The book I've chosen to share, with you all, this month is just plain silly and full of fun. It is written for children ages five to eight, filled with such delightful rhyme that I couldn't possibly resist adding a bit to my summary, and illustrated by one of my all-time favorite artists ever, Marla Frazee. Matter of fact, she illustrated at least two other book reviews I've done right here on my blog. She always has such amazing detail and expression in her illustrations. It's almost as if she actually lived the stories herself.
The Seven Silly Eaters, by Mary Ann Hoberman, Lucy bellows for pink lemonade, all Jack eats is applesauce, and Mary Lou demands soft and squishy, homemade bread. From milk served warm, not hot or cold, to eggs cooked poached or fried, each new addition to the Peters family brings with him/herself a new demand, but "Mrs. Peters did not mind. She was a mother sweet and kind" and worked herself to the bone to meet everyone's requests. As her children watched her drag herself to bed the night before her birthday, they decided to make her a birthday breakfast from "all the foods that kept them in such happy moods." But everything goes wrong when Mac's strained oatmeal turns out lumpy. In an attempt to hide the mess, they created "a pink and plump and perfect cake," which became the single, simple meal fit for each and every one of Mrs. Peters' picky eaters.
Mrs. Peters’ Birthday Cake
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 extra egg whites, room temperature
- 2 cups cake flour, sifted
- 1 cup oats, blended until fine
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1 tbsp lemon juice
- ½ cup fresh raspberries, blended
- ½ cup applesauce
- ¼ tsp pink Wilton paste food coloring
- whipped cream and fresh strawberries for garnish
- Pre-heat oven to 350°; grease and flour tube pan.
- Warm milk on medium for 5 minutes; add lemon juice; allow to sit until thickened.
- Whip egg whites until stiff peaks form; set aside.
- Cream butter and sugar until light and fluffy; beat eggs in one at a time.
- In another bowl, sift together flour, baking soda, salt, and oatmeal.
- Blend applesauce with raspberries and thickened milk.
- Add dry ingredients to the eggs, alternating with applesauce mix; scrape side of bowl with spatula to ensure that everything is well mixed; gently fold in remaining egg whites, and mix well.
- Pour the batter into the tube/angel food pan; set on middle rack, and bake for approximately one hour.
- Cool for half an hour
- Serve with whipped cream and strawberries.