<SPAN name="startofbook"></SPAN>
<div id="cover" class="fig">>
<ANTIMG id="coverpage" src="images/cover.jpg" alt="Cookie ’n’ Cracker Cookin’" width-obs="1000" height-obs="1422" /></div>
<div class="box">
<p class="center"><span class="ss">TO BE “TALKED ABOUT”
<br/><span class="smaller">USE</span></span></p>
<h1><i class="cur rubric">Cookie ’n’ Cracker Cookin’</i></h1></div>
<dl class="indexlr">
<br/><span class="jl"><span class="rubric b">TYPE OF RECIPES</span></span> <b>PAGES</b>
<br/><span class="jl">AFTER SCHOOL SNACKS</span> <SPAN href="#Page_40">40</SPAN>
<br/><span class="jl">APPETIZERS</span> <SPAN href="#Page_2">2</SPAN>-4
<br/><span class="jl">CAKE FROSTINGS</span> <SPAN href="#Page_33">33</SPAN>-35
<br/><span class="jl">CAKES</span> <SPAN href="#Page_32">32</SPAN>-35
<br/><span class="jl">DESSERTS</span> <SPAN href="#Page_36">36</SPAN>-39
<br/><span class="jl">ENTREES</span> <SPAN href="#Page_9">9</SPAN>-14
<br/><span class="jl">PIE CRUSTS</span> <SPAN href="#Page_27">27</SPAN>-32
<br/><span class="jl">PIES</span> <SPAN href="#Page_27">27</SPAN>-31
<br/><span class="jl">SALAD DRESSINGS</span> <SPAN href="#Page_23">23</SPAN>-26
<br/><span class="jl">SALADS</span> <SPAN href="#Page_23">23</SPAN>-26
<br/><span class="jl">SNACK TREATS</span> <SPAN href="#Page_5">5</SPAN>-8, <SPAN href="#Page_23">23</SPAN>-26
<br/><span class="jl">SOUPS</span> <SPAN href="#Page_5">5</SPAN>-8
<br/><span class="jl">VEGETABLES</span> <SPAN href="#Page_15">15</SPAN>-18
<br/><span class="jl rubric b">MISCELLANEOUS</span>
<br/><span class="jl">ART OF ENTERTAINING</span> <SPAN href="#Page_41">41</SPAN>
<br/><span class="jl">PRODUCT STORIES</span> <SPAN href="#Page_19">19</SPAN>-22
<br/><span class="jl">LIST OF PRODUCTS</span> <SPAN href="#Page_41">41</SPAN>
<br/><span class="jl">PREFACE</span> <SPAN href="#Page_1">1</SPAN>
<br/><span class="jl rubric b">FOODS PICTURED ON COVER</span>
<br/><span class="jl">Mystery Cheese Ball</span> <SPAN href="#Page_4">4</SPAN>
<br/><span class="jl">Vichyssoise</span> <SPAN href="#Page_7">7</SPAN>
<br/><span class="jl">Steaks Continental</span> <SPAN href="#Page_11">11</SPAN>
<br/><span class="jl">Oven Fried Chicken</span> <SPAN href="#Page_13">13</SPAN>
<br/><span class="jl">Peas & Mushrooms Supreme</span> <SPAN href="#Page_16">16</SPAN>
<br/><span class="jl">Caruso Salad</span> <SPAN href="#Page_24">24</SPAN>
<br/><span class="jl">Pecan Pie</span> <SPAN href="#Page_29">29</SPAN>
<br/><span class="jl">Raspberry Parfait Pie</span> <SPAN href="#Page_30">30</SPAN>
<br/><span class="jl">Chocolate Christmas Cake</span> <SPAN href="#Page_35">35</SPAN>
<br/><span class="jl">Pecan Puffs</span> <SPAN href="#Page_39">39</SPAN>
<p class="center ssn smaller">Cookie ’N’ Cracker Cookin’ 35c (to cover handling)
<br/>©1959 Copyright 1959 United Biscuit Company of America</p>
<div class="pb" id="Page_1">1</div>
<h2 id="c1"><span class="small"><i class="rubric">Preface</i></span></h2>
<p><b>COOKIE ’N’ CRACKER COOKIN’</b> 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!</p>
<p><b>THE BOWMAN BISCUIT COMPANY</b>, division of United Biscuit
Company of America, under the brand name of <i>Supreme
Bakers</i>, 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 <i>Supreme Bakers’</i>
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 <i>Supreme</i> Cookies ’n’
Crackers as they come from the box, and use them as ingredients
in many recipes ... for good eating, every day!</p>
<p><b>VARIETY IS THE SPICE OF LIFE</b>—that’s why <i>Supreme Bakers</i>
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!</p>
<div class="pb" id="Page_2">2</div>
<h2 id="c2"><span class="small"><i>Tempting Appetizers</i></span></h2>
<div class="fig">> <ANTIMG src="images/p02.jpg" alt="uncaptioned" width-obs="600" height-obs="171" /></div>
<h3 id="c3"><b>LONG ISLAND CLAM SPREAD</b> <br/>(<i>Yield: 12 Party Servings</i>)</h3>
<div class="verse">
<p class="t0">½ cup canned clams, minced</p>
<p class="t0">¼ cup clam juice</p>
<p class="t0">2 3-oz. packages cream cheese</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">⅛ teaspoon Tabasco sauce</p>
<p class="t0">1 teaspoon grated onion</p>
<p class="t0">1 teaspoon paprika</p>
<p class="t0">2 tablespoons minced parsley</p>
</div>
<p>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.</p>
<h3 id="c4"><b>GUACAMOLE DUNK</b> <br/>(<i>Yield: 12 Party Servings</i>)</h3>
<div class="verse">
<p class="t0">1 ripe avocado</p>
<p class="t0">½ cup chopped cucumber</p>
<p class="t0">¼ cup chopped onion</p>
<p class="t0">1 3-oz. package cream cheese</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">Dash of Tabasco sauce</p>
<p class="t0">1 teaspoon paprika</p>
</div>
<p>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.</p>
<div class="pb" id="Page_3">3</div>
<h3 id="c5"><b>SHRIMP CANAPES</b> <br/>(<i>Yield: 12 Party Servings</i>)</h3>
<div class="verse">
<p class="t0">1 pound cooked shrimp</p>
<p class="t0">¼ cup minced scallions or onions</p>
<p class="t0">4 tablespoons mayonnaise</p>
<p class="t0">2 hard-cooked eggs, chopped</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ teaspoon freshly ground black pepper</p>
<p class="t0">½ teaspoon paprika</p>
<p class="t0">½ cup Parmesan cheese</p>
</div>
<p>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.</p>
<h3 id="c6"><b>CHEESE AND ANCHOVY RAREBIT</b> <br/>(<i>Yield: 18 Party Servings</i>)</h3>
<div class="verse">
<p class="t0">3 cups grated sharp Cheddar or Swiss cheese</p>
<p class="t0">2 tablespoons melted butter</p>
<p class="t0">2 teaspoons salt</p>
<p class="t0">2 teaspoons dry mustard</p>
