Cookery for Little Girls

by Olive Hyde Foster

All children are deeply interested in preparations for company, and in the getting ready for the Thanksgiving dinner every mother will find good opportunity to teach her little daughter many valuable lessons. There is so much to be thought of at this time and so much to be done that the wise woman will take the child into consultation, and by freely discussing plans get help and at the same time train her into the right way to prepare for guests.

THANKSGIVING MENU

In the first place, talk over with her and decide about the number to be entertained, and then settle on the menu. Get her to express her opinions, and if they are good let her see that you approve them by following her suggestions. If they are not good point out wherein they are at fault, and after deciding what dishes are to be served, show her how to write out the bill of fare in proper form. This should then be hung up in the kitchen for reference, as otherwise it would be an easy matter to overlook something or make a mistake. If, for instance, a simple dinner of the usual good things is desired, it should be written out in this way—and the child herself can do the writing:

DINNER
Consommé
Roast Turkey, with Dressing
Cranberry Sauce Pickles Celery
Mashed Potatoes Creamed Onions
Mince Pie Cream Cheese
Coffee Nuts Raisins

MARKETING

The day before let the child help in the marketing. As she has already been shown how to make consommé, she can now be allowed to do it by herself, and set it away to be heated up when needed. When you go to buy the turkey, vegetables and fruits, show her the right kind to select. Explain that the celery should be crisp and white, not wilted and discolored; the cranberries hard and red, not soft and brown in spots; the oranges solid and heavy, not pithy and light.

Have her consult the list made before starting out, to be sure she gets everything needed before beginning her cooking.

DRESSING THE TURKEY

Returning home, as soon as the turkey is delivered show her how to dress it. This is always an interesting process, and while few mothers like to see their girls really do this work, they ought to explain it fully. After taking out the pinfeathers and singeing, the skin should be carefully washed with warm water, soap and a small clean cloth, for so much dust adheres to the flesh of poultry that in no other way can it be removed. As fowls are usually drawn at the market, now take out the giblets, tear away the lights, rinse thoroughly the inside and then sprinkle with salt.