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ChildrenŐs Cooking Classes.

 

NOTE: See also the files: p-cook-child-msg, child-gam-msg, children-msg, child-books-msg, teenagers-msg, child-clothes-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I  have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given by the individual authors.

 

Please  respect the time  and  efforts of  those who have written  these messages. The  copyright status  of these messages  is  unclear at this time. If  information  is  published  from  these  messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Mon, 21 Jun 1999 10:43:49 -0500

From: Heitman <fiondel at fastrans.net>

Subject: Re: SC - Children's Cooking Classes

 

>A couple of ladies and I would like to put together a Children's event next

>year to include cooking classes. Any suggestions or advice would be welcome.

 

>Molli Rose Kekilpenny

 

I have always opted for simple bread and butter for first classes.  They

are incredibly simple, REAL hard to mess up and get a non edible product,

and can be then used at feast the same day. It really impress the Crown

when they learn that the KIDS are just as (or more) productive than the

adults.

 

Best, it is about a three hour process, the limit of most kids on any one

project.

 

If you start with the bread, have everyone mix one loaf, then set it aside

to rise, you can clean up the bread mess and still have time to churn the

butter before the bread needs to be kneaded. Then after the kneading, you

can make the new butter in to various flavors- honey, herb, spice, etc.

 

And I don't know ANYONE who doesn't like fresh made still oven warm bread

with newly churned butter. Takes care of the midafternoon.

 

Franz

 

 

Date: Mon, 21 Jun 1999 11:09:04 -0500

From: Mike  Young <uther at lcc.net>

Subject: Re: SC - Children's Cooking Classes

 

The recipe I use for Gingerbread from Pleyn Delit is easy. I'll try to

think of some others.  Sounds like a great idea.  Let us know how it goes.

 

gwyneth

Ansteorra

 

 

Date: Fri, 25 Jun 1999 02:49:58 -0400

From: Melanie Wilson <MelanieWilson at compuserve.com>

Subject: SC - ulp!  I've been volunteered-Bread & Butter

 

I did a bread making class with some, I cheated a bit as all the rising etc

would be a bit much and got the pre mix rise once brown bread mix. Each

made a small loaf and we baked it, it can be done in a open fire peasant

type over (like my great gran used) eg a metal bowl upturned over a

griddle. My 2 boys 12/13 cook all our bread this way (they do the proper

method !) when we go on displays, and even my youngest at 2 likes kneading.

I also take various grains & flours for the kids to look at and a quern

grinder if possible. Few have a real idea of where bread comes from & it

works really well. Where refrigiration is possible I take cream (part

churned or whatever depending on time & let them pat this or churn it so

they can eat their own bread & butter.

 

It is very popular.

 

Mel

 

 

Date: Mon, 02 Oct 2000 11:03:58 -0700

From: Susan Fox-Davis <selene at earthlink.net>

Subject: Re: SC - where is everybody?

 

In Caid we had Collegium Caidis, where the main food content was my class on

"Feasting for Kids." We cooked sausage rolls with pre-made bread dough in a

toaster oven, mixed up a 'renaissance salad' [compost salat] and decorated a

'castle cake' as a subtletie.  Served it in separate courses on a table they set

themselves.  It seems to have made quite a hit, and these youthful subjects are

well on their way to being assimilated into the Collective of Foodies. <g>

 

Selene

 

 

Date: Fri, 20 Oct 2000 09:47:49 -0700

From: Susan Fox-Davis <selene at earthlink.net>

Subject: Re: SC - Re: Children's cooking classes [long]

 

Sue Clemenger wrote:

> Hey, I've been thinking that might be fun to do, but I don't have a lot

> of experience teaching kids.  Would you mind sharing your format/ideas?

> --Maire

 

I just did one of these for Collegium Caidis about 3 weeks ago.  We did not have a kitchen available, so all cooking was done in plug-in appliances.  Age range was 8-14, with a couple of busy 16-year-olds working as collegium errand-runners who 'just happened' to come by when we were doing fun stuff or eating.

 

Sausage rolls:

 

I made up honey-whole wheat bread dough ahead of time, and bought bratwurst, Hebrew National franks and string cheese.  The kids got to pound on dough, shape it in an oval, form it around the weenie and bake it in the toaster oven.  "I don't eat meat" said one kid, so out came the string cheese, already pre-packaged in weenie-size lunch servings.  Wound up distributing the most of the rest of the string cheese to hungry kids.

 

Spiced Cider:

 

Motts apple juice in a hot-water pitcher.  Let the kids pound stick cinnamon and

cloves in a mortar  and grate whole nutmeg, then decide how much to put in.  Of

course they put in a lot, but it wasn't simmering all that long so it was okay.

 

Renaissance Salad:

 

Taught the kids how to make a simple vinegarette, 3 parts oil to 1 part vinegar and shake it up in a =tightly= closed container.  Put out a bunch of likely

ingredients, spinach, grated carrots, etc. and let them have at.  It was mighty

good too, we put out the rest for the "Baronesses' Bistro" lunch counter and the

populus pronounced it very fine salad.

