Children's Summer Cooking Class, 1969

Children's Summer Cooking Class, 1969

Cooking, American

Newspaper article with photos describes Childrnen's Cooking Class that was held at the Tenafly Library. Recipes are included.

Photos included.
Photo 1 caption: Students Learn How to Buy and Cook Food
Photo 2 caption: Margaret Karis and Marie Heghinian Broil
Photo 3 caption: Laurie Reitz Tries Torpedo
Photo 4 caption: Lisa Giordano and Jill Adelman Make Salads
Photo 5 caption: Hal Bettle LIkes Torpedo

Tenafly Public Library Scrapbook 1963 - 1970

July 23, 1969

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newpaper article

Entlish

Text

childrenscookingclass_1969.pdf

1969

Youngsters Find a Kitchen Can Be Fascinating
by Jean Bennett Food Editor

One sweltering day when the soaring mercury sent many to the beaches, 70 of the coolest kids in the
county were enthusiastically slaving over hot stoves in air-conditioned comfort at the Tenafly library.

Fifty girls and 20 boys between the ages of 8 and 13 were eagerly learning the difference between cooking on gas and electric stoves. They were being taught how to select meat and how to cook steak. They took turns identifying varieties of squash. They made funny-faced salads, decorated cakes, assembled torpedo sandwiches. They even made Quick Italian Casserole in electric skillets.

The young students read the recipes out loud, cooked and demonstrated when their individual number was called. But they hissed and hooted when Mrs. Raymond Wyrsch of Public Service inadvertently called on a repeater to participate.

Takes It In Stride

However, the pretty teacher managed to keep her cool despite the fact that she was supposed to remember who had already performed while she taught four or five groups at the same time.

Only once did Mrs. Wyrsch have to threaten to take back the measuring spoons when nthusiasm ran too
high.

But in the end, all of the food was prepared properly and cooked to a turn after a period of what could only be described as organized chaos.

That incredible progress is made in these four free one-hour lessons, was attested to by Mrs. Harlan Bliss of Haworth, who brought her two sons, 9 and 10, and stayed on in wonder..

Continued on Page B-2

Youngsters Find Cooking Cool in Tenafly

Continued from Page B-1

The purpose of the courses, which take place throughout New Jersey, is to make children aware of the value of good nutrition and to teach them the fundamentals of recipe reading, cooking, care of appliances and safety in the kitchen.

Four Classes

The usual format is: Class I, importance of breakfasts where students help prepare breakfast meals; Class II, preparation of lunches; Class III, preparation of dinner menus; Class IV, graduation, slide lecture and distribution of diplomas. Mrs. Aram Heghinian of Tenafly, who brought two daughters, said they were fascinated by cooking. She considered the class more than worthwhile from a mother's point of view and fun for her girls.
"Did you do your homework?" called out the young teacher.

There was a violent waving of hands.

"I made a pizza and a Rooty Kazooty Special," said Bill Terry, 8, of Haworth.

In an aside later he explained that this is made by cutting a hole in a piece of bread with a cookie cutter, putting the bread in a skillet and dropping an egg in the
hole.

"Then you just fry it like an old ordinary fried egg," he said.

"Do you like eggplant?" called out Mrs. Wyrsch.

"Nooooooo!" came the answer.

"Do you like steak and cake?" she volleyed.

"Yes, yes, yes," came back the answer.

Well Equipped

Each fledgling chef received a junior cook book, measuring spoons, an insulated tumbler, a pot holder, an oven mitt and a sample of the foods that were prepared and cooked.

The class ran over the hour by 5 minutes, and the students filed out into the scorching heat to practice at homeand to return for their final lesson tomorrow when they will be presented with certificates.

Here and there a whisper of discontent could be heard because the Lunar Landing holiday would eliminate one of their scheduled cooking classes.


TORPEDO SANDWICH
2 small loaves Italian or French bread, 12" long
8 tomato wedges
16 slices (1/2 pound) Cheddar cheese
8 green pepper strips
3 tablespoons butter or margarine
1 clove garlic, chopped

Cut 8 crosswise slits in each
loaf about 1/2 " apart.
Remove alternate sections almost to the bottom crust, being careful not to cut through. Fill each hollow with a tomato wedge, sandwich fashion, between 2 slices of cheese.
Top with a pepper strip.
Melt butter or margarine, stirring in garlic. Brush over crusty part of bread.
Place sandwich loaves on a baking sheet.
Broil 4" from source of heat until cheese begins to bubble, 8-9 minutes.
Serves 4.

QUICK ITALIAN CASSEROLE
2 tablespoons salad oil
1/2 small onion, chopped
1/2 pound chopped beef
1 10 3/4 ounce can (1 1/4 cups) Marinara Sauce
2 1/2 cups water
1 cup elbow macaroni or spaghetti twists
1/4 cup grated Parmesan cheese

Preheat skillet, 300 degrees,
add salad oil, onion and beef.
Brown. Stir toseparate beef particles.
Add Marinara Sauce, water and macaroni or
spaghetti.
Reduce heat, 220 degrees.
Cover and cook for 20-25 minutes, stirring occasionally.
Sprinkle top with cheese.
Serves 4.

CURLY TOP
1/2 canned pear
2 raisins
1 slice maraschino cherry
1 tablespoon grated raw carrot
1 strip pimiento
1 lettuce leaf

Place pear 'half cut side down on salad plate.
For face insert raisins for eyes . and slice of cherry for mouth.
Sprinkle grated carrot across top for hair.
Place bow knot of pimiento under chin.
Slide lettuce leaf under pear half to form a bonnet.
Serves 1.

DUCKY PEACH
I/2 canned peach
1 tablespoon cottage cheese
2 lettuce leaves
2 raisins
4 blanched almonds
1 marshmallow

Place peach half cut side down on cottage cheese on lettuce.
Insert raisins for eyes and almond for bill in a marshmallow and fasten the duck's head to peach with a toothpick.
Stick three almonds in other side of peach to form tail feathers.
Serves 1.

POPOVERS
1 cup milk
2 eggs
1 tablespoon shortening, melted
1 cup sifted flour
1/4 teaspoon salt

Combine ingredients.
Blend.
Pour into heated greased muffin pans.
Bake at 425 degrees for45 minutes.
Yield: 8 Popovers.

newpaper article