Many of the activities on these pages may require adult supervision.
Be sure to tell a grown-up about what you're planning and ask for permission before getting started.

Baking potatoes, 1 for each person
Cooking oil

1. Wash potatoes by hand or with a vegetable brush, breaking off any sprouts.
2. Cut away bad spots with a knife. Be careful. Perhaps a grown-up should do this part for you.
3. Dry potatoes with a paper towel.
4. Pour a little oil in your palm and rub each potato until it is coated lightly with oil.
5. Bake for 1 hour in a 400 degree oven.
6. When done, prick potatoes with a fork to let the steam escape.

Celery
Peanut butter
Cream cheese

1. Separate and wash celery stalks under running water.
2. Dry stalks.
3. Cut stalks to the length you wish each piece to be.
4. With a rounded knife, spread half the stalks with peanut butter and half with cream cheese.
5. Arrange on a platter and serve.

4 cucumbers
1 8-ounce container of plain yogurt

1. Wash cucumbers well and dry them. You don't need to peel them.
2. Using a small serrated knife, slice the cucumbers as thin as possible. If you wish, ask a grown-up to do this part for you.
3. Combine cucumber slices and yogurt in a bowl and refrigerate for at least one hour before serving. This will taste good the next day too, so don't worry if you have leftovers. Refrigerate them, covered.

Lettuce
Bottle of salad dressing

1. Break or cut the lettuce into bite-size pieces.
2. Fill a large clean bowl with water. Wash the lettuce in the bowl.
3. Set the wet lettuce in a colander to drain.
4. Place drained lettuce in a clean bath towel. Roll up and stick into the refrigerator until suppertime. The towel will keep the lettuce crisp. (Or ask your parents how they keep their lettuce crisp. They may have another system.)
5. At serving time place lettuce in a salad bowl. Pour on a little dressing. Toss salad with salad forks to mix greens and dressing. Serves 6.

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