<p class="t0">1 teaspoon paprika</p>
<p class="t0">2 cups medium white sauce or</p>
<p class="t0">1 cup dry white wine or</p>
<p class="t0">1 cup beer</p>
<p class="t0">½ cup chopped anchovy filets</p>
</div>
<p>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.</p>
<p><b><span class="sc">SERVING APPETITE TEASERS</span></b> 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.</p>
<div class="pb" id="Page_4">4</div>
<h3 id="c7"><b>MYSTERY CHEESE BALL</b> <br/>(<i>Yield: 50 Party Servings</i>)</h3>
<div class="verse">
<p class="t0">5 5-oz. jars Blue cheese</p>
<p class="t0">1 5-oz. jar sharp Cheddar cheese</p>
<p class="t0">1 tablespoon grated onion</p>
<p class="t0">2 teaspoons Worcestershire sauce</p>
<p class="t0">1 cup finely chopped nuts</p>
</div>
<p>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.</p>
<p><b><span class="sc">TIPS ON TEASERS</span></b> 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.</p>
<p>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!</p>
<div class="fig">> <ANTIMG src="images/p03.jpg" alt="uncaptioned" width-obs="800" height-obs="333" /></div>
<div class="pb" id="Page_5">5</div>
<h2 id="c8"><span class="small"><i>Savory Soups</i></span></h2>
<div class="fig">> <ANTIMG src="images/p03a.jpg" alt="uncaptioned" width-obs="650" height-obs="250" /></div>
<h3 id="c9"><b>CREOLE BEAN CHOWDER</b> <br/>(<i>Yield: 8 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 lb. dry red beans</p>
<p class="t0">8 cups water</p>
<p class="t0">1 cup grated carrots</p>
<p class="t0">1 cup finely chopped onion</p>
<p class="t0">1 #2 can tomato puree</p>
<p class="t0">2 teaspoons sugar</p>
<p class="t0">4 whole cloves</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">3 cups water</p>
<p class="t0">1 #2 can okra</p>
<p class="t0">1 cup finely chopped celery</p>
<p class="t0">1 tablespoon salt</p>
<p class="t0">4 tablespoons vinegar</p>
<p class="t0">½ teaspoon Tabasco sauce</p>
<p class="t0">½ cup margarine</p>
<p class="t0">½ teaspoon chili powder</p>
</div>
<p>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).</p>
<h3 id="c10"><b>MENU SUGGESTION:</b></h3>
<p>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 (<SPAN href="#Page_29">page 29</SPAN>).</p>
<div class="pb" id="Page_6">6</div>
<h3 id="c11"><b>POTATO POTAGE</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">2 cups diced potato</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1½ cups boiling water</p>
<p class="t0">6 strips bacon, cut fine</p>
<p class="t0">½ cup chopped onion</p>
<p class="t0">1 cup milk or cream</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">½ teaspoon paprika</p>
</div>
<p>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 (<SPAN href="#Page_34">page 34</SPAN>) and you’ll have a delicious
Sunday night supper!</p>
<div class="fig">> <ANTIMG src="images/p04.jpg" alt="uncaptioned" width-obs="600" height-obs="211" /></div>
<p><b><span class="sc">THERE’S A DIFFERENCE IN SOUPS</span></b>, 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.</p>
<p>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!</p>
<div class="pb" id="Page_7">7</div>
<h3 id="c12"><b>VICHYSSOISE—COLD AND QUICK</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">3 medium potatoes</p>
<p class="t0">½ cup potato water</p>
<p class="t0">1 8-oz. carton sour cream</p>
<p class="t0">¾ cup half and half (cream)</p>
<p class="t0">⅓ cup chopped chives or green onion</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">dash Tabasco sauce</p>
<p class="t0">1 can beef consomme</p>
</div>
<p>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 (<SPAN href="#Page_30">page 30</SPAN>).</p>
<h3 id="c13"><b>PEAS PORRIDGE HOT</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">5 strips of bacon</p>
<p class="t0">½ cup chopped onion</p>
<p class="t0">2 cans pea soup</p>
<p class="t0">1 can boiling water</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p04a.jpg" alt="uncaptioned" width-obs="413" height-obs="550" /></div>
<p><b><span class="sc">SOUP’S A MEAL</span></b> 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 (<SPAN href="#Page_33">page 33</SPAN>).</p>
<div class="pb" id="Page_8">8</div>
<h3 id="c14"><b>LOBSTER BISQUE</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">2 cups milk</p>
<p class="t0">2 cups light cream</p>
<p class="t0">½ can tomato soup</p>
<p class="t0">3 tablespoons butter</p>
<p class="t0">1 cup chopped lobster meat</p>
<p class="t0">4 tablespoons flour</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon onion salt</p>
<p class="t0">½ teaspoon celery salt</p>
<p class="t0">½ teaspoon red pepper</p>
</div>
<p>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.</p>
<p><b><span class="sc">SERVING TRICKS.</span></b> 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.</p>
<p>“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!</p>
<div class="fig">> <ANTIMG src="images/p05.jpg" alt="uncaptioned" width-obs="600" height-obs="219" /></div>
<div class="pb" id="Page_9">9</div>
<h2 id="c15"><span class="small"><i>Intriguing Entrees</i></span></h2>
<div class="fig">> <ANTIMG src="images/p05a.jpg" alt="uncaptioned" width-obs="600" height-obs="249" /></div>
<h3 id="c16"><b>LOBSTER THERMIDOR</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">6 frozen African lobster tails</p>
<p class="t0">2 tablespoons margarine</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">1 egg</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">¼ teaspoon red pepper</p>
<p class="t0">¼ teaspoon celery salt</p>
<p class="t0">1 tablespoon chopped onion</p>
<p class="t0">½ teaspoon prepared mustard</p>
