DOCUMENT RESUME

ED 069 360 PS 005 952

AUTHOR Foster, Florence P.TITLE Adventures in Cooking: A Collection of Recipes for

Use in Nursery Schools, Day Care Centers, Head StartPrograms, Kindergartens, and Primary Classrooms.

PUB DATE Jun 71NOTE 105p.AVAILABLE FROM Florence P. Foster, 810 Harding Street, Westfield,

New Jersey 07090 ($3.00)

EDRS PRICE MF-$0.65 HC-$6.58DESCRIPTORS *Activity Learning; *Child Care Centers; *Early

Childhood Education; Early Experience; *HealthEducation; Kindergarten; Preschool Curriculum;Primary Grades; Program Descriptions; SkillDevelopment

IDENTIFIERS Project Head Start

ABSTRACTThis is a collection of recipes which children

Involved in early childhood education centers can prepare for theirown consumption. The recipes were contributed by teachers in suchschools based on their own successful experiences in using cooking asa learning experience for children to incorporate and integrate anumber of intellectual tasks, language stimulation, sensoryperceptual awareness, motor skills, social living and gratificationinto the school program. It includes recipes for soups, vegetables,meats, cheese and egg dishes, salads, relishes, dips and spreads,breads and butter, cookies, cake, pie, puddings and fruit desserts,beverage, and candy. The appendix includes an article on cooking inan early childhood curriculum, a bibliography of picture books tocoordinate with cooking experiences, and a selected bibliography ofrecipe, books. (DG)

U. S. DEPARTMENT OF HEALTH. EDUCATION 8 WELFAREOFFICE Or EDUt:ATRN1

M COi'llVENF KPROCUCCD EXACTLY k RECEIVED FROM THEPEPiON Cr DR;;%.,1!.ATI-Th C::-Y.77:11 IT. PDINTS Of VIEW OR OPINIONSSTATED DO NOT 11.1-.CESSARILY liLl'ilESENT OFFICIAL OFFICE OF EDUCATIONPOSITION OR POLICY.

ADVENTURES IN COOKING

A COLLECTION OF RECIPES FOR USE IN

NURSERY SCHOOLS, DAY CARE CENTERS,

HEAD START PROGRAMS, KINDERGARTENS

AND PRIMARY CLASSROOMS

Compiled By

Florence P. Foster

June 1971

CI)KENYON CHAPTER

actNew Jersey Association for the Education of Young ChildrenFILMED FROM BEST AVAILABLE COPY

Additional copies ofADVENTURES IN COOKING

are availablefrom

Florence P. Foster810 Harding Street

Westfield, New Jersey07090

$2.50 per copyPlus 50 for postage

and handling

2

INTRODUCTIONF?orence P. Foster

SOUPSVe getable -Bee fVegetable Soup,Vegetable Soup,

CONTENTS

Soup, Jane ShermanMrs. M. SwartzAdele Ruppert

VEGETABLESGlazed Carrots, Eleanor FitzgeraldSauerkraut Hint, Eleanor FitzgeraldTurnip Greens, Bank Street Follow Through Program

MEATSPigs in Blankets, Dorothy BurnsBaby Meat Loaves, Florence FosterMulligan Stew, Joan Mongioi

PAGE

1

3

45

667

8

8

9

CHEESE AND EGG DISHESPizza, Bank Street School for Children 10

Easy Cheese and Noodle Omelet, Ruth Horbatuck 11

Scrambled Eggs, Joan Mason 12

Scrambled Eggs, Jackie Brown 13

Matzoh Brei, Ruth Burkhoff 13

SALADSWalking Salad for One, Jacqueline Spitz 14

Tossed Vegetable Salad, Flora Lally Boylan 15

Girl Scout Cabbage Salad, Eleanor Fitzgerald 16

RELISHES, DIPS AND SPREADSRecipe for Good Nutrition, Barbara Davies and Nancy Whitehouse 17Celery and Carrot Carts, B. Davies and N. Whitehouse 17

Cranberry Relish , Frances Smith 18

Pumpkin Seeds, Lois Horn .. 18

Celery Stuffed with Peanut Butter, Janice Glenfield ... 19

Cranberry Orange Relish, Alice Moore 11:4

Cranberry and Orange Relish, Myrna Klein 20

Pumpkin Seeds, Myrna Klein . 20

Cranberry Relish, Dorothy Fraser 21

Cheese Dip, Shirley Levine 22

Blender Tuna Spread, Shirley Levine 23

Peanut Butter, Jane Rodim er 24

Grape Jelly, Kathleen Muller 25

Peanut Butter, Jaclyn Spinner 26

Haroset, Ruth Bickhardt 27

Charoses, Myrna Klein 43

BREADS AND BUTTERButter Making, Lois Horn 28The Story of Passover, Lois Horn 28The Cream That Wouldn't, Bank Street Folow Through 29Muffins, Bank Street School for Children 30Homemade Rolls, Alberta Hauser 31

Doughnuts, Lois Horn 32Biscuits In Butter, Lois Roberts 33Pumpkin Bread, Bank Street Follow Through Program 34Golden Corn Bread, Janice Glenfield 35Sweet Milk Waffles, Jackie Brown 35Matzo Meal Pancakes for Passover, S. Blaine and S. Julius 36Farmer's Wheat Pancakes, Mary Wells 37Potato Pancakes, Valerie Gale 38Irish Soda Bread , Blanche Dorsky 39French Toast, Barbara Shulas 40Cinnamon Toast Originals, D. Clark, V. Case, B. Nelson 41

Cheese Toast Snacks, D. Clark, V. Case, B. Nelson 41Muffin Pizzas, Ruth Burkhoff 42Cinnamon Toast, Ruth Burkhoff 42

COOKIESMacroons, Myrna Klein 43Raisin Rookies, Monica Deubel ... 44Pumpkin Cookies, Helen Hartmann 46Cornflake Cookies, Sharon Block 47Peanut Butte r Cookie s , Jane Sherman 48Peanut Blossoms, Glenna McKnight 49Christmas Thumbprint Cookies, Shirley B. Young 50Gingerbread Man Cookies, Fanny Wald 51

Cake Mix Cookies, Muriel Garson 52Spirit Balls, Jaclyn Spinner 53Honey Cookies, Lisbeth Brodie 54Pudding Cookies, Dawn Sorrentino .. 54Modeled Gingerbread Men, Esther Toney 55Chocolate Yummies, B. Birmingham 58Oatmeal Cookies, Alice Williams 59Marshm allow Treats , Jaclyn Spinner 60No Bake Cookies, Alice Williams and Kathy Muller 61Oatmeal Cookies, Bank Street School for Children 62Cooking-Related Experiences Bank Street School for Children 63

CAKEOne Bowl Cake, Alice Williams . 64Barbara's Ice Cream Cone Cupcakes, Lois Horn 65Christmas Angel, Joan Mason 66Hot Milk Sponge Cupcakes, Jane Sherman 68Ice Cream Cone Cakes, Janice Lelk4 69

PIEPumpkin Pie, Barbara Shulas 70Chocolate Pie, Barbara Shulas 71

PUDDINGS AND FRUIT DESSERTSSoft Custard with Lady Fingers, Flora Lally Boylan 72Blueberry Betty, Ruth Lieb 73Instant Pudding, Marjorie Lanning 73Jello, Barbara Shulas 74Ice Cream, Bea Steengrafe 75Applesauce, Bea Steengrafe 76Apples Are for Picking, Bank Street Follow Through Program 77Pink Applesauce, Cora Van Middlesworth and Betty Peterson ... 78Baked Apples, Bank Street Follow Through Program 78Caramel Apples, Bank Street Follow Through Program 78

BEVERAGEPineapple Mix-Up, Shirley Levine 79

CANDYMarshmallow Snowmen, Mrs. M. Swartz 80Peanut Butter Balls, Alice Moore 81Chow Mein Noodle Candy, Judy Bergman 81Marshmallow Treats, Marjorie Lanning 81Pennsylvania Dutch Potato Candy, Alta Phelps 82Chocolate Bird Nests, Jane Rodimer 83Peanut Brittle, Rebecca Reese 84Wintergreen Wafers, Dorothy Minton 85Crunchy Treats, Dorothy Minton 85Chocolate Fudge, Dorothy Minton 85A Honey of a Treat, Marilyn Katz 86Chocolate Nut Chews, Alice Williams 87Easter Eggs, Alice Williams 88Honey Balls, Jane Rodimer 89Refrigerator Fudge, Marjorie Lanning 90Cereal Candy, Alta Phelps 91Health Candy, Alta Phelps 91Peanut Butter Logs, Dorothy P. Burns 91Leprechaun Candy--Cream Cheese Mints, Lois Horn 92

APPENDIXCooking in an Early Childhood Curriculum. Bank Street College

of Education Head Start/Follow Through Newsletter 93Equipment and Utensils for a Classroom Cooking Program 95Picture Books to Coordinate with Cooking Experiences, F. Foster 96Selected Bibliography of Recipe Books, Florence P. Foster 97Additional Resources, Florence Yoster 98

PARTICIPATING SCHOOLS AND RECIPE CONTRIBUTORS5

99

INTRODUCTION

Teachers of young children know that they love to cook, with and

without the application of heat. In many schools, especially around the

holidays, cooking is one of those fun activities in which everyone wants

a turn and a taste.

But cooking is more than enjoyment. It is probably one of the best

examples of a learning experience that incorporates and integrates a

number of intellectual tasks, language stimulation, sensory-perceptual

awareness, motor skills, social living and gratification.

Members of Kenyon Chapter, NJAEYC, eager to share a favorite

recipe or two and interested in acquiring ichild-testedu recipes of friends

and colleagues , responded enthusiastically to our request. Many added

illustrations, anecdotes, or suggestions which personalize their

contributions. Names of respondents appear on pages 99-101.

To each contributor to Adventures in Cooking, we extend sincere

appreciation. To users of the Kenyon Chapter recipe collection, we off

the wish that each cooking experience will also be an adventure in lear

for the young children whom you teach.

Florence P. FosteProject Chairman

June 1971

r

er

ning

3

VEGETABLE -BEEF SOUP

11b. Cra to er+o-4cre S(Ya t6. ground beef 1 envelempe. onion sot.,pMb, can -lomat° sauce. or Va3etab4. Beef sckaprnw.Cups water I imp. sucicr

CAsK each child -101orinc3 .cremr, borne. o.Neopitible. - canned 1-Prozen, r Vresh- 4oadd 4o The 5093.I n electric clutch oven, I i9h1-14 browngrovnti beef*

3 drain 044. elcess -Pat.SA-it- in 4ornafoes,4ornc.tho so..uce, Wai-er;SOUP rnisi ) and Cut--Lc veeta6les. 2rin5-to a brz;11; add su9cir. rEeduce heat,Coger)cAnd si m me r tAr11-il vegetables ct re+en der . Add water if mitture. 15 +ao+Ilia. Ladle irvb Clean bob -Cocd jarsko iMeNe home; or save Pr sruacIc#me -the -Co110Loin9 day.

