Summarize the following:
This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above: Wet ingredients 2 eggs, beaten 1/2 cup milk or buttermilk Dry ingredients 1 cup all-purpose flour 1 cup + 2 tablespoons self-rising cornmeal 1/2 cup white sugar 1 large onion, finely diced 1 teaspoon salt Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better. Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion. To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal. One cup of chopped raw shrimp can also be used for a seafood kick. This recipe also goes well with the green bell pepper variation mentioned above. Sometimes called Mississippi hush puppies, this is the same concept as a beer-battered fish or fry. The also go well with a chopped jalapeno pepper. The rest of the cooking is just like normal. This should be roughly 3/4 cup (180ml) beer. Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook. Use cooking spray, oil, or butter to lightly grease the muffin tin.

summary: Simplify your liquids to just milk and two eggs for a denser, easier hush puppy. Consider a denser, all cornmeal variation. Add a shredded green bell pepper for a Cajun/Creole twist. Throw in 8 ounces of fresh crab meat for crab cake hush puppies. Substitute a half can of beer for the buttermilk for a tangier, lighter treat. Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option. Finished.

Summarize the following:
A mother's helper is a "babysitter-in-training." They watch children while the parents or guardians are home, but occupied. A mother's helper might entertain children and also perform light housework. If this goes well, your child may be ready to babysit on their own. You might also try having your child look after their younger brothers and sisters while you are completing household tasks. You can leave your child to watch younger siblings while you go out to run errands. They can call you to check in while you are out, and you can discuss the experience with them when you return. If this is successful, your child may be ready to look after other people's children. A qualified babysitter has knowledge of first aid and CPR. Taking a class will help your child feel prepared and confident. It can also increase your child's chances of getting a job, as many parents would rather hire a sitter who has taken a course. Your child can take a course in first aid or CPR/AED with the Red Cross that includes a digital certificate, which is valid for two years. The Red Cross offers both in-person and online classes. Does your child know what to do in case of an emergency? Do they know how to feed young children, change diapers, and deal with minor cuts and scrapes? Try rehearsing situations by asking your child: "What would you do if a stranger calls?" "What would you do if the doorbell rings?"

summary: Have your child be a mother's helper. Try leaving your child alone with younger siblings for brief periods of time. Enroll your child in a babysitting, first aid, or CPR class. Assess whether your child is prepared for all scenarios.

Summarize the following:
Look for something that looks like a tiny onion at the base of a green stem (which fades from lime to emerald green upward from the bulb). The stems are usually thicker and sturdier than green onions to support the bulbs. Spring onions are a more mature version of green onions, hence they have a larger bulb. Most markets and grocers sell spring onions with the bulbs attached and the tops of the stems trimmed down to about 4 inches (10cm) to 6 inches (15cm) long. They'll often be sold in a batch of 5 or 6 bulbs with the tops attached. True to their name, spring onions are harvested in the spring, so depending on where you live, you're more likely to see them at farmer's markets around those times. If you notice there are small bulbs that look similar to garlic at the base, those are shallots. They grow in tight clusters and typically look a little like small brown onions, only more elongated. You'll be able to spot them because they aren't sold with the greens on top. Shallots come in purple, brown, and gray varieties (the gray ones are especially rare and considered to be a French delicacy). Shallots are harvested in summer and fall, so that's usually the best time to eat them. You can also give them a sniffthey have a zingy, sulfuric smell.
summary: Identify spring onions by their long green stems and white bulbs. Notice the bunched, garlic-like clusters that are a hallmark of shallots.