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diff --git a/old/64687-0.txt b/old/64687-0.txt deleted file mode 100644 index 6cc9ab9..0000000 --- a/old/64687-0.txt +++ /dev/null @@ -1,2111 +0,0 @@ -The Project Gutenberg eBook of Cookie 'n' Cracker Cookin', by Jeanette -Hindman Elliott - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Cookie 'n' Cracker Cookin' - To be "Talked About" Use Cookie 'n' Cracker Cookin' - -Author: Jeanette Hindman Elliott - Alfred Festen - -Release Date: March 04, 2021 [eBook #64687] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK 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_ - - - [Illustration: uncaptioned] - - -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! - - [Illustration: uncaptioned] - - - - - _Savory Soups_ - - - [Illustration: uncaptioned] - - -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! - - [Illustration: uncaptioned] - -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. - - [Illustration: uncaptioned] - -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! - - [Illustration: uncaptioned] - - - - - _Intriguing Entrees_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -STEAKS CONTINENTAL -(_Yield: 6 Servings_) - - [Illustration: uncaptioned] - - 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. - - [Illustration: uncaptioned] - -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. - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - -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_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -For best _“Cookie ’n’ Cracker”_ recipe results look for all these famous - quality products.... - - [Illustration: uncaptioned] - - [Illustration: uncaptioned] - - [Illustration: uncaptioned] - -QUALITY, ABOVE ALL ELSE, is stressed in every step in the production of -these famous cookies and crackers. - -The zealously guarded original and unique recipes ... the special care -and attention to selection of ingredients ... the ultra-modern baking -techniques and equipment ... the rigid standards of production and -sanitation control ... and the superb packaging methods, assure you of -receiving the finest, freshest, highest-quality cookie and cracker -products in America. - - [Illustration: uncaptioned] - - [Illustration: uncaptioned] - - [Illustration: uncaptioned] - -Buy all of these outstanding _“Cookie ’n’ Cracker”_ products - -so you can make all of these wonderful recipes and be the most “talked -about” hostess! - - - - - _Salads and Dressings_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -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_) - - [Illustration: uncaptioned] - - 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. - - [Illustration: uncaptioned] - - - - - _Pies A Plenty_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - -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_) - - [Illustration: uncaptioned] - - 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. - - [Illustration: uncaptioned] - - -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_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -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_) - - [Illustration: uncaptioned] - - 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_ - - - [Illustration: uncaptioned] - - -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. - - [Illustration: uncaptioned] - - -BANANA COCOANUT CUSTARD -(_Yield: 6 Servings_) - - [Illustration: uncaptioned] - - 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. - - [Illustration: uncaptioned] - - - - - _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! - - [Illustration: uncaptioned] - - 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 - - [Illustration: uncaptioned] - - BOWMAN BISCUIT COMPANY_® - DIVISION UNITED BISCUIT COMPANY OF AMERICA - Denver 17 Colorado - - [Illustration: uncaptioned] - - - - - 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_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK COOKIE 'N' CRACKER COOKIN' *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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