<p class="t0">¼ cup cream</p>
<p class="t0">1 cup vegetable stock</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">3 tablespoons margarine</p>
<p class="t0">½ cup Parmesan cheese</p>
<p class="t0">¾ cup CLUB CRACKER crumbs</p>
</div>
<p>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.</p>
<div class="pb" id="Page_10">10</div>
<h3 id="c17"><b>CRABMEAT CASSEROLE</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">6 ounces elbow macaroni</p>
<p class="t0">6 tablespoons vegetable oil</p>
<p class="t0">¼ cup chopped onion</p>
<p class="t0">½ cup green pepper strips</p>
<p class="t0">2 cups thick white sauce</p>
<p class="t0">3 tablespoons lemon juice</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">3 dashes Tabasco sauce</p>
<p class="t0">¾ cup grated cheddar cheese</p>
<p class="t0">1 7-oz. can crabmeat, flaked</p>
<p class="t0">1 cup cooked peas</p>
<p class="t0">½ cup pimiento strips</p>
<p class="t0">⅔ cup SALTINE CRACKER crumbs</p>
<p class="t0">3 tablespoons butter</p>
</div>
<p>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.</p>
<h3 id="c18"><b>BROILED LAMB ROLL</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">1½ pounds ground lamb shoulder</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">¼ teaspoon marjoram</p>
<p class="t0">1 tablespoon Worcestershire sauce</p>
<p class="t0">¾ cup CLUB CRACKER crumbs</p>
<p class="t0">3 tablespoons water</p>
<p class="t0">½ pound sliced bacon</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p06.jpg" alt="uncaptioned" width-obs="500" height-obs="452" /></div>
<div class="pb" id="Page_11">11</div>
<h3 id="c19"><b>STEAKS CONTINENTAL</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="fig">> <ANTIMG src="images/p06a.jpg" alt="uncaptioned" width-obs="800" height-obs="503" /></div>
<div class="verse">
<p class="t0">2 cups CLUB CRACKERS crumbled</p>
<p class="t0">⅔ cup milk</p>
<p class="t0">3 pounds ground chuck</p>
<p class="t0">½ cup finely chopped suet</p>
<p class="t0">1 cup chopped green pepper</p>
<p class="t0">1 cup chopped onion</p>
<p class="t0">½ cup chopped mushrooms</p>
<p class="t0">3 tablespoons tomato paste</p>
<p class="t0">3 tablespoons creamed corn</p>
<p class="t0">1½ teaspoons pepper</p>
<p class="t0">1 tablespoon salt</p>
<p class="t0">2 cloves garlic, minced</p>
<p class="t0">1 egg, beaten</p>
</div>
<p>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.</p>
<div class="pb" id="Page_12">12</div>
<h3 id="c20"><b>SAUSAGE POUCHES</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 pound ground sausage meat</p>
<p class="t0">1 cup CLUB CRACKERS (crushed slightly)</p>
<p class="t0">6 tablespoons canned milk</p>
<p class="t0">3 slices pineapple (cut in half)</p>
</div>
<p>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.</p>
<h3 id="c21"><b>LOUISIANA PORK CHOPS</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">6 double pork chops</p>
<p class="t0">2½ cups chopped apple</p>
<p class="t0">¾ cup chopped pecans</p>
<p class="t0">½ cup GRAHAM CRACKER crumbs</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">⅛ teaspoon allspice</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">4 tablespoons New Orleans molasses</p>
<p class="t0">¾ cup flour</p>
<p class="t0">1 cup milk</p>
<p class="t0">1 cup SALTINE CRACKER crumbs</p>
<p class="t0">1 cup boiling water</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p07.jpg" alt="uncaptioned" width-obs="462" height-obs="501" /></div>
<p><b><span class="sc">ASK YOUR BUTCHER</span></b> 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.</p>
<div class="pb" id="Page_13">13</div>
<h3 id="c22"><b>OVEN FRIED CHICKEN</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 frying chicken, disjointed</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">1 cup flour</p>
<p class="t0">1½ cups milk</p>
<p class="t0">1½ cups TOWN HOUSE CRACKER crumbs</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p07a.jpg" alt="uncaptioned" width-obs="1284" height-obs="550" /></div>
<h3 id="c23"><b>PARTY PATTY SHELLS</b> <br/>(<i>Yield: 6 Shells</i>)</h3>
<div class="verse">
<p class="t0">1 teaspoon oregano</p>
<p class="t0">1 teaspoon poppy seeds</p>
<p class="t0">½ cup butter (1 stick)</p>
<p class="t0">2 eggs, well beaten</p>
<p class="t0">2½ cups SALTINE CRACKER crumbs</p>
</div>
<p>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.</p>
<div class="pb" id="Page_14">14</div>
<h3 id="c24"><b>SWISS SOUFFLE PIE</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 recipe PARTY PATTY SHELLS</p>
<p class="t0">½ cup minced onion</p>
<p class="t0">2 tablespoons butter</p>
<p class="t0">6 eggs, separated</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">¼ teaspoon pepper</p>
<p class="t0">¼ teaspoon dry mustard</p>
<p class="t0">½ teaspoon caraway seeds</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">2½ cups milk</p>
<p class="t0">1 8-oz. package Swiss cheese</p>
</div>
<p>Make one recipe PARTY PATTY SHELLS (<SPAN href="#Page_13">page 13</SPAN>). 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.</p>
<h3 id="c25"><b>HAM LOAF FLAMBEAU</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">¾ cup brown sugar</p>
<p class="t0">1 teaspoon prepared mustard</p>
<p class="t0">¼ cup vinegar</p>
<p class="t0">5 peach halves, drained</p>
<p class="t0">5 maraschino cherries</p>
<p class="t0">2 cups ground ham</p>
<p class="t0">1½ pounds ground fresh pork</p>
<p class="t0">2 eggs</p>
<p class="t0">1 cup milk</p>
<p class="t0">1 cup SALTINE CRACKER crumbs</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon pepper</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p08.jpg" alt="uncaptioned" width-obs="550" height-obs="350" /></div>
