Meals for Young Cooks

By Winnifred and Ann Jardine

Thanksgiving Supper

Pilgrim’s Chowder
Cranberry Jelly Salad
Perfect Corn Bread
Honey Butter
Milk

Pilgrim’s Chowder

4 slices bacon, cut in pieces

1 pound frozen fish fillets (haddock, cod, perch, sole), thawed

2 cups potatoes, peeled and thinly sliced, or frozen french fries

1 onion, chopped

1 1/2 cups water

2 cups milk

1 teaspoon salt

few grains pepper

1 1/2 tablespoons butter or margarine

1. Place bacon in large heavy saucepan, and brown well over medium heat. Remove bacon, leaving drippings in pan.

2. Cut fish fillets into 1″ square pieces.

3. Place potatoes, onion, fish, and water in saucepan. Cover and bring to boil, then reduce heat and simmer 10–15 minutes or until potatoes and fish are cooked.

4. Add milk, seasonings, butter, and bacon and heat.

Cranberry Salad

1 (1-pound) can cranberry sauce

crisp salad greens

1 (3-ounce) package cream cheese

1 tablespoon milk

Open both ends of cranberry sauce can and slide out contents. Cut into slices and place on crisp salad greens on individual plates. Whip cream cheese until fluffy and serve 1 teaspoon on each salad.

Perfect Corn Bread

1 cup flour

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow cornmeal

2 eggs

1 cup milk

1/4 cup soft shortening

Heat oven to 425°. Measure flour, sugar, baking powder, salt, and cornmeal into mixing bowl and stir. Add eggs, milk, and shortening, and beat about 1 minute with fork until barely smooth. (Do not overbeat.) Pour batter into greased 9″ x 9″ x 2″ pan. Bake 20–25 minutes. Cut into squares and serve warm with honey butter.

Honey Butter—Beat together until smooth 1/2 cup butter and 1 cup honey, then chill. Stir well before serving.

Illustrated by Shauna Mooney