“Sniffy” books with scent patches for readers to scratch and sniff were a recent innovation in the 1980s and were popular with kids. Many books that included this feature used well-known characters from popular children’s cartoons, like this one featuring the Smurfs.
The Smurfs are making special treats as part of a surprise party for Papa Smurf’s birthday! The first scent in the book is the soap the Smurfs use as they wash their hands and prepare to help.
All of the rest of the scents in the book are ingredients they use to make the birthday treats. There is the jam that they put in the jelly rolls, the peach they put into the peach-flavored birthday cake, violets that they make into candied violets (not common in the US, but they can be used as decorations on desserts in real life), gingerbread that they make into gingerbread Smurfs, and lemonade.
When everything is ready, they surprise Papa Smurf with their fun birthday feast!
My Reaction
We’ve had this book since I was a little kid. Sniffy books gradually lose their scents the more the patches are scratched, but we used this one pretty frequently, and the scents have held up surprisingly well. You can see the scratch marks on the scent patches in the pictures, and the scents aren’t as strong as they used to be, but even more than 30 years later, the scents are still there and recognizable as what they’re supposed to be. The one that held up the least well is the lemonade scent, but the others are pretty good for being as old as they are!
This is a retelling of a traditional folktale, sometimes called Button Soup and sometimes Stone Soup. The basic story is the same, but sometimes, it uses a stone and sometimes a button. All of the characters in this particular version of the story are represented by Disney characters.
Scrooge McDuck’s niece, Daisy, is coming to visit him. The Sheriff welcomes her when her stagecoach comes into town, but seeing how tired and hungry she is, he warns her that she’s not going to find much comfort at her uncle’s house because Scrooge is stingy. However, Daisy says that she is sure she can handle Uncle Scrooge.
When she gets to Scrooge’s house, he’s not happy to see what he has unexpected company and tries to deny that he has any food to share. Daisy knows that Scrooge isn’t really that poor, so she takes out a big pot and begins making soup. Scrooge asks her what she’s planning to cook without food, and Daisy claims that she can make a whole pot of soup with just one button.
Scrooge is curious to see what Daisy’s button soup is like, so when she asks him for a little salt and pepper, he gives it to her. Then, she says that she once made the soup with an old soup bone, and Scrooge gives her a soup bone, too.
Each time that Daisy suggests another ingredient, Scrooge rushes to get it for her, eager to see what Daisy will do with the soup, which smells better and better as they go. (The pictures also show just how much food Scrooge is hiding. In reality, most of that would spoil before he could use it all, since he’s only feeding himself.)
When the soup is ready, Daisy points out that there is more than they’ll ever eat, so they should invite some other people to share it. Scrooge wants to save the soup in jars instead, but Daisy points out that it’s easy to make more because they did it with just one button.
They end up inviting the whole town to share the soup, and Scrooge is pleased that he has such a clever niece.
This book is available to borrow and read for free online through Internet Archive along with other versions of the story.
Stone Soup retold by Marilyn Sapienza, illustrations by Hans Wilhelm, 1986.
This is a retelling of a traditional folktale, sometimes called Stone Soup and sometimes Button Soup (and other names). The basic story is the same, but sometimes, it uses a stone and sometimes a button. All of the characters in this particular version of the story are represented by animals. Some of the pictures are in color, and some are black-and-white.
Max and Molly are backpacking across country, and they are getting tired and hungry when they spot a village. Hoping to get something to eat there, they decide to approach the villagers and ask for food.
However, the villagers are not friendly, and the last thing they want is to share their food or anything else with strangers. As soon as they see Max and Molly coming, they quickly hide their food and anything else the travelers might want them to share. (I’m not sure why the innkeeper closes his hotel as soon as he sees potential customers coming. You can’t stay in the hospitality industry very long like that.)
When Molly and Max get into town, all of the villagers pretend like they’re starving and refuse to help Molly and Max. However, they see through the villagers’ act and come up with a plan of their own.
They ring the village bell to call of the people in the village. At first, the villagers are irritated because the bell is only for use in emergencies, but Molly and Max say that having no food is an emergency and that they have a plan to solve it. They are going to teach the villagers to make Stone Soup.
