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Title: To Be "Talked About" Use Cookie 'n' Cracker Cookin'

Author: Jeanette Hindman Elliott

Alfred Festen

Release date: March 4, 2021 [eBook #64687]

Language: English

Credits: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK TO BE "TALKED ABOUT" USE COOKIE 'N' CRACKER COOKIN' ***

TO BE “TALKED ABOUT”

USE

Cookie ’n’ Cracker Cookin’

TYPE OF RECIPES

PAGES

AFTER SCHOOL SNACKS

40

APPETIZERS

2-4

CAKE FROSTINGS

33-35

CAKES

32-35

DESSERTS

36-39

ENTREES

9-14

PIE CRUSTS

27-32

PIES

27-31

SALAD DRESSINGS

23-26

SALADS

23-26

SNACK TREATS

5-8, 23-26

SOUPS

5-8

VEGETABLES

15-18

MISCELLANEOUS

ART OF ENTERTAINING

41

PRODUCT STORIES

19-22

LIST OF PRODUCTS

41

PREFACE

1

FOODS PICTURED ON COVER

Mystery Cheese Ball

4

Vichyssoise

7

Steaks Continental

11

Oven Fried Chicken

13

Peas & Mushrooms Supreme

16

Caruso Salad

24

Pecan Pie

29

Raspberry Parfait Pie

30

Chocolate Christmas Cake

35

Pecan Puffs

39

Cookie ’N’ Cracker Cookin’ 35c (to cover handling)

©1959 Copyright 1959 United Biscuit Company of America

Preface

COOKIE ’N’ CRACKER COOKIN’ contains recipes that will make you the “talked about” hostess. Not because the recipes are difficult or expensive to prepare, they are gourmet masterpieces; but because they are made of just the right ingredients in exactly the proper amounts for both eye and appetite appeal. The skillful addition of a dash of spice—pinch of herbs—artistic garnish—reveals the touch of genius! Be “talked about”! Use COOKIE ’N’ CRACKER COOKIN’! You don’t have to be an expert—just follow each recipe carefully!

THE BOWMAN BISCUIT COMPANY, division of United Biscuit Company of America, under the brand name of Supreme Bakers, has served generations of Westerners. Starting in 1906, with five types of Cookies ’n’ Crackers, the firm has grown to a huge industry, with well over one thousand persons on its current payroll. This fact is certain proof of Supreme Bakers’ ability to please Western tastes ... and your assurance of top quality and flavor in the Cookies ’n’ Crackers bearing the famous four leaf clover label. Enjoy Supreme Cookies ’n’ Crackers as they come from the box, and use them as ingredients in many recipes ... for good eating, every day!

VARIETY IS THE SPICE OF LIFE—that’s why Supreme Bakers produce such a wide assortment of products. That’s why they offer such a variety of recipes in this booklet. And everyone—you, your family and your friends—will enjoy them!

Tempting Appetizers

LONG ISLAND CLAM SPREAD

(Yield: 12 Party Servings)

½ cup canned clams, minced

¼ cup clam juice

2 3-oz. packages cream cheese

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

⅛ teaspoon Tabasco sauce

1 teaspoon grated onion

1 teaspoon paprika

2 tablespoons minced parsley

Beat together cream cheese and clam juice until smooth. Add all other ingredients and blend well. Chill and serve in a dip bowl placed on a snack tray. Arrange TOWN HOUSE CRACKERS around the bowl. It’s a pleasing surprise to find the crackers served hot—butter, place on cookie sheet and bake for 7 minutes at 350° F.

GUACAMOLE DUNK

(Yield: 12 Party Servings)

1 ripe avocado

½ cup chopped cucumber

¼ cup chopped onion

1 3-oz. package cream cheese

2 tablespoons lemon juice

½ teaspoon salt

Dash of Tabasco sauce

1 teaspoon paprika

Mash avocado meat and blend in finely chopped cucumber and onion. Add cheese and seasoning; beat until smooth and fluffy. This can be piled into cucumber boats for attractive serving. Bank boats with SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS. To make cucumber boats, cut in half lengthwise; scoop out meat; chop and use in this recipe.

SHRIMP CANAPES

(Yield: 12 Party Servings)

1 pound cooked shrimp

¼ cup minced scallions or onions

4 tablespoons mayonnaise

2 hard-cooked eggs, chopped

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon paprika

½ cup Parmesan cheese

Chop or grind shrimp and blend in scallions, mayonnaise, eggs and seasoning. Heap on TOWN HOUSE CRACKERS and sprinkle with cheese. Broil 5 minutes at 350° F. or until delicately browned.

CHEESE AND ANCHOVY RAREBIT

(Yield: 18 Party Servings)

3 cups grated sharp Cheddar or Swiss cheese

2 tablespoons melted butter

2 teaspoons salt

2 teaspoons dry mustard

1 teaspoon paprika

2 cups medium white sauce or

1 cup dry white wine or

1 cup beer

½ cup chopped anchovy filets

Put cheese and seasoning in top of double boiler or chafing dish; add butter. Stir constantly until melted, then blend in slowly one of the three liquids suggested. When mixture is smooth (about 10 minutes) fold in anchovy filets. Sprinkle top with chopped chives. Keep hot during serving in chafing dish or over candle warmer. Have plenty of SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS nearby for dunking in this tasty rarebit.

SERVING APPETITE TEASERS in the living room before dinner is becoming increasingly popular. Variety in CRACKERS, and their crispness and freshness, add so much to the tastiness of spreads. Today delicious prepared spreads are available at food stores. Wise homemakers keep an assortment on the pantry shelf.

MYSTERY CHEESE BALL

(Yield: 50 Party Servings)

5 5-oz. jars Blue cheese

1 5-oz. jar sharp Cheddar cheese

1 tablespoon grated onion

2 teaspoons Worcestershire sauce

1 cup finely chopped nuts

For easier blending allow cheeses to stand at room temperature at least 2 hours. Put all ingredients, except nuts, into a bowl and mix until smooth and velvety. Electric mixer will make it easier but can be done by hand. Refrigerate in well greased small bowl until firm. Remove from bowl; shape into ball; roll in nuts. Place on chop plate; bank CLUB CRACKERS and TOWN HOUSE CRACKERS all around.

TIPS ON TEASERS will make you a “talked about hostess.” Tasty hors d’oeuvres include TOWN HOUSE CRACKERS, CLUB CRACKERS and SALTINE CRACKERS spread with ham, chicken, tuna or egg salad. Crackers topped with cheese and anchovies, miniature hamburgers, franks or sausages can be served hot from the broiler.

A tray of radishes, pickles, olives, celery hearts and carrot sticks; an arrangement of apple and pear wedges, glazed grapes and banana chunks dipped in sour cream and rolled in colored cocoanut will enhance the beauty of the buffet table. A crystal bowl of punch could be placed at one end of the table and a silver tea service, for those who want coffee, at the other. Prepare ahead; add finishing touches just before guests arrive—then you’ll have fun at your own party!

Savory Soups

CREOLE BEAN CHOWDER

(Yield: 8 Servings)

1 lb. dry red beans

8 cups water

1 cup grated carrots

1 cup finely chopped onion

1 #2 can tomato puree

2 teaspoons sugar

4 whole cloves

½ teaspoon pepper

3 cups water

1 #2 can okra

1 cup finely chopped celery

1 tablespoon salt

4 tablespoons vinegar

½ teaspoon Tabasco sauce

½ cup margarine

½ teaspoon chili powder

Wash beans well. Place in large utensil with lid. Cover with the 8 cups water; soak overnight. Cook, covered, until tender (about 3 hours). Drain and save liquid. Then run beans through ricer or Foley mill. Return to liquid and add all other ingredients. Cover and simmer for one hour. If desired, 5 minutes before serving add 3 franks sliced very thin and diagonally. Serve with Parmesan Wafers (see recipe below).

