Mother Goose Cookbook: Rhymes and Recipes for the Very Young

Mother Goose Cookbook: Rhymes and Recipes for the Very Young

by Marianna Mayer, Carol Schwartz
     
 
Peter Pumpkin is baking muffins. Polly puts the kettle on for warm spiced tea. The Queen Of Hearts decorates her tarts. And Humpty Dumpty makes dilly egg sandwiches as tasty as can he!

Now parents and children together can join friends from these and other nursery rhymes for breakfast, lunch, dessert, and snacks. This scrumptious assortment of recipes will

Overview

Peter Pumpkin is baking muffins. Polly puts the kettle on for warm spiced tea. The Queen Of Hearts decorates her tarts. And Humpty Dumpty makes dilly egg sandwiches as tasty as can he!

Now parents and children together can join friends from these and other nursery rhymes for breakfast, lunch, dessert, and snacks. This scrumptious assortment of recipes will introduce young chefs to the delights of reading, cooking, and eating-with a little help from Mother Goose.

Editorial Reviews

Children's Literature - Marilyn Courtot
Spread out your red checkered picnic cloth and have a great time eating up the goodies made from recipes in this cookbook. There are pumpkin muffins from Peter Peter Pumpkin Eater, delicious and healthy cottage cheese and fruit (compliments of Miss Muffett), and sandwiches-egg of course-from Humpty Dumpty. Very young chefs can prepare these and almost a dozen other delights with just a little help from adult caregivers. Mayer does offer cautionary advice and easy to follow recipes. Schwartz has populated the book with lovable animal characters to liven up the familiar rhymes. A sweet confection.
School Library Journal - School Library Journal
Gr 2-4Mayer presents 14 rhymes, each with a corresponding recipe, with often pleasing and enlightening results. One can make "pease porridge hot," which is not porridge as we know it, but split-pea soup. There's also a recipe for Peter Piper's pickled peppers and a variety of breads, beverages, and desserts. An introductory letter explains that these are recipes for adults, with children helping as they are able. The letter also notes the frequency of food in Mother Goose rhymes, which inspired this cookbook. The book is clearly written, with emphasis on fresh foods and no mixes. The cover is a Betty Crocker-ish red-and-white check, and the gouache, cheerfully old-fashioned illustrations are full of animals: the King and Queen of Hearts are lions, and Peter Pumpkin Eater and his wife are mice. An enjoyable addition to the genre of "literary cookbooks" for children.Carolyn Jenks, First Parish Unitarian Church, Portland, ME

Product Details

ISBN-13:
9780688152420
Publisher:
HarperCollins Publishers
Publication date:
05/28/1998
Edition description:
Includes 14 recipes
Pages:
37
Product dimensions:
8.58(w) x 10.30(h) x 0.77(d)
Age Range:
6 - 9 Years

Read an Excerpt

All Round the

Mulberry Bush Jam

1 pint mulberries, or strawberries, blueberries, or raspberries (or a combination)
1/2 cup sugar
1 tablespoon cold water
1 tablespoon cornstarch
1/4 teaspoon grated lemon rind
10-ounce glass container with a tight-fitting lid

If using strawberries, cut them in half. If strawberries are not very ripe, cut them into smaller pieces. Leave other berries whole. Place berries in 2-quart saucepan and toss with sugar. Let stand 20 minutes; berries will release liquid while sitting in the sugar. In a small mixing bowl, whisk together water and cornstarch until smooth and stir into berries. Bring berries to a boil, stirring occasionally. Simmer jam about 15 minutes, or until thick. Turn off heat and let cool. Jam will continue to thicken as it cools. When jam is cooled, mix in freshly grated lemon rind. Spoon jam into container, cover tightly, and keep stored in refrigerator. Delicious on toast with Little Tommy Tucker's Sweet Butters (page 25) or serve with Bright & Early Buckwheat Pancakes (page 13). When thinned with a little water, jam can also be used as a glaze for the Queen of Hearts' Fruit Tart (page 35)

Makes 10 ounces of jam.

Copyright ) 1998 by Marianna Mayer

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