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The 'Cat in the Hat': A foodie for kids

The "Cat in the Hat" is 57 years old today
Photo by Stephen Lovekin

Fifty-seven years ago today, the children’s book publishing industry was knocked flat on its back.

Or perhaps it is better to say it was knocked flat on its hat.

Today is the 57th anniversary of the publication of “The Cat in the Hat,” the ground-breaking children’s book that forever changed the way young ones approach literacy.

Dr. Seuss wrote “The Cat in the Hat” after his publisher asked him to create a book that was limited to 220 new-reader vocabulary words, according to a profile of the author that appears on the history.com website.

“The Cat in the Hat” was not Dr. Seuss’s first book, nor would it be his last. A sampling of his “post-Cat” books include “Yertle, the Turtle,” “Horton Hears a Who,” and “Fox in Socks,” among many, many others. In all, Dr. Seuss wrote 44 books.

Now here's where it gets interesting. Dr. Seuss featured food so prominently in his children’s books that in 2006, Random House released “Green Eggs and Ham Cookbook” a compilation of recipes inspired by Dr. Seuss and mentioned in his books.

The author, Georgeanne Brennan, and the photographer, Frankie Frankeny, relate in the Introduction to "Green Eggs and Ham Cookbook" that they read every one of Dr. Seuss’s books to find all of the “wacky foods for us to bring to life.”

“It was important to us that the recipes in the “Green Eggs and Ham Cookbook” be not only Seussian, zany, and fun, but also deliciously good and healthy, too,” they write.

From “Glunker Stew” to “Yot in the Pot” to the eponymous “Green Eggs and Ham,” Brennan and Frankeny’s cookbook takes “The Cat in the Hat” out of the library and into the kitchen.

Toast Dr. Seuss and “The Cat in the Hat” with this “Pink Yink Ink Drink” from “Green Eggs and Ham Cookbook.”

Happy Anniversary to the one and only "Cat in the Hat."

Ingredients:

½ pint fresh or ½ cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or ½ cup frozen strawberries, thawed
1 teaspoon honey

Directions:

1. Puree blackberries in a blender.
2. Pour into a large glass
3. Put the milk, strawberries, and honey in the blender and blend
4. Strain the mixture, optional
5. Pour the strawberry mixture carefully on top of the blackberries.

Makes 1 serving

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Thinking of writing a children's book? Check out my e-book, "Imagine...You Writing for Kids!" on amazon.com