MENU SUGGESTION:

To prepare Parmesan Wafers, mix together ¼ cup Parmesan cheese, ½ teaspoon garlic salt and just enough soft butter to spread. Cover TOWN HOUSE CRACKERS with a generous amount of this spread and place on a cookie sheet. Broil until bubbly and well browned (about 6 minutes at 350° F.). Serve piping hot. Creole Bean Chowder is so delicious and filling, that it can be used for the main dish of the meal, if complemented by a salad and dessert. Try serving it with creamy cole slaw and delicious Pecan Pie (page 29).

POTATO POTAGE

(Yield: 6 Servings)

2 cups diced potato

1 teaspoon salt

1½ cups boiling water

6 strips bacon, cut fine

½ cup chopped onion

1 cup milk or cream

¼ teaspoon pepper

½ teaspoon paprika

Cook potatoes in salted boiling water until tender. Fry bacon until crisp; remove from fat; then saute onion until yellow. If possible, use green onions including tops. Mash potatoes, reserving liquid. Combine potatoes, liquid, onion, bacon, cream and seasoning; let simmer 10 minutes. Serve with SALTINE CRACKERS spread with onion butter, sprinkled with paprika and broiled 5 minutes at 350° F. A salad made of two parts shredded red cabbage and one part shredded carrot, a bit of green pepper and mayonnaise is a perfect accompaniment for POTATO POTAGE. Top it all off with Ginger Spice Cake piled high with Apple Frostie (page 34) and you’ll have a delicious Sunday night supper!

THERE’S A DIFFERENCE IN SOUPS, when they are made with loving care and caressed by the touch of genius. Really good soups demand time for preparation and skill in seasoning. The writer, Thomas Fuller, once said, “Love has its charms, but only soup so well nourishes the young, stokes the fires of manhood and comforts the old.” The recipes given in this chapter are guaranteed to please the entire family. Remember—always serve hot soups very hot and cold soups chilled thoroughly.

Soup and crackers go together like ham and eggs, cream and sugar, salt and pepper, love and marriage—you can’t have one without the other! Crackers to complement rich flavorful soups must be very crisp. We suggest tempting touches be added to crackers and that they be served crisp and crunchy straight from the oven!

VICHYSSOISE—COLD AND QUICK

(Yield: 6 servings)

3 medium potatoes

½ cup potato water

1 8-oz. carton sour cream

¾ cup half and half (cream)

⅓ cup chopped chives or green onion

½ teaspoon salt

dash Tabasco sauce

1 can beef consomme

Wash, peel and dice potatoes. Cook until tender. Pour off liquid and measure; reserve up to ½ cup. Mash potatoes, combine with potato water, sour cream and cream. Whip until smooth. Add chives, seasoning and consomme; blend well. Refrigerate at least 4 hours. Serve in soup bowls or cups, sprinkle with paprika and chopped chives. Serve with TOWN HOUSE CRACKERS spread with anchovy paste and broiled 5 minutes at 350° F. Complement with a salad of sliced avocado and cucumber on endive and Raspberry Parfait Pie (page 30).

PEAS PORRIDGE HOT

(Yield: 6 servings)

5 strips of bacon

½ cup chopped onion

2 cans pea soup

1 can boiling water

Fry bacon until very crisp; remove from fat and saute onion until clear. Blend fat and onion into soup. Pour in pan and add boiling water slowly, stirring until smooth. Cook until it bubbles up 2 minutes. Add bacon crumbled into bits. Serve piping hot with TOWN HOUSE CRACKERS topped with Blue cheese and broiled 5 minutes at 350° F.

SOUP’S A MEAL when served with a tasty salad and tempting dessert. A tossed green salad with tomato wedges will complement PEAS PORRIDGE HOT. For the ideal dessert, try Graham Cracker Cake with Pine-Cot topping (page 33).

LOBSTER BISQUE

(Yield: 6 servings)

2 cups milk

2 cups light cream

½ can tomato soup

3 tablespoons butter

1 cup chopped lobster meat

4 tablespoons flour

½ teaspoon salt

½ teaspoon onion salt

½ teaspoon celery salt

½ teaspoon red pepper

Combine and heat milk, cream and soup. Saute shredded lobster meat in butter; add flour; cook until absorbed by lobster. Combine lobster with hot tomato and cream combination; add seasoning. Cook slowly, stirring constantly until thick. Serve with CLUB CRACKERS generously buttered, sprinkled with paprika and toasted 8 minutes in a 350° F. oven. Delicious with avocado slices and grapefruit sections with horse-radish dressing.

SERVING TRICKS. The French excel not only in their cuisine, but in the art of serving. They believe every dish should be a masterpiece—rich in flavor, skillfully seasoned; served with ceremony! They never serve large portions; when you finish, you’ll wish there were a bit more. That is the state of “Perfection”! Never detract from the appeal of food by serving too much.

“Savory Soups” given here are culinary masterpieces—so flavorful—so skillfully seasoned the most discriminating French chef would say, “Oui! Oui!” We suggest they be used as the main dish around which to build a meal, but in small portions are delicious at a dinner. Each of our “Savory Soups” is so delicious you’ll find yourself serving them often once you’ve been tempted with a taste!

Intriguing Entrees

LOBSTER THERMIDOR

(Yield: 6 Servings)

6 frozen African lobster tails

2 tablespoons margarine

2 tablespoons flour

1 egg

1½ teaspoons salt

½ teaspoon pepper

¼ teaspoon red pepper

¼ teaspoon celery salt

1 tablespoon chopped onion

½ teaspoon prepared mustard

¼ cup cream

1 cup vegetable stock

2 tablespoons lemon juice

3 tablespoons margarine

½ cup Parmesan cheese

¾ cup CLUB CRACKER crumbs

Cook frozen lobster tails according to directions on package. Remove meat; save shells to use as garnish. Melt margarine; stir in flour, egg, seasoning and cream. Then add all of the vegetable stock slowly, blending and stirring carefully to prevent lumping. (Vegetable stock is liquid saved from canned vegetables or from cooking fresh vegetables. Store in jars in refrigerator.) Cook sauce in double boiler until smooth and thick, stirring constantly. Shred lobster meat and sprinkle with lemon juice. Combine meat and sauce, mixing well together and heating until mixture bubbles up for three minutes. Arrange lobster shells, pulling open, around inside of greased 1½ qt. glass baking dish. Pour in lobster mixture, letting the pink shells extend over like a rim around the edge. Saute Parmesan cheese and fine CLUB CRACKER crumbs in margarine and spread over top of lobster. Place under broiler for about 15 minutes at 300° F. or until top is a golden brown, crisp and crusty. Garnish with lemon wedges and sprigs of parsley.

CRABMEAT CASSEROLE

(Yield: 6 servings)

6 ounces elbow macaroni

6 tablespoons vegetable oil

¼ cup chopped onion

½ cup green pepper strips

2 cups thick white sauce

3 tablespoons lemon juice

1 teaspoon Worcestershire sauce

3 dashes Tabasco sauce

¾ cup grated cheddar cheese

1 7-oz. can crabmeat, flaked

1 cup cooked peas

½ cup pimiento strips

⅔ cup SALTINE CRACKER crumbs

3 tablespoons butter

Cook macaroni in salted water (do not overcook). Drain and set aside. Saute onion and green pepper in vegetable oil until clear; lift out and add to macaroni. Using remaining oil make white sauce; add lemon juice, seasoning and cheese. Stir until cheese melts. Combine sauce, crabmeat, vegetables and macaroni. Pour into greased 2 qt. glass baking dish. Saute SALTINE CRACKER crumbs in butter and spread over mixture. Bake 24 minutes at 350° F.