"IcArle Sherma n - birectorMorris qletkrls Co-cper*AveTlatischool-6qes3-5.

7

4

AMIM11:,

1 poun:::. beef2 cans boot brot:-.carrotsstallcs cc3.ery

2 onions

2 turnf.ps1 bay leaf1 teaspoon saltparsley

Put bef in a 7:oavy wit:1 enoush w:A:;or tocover to ucc.t.

c1 c1t anal tie bar loaf.

Br Mg to a ...rd i, :-.:cn turn down

2col

Cut in 1 Inch

all the v(lotablcs and ::.hc sour. to the r.:cat7pot. (Only Jd itor if ncued.

Cook about 30 in.inutcs or until veotables are soft.

Cut neat into smiler 'pieces.

.jervc.

1.1:-.L.flo )1.. year ol.ls on 3Tur:;ery. )vrartz, tec:er.

, Vegetable Souu

Tear 5 or 6 sprigs of parsley into bite.

Shell 20 pods of green peas.

Snap 20 green beans into pieces.

:10

Cut 6 celery stalks into pieces.ar

Cut 6 carrots ( pre-halved lengthwise ).

4..1 Dice I pre-sliced onion.

ti 14

... Cut up 2 tomatoes ( pre-halved ).

..*i Dice 4 pre-sliced potatoes.(Children may peelskin

szfrom slices easily.)

Teacher may help scrape corn from 2 cobs.

Heat 2 cans of beef bouillon & 2 cans of water.

Add vegetables and simmer 30-40 minutes.

Serves 20-22 children.

Suggestion

Divide ohildren into 3 groups of about 7.Eaoh

group, aided by a teaoher, may work at a separate table,

preparing 3 vegetables. Switch tables to insure eaoh child

a chance to help with each vegetable.

9

Adele Ruppert, DirectorCommunity Nursery SchoolRoselle Park, N.J.Children - Age -4 to 5.

6

GLAZED CARROTS

You need:

2 bunches of small carrots

1 tablespoon lemon juice

1/3 cup honey

1/2 cup orange juice

1 teaspoon salt

2 tablespoons butter or margarine

Directions: Wash and scrape carrots; cut infourths, lengthwise; place in a shallow bakingpan. Cover with lemon juice, orange juice, saltand butter or margarine. Put honey on top of all.Have oven set at 3500. Heat for 15 minutes andturn carrots over with long handled fork. Allowthem to remain in oven until tender and glazed;about 20-25 minutes more.

A Sauerkraut Hint

Add 1/2 cup of applesauce (can or jar), to 1pound if drained sauerkraut and heat to desiredtemperature. This can be used with a hot frankand roll and is easier for children to eat.

From:Egenolf Day NurseryElizabeth, N. J.

Eleanor Fitzgerald, Dir.Children: 3 to 5 years

7

TURNIP GREENS

In spring, about May, buy a package of turnip greenseeds. IQ/ant with the children. By early July the plantswill be mature. Pick and wash. Break up and place in apot with 1 cup of water, salt, pepper, and 1 strip of bacon.Cook with pot covered for about 1 hour on medium heat.

June StricklandFollow Through ProgramHuntsville, Alabama

Contributed by Florence FosterHead Start/Follow ThroughBank Street College of Education

iice to set tke table coy iumch,""LUNCHTIME" by a Follow Through Child Bank Street College ofElmira, New York Follow Through Program Education, Model Sponsor

8PIGS IN BLANKETS

Use prepared biscuits from cylindrical cans.

Roll thin enough to make two or four "pigs', from each piece.

Use canned Vienna sausages or party franks and wrap pieces of biscuit

around frank. Skewer with toothpick through the middle and bake on

cookie sheets 8-10 minutes at 400' F. Use a rotisserie or similar

oven and watch them color and rise as they bake.

Dorothy BurnsNew Brunswick

gaby Meat toaveslb. ground beef

cup crick 001.5

1-ca_513007)

-1-ea.spc0)1 pepper

a medium onion

cup vnilK

fri

COMBINE all ingredients. MIX well. SHAPE into small loaves.

PLACE on a greased baking pan. BAKE at 350° F. for about one hour.

(OR turn into a well-greased loaf pan and bake at 350° F. for one hour.)

Florence P. FosterBank Street College of Education

12

DIRECTRESSJOAN F. MONGIOI

9

ST. ANDREW'S NURSERY SCHOOL419 SOUTH STREETMURRAY HILL, N. J.

MULLIGAN STEW

In small amount of hot fat in heavy frying pan, :sown 1 pound

stew meat, cut in small pieces.

Add - 1 teaspoon salt.

Stir in - one can condensed tomato soup and one can water.

Cover tightly and let cook slowly until tender (about 1 1/2 nrs.).

When meat is tender, add three carrots, cut in tnick slices;

three potatoes, quartered;

three onions, halved.

Continue cooking slowly about 30 minutes. If there is not

enough juice, add water during cooking. If too thin take off

lid and cook sauce until thickened.

Joan F Mongioi, Director,St. Andrew's Nursery Scnool4 yr. olds

I3

TELEPHONE464-4875

PIZZA

10

Put pizza flour mix in tZ,

Add #i water.

Stir well.

Cover bowl 1074

Let stand for 5 minutes.

Spread dough in

Pour pizza sauce over it.

rut ri cheese on.

Bake 16 - 20 minutes.

Bank Street College of EducationSchool for Ciiidren

CCl/IT OttePLe_ cot)jicro-die kePtt

E9q s'il2.0.se.ercrA., 44Let

Vg TiziA Moon.Vj21 1114-

C)-t s AlArtrce

I Cui° 5kr tt4ci4 ax7-41-0-UAA)cro-wv mop 9 rLe-0 f-volaroTartep, ero-Y\ -10kyruu2AAtz

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Ne-truxve- o-Yr) P4( and.Sivwc.0 /X cfaceAtm.

Ruth HorbatuckWee Folks Nursery SchoolShort Hills

12

SCRAMBLED EGGSif. Eggs e> o 0 cz)Sal 4- and Pe pp e te Ca Little) 13 2

4 Tablespoons ITa kI TisUespoon Buffer of LMY.

I. Steak eggs inh) a small trinrin5 bowland.beo4. 1/4.1)14.11 a. fork,

a. Add sa14, pepper and inaik and eget

3.1404 btdier fili/ pan atriii

.bulaiolins and poar 1n es s nInekre.

4. Cook s/owels over low flame,,F4ir:15

uni:11 e5s5 614 -63ethei's

Vise erc,ipc. hoe been propoireeLeri. bonne-kedh triasom(45011Yleio) at* 114r-vatv

maseiv. kat 'rya*, iceA reactsdi radio*, 40 karen,. and, bp01 charenshare. in 4he rna.11.0)5 ana cookitor:

. A 4'auarrie Siarpeo. 4 mike -Ow DscTob,Toa.v, Me-son

I

13

MATZOH F,REI

6 Eggs

6 Matzohs

Scramble eggs. Dip matzohs in a bowl of water until they are soft.

Then break matzohs into the scrambled eggs. Fry them in a pan in

the same manner that you would regular scrambled eggs. This can

be served plain or topped with salt, sugar, or jelly.

Serves approximately 12.

Ruth Burkhoff, Teacher-DirectorBusy Bee Nursery School3-5 Year Old Children

SCRAMBLED EGGS

Break eggs into mixing bowl. (Allow 1 egg per child.)

Add 1 tablespoon milk and dash of salt for each egg.

Beat eggs.

Have butter melted in a skillet over low heat. (1/2 tablespoon per egg).

Pour egg mixture into the skillet and cook slowly.

Begin stirring mixture as it hardens.

Stir until desired firmness is reached.

Jackie BrownState Department of Education

17

14

WALKING SALAD FOtt ONE.

1 Apple

2 tablespoons of cottage or cream cheese.

5 or 6 raisins

2 or 3 nuts, chopped

1 teaspoon mayonnaise.

Directions.

1. Cut the top off the apple.

2. Core it almost all the way through.

3. Scoop out the pulp of apple and chop it up

with cheese, raisins and nuts.

h. Mix with mayonnaise.

5. Stuff Lhe mixture into the apple shell

and put the top on it.

submitted oy Colchie School

Jacqueline S. SpitzDirector.

10 ssed Vecie4-a,ble 54Liebsi

1-teacl keititce.z. or 3 eat-roks1 au,6,,), loev%

2 4- 3 T-.0 maioesI Pep ti9,2 r3 or 4 pieces op Cie fiery1 or 2 smetil iviit1-e 011101'15

Le+ cvdcitem %vast, 0_11 1) cid" a.blegCold wecte I- and dry wi 1-4 1Dtper -kotile

da.P1-6±-s, Cite In h-er, end Pepe-Lo se rytter or bottle -1-or.50.14+e4clier he h iii el) Cal-Pots , c cc rn b.e r

Pq3P-e eetery 10-0 senet.it

pieces, Wemode skin and euJ Om oil In-to

5 mall re ees ce I ea, ves

brem j- 0 small p leees arid eo m Line

all vge-i-etteles fry ear fe sake/ gore /.&4011e phedbarxbon S4oalei fake Ilan, en 1114

Cb tiered wig 6)/c/o/-4 or cod Xe're n m ; y *he eoinL1nod !lege 114,40-c- tagh

r-*helr h4/70,15 PM. eft' rin4// po /viva 4s

S a od le l- chi efiNen 1)-e neh dress/of,

6/ and vine la,' cis m4yon Ma Ise Serve.

10 1)-6 Skil/nes o r R z_ ersackehg

ly ?oyIaM Kdqn Ca4 d 4yr oas New 81-4 firwick Abs.

16

GIRL SCOUT CABBAGE SALAD

You need:

3 tart apples C5 gi:5

4 cups of shredded cabbage (use large cut ongrater)

2/3 cups salad dressing ft

1 teaspoon salt ...w

1 pinch cayenne pepper

1/2 cup small raisins ga)Dirertions: Wash, peel (introduce peeler), cubeapples and mix these immediately with a little ofthe drecsing to prevent the apples from turningbrown. Add remaining salad dressing, salt andpepper to the cabbage mixture, then add theraisins that have been soaking in water (putraisins in a strainer to remove water). Placethe salad in a bowl and put in the refrigeratoruntil ready to serve. This makes 6 generousportions or 12 portions for little children.

The apples can be felt, smelled and talked aboutbefore using.

