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The Poky Little Puppy

Lapbook Templates

Poky Little Puppy Coloring Page

Social Studies

Geography- Wide, Wide World!

The puppies went for a walk in the wide, wide world. Using a map or globe of the world, show your student where you live.   If you have family members who live in other states or countries, show them those places on the map as well.  This exercise is for exposing your student to the concept of the world and that there are different places beyond where he lives.

Language Arts

Vocabulary
Discuss where the puppies went walking.

meadow- a grassy field used for hay or for grazing animals

road- a street used by travelers and vehicles to get from one place to another

grass- a plant with slender leaves

hill- a heap or mound

bridge- a structure crossing over a gap or barrier and providing passage, such as a river or roadway

Math

Counting

Count the puppies.

Count the different types of flowers throughout the story.

Science

Animal Grouping
Using these animal cards, have your student sort the animals in various groups.  This is a very basic introduction to animal classification; it will teach your student critical thinking and observation skills that he will need later.
 

puppy
fuzzy caterpillar

green lizard

black spider

brown hop-toad

grass snake

grasshopper
 

Ideas for sorting-
legs (animals with four legs/animals with more than four legs)
antennae (animals that have antenna/animals that don’t)
eggs (animals that lay eggs/animals that don’t)
pets (animals your student would/wouldn’t want to keep inside your house as a pet)

Senses
Discuss the five senses with your student (what can he hear, see, taste, touch, and smell?)

What do the puppies smell?

What do the puppies hear?

What do the puppies see?

What do the puppies taste?

Can you find something the puppies touch?
 

Bible

Character- Obedience

Talk about obedience (you may want to memorize Ephesians 6:1) and reasons why their mother would not want the puppies to dig holes under the fence.

Cooking

Rice Pudding

Ingredients:

2 c. cooked rice

½ c. sugar

2 eggs, slightly beaten

2c. milk

½ tsp. vanilla

¼ c. raisins

½ tsp. powdered cinnamon

Preparation:

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven                                   

Chocolate Custard

Ingredients:

¼ c. milk

3 tb. sugar

1 lg egg yoke

3 oz. bittersweet chocolate, finely chopped, plus shaved chocolate, for serving

Pinch of salt

2 tb. unsalted butter, softened

½ c. heavy cream

Pinch of ground cinnamon

Preparation:

In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

Strawberry Shortcake

Ingredients:

3 pints fresh strawberries

½ c. sugar

2 ¼ c. all-purpose flour

4 tsp. baking powder

2 tb. sugar

¼ tsp. salt

⅓ c. shortening

1 egg

⅔ c. milk

2 c. whipped heavy cream

Preparation:

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.