BROILED LAMB ROLL

(Yield: 6 servings)

1½ pounds ground lamb shoulder

1 teaspoon salt

⅛ teaspoon pepper

¼ teaspoon marjoram

1 tablespoon Worcestershire sauce

¾ cup CLUB CRACKER crumbs

3 tablespoons water

½ pound sliced bacon

Mix together lamb, seasoning, CLUB CRACKER crumbs and water. Arrange strips of bacon lengthwise side by side, slightly overlapping, on a sheet of waxed paper. Spread lamb mixture evenly all over bacon. Roll as a jelly roll; wrap in the waxed paper. Refrigerate until firm enough to slice. Place toothpicks along roll 1 inch apart and cut in 6 equal slices; broil 12 minutes at 350° F. on one side; turn and broil 7-10 minutes.

STEAKS CONTINENTAL

(Yield: 6 Servings)

2 cups CLUB CRACKERS crumbled

⅔ cup milk

3 pounds ground chuck

½ cup finely chopped suet

1 cup chopped green pepper

1 cup chopped onion

½ cup chopped mushrooms

3 tablespoons tomato paste

3 tablespoons creamed corn

1½ teaspoons pepper

1 tablespoon salt

2 cloves garlic, minced

1 egg, beaten

If using fresh mushrooms, wash, slice and cook in salted water until tender. Place crumbled CLUB CRACKERS in bowl and pour milk over them; let stand. Blend together meat, suet, green pepper, onion, mushrooms, tomato paste, corn and seasoning. Add egg to moistened CLUB CRACKERS. Combine cracker and meat mixtures, mixing well. Divide into six 1½″ thick patties, shaping into the form of a steak. Broil 20 minutes at 350° F. on one side, keeping far enough away from heat to cook through without burning. Turn and broil on other side until done. To prepare “well done” steaks, broil farther from the heat and for a longer time on each side.

SAUSAGE POUCHES

(Yield: 6 Servings)

1 pound ground sausage meat

1 cup CLUB CRACKERS (crushed slightly)

6 tablespoons canned milk

3 slices pineapple (cut in half)

Blend together sausage meat, CLUB CRACKERS and milk. Divide into 6 equal parts; roll oval-shaped pouches. With side of hand, press into top of each oval a slight indentation to form the pouch. Place half slice of pineapple (rounded side up) lengthwise into indentation and secure with toothpicks. Place pouches in shallow baking pan. Bake 35 minutes at 325° F.

LOUISIANA PORK CHOPS

(Yield: 6 Servings)

6 double pork chops

2½ cups chopped apple

¾ cup chopped pecans

½ cup GRAHAM CRACKER crumbs

½ teaspoon salt

⅛ teaspoon allspice

½ teaspoon ginger

4 tablespoons New Orleans molasses

¾ cup flour

1 cup milk

1 cup SALTINE CRACKER crumbs

1 cup boiling water

Combine apples, pecans, GRAHAM CRACKER crumbs, seasoning and molasses; spoon into pouch in each chop. Dip stuffed chops in milk, then in SALTINE CRACKER crumbs. Brown chops on both sides in just enough grease to prevent burning. Place in covered roaster. Add boiling water; bake 1 hour at 300° F.

ASK YOUR BUTCHER to slit chops along the bone—not on fat side! Cut like this, the slit is supported by the bone and will close tightly after filled with stuffing.

OVEN FRIED CHICKEN

(Yield: 6 Servings)

1 frying chicken, disjointed

1½ teaspoons salt

½ teaspoon pepper

1 cup flour

1½ cups milk

1½ cups TOWN HOUSE CRACKER crumbs

Wash chicken, being sure all pinfeathers are removed. Place flour, salt and pepper in heavy sack; add 3 or 4 pieces of chicken at a time and shake. When all are well floured, empty remaining flour and put finely crumbled (not ground) TOWN HOUSE CRACKER crumbs in sack. Dip pieces of floured chicken in milk; then shake in TOWN HOUSE CRACKER crumbs, a few pieces at a time, until well coated. Place chicken (meaty side up) in a greased shallow baking dish (no fat) and bake 40 minutes in a 350° F. oven. Turn pieces and bake another 20 minutes or until second side is browned.

PARTY PATTY SHELLS

(Yield: 6 Shells)

1 teaspoon oregano

1 teaspoon poppy seeds

½ cup butter (1 stick)

2 eggs, well beaten

2½ cups SALTINE CRACKER crumbs

Add oregano (rubbed fine) and poppy seeds to SALTINE CRACKER crumbs, mixing thoroughly. Cut in butter as for a pie crust (two knives or pastry blender may be used). Add eggs and continue to blend until well mixed. Press tightly against bottom and sides of standard glass custard cups or 5″ foil pie pans. Bake 20 minutes in a 375° F. (preheated) oven. Fill with creamed meats and or vegetables, chicken a la king, creamed lobster or crabmeat.

SWISS SOUFFLE PIE

(Yield: 6 Servings)

1 recipe PARTY PATTY SHELLS

½ cup minced onion

2 tablespoons butter

6 eggs, separated

1 teaspoon Worcestershire sauce

¼ teaspoon pepper

¼ teaspoon dry mustard

½ teaspoon caraway seeds

1½ teaspoons salt

2½ cups milk

1 8-oz. package Swiss cheese

Make one recipe PARTY PATTY SHELLS (page 13). Press mixture on sides and bottom of 8″ cake pan. Bake this SALTINE CRACKER crust 10 minutes at 325° F. Saute onion in butter. Beat 6 egg yolks and 3 whites. Add seasoning, milk and sauteed onion. Fold in 3 stiffly beaten egg whites. Cut cheese very fine. Line SALTINE CRACKER crust with cheese, add egg and milk mixture. Bake 30 minutes at 325° F. Insert knife to test custard’s doneness.

HAM LOAF FLAMBEAU

(Yield: 6 Servings)

¾ cup brown sugar

1 teaspoon prepared mustard

¼ cup vinegar

5 peach halves, drained

5 maraschino cherries

2 cups ground ham

1½ pounds ground fresh pork

2 eggs

1 cup milk

1 cup SALTINE CRACKER crumbs

½ teaspoon salt

½ teaspoon pepper

Mix sugar, mustard and vinegar in bottom of greased 2 qt. loaf pan. Arrange peach halves rounded side up over this, put cherry in center of each. Mix together remaining ingredients, blending well. Press in baking dish over peach halves. Bake 2 hours at 350° F. Turn out so decorations are on top.

TO SET ABLAZE soak cubes of sugar in rum, lemon or brandy extract. Drain peach halves and wipe with paper towel. Arrange, rounded side down, on lettuce leaves around the ham loaf. Place a soaked sugar cube in center of each peach. Light cubes at table for dramatic effect!

Vegetables Tricks

SPINACH RING

(Yield: 6 Servings)

3 cups cooked spinach

3 eggs, separated

1 tablespoon minced onion

1 cup half and half (cream)

1 teaspoon salt

½ teaspoon nutmeg

½ cup SALTINE CRACKER crumbs

Drain spinach and chop very fine. Add beaten egg yolks, onion, SALTINE CRACKER crumbs, cream and seasoning. Blend well and fold in stiffly beaten egg whites. Pour into greased ring mold. Place in shallow pan of hot water; bake 45 minutes at 350° F. or until mold is firm. Unmold on platter; fill center with Tuna a la King, creamed salmon, or hard-cooked eggs in curry sauce.