A solid head of cabbage should be chosen and theouter dark green leaves removed. This can betouched before washing.

From:The Eoenolf Day NurseryElizabeth, N. J.

Eleanor Fitzgerald, Dir.Children: 3 to 5 years

2.0

17

A 6), 42 ;1D4a -For (.;044 AitAte.m-10)?

With our class of fifteen four-year-olds, whichmeets three times a week, we plat and prepare threemini-meals to eat at snack time . mid-morning duringour school days one week. The children enjoy learninga few facts about good nutrition, and love to helpprepare and to eat their pretend "breakfast," "lunch"and 'dinner." Portions served, of course, are small.For example:

Breakfast: Orange sectionsScrambled eggsToast quartersMilk

Lunch:

Dinner:

Peanut butter and jelly sandwichesCelery and carrot carts*Milk

Pigs in blankets*Fresh cucumber slicesFruit jelloMilk

* Celery and carrot carts

Slice carrots in coin-shaped pieces. Cutpieces from larger stalksof celery about two tothree inches long. Letthe children constructcarts by attaching carrotpieces to celery withtoothpicksthe cartreally goes! (Thanks toJanet Boone, SomersetCounty Day Care Center,for this suggestion).

* Pigs in blankets

Roll refrigeratorbiscuits flat, wraparound cocktail-sizefrankfurters andbake as directed onbiscuit package.

to othricKSSubmitted by: Barbara Davies

Nancy Whitehouse

c e lery

carrots

North Branch ReformedChurch Nursery School

21

4 cups cranberries

2 oranges (seedless)

2 apples

l -3/4 cups sugar

18

CRANBERRY RELISH

G6

of

Wash cranberries, oranges and apples.

Cut apples in quarters.

Frances Smith,Director

Summit ChildCare Center

Take out core carefully.

Cut oranges in quarters.

Put cranberries, oranges and apples in food grinder.

Add sugar to ground fruits and mix well.

Fill clean jars and store in refrigerator.

Pumpkin Seeds

Our four-year-olds love to hear to carve our Halloween

jL:c1c-o-Laitern. 70 first draw his face r.ith a marking

Pen, then carve. All seeds are removed from the pumrkin,

:lid then ached by the children. The seeds are spread

on rJnr torcls to dry. fter they are thoroughly dry,

place on a cookie sheet and dot with marErine. Bake

t 350 derces for arnroximnly 10-15 minutes. Stir

often a r.00den snoon. Stllt to taste. If an oven is

not available, an electric frying TAin may be substituted.

Lois Horn, DirectorVillage Nursery SchoolBrookside, New Jersey

19

Celery 0-buffed With Pe:.!nut Butter,.arrot Sticks

Wash celery, cut into s:aall pieces, stuff withpeanut butter.

Clean carrot strips by scraping with the edge ofsoda bottle caps. Cut into small pieces, wash;andsoak in coif' water.

Jaiice Glenfield, teacher of four year olds, SecondReforiAed Church Nursery School, Somerville, New Jersey.

cr,Air-dala Or ::GE

1 cup cranberries

orange

cup *1 tpUespoon sugar

Wash cranberries and orange.

Quarter orange.

Put 4 oronee (including rind) and cranberries through ment grinder.

Add sugar and mix thoroughly.Alice Moore , DirectorWesley Hall Nursery SchoolWestfield, New Jersey

20

Imo` SE.EDSTo be used In con.junwkion

060 'Tam- o- Lantern Project...Poe 4-)

mse pulp -Porn seeds i n c co\ ander .

Spread on cluminum- AA- lined cootie SheetSett+ heavilti (or scrAt in heavilLi salted water.c.or Aominutes)

SotKe_ in 400° Oven -c.r 810 minutes.

'Jan& ShermanDifec+or: Mot-rib ?lai

byscAces: 3-5

CRANBERRY ANDORANGE RELISH

a cups raw cranberriest °caner.

4 ccAp sugar

wash crow. 6ecries. GA- orange ink quarters."Thrbut3h 0- -Pcaca re-,;. Sc(.vl (We send

this home In babt.3--4ocz )ors with each child"TharASIIVirn

Myrna- 'reacherMorris 'bur CooperaMve 11 cinched tleb

.L_I

21

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24

PeOrtU,4 -25u.4er

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peo.n.ut s in shells.

J arm Rtdirsner

Tectater -"bsivecYor

Floehom Cclop

4 ilea~- ssici class

25Kathy Muller, DirectorCreative Nursery SchoolHighland Park, New Jersey

3'/44 c. sugar

(o oz. Cdh) -40z.es"3/4 C.

CcANcevNt.'eateci crape.

t/2. C. water

\oottle. cert.('

;(-;vt, ?ec,-6v

kNleeture SQckase Water \Ato d \avcie

Saucea\r. 01\6( well. P\ace, ooeY ktiNviA treat broAck

to 4uk vo v9 cf\ e, 6.tk hard Mute.St:orwut Ccmstatitt.t. .enove 4vom heat skw. `A

hawed .k.sce.. Add certo vn\x tell akrxi our

CluicV1 Ihto cOsse.S. PdcacCA at brae or 4or

S\Auct StoVace., cover a%Ad Veeis \v cesncleratot.

40**2-9 Yield % to WediureN, (\lasses.

26

Pea el- Ba:1-4er

1 Bel reaviLL-1-.5

I 4 cmemsro of

5iie1 1 earlttA-S.

move re4 5 kiviS.

1+1 blevicier toi 441 01 1

ler,cl am-ti I d es i (tolls i34.evIcy.

5, Sauey pea") skel 15 or

Mrs.To-cylpi Sribiner

head Teacue r - H. C Lass

Tevtipte BeA l Narset7 Seivoi

3 ct Ill year olds.

20

27

Pass over irep,tHare set

3 mecti %km arplespee, I avigit. 1 roi.ft,

s 1.4.1 et r

ri IA.+ S

fivie ly Imete4

6 6 6

P

7.. ie a. Spoor)

GOB

31

Rs+lh BiabaritRaritan Valley

Pre -School Center

28

BUTTER MAKING

MATERIAL NEEDED:

1. Heavy cream2. Baby food jars3. Rubber scraper4. Fine sieve5. Bowl6. Plastic knives

PROCEDURE:

1. Pour cream intocontainers; close tightly.

2. Children shake contain-er, taking turns of 10shakes apiece, if notenough jars.

When butter forms, separate from whey by pouring through sieve. Useit,bber scraper to pat butter in sieve together. Children may want to taste re-maining buttermilk. When small containers are used, the procedure takes about10 minutes. Larger containers take longer. An electric mixer could be usedwith one group and a rotary beater with another. Compare length of time required.

We make butter at Passover time, and allow the children to spread theirbutter on matzos, using plactic knives.

THE STORY OF PASSOVER

Many years ago in a land called Egypt there lived a mean king, named Pharoh.He had slaves working for him, and he was very mean and cruel to them. One ofthe slaves was Moses, and he was the leader of the people of Israel, called He-brews. He tried to free his people from the mean Pharoh.

Moses went with his brother Aaron to the Pharoh this many times (hold up 10 fin-gers) and asked him to let the Hebrews go free. But 10 times he said, "N0.1/Each time the king said no, something very bad happened to the king's people.Everyone in Egypt was harmed by the bad things, except the slaves from Israel.The bad plagues would pass over their houses, and they were not harmed.

After he asked 10 times , Moses was sad. He thought that the Pharoh would neverlet his people go. And then one day he was surprised. The bad king sent forMoses and Aaron. He told them to take the people of Israel away before morebad things happened to the Egyptians.

Moses and Aaron joyfully told the Hebrews to pack their things very quickly. Theyall took just a few belongings and happily marched out of Egypt. They sang as theymarched because they were so happy. But suddenly they saw a cloud of dust, andheard the soldiers coming after them. The mean Pharoh had changed his mind.He told his men to bring the Hebrews back to Egypt.

Moses and his people hurried on, but the soldiers were getting very close. Thenthey came to water, and they could go no further. The soldiers would catch them.But no... something wonderful happened.

az

29

As they went into the low waves, the water did not get deep. A great wind blewthe water to the right and to the left. In the middle was a path of dry land. Mosesled the people down the path to safety. Then the wind stopped blowing, and thesoldiers were caught in the water. Moses and his people were free. They wouldnever have to be slaves for the Pharoh again. How happy they were, and whatlovely songs they sang. They all remembered to say a prayer of thanks for theirsafe journey out of Egypt.

Each year at this time Jewish people remember when Moses led the people awayfrom the mean Pharoh. The Feast of Passover lasts for eight days, beginning withthe Seser, a dinner when the story of Passover is read and special foods are eaten.

One of the special foods is matzos. Before the Hebrews left Egypt, they all startedto make bread for the long trip. But they had to leave in such a hurry that therewas no time to bake real bread. (You may show a loaf of unsliced bakery bread.)They took the bread dough with them, and they shaped it into flat cakes as they weremarching. They baked the flat cakes in the hot sun, and it looked something likethis. (Show matzos.) Today we are going to make some delicious butter to eatwith our matzos at juice time.

*****Our pre-kindergarten children enjoy the story very much. It was writtenwhen one of our Jewish mothers brought in some matzos for her son's class, andI could not find a suitable story of Passover to tell to four year olds. Mothers andteachers enjoyed doing the research, and the story is the result of our combinedefforts. Lois Horn, Director

Village Nursery SchoolBrookside, New Jersey

THE CREAM THAT WOULDN'T

Have you ever tried to whip cream that wouldn't? It can happento a teacher too, you know.

One afternoon the teachers at Harrington School had planned tomake butter with the children. They dutifully put the cream inan old-fashioned butter churn and were ready to begin. Childrentook turns turning the handle for at least 40 minutes without suc-cess and began thinking, "To be, or not to be, that is the ques-tion. The next day the experiment was set up again. This timethe cream was refrigerated right up until it was used, and itturned to butter quite rapidly. Crackers were served with thehomemade butter, and the children enjoyed the snack tremendously.

Follow Through Newsletter No. 3 Bank Street College ofCambridge, Massachus etts Education, Model Sponsor

n3

30

MUFF 1 NS

f=. -flour

1 6/7 teaspoon baking powder

tab lespoon sugar

egg

tab 1 espoons vni 1 k

tablespoons of I

sake 15 to 20 Pyi i nutes at 425°

Bank Street College of EducationSchool for Children

33

BISCUITS )1\1 BUTTER

cups -Flour a.. #sp.bcoo-lci cowrie(a -Ns. buiter I salt2/3 Cup milldeind a if needed)Rub butter butnci powder,ano, SrAW mixture, with -Pin9cr rips, cpin9each child a.-Vurn. Add milt(-) s;-ic;rnhAtne wilt oe tki% doucp soeach child car\ roll some, iMo c- ha I1.Flatl-en on co, cookie. sheet. 13ake odr4?%5* ?or 2-10 minutes.

