Meals for Young Cooks

By Winnifred and Ann Jardine

Saturday-Night Supper

Snow-Capped Frankfurters
Half’n Half Corn
Sliced Tomatoes
Whole Wheat Bread and Butter
Chocolate Sodas

Snow-Capped Frankfurters

3 cups mashed potatoes

2 tablespoons grated onion

salt and pepper

1 pound (10) frankfurters

1 cup shredded cheddar cheese

dried parsley

1. Use leftover mashed potatoes or prepare instant mashed potatoes as directed on package, adding onions and salt and pepper to taste.

2. Cut frankfurters in half lengthwise (but not quite through) and spread open. Spoon mashed potatoes on top of frankfurters.

3. Sprinkle with grated cheese and parsley.

4. Bake at 400° or broil until potatoes are hot and cheese is melted (about 8 minutes).

Half ’n Half Corn

1 (1-pound) can cream-style corn

1 (12-ounce) can whole kernel corn

1 teaspoon butter

salt and pepper

paprika

1. Combine both kinds of corn in medium-size saucepan and heat until bubbling. Stir in butter, salt, and pepper.

2. Serve with dash of paprika sprinkled over top.

Chocolate Sodas

1 quart chocolate milk

1 quart vanilla ice cream

1 quart plain soda water

1. Put a small scoop of ice cream in bottom of each glass. Now add 1/2 cup chocolate milk, a little at a time, blending into ice cream with wooden spoon.

2. Fill each glass a little more than half full with chocolate milk.

3. Carefully drop 1 scoop ice cream into each glass.

4. Finish filling up with soda water.

Illustrated by Julie Fuhriman