PARSNIPS CREOLE

(Yield: 6 Servings)

9 small fresh parsnips

4 tablespoons butter

¼ cup chopped onion

½ cup chopped green pepper

4 tablespoons flour

1 cup tomato puree

1 cup water

1 teaspoon salt

1½ teaspoons sugar

½ teaspoon red pepper

½ teaspoon chili pepper

¼ teaspoon allspice

¾ cup SALTINE CRACKER crumbs

4 tablespoons butter

Peel parsnips; split in quarters lengthwise; remove center core. Cook in salted water (do not overcook). Saute onion and green pepper in butter until clear; add flour, puree, water and seasoning; cook until smooth and slightly thick. Put parsnips in greased 2 qt. glass baking dish and pour creole sauce over them. Saute SALTINE CRACKER crumbs in butter and sprinkle over top. Bake 25 minutes at 250° F.

GREEN BEAN ’N EXTRAORDINAIRE

(Yield: 6 Servings)

2½ cups cooked green beans

12 tiny white onions, cooked

½ cup almonds, split

2 cups medium white sauce

½ teaspoon salt

1 teaspoon mace

3 tablespoons butter

⅔ cup TOWN HOUSE CRACKER crumbs

Drain beans. Combine beans, onions, almonds, salt and mace with white sauce. Pour into a 2 qt. glass baking dish. Saute TOWN HOUSE CRACKER crumbs in butter; arrange over vegetables. Bake 25 minutes at 350° F.

PEAS AND MUSHROOMS SUPREME

(Yield: 6 Servings)

3 slices bacon

2½ cups cooked peas

¾ cup cooked mushrooms

¼ cup pimiento strips

⅛ teaspoon pepper

1 teaspoon salt

1 cup half and half (cream)

½ cup SALTINE CRACKER crumbs

Cut bacon in pieces and fry crisp. Lift out of fat; combine with peas, mushrooms, pimientos, seasoning and cream. Place in 1½ qt. glass baking dish. Saute SALTINE CRACKER crumbs in fat; spread over peas. Bake 20 minutes at 400° F.

GINGER GLAZED CARROTS

(Yield: 6 servings)

12 medium carrots

½ teaspoon salt

½ cup strained honey

4 tablespoons butter

½ cup GRAHAM CRACKER crumbs

3 tablespoons butter

½ teaspoon ginger

¼ cup chopped pecans

Scrape and cook carrots in salted water until tender (do not overcook). Drain, reserving 2 tablespoons liquid and combine it with honey and butter. Pour over carrots and cook at low temperature until syrup cooks down and carrots are well glazed. Turn several times during glazing to coat evenly and also avoid burning. Saute GRAHAM CRACKER crumbs (to which ginger and nuts are added) in the 3 tablespoons of butter. Place carrots in warmed vegetable dish and sprinkle with hot ginger flavored crumbs. Serve immediately.

EGGPLANT ITALIANO

(Yield: 6 servings)

1 eggplant

6 tablespoons olive oil

½ cup chopped onion

½ cup chopped green pepper

1 pound ground beef

1 teaspoon salt

¼ teaspoon red pepper

½ teaspoon oregano

3 tomatoes, diced

½ clove garlic, minced

1 cup SALTINE CRACKER crumbs

1 cup Mozzarella cheese, diced

Cut eggplant in half lengthwise; cook in boiling salted water until tender. Scoop meat from inside of eggplant (leaving only a thin shell); chop and set aside. Saute green pepper and onion in oil. When clear, add meat, salt, pepper and oregano; cook slowly until meat browns. Add diced tomatoes and chopped eggplant meat; cook until hot through. Pack tightly in the eggplant shells. Toss diced cheese and SALTINE CRACKER crumbs together; pile on top of eggplant boats. Bake 20 minutes at 375° F.

FOR A CHANGE omit the meat in EGGPLANT ITALIANO. Mix crumbs and cheese with other ingredients given for stuffing. Fill eggplant shells and bake as directed.

POTATO PUFFS

(Yield: 6 Servings)

2½ cups mashed potatoes

1 egg, beaten fluffy

4 tablespoons flour

¼ cup finely chopped onion

½ teaspoon salt

½ teaspoon pepper

small amount of milk

1 cup TOWN HOUSE CRACKER crumbs

If potatoes are left over, warm slightly to assure easier and more thorough mixing. Add egg, flour, onion and seasoning; beat well. Add just enough milk to blend, but do not allow too much moisture as mixture must be rolled in palm of hands to make 18 tiny balls. When balls are formed, roll in TOWN HOUSE CRACKER crumbs, being sure they are well covered. Fry in deep fat until golden brown. Serve immediately, as they are not at their best unless hot.

NEW ORLEANS SWEETS

(Yield: 6 Servings)

3 large size sweet potatoes

4 tablespoons butter

¾ cup GRAHAM CRACKER crumbs

½ cup chopped pecans

½ teaspoon ginger

4 tablespoons butter

6 tablespoons New Orleans molasses

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cinnamon

6 maraschino cherries

4 tablespoons New Orleans molasses

Boil sweet potatoes in jackets until very tender. While they are cooking, melt 4 tablespoons butter in skillet; add GRAHAM CRACKER crumbs, nuts and ginger, turning constantly. When potatoes are done, peel and mash; add remaining butter, the 6 tablespoons of molasses and the remaining spices, whip until fluffy. Pile potatoes in a greased 2 qt. glass casserole and top with sauteed GRAHAM CRACKER crumbs; spread remaining 4 tablespoons of New Orleans molasses over all; and garnish with 6 maraschino cherries. Bake 20 minutes at 350° F.

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Salads and Dressings

SHRIMP IN AVOCADO BOATS

(Yield: 6 Servings)

3 avocados

1 cup French dressing

3 tablespoons lemon juice

1 pound cooked shrimp

5 hard-cooked eggs

¼ cup pimiento

½ cup chopped celery

½ cup chopped green pepper

¼ cup chopped onion

½ cup chopped almonds

½ cup thinned mayonnaise

3 tomatoes, quartered

6 ripe olives

12 carrot sticks

shredded bib lettuce

Cut avocados in half, seed and peel. Marinate in French dressing and lemon juice. Shred shrimp; add 2 hard-cooked eggs, chopped pimiento; celery; green pepper; onion; almonds and mayonnaise. Mix well and chill. To serve drain avocado halves; place on lettuce; fill with Shrimp Salad. Top with remaining French dressing, garnish with olives, carrot sticks, tomato and egg wedges. Serve with TOWN HOUSE CRACKERS, spread with anchovy paste and broiled 5 minutes at 350° F.

SLIM-JIM DRESSING

(Yield: 1 Cup)

6 tablespoons vinegar

½ cup vegetable oil

1 teaspoon Worcestershire sauce

½ teaspoon minced onion

1 teaspoon prepared mustard

½ teaspoon paprika

½ cup tomato soup

1 tablespoon sugar

½ teaspoon salt

¼ teaspoon crushed red pepper

Combine all ingredients and blend well. To further reduce calories try mineral oil instead of vegetable oil unless doctor has advised against its use.

