Ingredients

• 4 – 6 potatoes, cooked and chilled
• Cooking oil or bacon drippings to coat skillet
• Salt and pepper

Equipment

• Paper towels
• Knife
• Cutting board
• Large skillet
• Spatula

Directions (6 servings)

1. Place 3 layers of paper towels on the counter next to the stove.
2. Cut the cooked potatoes into thin slices. They will taste even better if the skins are left on!
3. Coat the bottom of the skillet with oil or bacon drippings. Heat the skillet over medium-high heat.
4. Cover the bottom of the skillet with potato slices. Sprinkle salt and pepper on them.
5. When the bottoms of the slices are brown, use the spatula to turn them over to brown the other side.
6. Use the spatula to put the fried potatoes on the paper towel to drain.
7. Continue frying the rest of the potato slices in the same way. If the potatoes stick, add more oil or bacon drippings to the skillet.

Ingredients

• 6 slices of bread
• Butter
• 6 eggs

Equipment

• Drinking glass or cookie cutter
• Butter knife
• Large skillet
• Measuring spoons
• Spatula
• Serving plate

Directions (6 servings)

1. Use the drinking glass or cookie cutter to cut a hole in the center of each bread slice. Then butter 1 side of each slice.
2. Heat the skillet over low heat. Add 1 tablespoon of butter, using the spatula to coat the skillet evenly as the butter melts.
3. Put 2 slices of bread into the skillet, buttered side down. Crack an egg into the hole in each slice. When the slices are golden brown on the bottom, turn them over with the spatula.
4. When the bread is browned on the bottom and the eggs are cooked, use the spatula to move each toad-in-a-hole onto the serving plate. Cook the remaining bread and eggs the same way.

Ingredients

• 1 medium potato
• 2 tablespoons butter
• 1 small onion, chopped
• 1 rib of celery, chopped
• 2 tablespoons flour
• 2 cups tomato juice
• 1 cup water
• 1/2 tablespoon salt
• 1/2 teaspoon pepper
• 1/4 cup alphabet macaroni
• 1 large carrot, sliced
• 1 medium turnip, diced
• 1/2 cup corn
• 1/2 cup peas
• 1 tomato, diced
• 3 lettuce leaves, chopped

Equipment

• Vegetable peeler
• Knife
• Cutting board
• Medium saucepan
• Fork
• Measuring cups and spoons
• Potato masher
• Large soup pot
• Wooden spoon

Directions (6 servings)

1. Peel the potato and cut it into small cubes.
2. Put the potato pieces into the saucepan and add just enough cold water to cover them.
3. Put the saucepan onto the stove and turn the burner to medium-high. When the water begins to boil, or bubble rapidly, turn the heat down. Let the potatoes simmer, or bubble gently, for 15 minutes.
4. After 15 minutes, insert the fork into a potato piece. If it goes in easily, the potatoes are done.
5. Let the potatoes cool for a few minutes. Using the potato masher, mash them with the cooking water.
6. Put the butter into the soup pot and melt it over medium heat. Stir in the onions and celery. Cook them over low heat for about 5 minutes, stirring often.
7. Add the flour to the butter, onions, and celery in the soup pot. Stir for 1 minute over low heat.
8. Stir in the tomato juice, water, salt, pepper, and macaroni.
9. Turn up the heat to medium high. Add the potatoes, carrots, turnips, corn, peas, and tomato.
10. Cook the soup over medium-high heat, stirring occasionally. When it begins to boil, lower the heat and add the lettuce. Let the soup simmer for 20 minutes.

Ingredients

• 2 cups flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3/4 cup honey
• 1 cup unsweetened applesauce
• 1 cup seedless raisins
• 1/4 cup broken walnut pieces
• Your favorite frosting

Equipment

• Cupcake or muffin pans
• 16 paper cupcake liners
• Sifter
• Medium mixing bowl
• Measuring cups and spoons
• Large mixing bowl
• Electric mixer
• Rubber spatula
• Wooden spoon
• Pot holders
• Toothpick
• Wire cooling racks
• Butter knife

Directions (6 servings)

1. Preheat the oven to 350°. Line the cupcake pans with paper liners.
2. Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
3. Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
4. Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
5. Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
6. Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
7. Use the wooden spoon to stir in the raisins and walnut pieces.
8. Spoon the batter into the cupcake liners, filling each about 2/3 full.
9. Bake the cupcakes for 25 to 30 minutes.
10. Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
11. After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.