IluTTERSho4.1Cc '/a pint cif heavy cream in

cx. jar -Eic3h4-19 capped. Qdd Sc Albcle sired . Sample itputterrn'ilIC in paperCups . Spread or hot biscu45 when

cnouqh.Lois Rollerks- Teacher

Morris Plainb CooperoAve lillay5chea Ayes 3-5

34

PUMPKIN BREAD

This is the favorite recipe of Joan Leach's kindergarteners in Lafayette,Colorado, as it appeared in the "Follow Through News Release", Febru-ary 1971. Bank Street College of Education is the Model Sponsor.

Cream :

1

2-3/4

3002

(cup) shortening

4-/ eggs

Let stand while sifting:

3-1/2

(cups)

(cups) sugar

1/2 t;zi:f°(teaspoon) baking powder

pumpkin

cups) flour

1 ISIF (teaspoon) each of soda, cloves, nutmeg, allspice,cinnamon, and salt

Mix well and add 3/4 cup) nuts, chopped.

Put in 2 1 j f bread pans.

Bake at 325° F. for 1 hour.

Contributed by Florence FosterHead Start/ Follow Through ProgramBank Street College of Education

38

35

GOLDEN CORN BREAD

1 cup yellow corn meal 1/4 cup shortening, soft

1 cup sifted all-purpose flour 4 teaspoons baking powder

1/4 cup sugar 1/2 teaspoon salt

1 cup milk 1 egg

Sift together corn meal, flour, sugar, baking powder and salt in a bowl.Add egg, milk and shortening. Beat with a rotary beater until smooth,about 1 minute. Bake in greased 8-inch square baking pan in pre-heatedhot oven (425° F) for 20-25 minutes.

I use this recipe in November when we are talking about the harvest.

Janice Glenfield, Teacher of Four Year OldsSecond Reformed Church Nursery School, Somerville

SWEET MILK WAFFLES

2 cups flour2 teaspoons baking powder1/2 teaspoon salt3 eggs (separated)

1-1/4 cups sweet milk1/3 cup melted shortening2 teaspoons sugar

Sift flour twice with baking powder and salt.Beat egg yolks.Add milk and melted shortening to yolks.Stir into flour mixture and beat.Beat egg whites.Add sugar in 2 portions and continue to beat.Bake in hot waffle iron.Use 1/2 cup batter for each waffle.Makes 6 waffles.

Jackie BrownState Department of Education

36

A Recipe for Teachers and the 3 and 4 year oldchildren

Temple Eursery SchoolMrs. H. Blaine director

Eichland Park, N.J.Mrs. H. Julius

Head Teacher

Matzo. Meal Pancakes for Passover

3 eggs* cup Matzoh Yeal* cup Cold Water* tsp. salt1 stick margerine to grease the griddle

In a mixing bowlSeparate egg yolks from the white of egg

Beat the egg yolks very lightly

Add she Matzoh Meal and water ana saltalternately- mix well

Beat Eggs White stiftly

Fold stiff whites into mixtures

Drpo by Teaspoonful on a Hot greased griddle.

Turn when golden Brown

Serves about 15 children

Serve with Sour Cream or Sugar or Jelly orApplesauce

37

'F'armer's Wheat pancakes.Children learn abut the wheat the farmer grows, butsee little relationship between it and the bread orpancakes that we tell them are made from wheat. Thisrecipe helps make that relationship real.

Math is used as they measure the incrodients.Safety is demonstraLed in the use of the frypan.

Science is incorporated as they see a liquidchanced into a solid.

Equipment - Blender, 2 cups of unmilled wheat grainpurchased at a health food store, elec-tric frypan or hotplate and griddle.

2 cups flour 1 egg well beaten3 tsp baking powder 11d cups milk

tsp salt 2 Tbs salad oil1 Tbs sugar

Spread wheat on tray and remove hulls and unwantedparticles. Pulverize in blender. Sift to removecourse particles. Measure and sift dry ingredientsin a bowl.. Add egg, milk and oil. Beat only untilsmooth. Bake small pancakes on lightly creased frypanor Griddle. Serve with jam. Eat with fingers - mmm.Makes 36

From the Presbyterian Weekday Nursery School, CranfordUsed with four year olds by Mrs E.L.

38

POTATO PANCAKES

WHY POTATO PANCAKES? This activity is one which affords us the opportunity to

involve mothers in the program, because they are really needed to make theproject go smoothly. It is also a nice follow-up to a trip to a nearby vege-table farm or an appropiate project at Channukkah time.

A brief discussion could be held on our visit to the farm (where andhow potatoes grow and what can be made from them) and/or the custom of Jewishpeople making potato pancakes or latkes as they are often called at holidaytime. We asked six mothers to come and help for the day.

WHAT WE NEED: The ReceiPe, based on a class of 16 children, requires each childto bring a medium-sized potato which they have peeled and rinsed and kept re-fridgerated in water overnight.

Call two mothers and ask them if they would each bring a large bowl,fine grater and large mixing spoon and stay to use them. If they are hesitant,reassure than that you will help. Ask two others to come in with electric fry-ing pans, pancake turners and cooking oil - Wesson or Crisco - to help frythe pancakes.

Applesauce is a nice substitute for juice and is good accompanimentfor potato pancakes. Call two mothers and ask them to bring two chilled jarsand enough plastic spoons for all.

NOW WE GET READY: Assemble the following at each of two work areas:

1 Mother with her bowl, grater, spoonand any eager pancake makers

8 Medium potatoes2 Peeled medium onions2 Slightly beaten eggs4 Tablespoons fine bread crumbs2 Teaspoons salt and 4 teaspoon pepper

The school will supply the last four items

rAttli,

Now we help the children grate potatoes.with fine grater and whenthey are all done, drain off the liquid that collects in the bowl and explainthat it is juice from the potatoes which will make the pancakes too wet to fry.Next grate onions into the potatoes and mix in the eggs, crumbs, salt and pepper.

MEANWHILE: Two mothers are heating the oil for the pancakes. Two others areportioning out applesauce and setting the table with the help of some children.

NOW WE COOK: The cooks spoon the mixture into the waiting frying pans and frygently, turning after one side browns. Add additional fat and continue fry-ing until all the mixture is used. Serve and watch the faces as they discovera new taste. There should be ample to sample and some to take home to daddy.(these reheat nicely in the oven at 350 for about seven minutes)

Now don't tell us that we could have used the mix! It wouldn't behalf the fun and you know it.

A2

Ess Ess Kinder!

Valerie Gale (Mrs. Roger S.)Director

Kent Place Nursery School

Summit, New Jersey

39

TRISH SoDA BREAD

.trfp1e.. (AeVtctous Cl-;%Idrer,

L( Gu s AoUr

t c..up raisins

*sal. .01: em.PRO emelo 4111, Im

=BO. ..11M. =IMMO MMES. .111

carawaLk seeksc...1/4>F .5k..)soor wo1110.11 ems .1 =mew 11r

11111MI 41111 II/

4111011111%

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4.sp. 6c:LW%rvi koowc\ec-__

p:rsch bo!R:ns soda,tv;%k12,

4.01Ma

_

WO.

CA1

X9994

Submitted by BLANCHE DORSKYTeacher-DirectorUnitarian Co-op NurserySummit, New Jersey

hi)( O ii-NrecVter\-ks -Vockek.v\er

esNovhiciN rc%klk -Vo make 4:..cou.s, makkeablet.2%.444.. bkAer Q 'tc\c.A-N

Pour in clok.ual-e&ee a. 3z5°ac-us Amz oS bread

og.k.er (AS cr.r,

1.91ea1/4.)(.. skkleic

uoikh rceVieck bu.4ec-

3

Cup M ;//<

_L-174 Cup 0; /

40

EN CH To Iqs-r

8.1,(e CI CI

CI)

0

S c/ 44i V/C. °gel -he/1

la t' P Sread t-h-fro M I. f eV? -Mixture-.

Fry 67 0;1 0,9bo-th SCcie-S.

Se_ kve_ with e t-h-vo--v., aN,ct ta.ucia.r.

Or Lu-EtBarbara ShulasPre-Kindergarten AideWashington SchoolNew Brunswick

41

Cinnamon Toast Originals

1 large loaf sliced white bread for

cookie cutters

1/4 lb. butter melted

cinnamon and sugar mixed in shakers

10 children

Allow boys and girls to cut bread sliceswith cookie cutters.

Place on lightly greased cookie sheets.

Brown bread lightly in broiler or oven.

With pastry brushes have boys and girls b h eachshape with melted butter.

Immediately have them shake on cinnamon a d suga

A delightful snack for Juice and Cookie T me is theresult.

pe s

Cheese Toast Snacks

If the majority of the boys and girls in a cla s 1cheese the above idea can be used with the add tiof grated cheese before placing shapes in the o n.

Given lagge enough pieces of cheese four year oldsare able to use a grater carefully. They then placethe cheese on the bread shapes and enjoy watching itmelt a n the oven.

Be ughly beofre eating.

ELIZABETH MAY NURSERY SCHOOLthree and four year olds

Dorothy ClarkVirginia CaseBetty Nelson

45

42

MUFFIN PIZZAS

English muffins-cut in half

Tomato sauce

Mozerella or American Cheese

Parmesan Cheese

Top each half muffin with approximately 2 teaspoons

tomato sauce, slice of cheese, and sprinkle with parmesan.

Bake in oven for 15 to 20 minutes, or until cheese melts.

Oven should be preheated to 350°.

CINNAMON TOAST

Spread butter on a white bread slice. Top with

sugar and cinnamon. Bake in a 300° oven about 15 minutes.

Ruth Burkhoff, Teacher-DirectorBusy Bee Nursery School3-5 year old children

46

43

'F6R 1P550vER--- TRYC H AROSE5

A Passover Sedar Sure bol .

Cup chopped apples'/4 Cup chopped nuts1 -tsp. cinna monabout a tb/s. (imp juice tin lieu ofu.ine)

Mix ail in 9reel afier chop:v.1F.Odd enwoh grape *) bird -the-mixlvre, and serve on lop of matzoh.

trinc ROCiSLi am Gvhites 1 Cup corcqicir3/4 cup sugar r/a. tsp. lemon juice,Itsp.Plovr(A-?assover, use Oa tsp.mcd3oh meal c 11/2. 15p. poled° starch )

Beat eqq whites and Sugar. Addremaining in9red lents. at in apreare.12r.per s and bake until brown (o bout20 minuteS.) Myrna Klein- Teacher-Morris (Plains Cooperative 'Ray school

Oaes 3-5.