CARUSO SALAD

(Yield: 6 Servings)

2 cups broken iceberg lettuce

½ cup broken bib lettuce

½ cup shredded red cabbage

½ green pepper, slivered

1 avocado, sliced

½ cup diced celery

½ cup carrot curls

½ cucumber (unpeeled), sliced

Italian or garlic dressing

4 tomatoes, quartered

12 ripe olives

7 tiny Italian peppers

Place iceberg and bib lettuce, red cabbage, green pepper, avocado, celery, carrot and cucumber in salad bowl. Add dressing and toss. Pile into 6 individual salad bowls and garnish each with 8 tomato wedges, 2 olives, 2 peppers. For a luncheon main dish add strips of Mozzarella cheese, julienne ham, chicken, and hard-cooked egg. Serve with CLUB CRACKERS, spread with garlic butter and toasted 7 minutes at 350° F.

CUCUMBER AVOCADO MOLD

(Yield: 12 Servings)

1 package lime gelatin

1¾ cups water

4 tablespoons lemon juice

1½ teaspoons salt

1 cucumber

2 avocados

1 can red salmon

6 lemon slices

6 radish rose buds

parsley

1½ cups Russian dressing

Boil water; add gelatin, stir until dissolved. Add lemon juice and salt; chill until syrupy. Slice cucumber and avocado. Remove bones and skin from salmon and break into chunks. Arrange cucumber slices overlapping around bottom of greased 1½ qt. ring mold; place chunks of salmon over cucumber; arrange avocado on top; pour cool syrupy gelatin over all. Refrigerate until firm; unmold on platter. Fill center with dressing; arrange lemon slices, radish rosebuds and parsley around mold. Serve with SALTINE CRACKERS topped with cheese, sprinkled with paprika and broiled 5 minutes at 350° F.

CHICKEN SALAD IN ORANGE CUPS

(Yield: 6 Servings)

3 large oranges

2 cups shredded chicken

½ cup chopped celery

2 tablespoons minced onion

¼ cup slivered ripe olives

½ cup chopped pecans

1 large bunch watercress

⅓ cup mayonnaise

2 teaspoons sugar

1 teaspoons salt

1 teaspoon paprika

⅓ cup whipped cream

6 ripe olives

1 large bunch watercress

Wash oranges and cut in half; scoop out pulp, keep as whole as possible; and reserve juice. Cut pulp into cubes; combine with orange juice, chicken, celery, olives, onion and nuts. Blend together mayonnaise, seasoning and whipped cream. Combine chicken mixture and ¾ dressing. Pile salad into orange shells. Put spoonful of remaining dressing on top of each and garnish with a ripe olive. Place on a bed of watercress. Serve with an assortment of crackers: CLUB CRACKERS, TOWN HOUSE CRACKERS and SALTINE CRACKERS, which have each been spread with different cheeses and toasted. To toast, place on cookie sheet and bake 7 minutes at 350° F.

SPICED CRANBERRY HEARTS

(Yield: 8 Servings)

1½ cups hot water

¾ cup sugar

4 cloves

1 stick cinnamon

3 lemon slices

⅛ teaspoon salt

½ pound cranberries

2 tablespoons plain gelatin

½ cup cold water

Heat water, sugar, spices, lemon slices, and salt until sugar dissolves; boil 5 minutes. Add cranberries and cook until they boil up 3 minutes. Remove lemon slices and cinnamon stick. Let gelatin stand in cold water 5 minutes; add to hot cranberries, mixing well. Let cool; pour into greased heart-shaped individual molds. Unmold on lettuce leaf and top with thinned mayonnaise. Serve with hot, toasted CLUB CRACKERS piled high with Chicken Salad. To toast crackers place on a cookie sheet and bake 7 minutes at 350° F.

FRUIT PLATTER

(Yield: 6 Servings)

6 pineapple sticks

6 pear halves

6 peach halves, sliced

18 slices of oranges

18 grapefruit sections

12 plum halves

4 bananas

1 cup melon balls

1 pint strawberries

6 lettuce leaves

6 bunches parsley

1 bunch white grapes

Use as much fresh fruit as possible. To peel and section oranges and grapefruit easily, cover with boiling water; let stand 10 minutes; peel, section and refrigerate. To prepare bananas, peel, cut in 3 equal pieces crosswise; dip in mayonnaise; roll in pink coconut. Prepare and chill melon balls. Place lettuce leaves on chop plate. Arrange fruit around outer edge of platter, beginning with pineapple sticks. On one side place sliced peaches; on other, melon balls. Next coconut-bananas; then pear halves (tint with food coloring using pastry brush). Next arrange plum halves, skin side up and dipped in powdered sugar. Then orange slices, overlapping in artistic rows; next grapefruit sections; finally a mound of strawberries with stems. Now circle is complete. In center, place bowl filled with Fruit Salad Dressing (see below). Garnish with tiny bunches of sugar-coated grapes and sprigs of parsley. Serve with TOWN HOUSE CRACKERS spread with Blue cheese and broiled 5 minutes at 350° F. A luncheon party dish with eye and appetite appeal.

FRUIT SALAD DRESSING

(Yield: 1½ Cups)

1 cup sour cream

¼ cup honey

¼ teaspoon salt

3 tablespoons orange juice

1 tablespoon lemon juice

2 teaspoons grated orange peel

Blend all ingredients together and refrigerate several hours before serving. Standing improves flavor. Delicious for wide variety of fruit salads.

Pies A Plenty

ALADDIN’S APPLE PIE

(Yield: 9″ Pie)

1 unbaked pie shell and top pastry

24 TOWN HOUSE CRACKERS

2 cups water

1½ cups sugar

2 tablespoons lemon juice

1 teaspoon grated lemon rind

2 teaspoons cream of tartar

1½ teaspoons nutmeg

1 teaspoon cinnamon

2 tablespoons butter

Combine sugar, water and cream of tartar; bring to a boil. Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9″ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits). Cut design in unbaked top crust (to allow steam to escape); place over filling; flute edges, sealing together. Bake 40 minutes in a 400° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a “make believe” apple pie and requires no apples to prepare it. But, like a regular apple pie, it is delicious with a wedge of cheese or ice cream.

NEVER-FAIL PIE CRUST

(Yield: Three 9″ Crusts)

3 cups sifted flour

1½ teaspoons salt

½ cup milk

1 cup shortening

Sift together flour and salt. Scald milk and add shortening, whipping until creamy. Work in dry ingredients. Chill in refrigerator before rolling out on floured board. Keeps well for days, so may be made up in advance.

PIE AND COOKIE DOUGH, rolled on waxed paper, is easily and safely transferred from table to pan.

BLACK BOTTOM MINT PIE

(Yield: 9″ Pie)

1 9″ COCOANUT CHOCOLATE CRUST

1 cup milk

6 ounces semi-sweet chocolate

1 egg, separated

1 tablespoon cornstarch

1 package vanilla pudding

1 cup heavy cream

2 tablespoons sugar

green food coloring

oil of mint flavoring

¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs

Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook until thickened, about 20 minutes. Remove from heat and let cool. Cook vanilla pudding according to directions on the package. Set aside to cool. Spread chocolate mixture over bottom of the COCOANUT CHOCOLATE CRUST. When pudding is cool, fold in beaten egg white and pour over chocolate mixture. Whip cream until stiff; add 5 drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green. Gradually fold in sugar. Pile high on the pie and sprinkle top with COCOANUT CHOCOLATE DROP COOKIE crumbs. Refrigerate 2 to 4 hours before serving.