<p><span class="sc"><b>TO SET ABLAZE</b></span> 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!</p>
<div class="pb" id="Page_15">15</div>
<h2 id="c26"><span class="small"><i>Vegetables Tricks</i></span></h2>
<div class="fig">> <ANTIMG src="images/p08a.jpg" alt="uncaptioned" width-obs="600" height-obs="392" /></div>
<h3 id="c27"><b>SPINACH RING</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">3 cups cooked spinach</p>
<p class="t0">3 eggs, separated</p>
<p class="t0">1 tablespoon minced onion</p>
<p class="t0">1 cup half and half (cream)</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">½ cup SALTINE CRACKER crumbs</p>
</div>
<p>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.</p>
<h3 id="c28"><b>PARSNIPS CREOLE</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">9 small fresh parsnips</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">¼ cup chopped onion</p>
<p class="t0">½ cup chopped green pepper</p>
<p class="t0">4 tablespoons flour</p>
<p class="t0">1 cup tomato puree</p>
<p class="t0">1 cup water</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1½ teaspoons sugar</p>
<p class="t0">½ teaspoon red pepper</p>
<p class="t0">½ teaspoon chili pepper</p>
<p class="t0">¼ teaspoon allspice</p>
<p class="t0">¾ cup SALTINE CRACKER crumbs</p>
<p class="t0">4 tablespoons butter</p>
</div>
<p>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.</p>
<div class="pb" id="Page_16">16</div>
<h3 id="c29"><b>GREEN BEAN ’N EXTRAORDINAIRE</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">2½ cups cooked green beans</p>
<p class="t0">12 tiny white onions, cooked</p>
<p class="t0">½ cup almonds, split</p>
<p class="t0">2 cups medium white sauce</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1 teaspoon mace</p>
<p class="t0">3 tablespoons butter</p>
<p class="t0">⅔ cup TOWN HOUSE CRACKER crumbs</p>
</div>
<p>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.</p>
<h3 id="c30"><b>PEAS AND MUSHROOMS SUPREME</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">3 slices bacon</p>
<p class="t0">2½ cups cooked peas</p>
<p class="t0">¾ cup cooked mushrooms</p>
<p class="t0">¼ cup pimiento strips</p>
<p class="t0">⅛ teaspoon pepper</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">1 cup half and half (cream)</p>
<p class="t0">½ cup SALTINE CRACKER crumbs</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p09.jpg" alt="uncaptioned" width-obs="800" height-obs="402" /></div>
<div class="pb" id="Page_17">17</div>
<h3 id="c31"><b>GINGER GLAZED CARROTS</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">12 medium carrots</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ cup strained honey</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">½ cup GRAHAM CRACKER crumbs</p>
<p class="t0">3 tablespoons butter</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">¼ cup chopped pecans</p>
</div>
<p>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.</p>
<h3 id="c32"><b>EGGPLANT ITALIANO</b> <br/>(<i>Yield: 6 servings</i>)</h3>
<div class="verse">
<p class="t0">1 eggplant</p>
<p class="t0">6 tablespoons olive oil</p>
<p class="t0">½ cup chopped onion</p>
<p class="t0">½ cup chopped green pepper</p>
<p class="t0">1 pound ground beef</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">¼ teaspoon red pepper</p>
<p class="t0">½ teaspoon oregano</p>
<p class="t0">3 tomatoes, diced</p>
<p class="t0">½ clove garlic, minced</p>
<p class="t0">1 cup SALTINE CRACKER crumbs</p>
<p class="t0">1 cup Mozzarella cheese, diced</p>
</div>
<p>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.</p>
<p><span class="sc"><b>FOR A CHANGE</b></span> omit the meat in EGGPLANT ITALIANO.
Mix crumbs and cheese with other ingredients given for stuffing.
Fill eggplant shells and bake as directed.</p>
<div class="pb" id="Page_18">18</div>
<h3 id="c33"><b>POTATO PUFFS</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">2½ cups mashed potatoes</p>
<p class="t0">1 egg, beaten fluffy</p>
<p class="t0">4 tablespoons flour</p>
<p class="t0">¼ cup finely chopped onion</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">½ teaspoon pepper</p>
<p class="t0">small amount of milk</p>
<p class="t0">1 cup TOWN HOUSE CRACKER crumbs</p>
</div>
<p>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.</p>
<h3 id="c34"><b>NEW ORLEANS SWEETS</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">3 large size sweet potatoes</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">¾ cup GRAHAM CRACKER crumbs</p>
<p class="t0">½ cup chopped pecans</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">6 tablespoons New Orleans molasses</p>
<p class="t0">½ teaspoon ginger</p>
<p class="t0">¼ teaspoon nutmeg</p>
<p class="t0">¼ teaspoon cinnamon</p>
<p class="t0">6 maraschino cherries</p>
<p class="t0">4 tablespoons New Orleans molasses</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p10.jpg" alt="uncaptioned" width-obs="469" height-obs="500" /></div>
<div class="pb" id="Page_19">19</div>
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<div class="fig">> <ANTIMG src="images/p10a.jpg" alt="uncaptioned" width-obs="372" height-obs="500" /></div>
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<div class="pb" id="Page_20">20</div>
<div class="fig">> <ANTIMG src="images/p11.jpg" alt="uncaptioned" width-obs="403" height-obs="501" /></div>
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<div class="fig">> <ANTIMG src="images/p11a.jpg" alt="uncaptioned" width-obs="1200" height-obs="852" /></div>