48

EA /rUT BU rER COOKIE(15 '

Oven 'tempera-11)re: 350°

Y.2. Cup butterY.2. cup crtAnd-j or

re5u1Gr peanut loutttr:

I et:piI CAA? 41our

Y.2 CA+ SuCiar

1/2 Cup braL0t1SUCrifVa

V2. +sp. soda-'/a +sp. So

Crean, bunters usinl electric..Bea+ in st.t5ars add other ingredientsand more -Pour if needed rnaNcerAiltvre. enough .001- drop CookesDivide dough so chiWer) con rollin+0 balls. 'Place or cocAcie sheet-and press Jac* with corK

lane Sherman- 'DirectorMorris rIcitris Coopecchive Tkitischool N"1:Ales 3-5.

49

Peanut a iOSS0mSIN Cups flourI teaspoon soda/2 teaspoon saltk2 Cup sugar& cup firm,/ paeKed brown solar

cup s horterine%2 cup pecolui. loatt-er

eggto, ble spoons mil l<

1 teaspoon vanilla e)etTa.c-t-

Lig &INK chocolate candy Kisses

Combine all ingredients except candy kisses inlarge mixer bowl. Mix on lowest speed of mixeruntil dough forms. Shape dough into balls, usingA rounded teaspoonful for each. Roll balls insugar. Place on ungreased cookie sheets. Bakeat 375° for 10 to 12 minutes. Top each cookieimmediately with a candy kiss; press down firmlyno cookie cracks around edge. Yield: 48 cookies.

The children especially enjoy rolling the balls,dipping the balls in sugar, and putting the candykisses, in place. P; Its eaKe-off

Prizewinner that isfa v or te at North eranekReformed Church Nurseryschool cages 3-5).

e ))(cAi,44,t,o,

53

To

Add

52

CAKE MIX COOKIES

Christian Nursery SchoolScotch Plains Baptist Church

1 Cake Mix - any flavor

" 0 1 or 2 eggs

2 Tablespoons shortening

2 Tablespoons water forcrisp cookies

or

1/4 cup water for soft cookies

Now add nutss)I

fruits

(We like butterscotch bits best)

Drop by spoonful

or chips 6 cs 6

on greased cookie sheet

Bake at 375° for 8 to 10 minutes.

Batter can be formed into a roll and chilled, then

sliced for refrigerator cookies...or rolled into balls

and flattened for decorative cookies.

53

S irii- Balls

Lcirie, 100Y. VallikkeL 4.) obcers

3"V Cm, uictivuiAs

I

. TableSrcons 117h+ corm 3/ rap. e.-----ee

,7N.)

3 Tallesro 0vls ce-ivrion4 IkUorivIt

Cru-sli octivolck. tua_ifers 40Shot to °iv, u...-k- s

tit.m ati ilredierrts .

Shape it bet 1 (S

5 Frinkle el A pouAere4

Cs' 6 :Q0 o

exhayr) bs ,

.34.142r

4.......11....NI

e .1

and sery e.

Mrs. j'acAyo 5foivitner

Neu' Teacher- Fit ticks,

Tey,iple 13.4 I, E150)neroue3 avid Al year o 14.5.

57

54

The children of the Temple Emanu-7.1 Nursery

School in ':!estfield like the following

because it is foolproof, the dough

frozen, it handles well and cuts

smoothly:Honey Cookies

recipe

can be re-

out very

1 cup butter1/2 cup sugar4 tablespoons of honey2 1/2 cups sifted all purpose flour.

Cream butter, sugar, honey. All flour slowly,

mix thoroughly.

Chill in refrigerator for 2 hours. Roll out,

preferably on waxed paper, to 1/2 inch tl.ickness.

Shape with cookie cutter, place on ungreased

cookie sheet, bake at 300°

PUDDING COOKIES

3/4 cup Bisquick

1 pkg. instant pudding

1/4 cup cooking oil

1 egg

1/4 cup chocolate chips,if desired

Vanilla, if desired

for 25 minutes.

L.isbeth Brodie

Light oven at 350 .

Mix all ingredients together in a bowl.Form little balls of dough, using teaspoonto measure. Place on ungreased cocklesheet 1-1/2 inches apart. Flatten downwith fork prongs or fingers. Bake 8minutes. Makes 2-1/2 dozen.

Dawn Sorrentino, DirectorAll Saints' Nursery SchoolMillington Children: 3-5 years

55

Modeled G-Crigerioreo.ci Men(abodr it *Nd inch men)

1. Send until creamy %

."--ii cup o4 butter

-,-... cup o-4 white orbrow" $09ar

.2. Beal" in *.

-La Cup o4 dark.

rnolo.sses

3, Si ct "together 1

1 leas poor of soda

-Et 'leo-5p° o n o4- cloves

O4- Q=eb

of

teaspoon 0-f. Cinnamon

I teaspoon o4 9 in Cie r

S9

o)

..c

o 04

--A- -teaspoon of sail'

3-1* Cups 04 sifted -Flour

56

4i Preheat 0 v "to 360 °

of

5, Add 'the sicted ingredie.hts 70 The beaten

Ingrec(ients in several parts, alternately with

3 Cup of wafter of

1

(VW have 740 work -Th e las-r +

-lour with tour hands

64 C oer your hands 1.6s Ro 11 eiot.11,1

irct 0 bails -for head and bo4.j and cciii6c,iers

-('or arms and legs and press i'olethe.r or

a. cookie shedr,,, Or 9 l'oe eh'Ii dre n 0- lump

o-F dough a.r%d IeT 'there -cash;on it as 'theci

57

7. Bake(To test for ciorenesS) press cloogh with

your When it springs back_ 1-he

girlerbread men are reads `to be removedarc' cooled oh a rack..

If Lim) wish to roll 'the dough and usecutters instead of model 1,19 'it ... use

I- cup of w &ler insitactof kcup. Tkasway makes .1.1.41C..e as many cook.i'es

I c.

1. Mix :I

Cup o4 con-fecTiorer's

Sugar

0.-c et...) eke) pis o-f &vale v-

0. -dew drops -food

coloriet9

of

ofIb

0.4 8(Rs)6

Esther Toney--Teacher of Four Year OldsUnitarian Cooperative Nursery Center2 Whittredge Road, Summit, New Jersey

58

to Yu m

I PKG. (b oz) Semi- sweet choccdare /neees

113 etqa Mal irmelb 1 aPte Marsh/nal/oilsI Gtstp shreolettct co contr

42 cups tio II-cot oats,

Mt Ir ehocolare tniejammt,42hceknitrsh ma lbws - st IP tor/ 1 a moor&

Remo v-t Pine isi A e dz. r. sr /h

cocohccr 'hot oats. Mix tApr-

0 ttcl A ly Drily, b y Thet.srvn cv Is

on Inl tree( pap{ r. ge frio4p4.1f il

pi. hi.e s 3 do z. ya try ni les.Raritan Valley 8, sifonaini hbork.Pre -School Center

Oatmeal CooKiesSpecial Education ClassesEast Amwell Public SchoolRingoes, New Jersey

Alice Williams, Teacher

fu+ lV1 bowl3 Y2. Cups coo.tyle,4,1

213 suloct.rV41 csur finue

tuus Poop Sea+./4 SiNcRs

te (AL I igLS p o

M iA

Press dou.111 out flat ;11 -

trea.u4L 13X el" X a.".

Zok-ke. . (ay also be sgepe4 ;11+0.tA,..t ervess4,1

312i Gips

3

3

4-ectsroon

62

OM-mei:LI Cookies

bta+er

Sugar

ocrirnea.1

Mix inrectierYts \ow- hands,

i?ott %erri-o me. - iblch balls LAA-1-11 ka

130-ke .1'N 35- 06 oueil

Bank Street College of EducationSchool for Children

a

63

Re_la.feA 6ciDevience_,

We are 9oi clocimiowy, Vi3ii

Zito)5 boKery.

We tctiCe a bus from our school

-to fie. Bo..Kery!'

A

SCHOOL FOR CHILDREN

BANK STREET COLLEGE

OF EDUCATION

gifiA Street.....M......1

add:

hE botu CoLke,

Stffi to ic (ker:

=.0

a cut) s pi.uver (//4 cups surr// /3 tea_ poo s ba.k;v19

?bus ciefr-

I fea_spoo Safi-

Guy holtem.b93/4 eA) p )11 i I k

e at (kilt; 1 )-y)00-1-1-)

Special EducationClasses, Ringoes

East Amwell PublicSchool

Alice Williams,Teacher

act to a izartett5roorl Uo. i I I 0,

314 u "YY) I IC

3-eat 0,_A- e6* 11

5 LA. e Aciff Of- balfel- eac,h h(,lse. pam%,make YY);hote5 56-6°F,

65

BARBARA'S ICE CREAM CONE CUPCAKES

Heat oven to 400 degrees F.

Make batter for cupcakes as directed on any flavorcake mix package.

raur scant I cup batter into flat-bottomed waffle icecream cones, filling scant full. If you fill the conestoo full, they will overflow and will not have a niceround top.

Set on baking pan and bake 15-18 minutes.

Cool and frost with any frosting mix.

Use all kinds of decorations to trim such as: gumdrops,M & M's, chocolate chips, licorice pieces, and all kindsof snrinkles and colored sugar.

We prepare the cupcakes before class. (Do not try to keepmore than 12 hours, or they will get soggy.) The children

'help to mix and measure the frosting. Use vanilla, and thenallow the children to add drops of food coloring. We giveeach child some frosting in a paper cup. They frost theirown cupcake, using a popsicle stick. We put the decorationsinto small cups, and allow the children to "do their thing".Varieties are endless:

Three-year-olds enjoy this project very much. By addinga nire-cleaner "handle", they make cute Easter Baskets.

Lois Horn, DirectorVillage Nursery SchoolBrookside, N.J.

66

CHRISTMAS ANGEL

1 Box Calgt l n l y ft Me or Yellow) or &Woe-/ to its army oiber cokr ke64,5ereleci

463.1.195barie3.9 of decora4,rx3 susal or

conches ec . flt+ ch,aven decide)

I. !nix -the, cake bal4er gccordinAsh4h,packa5e., inehnichins Ong bake r7011 010449q

pan x Inches), Saud e I141e. or mar 094.7make. one. csi.pcohke.(or oval's Imo)

2, when cakes ke bekeil and cool )014. ini3Oas POLE. 511,101, bt7e4 4r454,1

o v4.0e+he °rat) 5D1the tufts

i "4

3, Areonse sum& Cate. Stria:as on Q,. lav6e. plerlhier

as +he paioe 5 oto4 aCcie 4he .bocs, Co'sres

and ha:1"d6404* iihe Ansel and thcoraie cretris'oole,

67

CO IS "T". 17)/S ANGEL

AlvEc DO TA L NOTESSoar) inoson)

The uroliou);125 Peceipe has leen 4.

fauoide elvisfrnas 4ree4 Poe ffyjthddren a+ home . kes+h Gnat--

kw Cages s yams orgi 5 years), itilsb:o

1054. ludiact) made 4hree AraelCektS ;o Ilehwobte$, hosne.i and.

a, pa 04 lei b auchletS

when. Z wor.k. , tack 4,i;s7t4hiel.3it

nnade 417e4 eper;nnen-tec) rfh

Q. Uarge+S cake. colokS oncLi

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.1; kg "bulle4.5, kapen dis°wee)

and en1090 radian .% Mosisc PeilleRnon key arael stele."1, the cake dcw.4he neishboes lookect lou09 -eachildren i-rorbo4D 4o .52we. -We berffeeleo'l4he head. So 4he onsO was minus a ma(04, 1 George wen4 4e a. ,baker 4bY CL.