The villagers say that they’ve never heard of Stone Soup, and Molly says that it’s a secret recipe that she’s willing to share. It starts with a pot of hot water and some stones. Molly makes a show of tasting the “soup” and says that it’s good, but it’s even better if you make “the fancy kind.”
When the villagers ask how to make the fancy kind, she asks for some salt, pepper, and herbs. After the mayor’s wife supplies those, Molly asks for some carrots and onions. When she says that she supposes that they’ll have to do without them, the farmer’s wife steps up and offers some.
Little by little, Molly and Max coax the villagers into supplying other ingredients, almost without realizing what they’re doing. In the end, the Mayor of the village says that it’s the best soup he’s ever tasted, and it’s amazing, considering that it was only made with stones and water.
The moral of the story is that everyone benefits when people are wiling to share. Everyone gets a share of the soup, but when they start serving it, the villagers also provide other food to eat alongside it, and they all have a feast. The innkeeper gives Molly and Max a room for the night, and when they leave in the morning, they remind the villagers to “Share Stone Soup with everyone.”
In the back of the book, there is the complete recipe for Stone Soup, with rhyming steps. It doesn’t have details, like amounts and cooking times and temperatures, but I suppose someone could use these general guidelines to make an improvised soup. Really, I think the meat should be precooked if you’re adding it as a final ingredient. Otherwise, the veggies would be overdone before the meat is fully cooked.
There are many different versions of this story that have been made into picture books. I haven’t been able to find a copy of this particular book available to read online, but you can find various versions other versions of the same story online through Internet Archive.
Children’s Quick and Easy Cook Book by Angela Wilkes, 1997.
When I was expanding my cooking skills as an adult, I started doing it using children’s cookbooks instead of cookbooks for adults because of the simplified instructions. When I bought this one, I hadn’t realized that it was originally a British book. I have the American edition, but the reason why I discovered that it was a British book is that the types of recipes the book offers includes some that are more common in the UK than in the US. A friend of my family, who was originally from England, spotted it and was happy to hear that I’d be learning to make some of these recipes. The recipes provide both metric and imperial measurements for the ingredients (another clue that this is an international book). There is a section in the beginning of the book that explains how to use the book and some general cooking safety tips. In the back of the book, there is a helpful Picture Glossary that demonstrates various cooking techniques and concepts used in the book, like how to use a marinade, how to core an apple, how to separate eggs, and how to roll out pastry. It’s all useful information for beginning-level cooks.
The recipes are divided into helpful sections, including snacks, meals, desserts, and sweets. The book is heavy on desserts, candy, and sweets, but many of the recipes under the snacks section are what Americans (and possibly British people, too, although I’m less sure there) might consider as breakfasts, lunches, and general light meals. In particular, the snack section includes sandwiches of various kinds. Some of the ingredients for the sandwiches sound uncommon for the US, although that might also vary by region. I can’t recall seeing salami and cream cheese together before, but I wouldn’t mind trying it sometime. Some sandwiches also call for ingredients like cherry compote and mango chutney. I think that serving grated chocolate on croissants or other bread items is also a European thing. I’ve seen it packaged just for that purpose at international grocery stores and import stores. Some of the snacks are more like snack items in American cook books, like flavored popcorn and smoothies.
The section of Speedy Meals include omelets, two kinds of soup, tacos, and pasta. Some recipes are common ones in the US, too, like chicken nuggets, chicken burgers, and fish sticks. The Turkish Meatballs with lamb, Falafel, Tabbouleh, and Chicken Curry and Rice are less common, but are still eaten here, especially if you live in areas with international restaurants and grocery stores.
Of course, the desserts and sweets are particularly fun recipes. I particularly enjoyed making the cream puffs! There are different types of cookies included and candies like chocolate truffles and peppermint creams.
Many of the desserts would be familiar to Americans, like the chocolate cake, carrot cake, lemon cheesecake, and Baked Alaska. However, there were also a few desserts that were new to me. I had never heard of Clafouti before, and this was the first place I had heard of Knickerbocker Glories, a kind of parfait or sundae with layers of ice cream and fruit. (If you remember Harry Potter referring to a Knickerbocker Glory in one of the books, here is what it is!)
