Terese Allen - Flavor of Wisconsin for Kids

Published by the Wisconsin Historical Society Press
Publishers since 1855

2012 by the State Historical Society of Wisconsin

E-book edition 2014

Publication of this book was made possible in part by a grant from the Amy Louise Hunter fellowship fund.

For permission to reuse material from The Flavor of Wisconsin for Kids (ISBN 978-0-87020-493-7; e-book ISBN 978-0-87020-597-2), please access www.copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users.

This book is intended for childrens use under the supervision and guidance of a responsible adult. Although the authors have included standard safety guidelines as part of the recipes, neither the Wisconsin Historical Society nor the Wisconsin Historical Society Press is liable for any injuries, losses, or other damage resulting from using the information in this book.

Photographs identified with WHi or WHS are from the Societys collections; address requests to reproduce these photos to the Visual Materials Archivist at the Wisconsin Historical Society, 816 State Street, Madison, WI 53706. A list of other illustration credits can be found on , which constitute a continuation of this copyright page.

Designed by Shawn Biner, Biner Design
Cover illustrations by Michael Custode

16 15 14 13 12 1 2 3 4 5

The Library of Congress has cataloged the printed edition as follows:
Allen, Terese.

The flavor of Wisconsin for kids / Terese Allen and Bobbie Malone.

p. cm.

Adapted from: The flavor of Wisconsin / Harva Hachten and Terese Allen. 2009.

Includes index.

ISBN 978-0-87020-493-7 (hardcover) 1. Cooking, American. 2. CookingWisconsin. 3. ChildrenNutrition. 4. WisconsinSocial life and customs. I. Malone, Bobbie, 1944 II. Hachten, Harva. Flavor of Wisconsin. III. Title.

TX715.A44275 2012

641.59775dc23

2011033625

To my nephew and kitchen pal Jack, a.k.a. Snack Pack, Jack Pot, and My Butter

Terese

For Bill, my sweetheart and partner in discovering the many flavors of Wisconsin

Bobbie

Contents

Before You Start

The recipes in The Flavor of Wisconsin for Kids are designed for children and adults to prepare together. Make sure that an adult is present during all the steps of each recipe.

Although all the recipes in this book are things that kids will enjoy making as well as eating, some are easier to do than others. To know if a recipe is very easy or a bit more challenging, look for the key at the beginning of each recipe: means that the recipe is very quick and easy to do, means that it takes a little longer and involves a little more skill, and means that youll be using a number of different kitchen skills to make the dish and should expect to spend more time working on it. And an means that you need heat, usually from an oven or stovetop, to prepare the recipe. A recipe with a does not require heat and is suitable for use in a classroom or other group activity setting.

Read all the way through each recipe once or twice before you begin working on it. Do you understand all the instructions? If not, ask the adult who is working with you to explain them to you.

Make sure that your work surface, such as a kitchen counter or table, is clean and uncluttered.

If you have long hair, tie it back out of the way.

Wash your hands with soap and water before handling any food. Dry them on a clean towel. If you handle raw meat or eggs as part of your recipe preparation, wash and dry your hands again before you touch anything else.

Wash and dry any fruits and vegetables you will be using in your recipe.

Gather everything youll need to make the dish youve chosen. Measure out all the ingredients and put them in bowls or on dishes until its time to add them. Place all the tools and equipment youll need nearby, too, including oven mitts or pot holders to handle hot pots and pans, and trivets or wooden boards that you can put hot dishes on when you take them out of the oven.

A backyard tea party for two in Chippewa Falls, around 1900

Kindergartners at Dudgeon School in Madison made yummy pumpkin pie in 1945.

Be especially careful when using sharp knives. Use the right size knife for the job (an adult can help you determine this), and make sure the knife is sharp enough to cut whatever it is that needs cutting. Use cutting boards to protect your work surfaceone cutting board for raw meat and a different one for fruits and vegetables. Hold the food youre cutting steadily and securely, with your fingers safely away from the blade. Always cut with the sharp edge of the blade moving away from you. When youre done with your slicing or chopping, clean the knife immediately and put it away.

When cooking on a stovetop, turn pot and pan handles so they dont hang over the front edge of the stove. If you mistakenly bump into a sticking-out handle, the hot ingredients in the pan can spill out, making a big mess and possibly burning you. (Plus, youll have to start the recipe over.)

In many recipes, you can add salt and pepper to taste. That means you should sample the food before you serve it, and decide whether you think it would taste better if it was a little more salty or peppery. If you add these seasonings, do so only a little at a time, then taste again and decide if you should add a little more. But dont sample anything containing meat or eggs that arent completely cooked yetthe bacteria in raw animal products can make you sick. And if you want to take a taste of something hot, make sure you let it cool down before putting it in your mouth. Nothing tastes good with a burnt tongue!