CUP Cake

68

YoT "LH j'0/Y2 E CoPc.49/rE5(Carp ke made Goal iced in one .2% '4Q fession )ClouW need :

2Ianfe evf

Pa cur) mill( I etotp 'lourPreheat oven to 350!

Hea.6ure. ;lour, buicinypowder and salt`; Setaside.

Put butler and mill( inSauce pan; heat uniilbutter is me lied. tio nothoi 1.

tsp. vandhs-. butter

I hp. 6a env/maw la. 'tsp. Salt

Beal eggs. AddSugar and heat in.

add dry ;n9rechents faeqqs and Sugar rniXlqdd builer milture andVanilla; beat unlit Com-bined. Sait /2 minutes.

Jane Sherman, DirectorMorris Plains Cooperative PlayschoolChildren ages three to five years

69

ST. ANDREW'S NURSERY SCHOOL419 SOUTH STREETMURRAY HILL, N. J.

DIRECTRESS

JOAN F. MONG101

Janice Lelko, Student Teacher (Newark State College)

5 Day - 4 year olds

Mix:

Add:

ICE CREAM CONE CAKES

3/4 cups shortening

1 1/2 cups

3 CC) CS eggs

3 cups

sugar

1 1/8 cups

1 1/2 teaspoons

Pour 1/4 cup

Presto Cake Flour, sifted

milk

---146, vanilla extract 9.1

g!

batter into flat-bottomed waffle

ice cream cones, filling cones about 1/2 full. Set on baking pans

and bake for 15 to 18 minutes at 350°. Cool and frost with any

frosting mix, about 1 teaspoon 'WV for each cone cupcake.

Decorate as desired with sprinkles, colored sugar, M. & M.'s, or

gum drops.

TELEPHONE464 -4875

70

PUMPKIN PIE5ir9je. c pus t

ahlQ sPoo-ns C.1-;SCO

3 ta.64c. sP00-1,-,s

Cup

Fill ;119

e- I s

c 0 Id

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3 p st400. 4--

wofeN

cp,".c.orccr

CVC.fr""

Barbara Shulas

I&a... S PO 0 le1 C._ I .14 VI la uNovl 410Pre -Kinde rgartenTeacher Aide

L Washington Schoola, Le a... S Pool, a 1 t- New Brunswick_

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71

CHOCOLATE Pa-

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e. Ad/

I:ow/Mrs. Barbara ShulasTeacher AidePre -Kind ergartenWashington SchoolNew Brunswick

72

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et-cp SugarolEg9S,It Vn///ez.Pk g 4ady ringers

d°117hme ih a saueft0/6411 gityar,salt- ara eyys /9 /.y shwly 10/M a-1'D hk as ea' c4 adOled, fr4e

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over /oh) acZ dernhil." 5./tsuri-/-1/ 661-arie eaer-7's the Sp Dart ang i's

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whiLh het de 4.evh. bhoAvn in cm a

-keeeS and p/awed/ in a large 6oia/ '1'

Small du Sfax or otter Otos AS cool,and ch,i/ *in re friaerztl-or be Ore e ,

Flora Lally Boylan Kindergarten (5 - -6 yrs. New Brunswick

1- infers

73

BLUEBERRY BETTY

2 cups blueberries

* cup brown sugar

4 slices bread

cinnamon sugar

Ruth Lieb, Director Teacher

Temple B'nai Or Nursery School

330 South St., Morristown, N.J.

3-5 yr olds

1. Wash and drain blueberries in a

colander.

2. Place in a 7 x 12 baking dish

and sprinkle with sugar and lemon

Nice.

3, Butter bread and sprinkle with cinnamon sugar.

Cut into small cubes and mix with blueberries.

4. Bake at 350°F. for 20-30 minutes.

c't,La Al

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14 43 (An c. .Poc\ccx e.p u. 'Ir11

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74

LTELLO

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Barbara ShulasPre-Kindergarten AideWashington SchoolNew Brunswick

'79

75

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2rxrrviT -07 9L

"APPLES ARE FOR PICKING"

From Follow Through Newsletter No. 1 Bank Street College of EducationCambridge, Massachusetts Model Sponsor

What started as an experiment in applesauce making in Roberts Kindergar-ten mushroomed into an exhiliarating expedition to an apple farm in Pepper-ell, Massachusetts for all three Follow Through classes at Roberts.

Early one fall morning the Kindergarten, First and Second Graders boardeda bus. Up northward to Pepperell they went through the bold splashes offall color that spread wherever eye could see. Upon arrival at the applefarm the children were treated to a very real and exciting hay ride downthrough part of the apple orchard to a neighboring farm to meet the horses,goats, sheep, chickens, rabbits and dogs. And there was a jaunt for two'sin a sulky behind the pony, Troubles. Everyone investigated. Some hadtheir pictures taken. Others were off exploring with the teacher or withtheir mothers seeing what there was to see.

At last came the big moment they had all waited for--the time to pick apples.They were real apples. They were so easy to reach and there were so manyof them--and so good to eat! It was a magnificent time and a most memorableexperience. When all the bags were full of apples, the children piled backonto the haywagon. What fun it had been and what delicious apples they hadpicked.

But this was only the beginning. This episode was just the making of theexperience itself. After that came the time to re-live and re-create andremember. There were sights and sounds and smells--things that hadbecome memories. Now was the time to reconstruct the 'experience andrecord the events. The children were asked to recall the experiences whichwere then enlarged upon and elaborated and extended. A mural depicting theactivities was drawn by the second grade. Vocabulary lessons sprang fromdiscussion sessions. A display of polaroid pictures reminded the children ofwhat it had really been like. Memories were tapped and experiences dis-cussed. And new things were learned about apples. Back in the kitchen,where the whole thing had started, the children now learned to make candiedapples. And baked apples. And apple pie.

The experience had taken place only once, but the memory will last forever.The expedition had been an encbunter with reality. The event would leave itsimpact on each who experienced it and it would represent a stepp.;ngstone ofreadiness for the next experience. Apples are for picking.

78

PINK APPLESAUCE

6 pounds Macintosh apples 2 cups sugar

6 cups water 1/2 cup cinnamon candies(optional)

Children can quarter the apples with table knives and put in pans. Addwater and cook until just tender. Children ladle apples into food millor colander, removing all seeds and skins. Children add sugar. Putsauce in paper cups to cool for snack. Yield: approximately 36 1/3 -cup servings.

Cora Van Middlesworth, Director Bound Brook Cooperative NurseryBetty Peterson, Teacher 22 children 3-1/2 to 5 years

BAKED APPLES

Select firm cooking apples.Wash and core.Fill with sugar, cinnamon, and top with butter.Bake in a covered dish at 350° F for 45-60 minutes

or until peel is tender.

CARAMEL APPLES

1 bag caramel kisses3 tablespoons water6 popsicle sticks6 medium size apples

Empty package of kisses into a small saucepan or (better still) top of adouble boiler with water in bottom part to reduce burning.

Add 3 tablespoons water to. caramels. Melt over low heat, stirring tokeep from sticking.

When melted, insert sticks in apples and dip into syrup.Place apples on waxed paper to cool.

Follow Through ProgramHuntsville, Alabama

Bank Street College ofEducation, Model Sponsor

79

Rmecxpe le W ix -Up

c.11111eci ec, ?pie. 364iLe.

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cu.p Lra..1ctel ;ce.

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-c-t r A.A.1 1.1

SkIrte./ Lev;tiePlainfielti Preschool Program

P3.

80

2 bin nrIrs.11oys-'111

Put 1 toon.Hick Van-m.7:1 te 21lvIrtr., 1

o11C1 out (1).Put 1 sia1l tnrsil!..,allovi onend (1) for the ]lat.

ut 2 cloves in tor yvar sly...v.7.110V/for e7res (2).Put 1 clove in center of bottom1:iarshuallo-,-; for button (3).

Brea lc last 2 toetir icizs in halfLa

3 toot':- icl:s

4 picces.

iut 1 y,lece in each side ofbotten for arilz ();.)l'ut 2 leccc below button forlci-c (5).Put L maLli Ltirsh:iallows onioct:s of tooth. ick (4) and

(5).

Llati 1.)v v -ear olds at i-aclisen .ifurse-ir "chool. hrs.1;v:artz, teacher.

81

PEANUT BUTTER BALLS

1/4 cup honey

1/4 cup peanut butter

1/2 cup dry milk

Mix ingredients together.

Roll into small balls.

Roll balls in sprinkles.Alice Moore, DirectorWesley Hall Nursery SchoolWestfield, New Jersey

CHOW MEIN NOODLE CANDY

1 pkg. semi-sweet chocolate (12 oz.)

1 can chow mein noodles (3 oz.)

1/2 cup chopped nuts (optional)

Melt chocolate in top of double boiler. When melted, stir in noodles andnuts. Drop by teaspoonfuls onto waxed paper. Chill in refrigerator.

Judy Bergman, TeacherPlainfield Pre-School Program

MARSHMALLOW TREATS

Melt margarine. Addmarshmallows and cook overlow heat, stirring constant-ly until melted. Removefrom heat, add cereal, andstir until coated. Press inbuttered pan. Cut when cool.

1/4 cup margarine or butter

40 miniature marshmallows

5 cups Rice Krispies cereal

Marjorie Lanning, DirectorPresbyterian Church Nursery SchoolNew Providence, New Jersey

82

PENNSYLVANIA DUTCH POTATO CANDY

1 small potato, peel, quater, boil, mash with a dash

of salt and 1 tbsp. butter

1 Lb. confectioner's sugar

1 tsp. `vanilla

1/3 cup peanut butter

Add sugar a third at a time to cold mashed potato. Mix.

Add vanilla and more sugar if too moist.

Between 2 sheets of waxed paper with a Little flour on

them, roll the dough to 1/8 inch thickness.

Spread with peanut butter. Roll Like a jelly roll.