<div class="pb" id="Page_22">22</div>
<div class="fig">> <ANTIMG src="images/p12.jpg" alt="uncaptioned" width-obs="353" height-obs="500" /></div>
<div class="fig">> <ANTIMG src="images/p12a.jpg" alt="uncaptioned" width-obs="394" height-obs="500" /></div>
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<div class="pb" id="Page_23">23</div>
<h2 id="c35"><span class="small"><i>Salads and Dressings</i></span></h2>
<div class="fig">> <ANTIMG src="images/p12c.jpg" alt="uncaptioned" width-obs="600" height-obs="185" /></div>
<h3 id="c36"><b>SHRIMP IN AVOCADO BOATS</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">3 avocados</p>
<p class="t0">1 cup French dressing</p>
<p class="t0">3 tablespoons lemon juice</p>
<p class="t0">1 pound cooked shrimp</p>
<p class="t0">5 hard-cooked eggs</p>
<p class="t0">¼ cup pimiento</p>
<p class="t0">½ cup chopped celery</p>
<p class="t0">½ cup chopped green pepper</p>
<p class="t0">¼ cup chopped onion</p>
<p class="t0">½ cup chopped almonds</p>
<p class="t0">½ cup thinned mayonnaise</p>
<p class="t0">3 tomatoes, quartered</p>
<p class="t0">6 ripe olives</p>
<p class="t0">12 carrot sticks</p>
<p class="t0">shredded bib lettuce</p>
</div>
<p>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.</p>
<h3 id="c37"><b>SLIM-JIM DRESSING</b> <br/>(<i>Yield: 1 Cup</i>)</h3>
<div class="verse">
<p class="t0">6 tablespoons vinegar</p>
<p class="t0">½ cup vegetable oil</p>
<p class="t0">1 teaspoon Worcestershire sauce</p>
<p class="t0">½ teaspoon minced onion</p>
<p class="t0">1 teaspoon prepared mustard</p>
<p class="t0">½ teaspoon paprika</p>
<p class="t0">½ cup tomato soup</p>
<p class="t0">1 tablespoon sugar</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">¼ teaspoon crushed red pepper</p>
</div>
<p>Combine all ingredients and blend well. To further reduce
calories try mineral oil instead of vegetable oil unless doctor
has advised against its use.</p>
<div class="pb" id="Page_24">24</div>
<h3 id="c38"><b>CARUSO SALAD</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">2 cups broken iceberg lettuce</p>
<p class="t0">½ cup broken bib lettuce</p>
<p class="t0">½ cup shredded red cabbage</p>
<p class="t0">½ green pepper, slivered</p>
<p class="t0">1 avocado, sliced</p>
<p class="t0">½ cup diced celery</p>
<p class="t0">½ cup carrot curls</p>
<p class="t0">½ cucumber (unpeeled), sliced</p>
<p class="t0">Italian or garlic dressing</p>
<p class="t0">4 tomatoes, quartered</p>
<p class="t0">12 ripe olives</p>
<p class="t0">7 tiny Italian peppers</p>
</div>
<p>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.</p>
<h3 id="c39"><b>CUCUMBER AVOCADO MOLD</b> <br/>(<i>Yield: 12 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 package lime gelatin</p>
<p class="t0">1¾ cups water</p>
<p class="t0">4 tablespoons lemon juice</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">1 cucumber</p>
<p class="t0">2 avocados</p>
<p class="t0">1 can red salmon</p>
<p class="t0">6 lemon slices</p>
<p class="t0">6 radish rose buds</p>
<p class="t0">parsley</p>
<p class="t0">1½ cups Russian dressing</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p13.jpg" alt="uncaptioned" width-obs="550" height-obs="351" /></div>
<div class="pb" id="Page_25">25</div>
<h3 id="c40"><b>CHICKEN SALAD IN ORANGE CUPS</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">3 large oranges</p>
<p class="t0">2 cups shredded chicken</p>
<p class="t0">½ cup chopped celery</p>
<p class="t0">2 tablespoons minced onion</p>
<p class="t0">¼ cup slivered ripe olives</p>
<p class="t0">½ cup chopped pecans</p>
<p class="t0">1 large bunch watercress</p>
<p class="t0">⅓ cup mayonnaise</p>
<p class="t0">2 teaspoons sugar</p>
<p class="t0">1 teaspoons salt</p>
<p class="t0">1 teaspoon paprika</p>
<p class="t0">⅓ cup whipped cream</p>
<p class="t0">6 ripe olives</p>
<p class="t0">1 large bunch watercress</p>
</div>
<p>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.</p>
<h3 id="c41"><b>SPICED CRANBERRY HEARTS</b> <br/>(<i>Yield: 8 Servings</i>)</h3>
<div class="fig">> <ANTIMG src="images/p13a.jpg" alt="uncaptioned" width-obs="500" height-obs="243" /></div>
<div class="verse">
<p class="t0">1½ cups hot water</p>
<p class="t0">¾ cup sugar</p>
<p class="t0">4 cloves</p>
<p class="t0">1 stick cinnamon</p>
<p class="t0">3 lemon slices</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">½ pound cranberries</p>
<p class="t0">2 tablespoons plain gelatin</p>
<p class="t0">½ cup cold water</p>
</div>
<p>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.</p>
<div class="pb" id="Page_26">26</div>
<h3 id="c42"><b>FRUIT PLATTER</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">6 pineapple sticks</p>
<p class="t0">6 pear halves</p>
<p class="t0">6 peach halves, sliced</p>
<p class="t0">18 slices of oranges</p>
<p class="t0">18 grapefruit sections</p>
<p class="t0">12 plum halves</p>
<p class="t0">4 bananas</p>
<p class="t0">1 cup melon balls</p>
<p class="t0">1 pint strawberries</p>
<p class="t0">6 lettuce leaves</p>
<p class="t0">6 bunches parsley</p>
<p class="t0">1 bunch white grapes</p>
</div>
<p>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.</p>
<h3 id="c43"><b>FRUIT SALAD DRESSING</b> <br/>(<i>Yield: 1½ Cups</i>)</h3>
<div class="verse">
<p class="t0">1 cup sour cream</p>
<p class="t0">¼ cup honey</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">3 tablespoons orange juice</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">2 teaspoons grated orange peel</p>
</div>
<p>Blend all ingredients together and refrigerate
several hours before serving.