The book is available to borrow and read for free online through Internet Archive.
This cookbook has easy recipes that kids can make with their friends at sleepovers, parties, or anytime they want to eat together and include cooking as an activity. Some of the recipes are made from scratch, and some include shortcuts, like using pre-packaged pie dough and crescent roll dough.
The recipes are divided into sections with two sections devoted to snacks, Starter Snacks and Sacktime Snacks (bedtime snacks). There are other sections for meals – dinners, breakfasts, and brunch or lunch. There is also one extra section for birthday treats. The introduction to the book says that it isn’t really important when readers use the recipes – if you want to use a starter snack as a bedtime snack or eat a dinner recipe for breakfast, it’s all up to you. The sections are just to make it easier to find certain types of recipes.
As expected in a book of sleepover recipes, there are plenty of sugary treats, but there is one specifically “healthy” recipe for each section in the book, marked by a heart in the table of contents. The snacks include traditional kid favorites like cookies, popcorn balls, and s’mores. However, even some of the recipes that aren’t specifically labeled “healthy” are still non-sugary, like guacamole and hot taco dip.
The meal recipes also include many popular favorites. Dinner recipes include chicken pot pie, taco salad, spaghetti and meatballs, and homemade pizza. Breakfast recipes include cream cheese and ham omelettes, chocolate chip muffins, and banana nut French toast. Lunch recipes include tuna melts (called Tuna Meltdowns), bow-tie pasta salad, chicken veggie sticks (kebabs), and turkey burgers.
The section of birthday treats has recipes for different types of cakes and a few non-cake treats like brownie sundaes and Fundue (chocolate dessert fondue).
Each of the recipes in the book comes with ratings, indicating the difficulty of the recipes, although none of them were are really very difficult in general, and the amount of time it takes to make them. One of the things that I liked about this book, besides the ease of the recipes is that the book, is that the pictures show boys cooking as well as girls. I think it’s good that the book portrays cooking as something that both boys and girls can do because it’s a useful life skill for everyone and something that anybody can do for fun.
The book is available to borrow and read for free online through Internet Archive (multiple copies).
I remember getting this book from my school library when I was a kid. I never actually made anything from it because it was a little beyond my cooking skills. Still, I was fascinated by the recipes in the book, especially the stew inside the pumpkin.
Some recipes in the book use specifically Halloween shapes and colors, while others are more general fall and harvest-themed recipes. The recipes are organized by category with section for food that can also be used as Halloween decorations and other sections for brunch and lunch, vegetable dishes, meat dishes/main courses, and snacks and desserts.
Some of the recipes are old, traditional ones from around the world, such as the ones for Fried Pumpkin Blossoms (an Italian recipe) and the Indonesian Corn Fritters. A brief section at the beginning of each recipe explains a little about the recipe’s background.
In the beginning of the book, there are notes about converting between units of measurement, including converting between imperial and metric units. There is also a guide for converting between Celsius and Fahrenheit temperatures. There are other cooking tips for beginners, such as how to separate eggs (I’ve never done it with my hands, like in the book, but it’s useful to know) and how to chop onions and press garlic.
The Colonial Cookbook by Lucille Recht Penner, 1976.
This cookbook explains the history of food, cooking, and dining habits in Colonial America and provides recipes that readers can make themselves.
The first part of the book provides most of the historical background, although each section of recipes also has some additional information. The earliest European colonists in North America had to struggle to feed themselves. In many ways, they were unprepared for their lives as colonists, and not all of them had planned to stay as long as they did. The ones who hadn’t planned to stay long had heard stories about gold and silver in the New World, and they had hoped to stay only long enough to seek their fortunes and return home rich. The realities of life in North America did not meet their expectations and survival turned out to be harder than they thought.
The colonists ended up relying on Native Americans (called “Indians” in this book) to help them survive. As they used up the stores of salted beef and hard biscuits that they had brought with them, they began trading for food with the Native American tribes. From the Native Americans, they also learned farming, finishing, hunting, and foraging techniques that they used to help themselves survive. There were many edible plants and animals at hand, but the early colonists were unaccustomed to which plants in the Americas were edible and how to find them and where to find and trap animals. One of the chores colonial children were given was to gather wild plants for the family to eat, like nuts, mushrooms, dandelion greens, wild leeks and onions, and wild fruit, like plums, cherries, melons, and berries.