 

Subtletie:  A Castle Cake

 

A pre-made angel food cake, frosting, sugar cones and enough candy decorations to satisfy the most ardent decorator.  This castle made Mad King Ludwig look

conservative.  I think I took a few candy dits home, but not many.

 

While the sausage rolls were cooking, we set the table for our feast with

co-ordinated table cloths, plates and cups and talked about feasts in general.

Everybody had to taste everything, and a few of the kids found out that they

actually liked salad.

 

A few tips:

 

Know their names and call each by name. Talk to the students like you would any

SCA learner. Kids love an adult who doesn't treat them like "just a kid."

 

Make the talkiest kid do the work, saying that this [whatever it is] is a very

important step and could he do it carefully please?  Logan was uncommonly quiet

whilst grinding the stick cinnamon to a fine powder. Harness that energy!

 

Don't do anything that takes much waiting, or do the waiting parts ahead of time

[pre-made bread dough for instance].  Do make items with relatively immediate

gratification.  If you are planning a course on "how to make bread," have several batches in various stages of rising already made and spaced out timewise, just like on TV.

 

Here is the introductory part of my handout, which also contained [fully credited] recipes from Cariadoc and others, which I thought might be of interest to the kids and their parents.  I don't feel the need to repeat them here, but a list follows.

 

Permission is given to republish my work with the credit line included.  [That goes for you too Stefan.]  Also included in the package were some of my favorite home recipes, just as a little gift to the parents to whom I had sent their kids all sugared up.

 

- -=-=-=-=-=-

 

Period Food for Kids [of all ages]

 

YouŐll be happy to know some good news about food of the middle ages.  Firstly, a lot of stuff we donŐt like hasnŐt been discovered yet. No lima beans!  Yay!

 

The bad news is, some of the stuff we do like hasnŐt been discovered yet, like

corn, potatoes and tomatoes.  Also, some stuff we do like, made of ingredients they had in Europe, simply hadnŐt been invented, like mayonnaise and sandwiches.  Boo.

 

Still, that leaves us with lots of stuff we like, and new treats to try which

aren’t really new, just centuries-old treats that we haven’t tried yet.

 

There is another fun thing about reading ŇperiodÓ recipes. There are no

measurements, so you had to have a lot of practice to know what was ŇenoughÓ.

Also, they had not invented spelling yet, which means no spelling tests [yay again] but also that we will really have to read aloud and sound things out.  LetŐs try this once and see:

 

Payn purdeuz.  [French Toast]

 

Two 15th Century Cookbooks, Harleian MS. 4016 80.

Payn purdeuz.  Take faire yolkes of eyren, and try hem fro the white, and drawe hem thorgh a streynour; and then take salte, and caste thereto;

And then take manged brede or paynman, and kutte hit in leches;

and then take faire buttur, and clarefy hit, or elles take fressh grece and put

hit yn a faire pan, and make hit hote;

And then wete the brede well there in the yolkes of eyren, and then ley hit on the batur in the pan, whan the buttur is al hote;

And then whan hit is fried eyowe, take sugur ynowe, and caste there-to whan hit is in the disshe, And so serve hit forth.

 

IN MODERN ENGLISH:

 

Take fair yolks of eggs and separate them from the whites, and put them through a strainer.  Then take salt and cast it in.  And then take manchet bread [whole

wheat] or paynman [white bread] and cut it in pieces.  And then take fair butter

and clarify it, or else take fresh grease and put it in a fair pan and make it

hot.  And then wet the bread well with the egg yolks, and then lay it on the pan

when the butter is all hot.  And then when it is fried enough, take sugar enough, and sprinkle in on the french toast when it is in the dish.

 

[The rest of the handout included:

 

MACARONI [Mac & Cheese]  From the Elizabeth Bauermann Andrews translation of

Platina, originally in Latin.

 

FISH STICKS  [These are from a German cook book from Nürnberg, “Ein schön

künstlich Kochbüchlein von vielen vnd manchen Richten.” Platina has a recipe much like it called ŇFricadella of FishÓ but this looks easier.  Many thanks to Prof. Gloning at the University of Marburg for this translation.]

 

Losenges Fryes [sweet fried crunchies, like won ton or tortilla chips, with sugar] period recipe from Two Fifteenth Century p. 97/74 plus Cariadoc's redaction.

 

Ryschewys Closed and Fried [a cross between Fig Newtons and Fried Pies] period

recipe from Two Fifteenth Century p. 45/97 plus Cariadoc's redaction

 

Recipe for the Barmakiyya [Cariadoc says his kids like this a lot] Andalusian p.

A-9 plus Cariadoc's redaction

 

To make Paste of Pippins, the Geneva fashion  [Fruit Roll!]

From: A Closet for Ladies and Gentlewomen or The Art of preserving, conserving

and candying, printed for Arthur Johnson, 1608.

 

    TO STEW APPLES  [Digbie.  Applesauce!]

 

Bon Appetit!

Dame Selene Colfox, O.P. etc.

aka Susan Fox-Davis

copyright. 2000

 

<the end>



Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org