Standing improves flavor. Delicious for
wide variety of fruit salads.</p>
<div class="fig">> <ANTIMG src="images/p14.jpg" alt="uncaptioned" width-obs="449" height-obs="500" /></div>
<div class="pb" id="Page_27">27</div>
<h2 id="c44"><span class="small"><i>Pies A Plenty</i></span></h2>
<div class="fig">> <ANTIMG src="images/p14a.jpg" alt="uncaptioned" width-obs="600" height-obs="218" /></div>
<h3 id="c45"><b>ALADDIN’S APPLE PIE</b> <br/>(<i>Yield: 9″ Pie</i>)</h3>
<div class="verse">
<p class="t0">1 unbaked pie shell and top pastry</p>
<p class="t0">24 TOWN HOUSE CRACKERS</p>
<p class="t0">2 cups water</p>
<p class="t0">1½ cups sugar</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">2 teaspoons cream of tartar</p>
<p class="t0">1½ teaspoons nutmeg</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">2 tablespoons butter</p>
</div>
<p>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
<i>no</i> apples to prepare it. But, like a regular apple pie,
it is delicious with a wedge of cheese or ice cream.</p>
<h3 id="c46"><b>NEVER-FAIL PIE CRUST</b> <br/>(<i>Yield: Three 9″ Crusts</i>)</h3>
<div class="verse">
<p class="t0">3 cups sifted flour</p>
<p class="t0">1½ teaspoons salt</p>
<p class="t0">½ cup milk</p>
<p class="t0">1 cup shortening</p>
</div>
<p>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.</p>
<p><span class="sc"><b>PIE AND COOKIE DOUGH</b></span>, rolled on waxed paper, is easily and
safely transferred from table to pan.</p>
<div class="pb" id="Page_28">28</div>
<h3 id="c47"><b>BLACK BOTTOM MINT PIE</b> <br/>(<i>Yield: 9″ Pie</i>)</h3>
<div class="verse">
<p class="t0">1 9″ COCOANUT CHOCOLATE CRUST</p>
<p class="t0">1 cup milk</p>
<p class="t0">6 ounces semi-sweet chocolate</p>
<p class="t0">1 egg, separated</p>
<p class="t0">1 tablespoon cornstarch</p>
<p class="t0">1 package vanilla pudding</p>
<p class="t0">1 cup heavy cream</p>
<p class="t0">2 tablespoons sugar</p>
<p class="t0">green food coloring</p>
<p class="t0">oil of mint flavoring</p>
<p class="t0">¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs</p>
</div>
<p>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.</p>
<h3 id="c48"><b>COCOANUT CHOCOLATE CRUST</b> <br/>(<i>Yield: 9″ Pie Crust</i>)</h3>
<div class="verse">
<p class="t0">2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs</p>
<p class="t0">5 tablespoons butter or margarine</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p15.jpg" alt="uncaptioned" width-obs="500" height-obs="439" /></div>
<p><span class="sc"><b>COOKIE ’N’ CRACKER CRUSTS</b></span> in this chapter
are ideal for cream fillings. Try lemon
meringue in GINGER WALNUT CRUST
and chocolate chiffon in COCOANUT
CHOCOLATE.</p>
<div class="pb" id="Page_29">29</div>
<h3 id="c49"><b>PECAN PIE</b> <br/>(<i>Yield: 9″ Pie</i>)</h3>
<div class="fig">> <ANTIMG src="images/p15a.jpg" alt="uncaptioned" width-obs="800" height-obs="519" /></div>
<div class="verse">
<p class="t0">1 9″ CARAMEL CRACKER CRUST</p>
<p class="t0">½ cup brown sugar</p>
<p class="t0">½ cup cornstarch</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">3 tablespoons butter</p>
<p class="t0">2 eggs</p>
<p class="t0">1½ cups dark corn syrup</p>
<p class="t0">⅔ cup water</p>
<p class="t0">1 cup pecans</p>
<p class="t0">1 cup whipping cream</p>
</div>
<p>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.</p>
<h3 id="c50"><b>CARAMEL CRACKER CRUST</b> <br/>(<i>Yield: 9″ Pie Crust</i>)</h3>
<div class="verse">
<p class="t0">1½ cups SALTINE CRACKER crumbs</p>
<p class="t0">½ cup dark brown sugar</p>
<p class="t0">½ cup ground pecans</p>
<p class="t0">½ cup butter or margarine</p>
</div>
<p>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.</p>
<div class="pb" id="Page_30">30</div>
<h3 id="c51"><b>RASPBERRY PARFAIT PIE</b> <br/>(<i>Yield: 9″ Pie</i>)</h3>
<div class="verse">
<p class="t0">1 9″ GRAHAM CRACKER CRUST</p>
<p class="t0">1 package frozen red or black raspberries</p>
<p class="t0">1¼ cups liquid</p>
<p class="t0">1 pint vanilla ice cream</p>
<p class="t0">½ pint (1 cup) whipping cream</p>
<p class="t0">1 package red or black raspberry gelatin</p>
</div>
<p>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.</p>
<h3 id="c52"><b>GRAHAM CRACKER CRUST</b> <br/>(<i>Yield: 9″ Pie Crust</i>)</h3>
<div class="verse">
<p class="t0">1¾ cups GRAHAM CRACKER crumbs</p>
<p class="t0">¼ cup granulated sugar</p>
<p class="t0">5 tablespoons margarine or butter</p>
</div>
<p>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.</p>
<div class="fig">> <ANTIMG src="images/p16.jpg" alt="uncaptioned" width-obs="800" height-obs="378" /></div>
<div class="pb" id="Page_31">31</div>
<h3 id="c53"><b>PUMPKIN CHIFFON PIE</b> <br/>(<i>Yield: 9″ Pie</i>)</h3>
<div class="verse">
<p class="t0">1 9″ GINGER WALNUT CRUST</p>
<p class="t0">¾ cup cooked pumpkin</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">⅓ cup sugar</p>
<p class="t0">⅓ cup milk</p>
<p class="t0">¼ teaspoon nutmeg</p>
<p class="t0">¼ teaspoon ginger</p>
<p class="t0">¼ teaspoon cinnamon</p>
<p class="t0">¼ teaspoon salt</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">1½ tablespoons gelatin</p>
<p class="t0">5 tablespoons cool water</p>
<p class="t0">1 cup cream, whipped</p>
</div>
<p>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.</p>
<h3 id="c54"><b>GINGER WALNUT CRUST</b> <br/>(<i>Yield: 9″ Pie Crust</i>)</h3>
<div class="verse">
<p class="t0">⅓ cup ground black walnuts</p>
<p class="t0">1 tablespoon grated lemon rind</p>
<p class="t0">1⅓ cups GINGER SNAP crumbs</p>
<p class="t0">¼ cup granulated sugar</p>
<p class="t0">5 tablespoons soft butter or margarine</p>
</div>
<p>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.</p>
<p><span class="sc"><b>FOR FLUFFIER MERINGUES</b></span> 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.</p>