Gradually, as the colonies grew, the colonists established farms and farm fields. They needed more land for farming to support their population than modern farms would use to support the same number of people because farming has become more efficient since the colonial era. Later, new colonists came and brought livestock with them. Men and boys usually took responsibility for the livestock on family farms. After animals were butchered, the women and girls would clean and prepare them for eating. Food required much more work to prepare because the colonists had to do all the preparation themselves. Families would not only butcher their own animals but make their own cheese. The book provided details about the processes and tools that colonists used for making their food.
The more specific eating habits of colonists changed over time and varied depending on where the colonists lived in North America and where they had originally come from. For early colonists, meals were eaten off of trenchers made from pieces of stale bread, and the day began with a breakfast of mush or pudding with cider or beer to drink. Later, foods became more varied. People in New England often ate fruit pies for breakfast, and people in the Middle Colonies liked scrapple (a cornmeal mush with pork scraps) and oly koeks (a kind of holeless donut containing bits of fruit). (Neither scrapple nor oly koeks appear as recipes in this book, but there are recipes online.) Southern plantation owners had elaborate breakfasts with many different kinds of food, including ham, eggs, pastries, and more, but poor people typically had mush and scraps of leftovers.
The book provides a variety of recipes, organized by type. Most of the recipes in the book do not look too difficult, although some call for more unusual ingredients, like rosewater. You can still find it, although I’ve usually seen it at specialty cooking stores or import stores. The categories are soups, meat, poultry, seafood, vegetables, puddings, breads, sweets, drinks, and sauces and relishes. Not all of the recipes look like things that would interest modern children. I don’t imagine that many children would be excited at the idea of making Scalloped Oysters, for example. (Seafood was an important food source for early colonists.) Even though children might recognize Pease Porridge from the rhyme, I’m not sure that a thick pea soup would be something that they would be excited to eat, either. Hasty pudding is mentioned in the song Yankee Doodle, but the recipe itself is a little bland. The book does mention that you can flavor it with maple syrup, and there are other cornbread pudding recipes that contain spices and sweeteners in the book.
However, there are some recipes that I think would be interesting to try. The book explains that pumpkins were a staple food for the early colonists, as shown by the old rhyme from the Plymouth:
We have pumpkin at morning And pumpkin at noon If it was not for pumpkin We would be undoon.
The book explains the different ways that colonists would prepare pumpkin. You can bake it and eat it in pieces with syrup, molasses, honey, or cream. The book explains how to cook it, and it also provides a recipe for Pumpkin Pudding, which can be made with either fresh pumpkin or canned pumpkin. I haven’t made it yet myself, but from the recipe, it reminds me of a pumpkin pie without the crust:
Johnny Cakes are a little like pancakes but made with cornmeal. The basic recipe is a little plain, but they can be served with butter and maple syrup.
This book was published in 1976, which was the United States’ Bicentennial celebration. Unfortunately, I haven’t been able to find an online edition yet.
The Little Witch’s Black Magic Cookbook by Linda Glovach, 1972.
This book is part of the Little Witch series of craft and hobby books. This one is a cookbook with recipes that are simple enough for children to make (with some adult assistance). A note in the introduction says that this cookbook is good for boys as well as “little witches.” The Little Witch’s Code in the beginning has tips for understanding recipes, preparing to cook, and cleaning up after cooking.
At first, I thought that all of the recipes would be the types of food served at Halloween parties, but they aren’t. There is a special section about Halloween recipes, but there are also recipes for other occasions and some simple snacks and lunches.
Most of the recipes are really simple, like Pickled Peanut Butter Burgers, which are basically peanut butter sandwiches on hamburger buns with pickles. When I was a kid, I used to roll my eyes at people who thought things like that would be exciting or challenging for children. It probably depends on the age of the child, but I also wouldn’t have been impressed by the recipe for Cinnamon Toast. I used to make that by myself when I was little before turning on Saturday morning cartoons. My feeling is that kids who are old enough to read this book by themselves are probably old enough to know how to make these particular recipes by themselves. I guess everyone has to start somewhere, though.
