No. 2 of a great long series of simple lessons in
cookery that have been prepared by Betty and her mother.
Betty, you know, is a real farm girl.
mother, Mrs. R. C. Dahlberg, at Springfield, Minnesota. These
lessons are just like the ones with which she has learned to

cook almost everything.

Let’s Try Some
Baked Potatoes

Dear LittLE Cooks:

When I want to bake potatoes I first see that
there is a good hot fire for the oven must be
hot. Then I go down cellar and pick out as
many nice, smooth, sound looking potatoes as
I think we can eat. I try to get them all about
the same size and a little larger than the
average.

When I have them up in the kitchen I put
them into a pan of water and scrub them very
clean,

My potatoes are ready for the oven now and
I put them in on the grate to bake. It takes
from forty-five to sixty minutes for baking,
depending on the size of the potatoes and the
heat of the oven. :

Some people like to grease the skin of the
potatoes well before they put them in to bake,
it makes the skins softer.

Now look after the fire again so the oven
will keep hot.

When it is time for the potatoes to be done
I take a clean holder in my right hand and
open the oven door with my left hand. I reach
in and pick up a potato and squeeze it gently
in the holder. If it seems all soft it is done,
if not it needs more baking.

Although plain baked potatoes are very good,
eaten piping hot with good gravy or plenty of
butter, you may like to try a little different way
of fixing them, one which mother may not have
time for very often.

Stuffed Baked Potatoes or creamy baked
potatoes as they are sometimes called, are baked
just as the plain ones. The potatoes are taken
from the oven and a slice is cut from one side
of each potato. Then with a spoon I scoop
out all the potato, being
careful not to break the
skin at all as 1 want these
skins later. The potato I
put into a deep bowl and
when I have scooped out
all the potatoes I mash it
and add just enough milk
or cream to moisten it as
mother does her mashed
potstoes. I also add a
litths salt. Then I beat the
mixture until it is light
and fluffy.

Now I am ready to stuff
the shells which I was so
careful to save. I fill them
up real full with the
mashed potato and put a
little melted butter on the
top of each. If there is
paprika I sprinkle a little
of that on to give a pretty
color.

 

 

She lives with her

 
 

 
   
  

 
  

Here is a picture
of Little Betty
with her
scrapbook.

You should have
one like it.
Read how to get
one at the
bottom of this
page.

 

 
 

Then I place all the potatoes on a tin and
put them on the top grate to brown.

Mother says the older girls who read this
would like to try adding chopped meat, chicken
or fish to the hot potato after it is mashed, just
for a change.

 

Good Little Cooks Will
Want to Know How

  

to Measure
With a SPOONFUL

  
  

Spoon

For a spoonful, dip
the spoon into the ma-
terial, lift it, and level
true with a knife.

For a half spoonful,
level a spoorful and
then divide leugthwise
through the middle.

For one-fourth spoon-
ful, divide the half
spoonful, crosswise, di-
viding a little back of
the middle.

For one-eighth spoon-
ful, divide a fourth of
a spoonful diagonally
across from center of
spoon to outer rim.

For one-third spoon-
ful, divide the spoon
into three equal parts,
crosswise, using one ;
part.

For one-sixth spoon- 7 SPOONFUL
ful, just cut a one-third
spoonful in half.

4% SPOONFUL

  

4 SPOONFUL

“SPOONFUL

ey

 

 

A

% SPOONFUL

4

With
Cup

For a cupful, fill the
cup with a spoon and
level with a knife. Un-
less otherwise stated a
cupful means a level
one in all recipes. Regu-
lar measuring cups are
very convenient and
those made of glass are
especially good for the
young cook because
they enable her to see
whether she has her
measuring exactly right
or not.

 

ee

 

Do You Lie
CocoaP

I am so glad that I like cocoa, aren’t you?
You know how it is when we have health charts
at school, those who drink coffee for breakfast
have a time getting a good looking chart full
of points because tea and coffee are not sup-
posed to be healthy for children.

I like to make cocoa, too, and this is how I
make one cup just for myself: Into a small
saucepan I put one teaspoonful of cocoa, two
tablespoonfuls of water, one teaspoonful of
Sugar and just a few grains of salt. I cook
this until it thickens a little and then I add
the milk and let it all get hot. Then I add one
drop of vanilla and my cocoa is ready to pour
into the cup and drink.

This is ever so good in the thermos bottle
for my school lunch, too.

When my cousins, Dick and Dorothy, come
we sometimes want a little party and I make
cocoa and we have cookies and cocoa. ‘With
my little sister and baby brother and myself
there are five and so I make more.

2 tablespoons of cocoa 6 cups of milk
2 tablespoons sugar Y% cup water
A pinch of salt

I cook this until it thickens and then add

. the six cups of milk which I have heated in

a double boiler because you know how easily
milk cooks on and scorches if it has to heat
long. Then I add one teaspoonful of vanilla
and pour out five cups full and the party is
ready.

If we can have a marshmallow to put on top
of each cup of cocoa it’s even better. A spoon-
ful of whipped cream on top tastes awfully
good.

This party recipe /s just right to make for
our supper, too.

I wonder how many of you “Little Cooks”
will try this?

Send for My Nice
Scrapbook

I still have some scrapbooks for little girls
who are reading these cooking lessons. They
are dandy big ones, large enough so you can
cut out the full page, like this, and paste it in,
and there is room for twenty-four of these les-
son pages. If you want one, send 10 cents in
coin or stamps and it will be sent to you by

return mail. Address

000 RRR

  

 

a atl te

8 DSR 1, a

sae

 

 

 

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