<div class="pb" id="Page_32">32</div>
<h2 id="c55"><span class="small"><i>Gourmet Cakes</i></span></h2>
<div class="fig">> <ANTIMG src="images/p17.jpg" alt="uncaptioned" width-obs="600" height-obs="261" /></div>
<h3 id="c56"><b>REFRIGERATOR CHEESE CAKE</b> <br/>(<i>Yield: 9″ Cake</i>)</h3>
<div class="verse">
<p class="t0">1 recipe CINNAMON CRISP CRUST</p>
<p class="t0">2 tablespoons plain gelatin</p>
<p class="t0">½ cup cold water</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">1 teaspoon salt</p>
<p class="t0">½ cup sugar</p>
<p class="t0">½ cup milk</p>
<p class="t0">24 ounces cottage cheese</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">2 tablespoons lemon juice</p>
<p class="t0">1 teaspoon vanilla</p>
</div>
<p>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.</p>
<h3 id="c57"><b>CINNAMON CRISP CRUST</b> <br/>(<i>Yield: 9″ Spring-form Mold</i>)</h3>
<div class="verse">
<p class="t0">3 cups CINNAMON CRISP crumbs</p>
<p class="t0">½ cup sugar</p>
<p class="t0">¾ cup butter or margarine</p>
</div>
<p>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.</p>
<div class="pb" id="Page_33">33</div>
<h3 id="c58"><b>GRAHAM CRACKER CAKE</b> <br/>(<i>Yield: 9″ Square</i>)</h3>
<div class="verse">
<p class="t0">2 cups GRAHAM CRACKER crumbs</p>
<p class="t0">2 tablespoons flour</p>
<p class="t0">2 teaspoons baking powder</p>
<p class="t0">½ cup butter or margarine</p>
<p class="t0">1 cup sugar</p>
<p class="t0">3 eggs, separated</p>
<p class="t0">1 cup chopped nuts</p>
<p class="t0">1 cup milk</p>
</div>
<p>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 <i>high altitude</i>
areas, subtract 3 tablespoons of sugar from the amount given
in this recipe. Serve GRAHAM CRACKER CAKE hot or cold
with PINE-COT TOPPING.</p>
<h3 id="c59"><b>PINE-COT TOPPING</b> <br/>(<i>Yield: 8 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 cup mashed apricots</p>
<p class="t0">1 cup crushed pineapple</p>
<p class="t0">1 cup sugar</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">¼ cup water</p>
<p class="t0">1 cup whipping cream</p>
</div>
<p>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.</p>
<p><span class="sc"><b>FOR FLAT, EVENLY RAISED LAYERS</b></span> 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.</p>
<div class="fig">> <ANTIMG src="images/p17a.jpg" alt="uncaptioned" width-obs="484" height-obs="499" /></div>
<div class="pb" id="Page_34">34</div>
<h3 id="c60"><b>GINGER SPICE CAKE</b> <br/>(<i>Yield: 9″ Square</i>)</h3>
<div class="verse">
<p class="t0">½ cup shortening</p>
<p class="t0">½ cup sugar</p>
<p class="t0">2 eggs</p>
<p class="t0">1½ cups sifted flour</p>
<p class="t0">1 teaspoon baking powder</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">1 teaspoon cinnamon</p>
<p class="t0">1 teaspoon nutmeg</p>
<p class="t0">1 cup GINGER SNAP crumbs</p>
<p class="t0">1 cup apple sauce (canned, sweetened)</p>
<p class="t0">½ cup New Orleans molasses</p>
<p class="t0">½ cup raisins or nuts</p>
</div>
<p>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 <i>high altitude</i> 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.</p>
<h3 id="c61"><b>APPLE FROSTIE</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 tart apple</p>
<p class="t0">1 cup white sugar</p>
<p class="t0">1 egg white</p>
<p class="t0">½ lemon (juice)</p>
<p class="t0">¼ teaspoon vanilla</p>
</div>
<p>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.</p>
<p><span class="sc"><b>FOR DELICIOUS JAM CAKE</b></span> 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.</p>
<div class="pb" id="Page_35">35</div>
<h3 id="c62"><b>CHOCOLATE CHRISTMAS CAKE</b> <br/>(<i>Unbaked: Yield 2½ Pounds</i>)</h3>
<div class="fig">> <ANTIMG src="images/p18.jpg" alt="uncaptioned" width-obs="800" height-obs="425" /></div>
<div class="verse">
<p class="t0">3½ cups VANILLA WAFER crumbs</p>
<p class="t0">1 cup powdered sugar</p>
<p class="t0">⅛ cup cocoa</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">½ cup white corn syrup</p>
<p class="t0">⅓ cup sherry or fruit juice</p>
<p class="t0">¼ cup raisins</p>
<p class="t0">¼ cup dates</p>
<p class="t0">¼ cup figs</p>
<p class="t0">¼ cup dried apricots</p>
<p class="t0">½ cup chopped nuts</p>
<p class="t0">1 cup mixed candied fruits</p>
</div>
<p>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.</p>
<h3 id="c63"><b>DECORATOR’S ICING</b> <br/>(<i>Yield: About 1 Cup</i>)</h3>
<div class="verse">
<p class="t0">1 egg white</p>
<p class="t0">dash of salt</p>
<p class="t0">1 cup confectioner’s sugar</p>
<p class="t0">flavoring and coloring</p>
</div>
<p>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.</p>
<div class="pb" id="Page_36">36</div>
<h2 id="c64"><span class="small"><i>Delicious Desserts</i></span></h2>
<div class="fig">> <ANTIMG src="images/p19.jpg" alt="uncaptioned" width-obs="500" height-obs="323" /></div>
<h3 id="c65"><b>CINNAMON CRISP APPLE PUDDING</b> <br/>(<i>Yield: 8 Servings</i>)</h3>
<div class="verse">
<p class="t0">4 apples</p>
<p class="t0">½ cup water</p>
<p class="t0">1 tablespoon vinegar</p>
<p class="t0">½ teaspoon nutmeg</p>
<p class="t0">1½ cups CINNAMON CRISP crumbs</p>
<p class="t0">4 tablespoons butter</p>
<p class="t0">½ cup granulated sugar</p>
<p class="t0">½ cup chopped pecans</p>
</div>
<p>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.</p>
<h3 id="c66"><b>DUTCH APPLE MARLOW</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">16 marshmallows</p>
<p class="t0">1 cup apple sauce</p>
<p class="t0">⅓ cup water</p>
<p class="t0">⅛ teaspoon nutmeg</p>
<p class="t0">1 teaspoon grated lemon rind</p>
<p class="t0">1 cup whipped cream</p>
<p class="t0">⅔ Cup CINNAMON CRISP crumbs</p>
</div>
