Young Cook´s

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Anne of Green Gables

Anne eventually became a gppd cook by following Marilla's advice, and you can too. All the recipes in this cookbook were inspired by passages from the Anne books, and if you read them carefully and follow the directions you'll be able ro turn out delicious treats for yourself, your friends, and your family.
Remember what Marilla said, though. Keep your wits about you, and keep these general suggestions in mind before you start:

Check with the grown-ups in the house to make sure you'll be using the kitchen at a convenient time.
Some kitchen equipment can be dangerous if used improperly. If you don't know how to use a piece of equipment, ask your parents or someone with experience for help or advice.
Read the recipe two or three times before you begin-just to make sure you understand what you are supposed to do. If there's anything you don't understand, don't be afraid to ask.
Start with clean hands - and fingernails!

Now you're ready to begin. It's a good idea to gather all the utensils and ingredients before you start cooking. That way you won't have to stop in the middle to look for things.
There's no secret to being a good cook if you do what the recipe tells you.

There are a few safety hints you ought to remember:

When using vegetable peelers or knives, always cut away from yourself so you won't cut your hands.
When using saucepans, always turn the handles towards the back of the stove so that nobody will bump into them and knock over the hot contents.
And always make sure you turn off the stove or oven when you're finished.

Last, but not least, if you want to be welcome in the kitchen, be sure to leave it exactly as you found it. Keep your work surface clean-so you can see what you're doing! Clean up any spills as you go along. And while you're waiting for something to cook, it's a good idea to wash up the dishes you've already used. That way you won't have such a big job to do at the end.
If you keep these suggestions and hints in mind and remember what Mirilla said, you'll turn out to be just as good a cook as Anne eventually did. And you'll have lots of fun cooking now, for years to come.
Happy cooking.

Many years ago cucumbers were called cowcumbers - probably because this was the English way of pronouncing the old French word coucombre.

Cowcumber Boats

1/3 c (75 ml) elbow macaroni
1 7 ounce (198 g) can tuna
1 medium carrot
1 medium celery stalk
1/3 c (75 ml) mayonnaise
2 tblsp (30 ml) lemon juice
1/2 tsp (2 ml) salt
pinch of pepper
3 medium cucumbers

You will need

measuring cups
some water
pinch of salt
small saucepan
wire strainer
medium mixing bowl
can opener
vegetable peeler
knife for chopping
cutting board
measuring spoons
large spoon

1. Put about 3 cups (750 ml) of water and a pinch of salt into the small saucepan. Bring to a boil. Add the elbow macaroni gradually and boil until tender - about 8 to 10 minutes. Drain the macaroni in the wire strainer and put it in the medium mixing bowl.
2. Open the can of tuna and drain it in the wire strainer, Add the tuna to the macaroni.
3. Wash anf peel the carrot and grate it into the bowl. Wash ahd dry the celery and chop it into tiny pieces on the cutting board. Add it to the macaroni and tuna.
4. Measure the mayonnaise, lemon juice, salt, and pepper. Add to the bowl and stir with a fork.
5. Peel the cucumber with the vegetable peeler and cut off the ends. Cut each cucumber in half, lengthwise. With the spoon scoop out and discard the seeds and any watery flesh.
6. Fill each cucumber boat with tuna mixture.
Makes 6 Cowcucumber Boats
Recipe From: The Anne of Green Gables Cookbook

Salt Pork in Cornmeal Coat

1/2 lb salt pork
1/4 c cornmeal
1/2 c vegetable oil

Ask an adult to help you cut the skin off the salt pork. Cut the salt pok into thick slices.
Put the slices into a small pot and cover them with water. Heat the pot on medium heat until the water starts to boil.
Turn the heat off and let the salt pork sit in the hot water for five minutes. Drain the water.
When the salt pork cools, spread the cornmeal on a large plate. Dip the salt pork slices into the cornmeal, coating the slices on both sides.
Sahke off the extra cornmeal.
Heat vegetable oil in a heavy pan on medium heat. When the oil is hot, gently slip the coated salt pork slices into the oil. Brown them on both sides, about five minutes on each side.
This serves four to five people.
Recipe From: Food and Recipes of the Civil War (Cooking Throughout American History)

Hasty Pudding

1 c cornmeal
1/2 tsp salt
4 c water
maple syrup
raisins (optional)

Watch out for hot splashing water!

Mix on cup of water with the cornmeal in a small bowl.
Boil the other 3 cups of water with the salt in a medium-sized pot.
When the water boils, turn the heat down to low and slwoly stir in the cornmeal mixture. Stir until the cornmeal is thick, about three to five minutes.
Turn off the stove, put the lid on the pot, and let it sit for three minutes.
Stir the pudding again and serve it.
Serve with maple syrup and milk. If you like, add 1/2 cup raisins to the cornmeal before cooking it.
This serves four people.
Recipe From: Food and Recipes of the Thirteen Colonies (Cooking Throughout American History)

Maple-Ginger Tea

1 inch piece ginger
1 tsp maple syrup
1 c water

Boil one cup of water.
Place the ginger in a cup and pour the boiling water over it.
Cover and let ginger soak for ten minutes.
Scoop out the ginger with a spoon and stir in the maple syrup.
Makes one cup of ginger tea.

The Native Americans taught the Pilgrims how to make this hot tea by using a plant called ginger. The ginger that we buy today comes from a different kind of ginger plant.
Recipe From: Food and Recipes of the Pilgrims (Cooking Throughout American History)

Carob Chip Cookies

Beni invited his friends Pearl and Avi over to make cookies. They kept eating the chips as they went along. It's a good thing Mama put a cup aside before they began baking!

1 c margarine, softened
2/3 c granulated sugar
2/3 c dark brown sugar
2 extra large eggs, beaten
2 1/2 c flour, sifted
1 tsp baking soda
pinch of salt (optional)
pinch of cinnamon (optional)
1 tsp vanilla extract
1 tblsp water, boiling
1 c sweetened carob chips
1 c chopped walnuts

Preheat oven to 350°F.
In a mixing bowl, cream margarine and both sugars. Add the eggs and mix.
In another bowl, 1 tablespoon boiling water, carob chips, and walnuts. Stir thoroughly.
Drop dough from teaspoon onto greased cookie sheets. Space 3/4 inch apart to allow cookies to expand.
Bake 10 to 12 minutes. Allow cookies to harden for a minutes or so on sheet before removing with a spatula.
Makes about 5 dozen.

Recipe From: Beni's Family Treasury for the Jewish Holidays

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