COCOANUT CHOCOLATE CRUST

(Yield: 9″ Pie Crust)

2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs

5 tablespoons butter or margarine

Prepare 2 cups fine crumbs from COCOANUT CHOCOLATE DROP COOKIES. Have butter or margarine room temperature, and using a fork, mix with cookie crumbs until crumbly. Use back of spoon to press this mixture firmly to the sides and bottom of a 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.

COOKIE ’N’ CRACKER CRUSTS in this chapter are ideal for cream fillings. Try lemon meringue in GINGER WALNUT CRUST and chocolate chiffon in COCOANUT CHOCOLATE.

PECAN PIE

(Yield: 9″ Pie)

1 9″ CARAMEL CRACKER CRUST

½ cup brown sugar

½ cup cornstarch

¼ teaspoon salt

3 tablespoons butter

2 eggs

1½ cups dark corn syrup

⅔ cup water

1 cup pecans

1 cup whipping cream

Blend sugar, cornstarch, salt, butter, eggs and syrup; add water, cook, stirring constantly until thick. Beat while cooking 5 minutes longer; add nuts; let boil up once. Cool. Pour into CARAMEL CRACKER CRUST; refrigerate 4 to 6 hours. Decorate with whipped cream and pecan halves.

CARAMEL CRACKER CRUST

(Yield: 9″ Pie Crust)

1½ cups SALTINE CRACKER crumbs

½ cup dark brown sugar

½ cup ground pecans

½ cup butter or margarine

Combine SALTINE CRACKER CRUMBS, sugar and nuts. Add soft butter; using fork, blend until crumbly. Press against sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 5 minutes at 375° F.

RASPBERRY PARFAIT PIE

(Yield: 9″ Pie)

1 9″ GRAHAM CRACKER CRUST

1 package frozen red or black raspberries

1¼ cups liquid

1 pint vanilla ice cream

½ pint (1 cup) whipping cream

1 package red or black raspberry gelatin

Let berries thaw; drain juice into measuring cup. Add water to make 1¼ cups; heat to boiling. Pour over gelatin; stir until dissolved. Add ice cream; whip until melted. Chill until thick, not set (about 20 minutes). Then, fold in berries reserving some for garnish. Pour into GRAHAM CRACKER CRUST; refrigerate until firm. Decorate with whipped cream and berries. Return to refrigerator.

GRAHAM CRACKER CRUST

(Yield: 9″ Pie Crust)

1¾ cups GRAHAM CRACKER crumbs

¼ cup granulated sugar

5 tablespoons margarine or butter

Combine GRAHAM CRACKER crumbs and sugar. Using fork, work in soft butter; blend until crumbly. Press firmly to sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 7 minutes at 375° F.

PUMPKIN CHIFFON PIE

(Yield: 9″ Pie)

1 9″ GINGER WALNUT CRUST

¾ cup cooked pumpkin

2 eggs, separated

⅓ cup sugar

⅓ cup milk

¼ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cinnamon

¼ teaspoon salt

¼ cup sugar

1½ tablespoons gelatin

5 tablespoons cool water

1 cup cream, whipped

Combine pumpkin, egg yolks, ⅓ cup sugar, milk and spices. Cook until thick, stirring constantly. Set aside to cool. Soften gelatin in cool water; add to pumpkin custard. Beat egg whites and salt until very stiff; add remaining sugar gradually, whipping gently. Pour pumpkin custard into stiffly beaten egg whites, folding thoroughly but gently. Then pour into GINGER WALNUT CRUST; refrigerate 3 to 6 hours. Top with whipped cream and return to refrigerator until ready to serve.

GINGER WALNUT CRUST

(Yield: 9″ Pie Crust)

⅓ cup ground black walnuts

1 tablespoon grated lemon rind

1⅓ cups GINGER SNAP crumbs

¼ cup granulated sugar

5 tablespoons soft butter or margarine

Prepare 1⅓ cups very fine crumbs from GINGER SNAP COOKIES. Add ground nuts, lemon rind and sugar, mixing well together. Using a fork, work in softened margarine or butter until mixture is crumbly. With back of spoon, press this firmly to sides and bottom of 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.

FOR FLUFFIER MERINGUES have egg whites at room temperature before whipping them. To prevent loss of volume add sugar a little at a time, whipping slowly with each addition. Avoid meringue pulling to center by being sure it touches crust all around. This gives egg whites something to hold onto while browning.

Gourmet Cakes

REFRIGERATOR CHEESE CAKE

(Yield: 9″ Cake)

1 recipe CINNAMON CRISP CRUST

2 tablespoons plain gelatin

½ cup cold water

2 eggs, separated

1 teaspoon salt

½ cup sugar

½ cup milk

24 ounces cottage cheese

1 teaspoon grated lemon rind

2 tablespoons lemon juice

1 teaspoon vanilla

Soak gelatin in water. Blend beaten egg yolks, salt, sugar and milk; cook until thick. Add gelatin; mix well and cool. Drain cottage cheese, then press through sieve and add lemon juice, rind and vanilla. Fold cheese and stiffly beaten egg whites unto gelatin mixture. Pour into CINNAMON CRISP CRUST; sprinkle ¾ cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours.

CINNAMON CRISP CRUST

(Yield: 9″ Spring-form Mold)

3 cups CINNAMON CRISP crumbs

½ cup sugar

¾ cup butter or margarine

Combine CINNAMON CRISP crumbs and sugar; using fork, blend in butter. Reserve ¾ cup for top of cake. Press remainder on bottom, sides and around cone of spring-form mold. Can be used for baked or unbaked cheese cake, or pie crusts.

GRAHAM CRACKER CAKE

(Yield: 9″ Square)

2 cups GRAHAM CRACKER crumbs

2 tablespoons flour

2 teaspoons baking powder

½ cup butter or margarine

1 cup sugar

3 eggs, separated

1 cup chopped nuts

1 cup milk

Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg mixture add sifted dry ingredients alternately with milk. Blend well; then fold in egg whites, stiffly beaten. Pour into 9″ square cake pan and bake 40 minutes at 350° F. For best results in high altitude areas, subtract 3 tablespoons of sugar from the amount given in this recipe. Serve GRAHAM CRACKER CAKE hot or cold with PINE-COT TOPPING.

PINE-COT TOPPING

(Yield: 8 Servings)

1 cup mashed apricots

1 cup crushed pineapple

1 cup sugar

⅛ teaspoon salt

¼ cup water

1 cup whipping cream

Combine apricots, pineapple, sugar, salt and water; cook slowly, stirring frequently, until thickened like preserves. Set aside to partially cool. Whip cream until it stands in peaks, and just before serving, fold it into cooled fruit sauce. Serve generous amount on squares of GRAHAM CRACKER CAKE.

FOR FLAT, EVENLY RAISED LAYERS of cake do not grease sides of pan. Neither should the center cones of round cake pans be greased. For cup cakes, where peaks are desired, sides should be well greased.

GINGER SPICE CAKE

(Yield: 9″ Square)

½ cup shortening

½ cup sugar

2 eggs

1½ cups sifted flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup GINGER SNAP crumbs

1 cup apple sauce (canned, sweetened)

½ cup New Orleans molasses

½ cup raisins or nuts

Cream together shortening and sugar. Add eggs, one at a time, and blend well. Sift flour, baking powder, salt, and spices. Prepare one cup fine crumbs from GINGER SNAP COOKIES. Add to sifted dry ingredients. Combine molasses and apple sauce and add to sugar and egg mixture. Gradually fold in dry ingredients, stirring until well blended. Add broken nut meats or raisins. Pour into a well greased 9″ square cake pan and bake for 55 minutes at 350° F. For best results in high altitude areas, subtract 1½ tablespoons from the amount of sugar and from the amount of molasses given in this recipe. Serve GINGER SPICE CAKE either hot or cold with APPLE FROSTIE.