<p>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.</p>
<div class="pb" id="Page_37">37</div>
<h3 id="c67"><b>MERINGUE MAGIC</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="verse">
<p class="t0">1 cup SALTINE CRACKER crumbs</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 teaspoon baking powder</p>
<p class="t0">1 teaspoon vinegar</p>
<p class="t0">1 teaspoon vanilla</p>
<p class="t0">½ cup pecans</p>
<p class="t0">3 egg whites</p>
</div>
<p>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.</p>
<h3 id="c68"><b>PINEAPPLE MINT SAUCE</b> <br/>(<i>Yield: 1½ Cups</i>)</h3>
<div class="verse">
<p class="t0">¾ cup sugar</p>
<p class="t0">¼ cup cornstarch</p>
<p class="t0">1 cup crushed pineapple</p>
<p class="t0">1½ cups pineapple juice</p>
<p class="t0">green coloring</p>
<p class="t0">oil of mint</p>
</div>
<p>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.</p>
<p><span class="sc"><b>OTHER FILLINGS</b></span> 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.</p>
<div class="fig">> <ANTIMG src="images/p19a.jpg" alt="uncaptioned" width-obs="506" height-obs="500" /></div>
<div class="pb" id="Page_38">38</div>
<h3 id="c69"><b>BANANA COCOANUT CUSTARD</b> <br/>(<i>Yield: 6 Servings</i>)</h3>
<div class="fig">> <ANTIMG src="images/p20.jpg" alt="uncaptioned" width-obs="800" height-obs="443" /></div>
<div class="verse">
<p class="t0">¼ cup sugar</p>
<p class="t0">½ tablespoon cornstarch</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">2 eggs, separated</p>
<p class="t0">1 cup milk, scalded</p>
<p class="t0">48 VANILLA WAFERS (6 ounces)</p>
<p class="t0">1 banana, sliced</p>
<p class="t0">⅔ cup shredded cocoanut</p>
</div>
<p>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.</p>
<p><span class="sc"><b>VANILLA WAFERS</b></span> 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.</p>
<div class="pb" id="Page_39">39</div>
<h3 id="c70"><b>CHOCOLATE MARSHMALLOW PUDDING</b> <br/>(<i>Yield: 12 Servings</i>)</h3>
<div class="verse">
<p class="t0">1¼ cups GRAHAM CRACKER crumbs</p>
<p class="t0">1 tablespoon flour</p>
<p class="t0">¼ cup sugar</p>
<p class="t0">¼ cup cocoa</p>
<p class="t0">½ cup butter or margarine</p>
<p class="t0">24 marshmallows</p>
<p class="t0">1 6-oz. package chocolate bits</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 cup milk</p>
<p class="t0">1 cup whipping cream</p>
</div>
<p>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.</p>
<h3 id="c71"><b>PECAN PUFFS</b> <br/>(<i>Yield: About 3 Dozen</i>)</h3>
<div class="verse">
<p class="t0">½ cup PECAN SANDIE crumbs</p>
<p class="t0">2 egg whites</p>
<p class="t0">1 tablespoon lemon juice</p>
<p class="t0">⅛ teaspoon salt</p>
<p class="t0">1 cup sugar</p>
<p class="t0">1 teaspoon vanilla</p>
</div>
<p>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.</p>
<p><span class="sc"><b>PECAN SANDIES</b></span> 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.</p>
<div class="fig">> <ANTIMG src="images/p20a.jpg" alt="uncaptioned" width-obs="500" height-obs="350" /></div>
<div class="pb" id="Page_40">40</div>
<h2 id="c72"><span class="small"><i class="rubric">Fun Foods</i></span></h2>
<h3 id="c73"><b>SPICE COOKIES</b> <br/>(<i>Yield: 2 Dozen 2″ Squares</i>)</h3>
<div class="verse">
<p class="t0">⅔ cup CINNAMON CRISP crumbs</p>
<p class="t0">1½ cups brown sugar (firmly packed)</p>
<p class="t0">½ cup butter, melted</p>
<p class="t0">1 cup sifted flour</p>
<p class="t0">2 teaspoons baking powder</p>
<p class="t0">½ teaspoon salt</p>
<p class="t0">2 eggs</p>
<p class="t0">1½ teaspoons vanilla</p>
</div>
<p>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.</p>
<h3 id="c74"><b>UNBAKED FUDGIES</b> <br/>(<i>Yield: 50 Cookies</i>)</h3>
<div class="verse">
<p class="t0">2 cups granulated sugar</p>
<p class="t0">2 squares bitter chocolate</p>
<p class="t0">1 cup milk</p>
<p class="t0">2 tablespoons butter</p>
<p class="t0">24 marshmallows</p>
<p class="t0">½ cup walnut halves</p>
<p class="t0">3 cups GRAHAM CRACKER crumbs</p>
</div>
<p>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.</p>
<p><span class="sc"><b>TOP GRAHAM CRACKERS</b></span> 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.</p>
<div class="pb" id="Page_41">41</div>
<h2 id="c75"><span class="small"><i>The Art of Entertaining</i></span></h2>
<p><b>THE ART OF ENTERTAINING</b> 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.</p>
<p>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!</p>
<p>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!</p>
<div class="fig">> <ANTIMG src="images/p21.jpg" alt="uncaptioned" width-obs="378" height-obs="500" /></div>
<div class="verse">
<p class="t0">Butter Cookies</p>
<p class="t0">Pecan Sandies</p>
<p class="t0">Chocolate Fudge Sandwich</p>
<p class="t0">Jan Hagel</p>
<p class="t0">Town House Crackers</p>
<p class="t0">Club Crackers</p>
<p class="t0">Saltines</p>
<p class="t0">Graham Crackers</p>
<p class="t0">Cocoanut Chocolate Drop Cookies</p>
<p class="t0">Ginger Snaps</p>
<p class="t0">Vanilla Wafers</p>
<p class="t0">Cinnamon Crisp</p>
</div>
<div class="pb" id="Page_42">42</div>
<div class="fig">> <ANTIMG src="images/p22.jpg" alt="uncaptioned" width-obs="636" height-obs="636" /></div>
<p class="center small"><span class="ssn rubric">BOWMAN BISCUIT COMPANY<sub>®</sub>
<br/><span class="small">DIVISION UNITED BISCUIT COMPANY OF AMERICA</span>
<br/>Denver 17 Colorado</span></p>
<div class="fig">> <ANTIMG src="images/p22a.jpg" alt="uncaptioned" width-obs="233" height-obs="800" /></div>
<h2>Transcriber’s Notes</h2>
<ul>
<li>Silently corrected a few typos.</li>
<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
<li>In the text versions only, text in italics is delimited by _underscores_.</li>
</ul>
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