I was more interested by the Halloween recipes and the Chicken Cones, which are listed in the lunch section. The Chicken Cones reminded me of the Tuna Cones recipe that I saw in a Klutz cookbook for children. The only difference is that this recipe uses a simple chicken salad in an ice cream cone instead of tuna salad.
In the section about birthdays, there is only one recipe for little birthday “cakes.” The “cakes” are actually chocolate wafer cookies, stacked with whipped cream, put in the freezer, and covered with more whipped cream. This is basically an old-fashioned icebox cake, a popular dessert from decades past. It’s not really a cake, but it does sound like a fun birthday treat!
Molly’s Cook Book by Polly Athan, Rebecca Sample Bernstein, Terri Braun, Jodi Evert, and Jeanne Thieme, 1994.
This is a companion book to the Molly, An American Girl series. It has recipes from the 1940s that people would have made during World War II. A section at the beginning of the book explains how shortages and rationing during the war changed the way that people shopped for food and cooked. For example, people on the homefront didn’t have many canned foods because many canned foods were shipped overseas to soldiers and much of the metal that would have been used to make more cans for food was being used to make other war supplies. Because certain types of food were in short supply, individuals and families would receive ration books, which contained stamps that represented which types of foods they would be able to buy and how much. Cookbooks printed during the war focused on creating meals that used little or no rationed products. People also planted Victory gardens and grew their own vegetables to fill out their meals.
The cookbook
is divided into sections for different meals:
Breakfast – Fried Potatoes, Toad-in-a-Hole (not the British dish – this is eggs cooked in a frame of bread, what I first learned to make as Eggs-in-a-Frame), Fried Bacon, Quick Coffee Cake, and Frozen Fruit Cups.
Dinner – Vitamin A Salad (made with carrots and lemon gelatin), Deviled Eggs, Carrot Curls and Celery Fans, Vitality Meat Loaf, Parsley Biscuits, Volcano Potatoes, and Applesauce Cupcakes.
Favorite Foods – French toast, Waldorf salad, PBJ Roll-ups, Jelly Flags, Victory Garden Soup, Nut-and-Raisin Bread, and Fruit Bars.
In each section of recipes, there is more historical information about food in World War II. There is also a section in the back with party ideas from the 1940s.
For more World War II recipes, I recommend The 1940’s Experiment, which is a blog with recipes from World War II and an explanation of how they can be used to both save money and lose weight because they were intentionally designed to make maximum use of limited resources, both economically and nutritionally. In Molly’s Cook Book, there is a chart that government experts during World War II used to give people guidance on how to budget their food money among seven food groups. The diet that they recommended, both nutritionally and to limit certain rationed foods, was heavy on vegetables and fruits and lighter on meats, grains, and dairy products. This type of diet is basically in keeping with modern nutritional advice, which also emphasizes the importance of vegetables and fruit.
The book is currently available online through Internet Archive.
A mother leaves her seven children, all named after days of the week, alone at home while she goes to the market. Before she leaves, each of the children asks her for something special, and the mother warns them not to let strangers in or touch the fire.
However, while she is gone, a witch, Heckedy Peg, comes to the house and asks the children to light her pipe for her, offering them a sack of gold in return. At the sight of the gold, the children let her in, and she turns each of the children into a different kind of food, which she takes back to her hut in the woods.
When the mother returns home and discovers that the witch has taken her children, she goes into the woods to get them back. Heckedy Peg says that the mother can reclaim her children if she can determine which type of food on her table is which child. At first, the mother doesn’t know what to do, but then she realizes that the things her children wanted from the market are the clues to determine their identities.
The book is currently available online through Internet Archive.
My Reaction
The pictures in the book are wonderful, but the most interesting part for me is in the note on the back, which explains that the story is based on a 16th century game that children still play which involves guessing the identities of children within a certain category of things.
I wouldn’t recommend the book for very young children because the way the children in the story were turned into food might be frightening. Also, when the mother goes to the witch’s hut the witch refuses to let her in until she cuts off her feet, which she only pretends to do, but the idea is a little disturbing. The part about cutting off the feet is a reference to part of the original game.
Jestress's Forgotten Books and Stories 