APPLE FROSTIE

(Yield: 6 Servings)

1 tart apple

1 cup white sugar

1 egg white

½ lemon (juice)

¼ teaspoon vanilla

Grate apple fine; place in large mixing bowl; and add remaining ingredients. Beat at high speed until light and fluffy. Will not hold up more than 3 or 4 hours so make just before the meal at which it is to be served. Serve generous amount on squares of GINGER SPICE CAKE.

FOR DELICIOUS JAM CAKE try above recipe, substitute jam for apple sauce. Be sure, however, to omit molasses and add 6 tablespoons of lemon juice. Follow recipe for mixing and baking directions.

CHOCOLATE CHRISTMAS CAKE

(Unbaked: Yield 2½ Pounds)

3½ cups VANILLA WAFER crumbs

1 cup powdered sugar

⅛ cup cocoa

⅛ teaspoon salt

½ cup white corn syrup

⅓ cup sherry or fruit juice

¼ cup raisins

¼ cup dates

¼ cup figs

¼ cup dried apricots

½ cup chopped nuts

1 cup mixed candied fruits

Combine VANILLA WAFER crumbs, sugar, cocoa, salt, syrup and juice. Cut dates, figs and apricots into bits; rinse in boiling water. Drain; add raisins, nuts and candied fruit (cut into bits). Combine fruits and nuts with crumb mixture. Pack in well greased 1 qt. ring mold. Cover with foil; refrigerate at least 24 hours. Remove from mold; frost with DECORATOR’S ICING tinted green and mint flavored. Decorate with candied cherries and pecan halves. Fill center with sprigs of berry laden holly.

DECORATOR’S ICING

(Yield: About 1 Cup)

1 egg white

dash of salt

1 cup confectioner’s sugar

flavoring and coloring

Beat egg white and salt; beat, add sugar little at a time. Whip until smooth and thin enough to pour. Color and flavor to taste.

Delicious Desserts

CINNAMON CRISP APPLE PUDDING

(Yield: 8 Servings)

4 apples

½ cup water

1 tablespoon vinegar

½ teaspoon nutmeg

1½ cups CINNAMON CRISP crumbs

4 tablespoons butter

½ cup granulated sugar

½ cup chopped pecans

Peel, core and slice apples. Arrange in bottom of an 8″ square cake pan. Add vinegar to water and pour over apples; sprinkle with nutmeg. Crush CINNAMON CRISP by rolling between pieces of waxed paper or running through food chopper. Blend butter and sugar into crumbs; add chopped pecans, mixing well; spread evenly over apples. Bake 45 minutes at 350° F. Serve hot or cold with cream or whipped cream.

DUTCH APPLE MARLOW

(Yield: 6 Servings)

16 marshmallows

1 cup apple sauce

⅓ cup water

⅛ teaspoon nutmeg

1 teaspoon grated lemon rind

1 cup whipped cream

⅔ Cup CINNAMON CRISP crumbs

In top of double boiler, heat marshmallows, apple sauce and water. Stir frequently and cook until smooth. Add nutmeg and lemon rind; chill until slightly thickened. Whip cream and fold into chilled apple sauce mixture. Line a 1 qt. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining ⅓ cup CINNAMON CRISP crumbs. Freeze until firm. Cut in squares to serve or pile by spoonfuls in sherbet glasses.

MERINGUE MAGIC

(Yield: 6 Servings)

1 cup SALTINE CRACKER crumbs

1 cup sugar

1 teaspoon baking powder

1 teaspoon vinegar

1 teaspoon vanilla

½ cup pecans

3 egg whites

Roll SALTINE CRACKERS until crumbs are very fine. Add sugar, baking powder, vinegar, vanilla and nuts. Beat egg whites until stiff; fold into crumb mixture. Spread in 9″ square pan. Bake 20 minutes at 350° F. Cool. Cut in squares and top with a scoop of chocolate ice cream and cover with PINEAPPLE MINT SAUCE.

PINEAPPLE MINT SAUCE

(Yield: 1½ Cups)

¾ cup sugar

¼ cup cornstarch

1 cup crushed pineapple

1½ cups pineapple juice

green coloring

oil of mint

Combine sugar and cornstarch; stir into crushed pineapple; add juice, blending well. Cook until thickened, stirring to assure smoothness. Add coloring and flavoring to taste. Serve over ice cream filled MERINGUE MAGIC. Delicious on chocolate or vanilla ice cream; pineapple or lemon sherbet; and, chocolate cake or pudding.

OTHER FILLINGS for meringue crust include ice cream with fresh berries or sliced peaches. Fruit salad, whipped cream, spread over MERINGUE MAGIC and frozen is a party dessert. Hot fudge and butterscotch are good over ice cream filled meringue squares.

BANANA COCOANUT CUSTARD

(Yield: 6 Servings)

¼ cup sugar

½ tablespoon cornstarch

⅛ teaspoon salt

2 eggs, separated

1 cup milk, scalded

48 VANILLA WAFERS (6 ounces)

1 banana, sliced

⅔ cup shredded cocoanut

Mix together sugar, cornstarch, salt and beaten egg yolks. Slowly add scalded milk, blending well. Cook in double boiler until custard thickens. Line sides and bottom of oblong 1½ qt. glass baking dish with VANILLA WAFERS. Pour ⅓ custard over wafers; slice ½ banana over and sprinkle ⅓ cup cocoanut on top. Repeat, then pour remaining third of custard over top. Using egg whites, 2 tablespoons sugar and vanilla, make a meringue. Pile this meringue in peaks on custard, being sure every inch is covered. Bake 20 minutes at 300° F. Delicious hot or cold.

VANILLA WAFERS are so versatile because their delicate flavor blends so well with others. Chocolate, vanilla, lemon or butterscotch pudding can be turned into a special dessert by using alternate layers of VANILLA WAFERS and pudding with a topping of whipped cream sprinkled with ground nuts and garnished with maraschino cherries.

CHOCOLATE MARSHMALLOW PUDDING

(Yield: 12 Servings)

1¼ cups GRAHAM CRACKER crumbs

1 tablespoon flour

¼ cup sugar

¼ cup cocoa

½ cup butter or margarine

24 marshmallows

1 6-oz. package chocolate bits

⅛ teaspoon salt

1 cup milk

1 cup whipping cream

Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9″ x 13″ x 2″ glass baking dish. Cut marshmallows in bits; melt with chocolate bits in milk, add salt; beat smooth and set aside to cool. Whip stiff; fold into cooled marshmallow mixture and spread over crumbs. Place in refrigerator for several hours. Cut in squares.

PECAN PUFFS

(Yield: About 3 Dozen)

½ cup PECAN SANDIE crumbs

2 egg whites

1 tablespoon lemon juice

⅛ teaspoon salt

1 cup sugar

1 teaspoon vanilla

Prepare crumbs from PECAN SANDIES. Beat egg whites with salt and lemon juice until soft peaks form. Slowly beat in sugar, vanilla and fine PECAN SANDIE crumbs. Drop by teaspoonfuls on greased baking sheets. Bake 35 minutes in 275° F. (pre-heated) oven.

PECAN SANDIES are rich and delicious, the perfect companion for tea or coffee—gives an afternoon snack a party touch. Try frosting them with tinted 7-Minute icing for your next club tea.