Chill for 1 hour. Slice..

Alta PhelpsKings Daughters Day Nursery

NocozActi-e "Bird lAests

Fun

1 13c S1Ireckcled Ateo...1-( - Fa. tz.c31)R. Pk(s%. chocelaki 11i1-3

7:17 Tar Chunky eetzmuil3u.iier

ikarer cru.s\-1 bikuiEs Ctrie.

Mel.t. 66 over \--KA- vvo..Amer u.rt.itt

Su.bk ss:A. Pic d a e()ALIA- buster tie

Melix.c4 c1Nocc)otz.. Iluwous\Iftll ?At*,then 0.AA. to sAre.AAe4 viAlea4r. -TA,e

Ofm1cirtn reed 1-telp Oeltdihq +hisVikWilkre. Give each Onikd ahc-A-cWw.:Tocsn-ful on piec.e cr% w(.y ?leer.SNIAe is& o. ne4 0:01 c,WM

+herr' (LkAitul a Irevi ,j Illy \ncok2. 131%

II*/ t114" Tana ROA 1 ivt --reQaeie :Dire.eiter Florham Co" ,

84

IDEA Nur BR ITT LEShelled ?c.cintAt sa cups sucior

C6rokon,Lohiti..,or raw)

She.it enou51-, pea nuts -I-0 covercookie. sheet. Mete.. the Suciar

in on eleckric -C-1-4119 on - heuttitn1il dissolved cAnd pour over thenuts as clui c and evenly asp ossi ctAictslt3 'nacclens andtiotA. break if- into p

Rebecca. Reese- 372.Morris Tlciins Co-opera-live 'Flab whoa

CRUNCHY TREATS

1 cup semi-sweet bits1 cup corn flakes1 teaspoon vanilla1/2 cup raisins

85

2 cups confectioner's sugar6-1/2 tsps. water1/4 teaspoon wintergreen extractFew drops green coloring

Combine all ingredients in top of doubleboiler and cook over hot, boiling water for3 minutes. Drop onto wax paper by tea-spoonful and let harden.

For red mints use oil of peppermint dropsand red coloring.

Melt chocolate over hot water.Remove from heat. Stir in corn-flakes, vanilla and raisins. (1/2cup cocoanut may also be added.)Drop by teaspoonfuls onto waxedpaper. Chill until firm. Makesabout 2 dozen.

r

For PeanutButter Fudge,use the recipeat right, exceptuse 2 tablespoonspeanut butter in-stead of chocolate.Use 2-1/2 cups ofconfectioner Issugar.

CHOCOLATE

FUDGE

Dorothy MintonSt. Paul Is Nursery

School, Westfield

CANDY TREATS

Put 3 ounces cream cheesein a bowl and let standuntil room temperature.Cream with wooden spoonand slowly blend in 2 cupsconfectioner Is sugar. Melt2 sq. chocolate over hotwater. Add to cream cheese.Add 1/4 tsp. vanilla, dash ofsalt, and mix thoroughly.Press into greased pan andrefrigerate for about 15minutes.When firm, cut fudge insquares.

86

YOKEY of 0 TREATFor.1.0

1 larie jo:r

I e jar reck,not butter

orbo,,5 pecoU+S in 5611

( To 15c 9roorA day be.Pore)

2 bar la le Ma.r.51\nla/1005

Tour honey in small dish for cal chi lei .

AT least 4, 1110.5hMalloUS for each chiI large Plate grourici hutsor Peanut batter Tor

eachhit bottom of marshmallows in honey and

-that ciii) in gro)nci nuts or SPItOcl on Peanutbuffer for a gurnot-m-m5 tack- treat.

MRS. MARiLlti f4it2,ttioaht Ws atTEMPLE 3 OR.

MoRitisloWN, Mat

PO

87

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54a.44.4 u-141.J2 AreaLA.44,f_ ez-ep_14_,

Special Education Classes, East Amwell Public School, RingoesAlice Williams, Teacher

91

EEaster cris

Cwitloc.olo.te. Dip

me -It` i s . % 8 00 (:)(ebpi :

'Bolt Se pm' Stutzt-Cho

1p ounces Giloc-ofette-1!145

3 Table spv0v,s wo.y.

Special EducationClasses, Ringoes

East AmwellPublic School

Alice Williams,Teacher

6-10ifspipei fe,Aclotets 4,1 ly

(f.7:

1.7.,

89

ney 13 aIls

-nit -3 15 easy -cot. ea-rly th

tiectr. Tolee cAAikAren cor1-he e ;ctrint\%*car. \Ne work litSrour ids avut each group makesoitNe reci3e

3 llas ttorteA. Tbs. Peo.muirXL Cup 'Isk-ti

/4 Cu p Corn Flakes

Cru.s, corn -ke.iles o v wo pa perW "211"\% rt." 314 ct3lae°Mil Ai51- -kAlree, tic recl To,ke

heo..p%;us A-eo.speobn4LAA anti (Autit.e.1 Do.11 ma roll in corn ZOiLez . Serves

tklree. -Pror ea .c11 c.h% o1. 13e coat se 4c4tey

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In

90

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:94

91

'CEREAL CANDY'

1 pkg. Butterscotch bitsA cup Peanut butter

Heat in pan until bits are melted.

Pour over3 cups Special K cereal and stir until all

cereal is coated.

Drop by spoonfuls on waxed paper

I HEALTH CANDY

1 cup honey,

0 cups dried milk powder

1 cup peanut butter

0 cups wheat germ

1 tsp. nutmeg

crushed corn flakes

IAlta PhelpsKing's Daughters Day Nursery

Combine, shape into small ballsRoll in crushed corn flakes or crushed nuts.

Blend butter and sugar.Add cereal, crushingslightly. Shape in threelogs 7 x 1-1/4 inches.Pat peanuts over logs.Wrap in foil or plasticwrap. Chill. Makesabout 1 pound.

IDorothy P. BurnsNew Brunswick

PEANUT BUTTER LOGS I

1 cup chunk style peanut butter

2 tablespoons margarine

1-1/4 cups sifted confectioner Is sugar

3 cups crisp rice cereal

Some chopped peanuts

Tried and proven with kindergartners

47; 5

92

LEvRECHAUfl CANDY CP.7:::213 MINTS

3 ounce .f.lck-e crem cheen

1 'onnd af:17a7e conifectionry fiArL-,r

Y:rn food colol.ilz

1 'Lb?.,:s.c.00n milk

ter-.00.a oil of -oennernint (availThle t Orli; store)

Combine all inrre0innts. NezIt h-nds in necesnary

for rroner mixing, o bc n7re 11::!ve been v.:,rhed

GiNv7 of waxndenough dou7h for three or four .cilnuted balls. Allowchilren to roll into round b::.11. They can then flattenb. ll ith r

We then nut n%?ch clAld's candy into a plastic bag,ruld !,ttoli a lel ith ;:t pl.stic twister. They like totakn the cm1dy ho:Je ar a tret for their family.

Any other color could be med at anothr time ofye::r. 1in io:Ald be lovely for a Eother's Day trnat.Do alto the children to rmiff the ingredients and

di.z:cuYn the vriou. The c:ire taknn in v.ushing handsrhoul3

. also be mentioned :nd e::nanded into a lescon inerronal hygiene.

Lois Horn, DirectorVilla0;e Nursery SchoolBrookside, N.J.

93

COOKING IN AN EARLY CHILDHOOD CURRICULUM

A Way to Develop a Variety of Skills

First-hand experience is an essential part of the preschool, kindergartenand primary curriculum. Four, five, six and seven year old children havediscovered their place in the family unit and are seeking greater masteryof their environment and interpersonal relationships outside the home.They are developing feelings of competence and independence in their sur-roundings.

In their dramatic play, we see that at this age the child is concerned withworking out real-life situations. To adults, this may seem merely to beplayful activity--to children it is the real work of defining and clarifyingroles and behavior. These years also find schools assisting children inlaying firm foundations of concept development, and introducing children toproblem-solving processes in mathematics, science, social studies andlanguage.

How does cooking carry out these goals? Cooking is an activity which allchildren seem to enjoy, both boys and and girls. It fills their need for reallife activity and can serve to further their understanding in all of the curri-culum areas. Furthermore, it is a sensory activity, experienced throughtasting, feeling, smelling, seeing and hearing. Techniques involved incooking require Inanipulation of equipment, which offers the opportunity forthe child to improve small muscle control--the control so important to mov-ing crayons , pencils , and paintbrushes effectively.

Cooking is a flexible activity which may be used at various levels with variousgroups of children. When four and five year olds make applesauce, they maydiscover or raise questions about completely different aspects of the processthan seven year olds do. Moreover, cooking is an activity which may beeasily integrated into other areas of the curriculum. The preschool and kin-dergarten social studies curriculum is based on the family and the neighbor -hood. Cooking in school is similar to what mother does at home. The actualcooking may be prefaced by a trip to the neighborhood grocery store to buythe ingredients, as mother also does. With first or second graders, thecooking experience may be elaborated into more of a study. Making apple-sauce is particularly appropriate during the autumn apple season. Theteacher plans a trip with the children to an apple orchard and packing house.Then the entire problem of how apples get from the country storehouses tothe neighborhood groceries can be explored with a study of the transportationnetwork and city-country interdependence.

It is wise to give children all kinds of experience with the tools and operationsof cooking. For instance, in the dramatic play area for four, five and six

94

year olds, there should be stainless steel mixing bowls, egg beaters,mixing spoons, measuring cups, and measuring spoons. Children canexperiment with these implements by mixing soap suds in water with anegg beater, by pouringbeans into measuring cups and then into largerbowls, and by mixing play dough. When the time comes to pour andmix the ingredients of a recipe, they will be familiar with such skillsas how to pour a measuring cup over a bowl so that the contents will notspill, or how to mix the ingredients without sloshing them over the side.

Every cooking experience should involve planning beforehand and clean -ing up afterwards. Planning might mean choosing between two or threerecipes, shopping for the ingredients, and laying out the necessaryutensils. Cleaning up provides many children with the chance for waterplay during the important activity of thoroughly washing the implern.ents.

A cooking project, whether it involves everyone, or only a small group,is a very structured exercise. The children follow a recipe chart,simply and clearly laid out, which the teacher has designed. The childrendo not add the ingredients randomly or haphazardly, Limits will neeci tobe defined before the cooking begins; everyone washes his hands well,with a discussion of why; everyone gets a turn at adding or mixing or stir-ring and then gives another child a chance; everyone cleans up, withplenty of sponges and mops provided. If staffing does not allow the teacherto work with a small group at a particular time, there should be plenty ofmaterials, ingredients, and organization so that each child in the classcan take an active part. It is important that the children do not have to waittwenty minutes for a one minute turn. All the children will want to tastethe batter or dough or raw materials, as does any good cook at home. Inthe classroom with 20 to 30 sets of fingers, tasting may present some prob-lems of hygiene. Providing toothpicks, popsicle sticks, or disposablespoons for dipping out a taste can promote cleanliness and still satisfy thedesire to taste.