Fun Foods

SPICE COOKIES

(Yield: 2 Dozen 2″ Squares)

⅔ cup CINNAMON CRISP crumbs

1½ cups brown sugar (firmly packed)

½ cup butter, melted

1 cup sifted flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs

1½ teaspoons vanilla

Prepare fine crumbs from CINNAMON CRISP. Heat sugar and butter, stirring constantly. When sugar is completely dissolved and syrup bubbles up set aside to cool. Sift dry ingredients and combine with CINNAMON CRISP crumbs. Beat eggs and add with the vanilla to sugar syrup. Blend crumb mixture and syrup together. Pour into a greased 9″ x 13″ x 2″ glass baking dish. Bake 30 minutes at 350° F. or until a toothpick or cake tester comes out clean. Cut in 2″ squares while still warm.

UNBAKED FUDGIES

(Yield: 50 Cookies)

2 cups granulated sugar

2 squares bitter chocolate

1 cup milk

2 tablespoons butter

24 marshmallows

½ cup walnut halves

3 cups GRAHAM CRACKER crumbs

Combine sugar, chocolate, milk and butter; bring to boil, stirring constantly. When sugar is dissolved, continue cooking slowly for 5 minutes. Cool to lukewarm. Prepare crumbs from GRAHAM CRACKERS. Cut marshmallows in bits; combine with nuts and add to crumbs. Pour warm syrup over all and blend well together. Drop by teaspoonfuls on waxed paper. Top each with walnut half and set aside for at least 2 hours before serving. Do not refrigerate.

TOP GRAHAM CRACKERS with a square of plain chocolate candy and a marshmallow. Broil 5 minutes at 350° F. for a treat that’s sure to make the small fry squeal for more.

The Art of Entertaining

THE ART OF ENTERTAINING is simple to achieve. Planning is the secret! Never select a menu too difficult to master. Read recipes and have every ingredient on hand before starting to cook. Allow ample time for food preparation; also, to dress without rushing.

Serve juices or cocktails with spreads and plenty of CRACKERS in the living room to keep guests happy and YOU well-poised while adding final touches to the meal! These simple rules help you master the Art of Entertaining!

Keep a stock of canned and frozen foods, and a wide selection of COOKIES ’N’ CRACKERS. Then happen-in guests are always welcome. Include these COOKIES ’N’ CRACKERS on your next shopping list!

Butter Cookies

Pecan Sandies

Chocolate Fudge Sandwich

Jan Hagel

Town House Crackers

Club Crackers

Saltines

Graham Crackers

Cocoanut Chocolate Drop Cookies

Ginger Snaps

Vanilla Wafers

Cinnamon Crisp

BOWMAN BISCUIT COMPANY®

DIVISION UNITED BISCUIT COMPANY OF AMERICA

Denver 17 Colorado

Transcriber’s Notes

- Silently corrected a few typos.

- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

- In the text versions only, text in italics is delimited by _underscores_.

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Table of Contents

Cookie ’n’ Cracker Cookin’

Preface

Tempting Appetizers

LONG ISLAND CLAM SPREAD (Yield: 12 Party Servings)

GUACAMOLE DUNK (Yield: 12 Party Servings)

SHRIMP CANAPES (Yield: 12 Party Servings)

CHEESE AND ANCHOVY RAREBIT (Yield: 18 Party Servings)

MYSTERY CHEESE BALL (Yield: 50 Party Servings)

Savory Soups

CREOLE BEAN CHOWDER (Yield: 8 Servings)

MENU SUGGESTION:

POTATO POTAGE (Yield: 6 Servings)

VICHYSSOISE—COLD AND QUICK (Yield: 6 servings)

PEAS PORRIDGE HOT (Yield: 6 servings)

LOBSTER BISQUE (Yield: 6 servings)

Intriguing Entrees

LOBSTER THERMIDOR (Yield: 6 Servings)

CRABMEAT CASSEROLE (Yield: 6 servings)

BROILED LAMB ROLL (Yield: 6 servings)

STEAKS CONTINENTAL (Yield: 6 Servings)

SAUSAGE POUCHES (Yield: 6 Servings)

LOUISIANA PORK CHOPS (Yield: 6 Servings)

OVEN FRIED CHICKEN (Yield: 6 Servings)

PARTY PATTY SHELLS (Yield: 6 Shells)

SWISS SOUFFLE PIE (Yield: 6 Servings)

HAM LOAF FLAMBEAU (Yield: 6 Servings)

Vegetables Tricks

SPINACH RING (Yield: 6 Servings)

PARSNIPS CREOLE (Yield: 6 Servings)

GREEN BEAN ’N EXTRAORDINAIRE (Yield: 6 Servings)

PEAS AND MUSHROOMS SUPREME (Yield: 6 Servings)

GINGER GLAZED CARROTS (Yield: 6 servings)

EGGPLANT ITALIANO (Yield: 6 servings)

POTATO PUFFS (Yield: 6 Servings)

NEW ORLEANS SWEETS (Yield: 6 Servings)

Salads and Dressings

SHRIMP IN AVOCADO BOATS (Yield: 6 Servings)

SLIM-JIM DRESSING (Yield: 1 Cup)

CARUSO SALAD (Yield: 6 Servings)

CUCUMBER AVOCADO MOLD (Yield: 12 Servings)

CHICKEN SALAD IN ORANGE CUPS (Yield: 6 Servings)

SPICED CRANBERRY HEARTS (Yield: 8 Servings)

FRUIT PLATTER (Yield: 6 Servings)

FRUIT SALAD DRESSING (Yield: 1½ Cups)

Pies A Plenty

ALADDIN’S APPLE PIE (Yield: 9″ Pie)

NEVER-FAIL PIE CRUST (Yield: Three 9″ Crusts)

BLACK BOTTOM MINT PIE (Yield: 9″ Pie)

COCOANUT CHOCOLATE CRUST (Yield: 9″ Pie Crust)

PECAN PIE (Yield: 9″ Pie)

CARAMEL CRACKER CRUST (Yield: 9″ Pie Crust)

RASPBERRY PARFAIT PIE (Yield: 9″ Pie)

GRAHAM CRACKER CRUST (Yield: 9″ Pie Crust)

PUMPKIN CHIFFON PIE (Yield: 9″ Pie)

GINGER WALNUT CRUST (Yield: 9″ Pie Crust)

Gourmet Cakes

REFRIGERATOR CHEESE CAKE (Yield: 9″ Cake)

CINNAMON CRISP CRUST (Yield: 9″ Spring-form Mold)

GRAHAM CRACKER CAKE (Yield: 9″ Square)

PINE-COT TOPPING (Yield: 8 Servings)

GINGER SPICE CAKE (Yield: 9″ Square)

APPLE FROSTIE (Yield: 6 Servings)

CHOCOLATE CHRISTMAS CAKE (Unbaked: Yield 2½ Pounds)

DECORATOR’S ICING (Yield: About 1 Cup)

Delicious Desserts

CINNAMON CRISP APPLE PUDDING (Yield: 8 Servings)

DUTCH APPLE MARLOW (Yield: 6 Servings)

MERINGUE MAGIC (Yield: 6 Servings)

PINEAPPLE MINT SAUCE (Yield: 1½ Cups)

BANANA COCOANUT CUSTARD (Yield: 6 Servings)

CHOCOLATE MARSHMALLOW PUDDING (Yield: 12 Servings)

PECAN PUFFS (Yield: About 3 Dozen)

Fun Foods

SPICE COOKIES (Yield: 2 Dozen 2″ Squares)

UNBAKED FUDGIES (Yield: 50 Cookies)

The Art of Entertaining

Transcriber’s Notes

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