Invariably language plays a large role in the cooking experience. Childrenof four, five , six and seven are struggling to communicate clearly whatthey take in through their senses. They notice the bubbles in the batter,the changing shape of the cookies, the rising of the bread, and they verbalizewhat they see and hear and taste. The teacher could try to record some ofthe descriptive language which the children use to share with them at a latertime. Some teachers have photographed children while they were cookingand later asked them to try to fit the pictures into proper sequence on thebulletin board with labels beneath.

Mathematical experiences in cooking are numerous. Classification intocategories such as wet and dry, fruit and vegetable, hard and soft, is askill required in mathematics. Understanding counting and one to one cor-respondence grows from giving one cookie to each child. Measuring andcomparing amounts, prevalent in cooking, are mathematical exercises.

CID

95Scientific questions may be raised from the children's experience withcooking. The question of change is primary. Spaghetti, when cooked,changes from hard to soft. Cookies change from wet to dry and soft tohard. Milk added to flour makes it sticky. The question of where we getvegetables and fruits may lead to experimentation with growing plants.

One aspect of connecting cooking with social studies could evolve fromthe preparation of foods based on a study of the holidays or of differentethnic groups in our society. Another study could be based on seasonalchange, which could also be related to science. As mentioned earlier,cooking could be part of the children's exploration of how a town or cityoperates. Stores, transportation, division of labor, and the interdepen-dence of urban and rural areas would all be involved in this approach.

Throughout this discussion, cooking has been treated as a group activity.It could also be an interesting, and valuable adventure for a child to pur-sue on his own, if the classroom were organized for individual activity.Making pudding or chocolate milk, if the child consulted the teacher, couldbe a realistic dimension of dramatic play.

Reprinted from the Inter-Project Newsletter, Vol. I, No. 7, June 1969,Bank Street College of Education Head Start/Follow Through Program.

EQUIPMENT AND UTENSILS FOR A COOKINGPROGRAM IN THE CLASSROOM

hot plate (two burners)portable electric ovencorn popper (optional)egg beatersdouble boilers, various sizes

(pyrex permits children to observethe process of cooking)

mixing bowls, graduated sizeslarge stirring spoonsrolling pinsboards, for rolling dough, cuttings ifterscake panscookie sheetsspatulasmeasuring cupsmeasuring spoonspotato peeler, grater, knives

(to be used by young childrenwith close supervision only)

sponges, wax paper, foil, etc.

PICTURE BOOKS TO COORDINATE WITH COOKING EXPERIENCES

Brown, Marcia. Stone Soup. Scribner s , 1947.

Brown, Margaret Wise and Edith Thatcher Hurd. Two LittleGardners. Simon & Schuster, 1951.

Gingerbread Boy, The. William Curtis Holdsworth, ill. Farra:-, 1968.

Johnny Apple seed. Adapted by Ted Parmalee. Golden, 1949.

Kahl, Virginia. The Dutchess Bakes a Cake. Scribner's, 1955.

Kahl, Virginia. The Perfect Pancake. Scribner's, 1960.

Kessler, Ethel and Leonard. Crunch. Crunch. Doubleday, 1955.

Krauss, Ruth. The Carrot Seed. Harper, 1951.

Little Red Hen, The. William Curtis Holdsworth, ill. Farrar, 1969.

Lindman, Maj. Flicka, Ricka and Dicka Go to the Market. Whitman,1958.

Marino, Dorothy, Buzzy Bear's Winter Party. Watts, 1967.

Minarik, Else. Little Bear. Harper, 1957.

Norman, Gertrude Johnny Appleseed. Putnam, 1960.

Sawyer, Ruth. Journey Cake, Ho! Viking, 1953.

Schatz, Letta. When Will My Birthday Be? McGraw, 1962,

Webber, Irma E. Up Above and Down Below. Scott, 1943.

Zolotow, Charlotte. The Magic Word. Wonder Books, 1952.

Florence P. Foster, Bank Street College of Education

97

SELECTED BIBLIOGRAPHY OF RECIPE BOOKS

NURSERY THROUGH GRADE THREE

Beim, Jerrold. First Book of Boys' Cooking. Watts, 1957,

Beinert, Frederica L. Now You're Cooking: How-to-Cook Book for Girlsand Boys. Rand McNally, 1967.

Chancellor, Betty and Kay Obering. Children's Christmas Cook Book.Denver Art Museum, 1969.

Crocker, Betty (pseud.). Betty Crocker's New Boys and Girls CookBook. Golden Press, 1965.

Crocker, Betty (pseud.). Betty Crocker's New Good and Easy CookBook. Golden Press, 1962.

Ellison, Virginia H. The Pooh Cook Book. Dutton, 1969.

Ferreira, Nancy J. The Mother-Child Cook Book. Pacific, 1969.

Fletcher, Helen Jill. The See and Do Book of Cooking. Stuttnian, 1959.

Freeman, Mae B. Fun with Cooking. Random, 1947.

Mc Donald, Barbara Guthrie. Cooking Fun. Walck, 1960.

Moore, Eva. The Seabury Cook Book for Boys and Girls. Seabury, 1969.

Nichols, Nell B. Let's Start to Cook: Never-Fail Recipes for Beginners.Doubleday, 1966.

Paul, Aileen and Arthur Hawkins. Kids Cooking: A First Cookbook forChildren. Doubleday, 1970.

Rombauer, Irma S. A Cookbook for Girls and Boys. Bobbs-Merrill, 1952.

Rudomin, Esther. Let's Cook without Cooking. Crowell, 1955.

Shapiro, Rebecca. Wide World Cook Book for Boys and Girls: Recipesfrom Far and Near. Little Brown, 1962.

Williams, Bruce, comp. Cooking Experiences with Young Children.Jackson, Mississippi Head Start Training Coordinating Council, 1969.

Florence P. Foster, Bank Street Col ege of Education

vorilommommellI=11111.ill

98

ADDITIONAL RESOURCES

National Dairy Council, 111 North Canal Street, Chicago, Illinois

Ice Cream Is Good by Lois Lenski

My Friend the Cow by Lois Lenski

Let s Make Butter

Cooking Is Fun by Miriam H. Brubaker (Booklet of recipes)

Borden's Farm Products, 110 Hudson Street, New York

Milk Goes to Town

Continental Baking Company, Home Economics Department, P. O. Box731, Rye, New York

The Story of a Loaf of Bread

A Trip with Baker Bill

American Institute of Baking, 400 East Putnam Street, Chicago, Illinois

'The Food Mobile: Food Models of a Balanced Diet

California Raisin Advisory Board

Raisinland, U. S. A.

FILMS

Denver Dairy Council, Denver, Colorado

"Butter Is Made This Way"

National Apple Institute, Washington Building, Washington, D. C.

"How Apples Grow" (Filmstrip)

National Dairy Council, Ill North Canal Street, Chicago, Illinois

"Uncle Jim Is Dairy Farm"

"Of Town and Country"

99

PARTICIPATING SCHOOLS AND RECIPE CONTRIBUTORS

All Saints' Nursery School, Millington

Bank Street College of Education, New York

Bound Brook Cooperative Nursery School,Bound Brook

Busy Bee Nursery School, Rahway

Christian Nursery School, Scotch Plains

Colchie School, Elizabeth

Community Nursery School, Roselle

Cooperative Nursery Center of theUnitarian Church of Summit

Creative Nursery Schools, Highland Parkand North Brunswick

East Arnwell Public School, SpecialEducation Classes, Ringoes

Egenolf Day Nursery, Elizabeth

Elizabeth May Nursery School, Summit

Florham Park Cooperative NurserySchool, Florham Park

Geraldine Nursery School, Cranford

Hartmann Nursery School andKindergarten , Mountain Lake s

Holy Cross Nursery School, North Plainfield

Kent Place Nursery School, Summit

King's Daughters Day Nursery, Plainfield

.k.03

Dawn Sorrentino

Florence P. Foster

Cora Van Middlesl.vorthBetty Peterson

Ruth Burkhoff

Muriel Garson

Jacqueline Spitz

Adele Ruppert

Blanche DorskyEsther ToneyAlberta Hauser

Kathleen Muller

Alice Williams

Eleanor Fitzgerald

Betty NelsonVirginia CaseDorothy Clark

Jane Rodirner

Monica Deubel

Helen Hartmann

Dorothy Fraser

Valerie Gale

Alta Phelps

100

Madison Nursery School, Madison

Morris Plains Cooperative Playschool,Morris Plains

New Brunswick Public SchoolsKinde rgartenPre-Kindergarten

North Branch Reformed Church NurserySchool, North Branch

Plainfield Preschool Program, Plainfield

Pluckemin Church Nursery School, Pluckemin

Presbyterian Nursery School, New Providence

Presbyterian Weekday Nursery School,Cranford

Presbyterian Weekday Nursery School,Westfield

Raritan Valley Pre-School Center,East Brunswick

Second Reformed Church Nursery School,Somerville

St. Andrews Nursery School, Murray Hill

St. Paul's Nursery School, Westfield

Somerset Day Care Center, Somerville

State Department of Education, Trenton

Summit Child Care Center, Summit

Temple Beth El Nursery School, Somerville

1.01.

Mrs. M. Swartz

Jane ShermanMyrna KleinRebecca ReeseLois Roberts

Flora Lally BoylanDorothy BurnsBarbara Shulas

Glenna McKnightBarbara DaviesNancy Whitehouse

Shirley LevineJudy Bergman

Shirley B. Young

Marjorie Lanning

Mary Wells

Bea Steengrafe

Ruth BickhardtB. Birmingham

Janice Glenfield

Joan MongioiJanice Le lko

Dorothy Minton

Joan Mason

Jackie Brown

Frances Smith

Jaclyn SpinnerSharon Block

101

Temple B Inai Or Nursery School,Morristown

Ruth LiebMarilyn Katz(Former teacher)

Temple Emau-El Nursery School,Westfield Lisbeth Brodie

Temple Nursery School, Highland Park

Village Nursery School, Brookside

Wee Folks Nursery School, Short Hills

Wesley Hall Nursery School, Westfield

YM-YWH A Nurse ry School, Union

Cover Illustrations

Selma BlaineSadie Julius

Lois Horn

Ruth Horbatuck

Alice Moore

Fanny Wald

Pictures of children cooking by Mrs. Debbie Reese, Parent,Morris Plains Cooperative Playschool

Gingerbread man by Fanny Wald, YM-YWHA Nursery School