TO BE âTALKED ABOUTâ USE _Cookie ânâ Cracker Cookinâ_ 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 âNâ Cracker Cookinâ 35c (to cover handling) Â©1959 Copyright 1959 United Biscuit Company of America _Preface_ COOKIE âNâ CRACKER COOKINâ contains recipes that will make you the âtalked aboutâ 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 spiceâpinch of herbsâartistic garnishâreveals the touch of genius! Be âtalked aboutâ! Use COOKIE âNâ CRACKER COOKINâ! You donât have to be an expertâjust 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 ânâ 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 Bakersâ_ ability to please Western tastes ... and your assurance of top quality and flavor in the Cookies ânâ Crackers bearing the famous four leaf clover label. Enjoy _Supreme_ Cookies ânâ 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 LIFEâthatâs why _Supreme Bakers_ produce such a wide assortment of products. Thatâs why they offer such a variety of recipes in this booklet. And everyoneâyou, your family and your friendsâwill enjoy them! _Tempting Appetizers_ [Illustration: uncaptioned] LONG ISLAND CLAM SPREAD (_Yield: 12 Party Servings_) Â½ cup canned clams, minced Â¼ cup clam juice 2 3-oz. packages cream cheese 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce â  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. Itâs a pleasing surprise to find the crackers served hotâbutter, place on cookie sheet and bake for 7 minutes at 350Â° F. GUACAMOLE DUNK (_Yield: 12 Party Servings_) 1 ripe avocado Â½ cup chopped cucumber Â¼ cup chopped onion 1 3-oz. package cream cheese 2 tablespoons lemon juice Â½ 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 Â¼ cup minced scallions or onions 4 tablespoons mayonnaise 2 hard-cooked eggs, chopped Â¼ teaspoon salt Â¼ teaspoon freshly ground black pepper Â½ teaspoon paprika Â½ 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 350Â° 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 Â½ 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 âtalked about hostess.â Tasty hors dâoeuvres 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 arriveâthen youâll 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 Â½ teaspoon pepper 3 cups water 1 #2 can okra 1 cup finely chopped celery 1 tablespoon salt 4 tablespoons vinegar Â½ teaspoon Tabasco sauce Â½ cup margarine Â½ 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 Â¼ cup Parmesan cheese, Â½ 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 350Â° 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 1Â½ cups boiling water 6 strips bacon, cut fine Â½ cup chopped onion 1 cup milk or cream Â¼ teaspoon pepper Â½ 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 350Â° 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 youâll have a delicious Sunday night supper! [Illustration: uncaptioned] THEREâS 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, âLove has its charms, but only soup so well nourishes the young, stokes the fires of manhood and comforts the old.â The recipes given in this chapter are guaranteed to please the entire family. Rememberâalways 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 marriageâyou canât 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! VICHYSSOISEâCOLD AND QUICK (_Yield: 6 servings_) 3 medium potatoes Â½ cup potato water 1 8-oz. carton sour cream Â¾ cup half and half (cream) â  cup chopped chives or green onion Â½ 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 Â½ 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 350Â° 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 Â½ 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 350Â° F. [Illustration: uncaptioned] SOUPâS 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 Â½ can tomato soup 3 tablespoons butter 1 cup chopped lobster meat 4 tablespoons flour Â½ teaspoon salt Â½ teaspoon onion salt Â½ teaspoon celery salt Â½ 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 350Â° 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 masterpieceârich in flavor, skillfully seasoned; served with ceremony! They never serve large portions; when you finish, youâll wish there were a bit more. That is the state of âPerfectionâ! Never detract from the appeal of food by serving too much. âSavory Soupsâ given here are culinary masterpiecesâso flavorfulâso skillfully seasoned the most discriminating French chef would say, âOui! Oui!â 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 âSavory Soupsâ is so delicious youâll find yourself serving them often once youâve 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 1Â½ teaspoons salt Â½ teaspoon pepper Â¼ teaspoon red pepper Â¼ teaspoon celery salt 1 tablespoon chopped onion Â½ teaspoon prepared mustard Â¼ cup cream 1 cup vegetable stock 2 tablespoons lemon juice 3 tablespoons margarine Â½ cup Parmesan cheese Â¾ 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 1Â½ 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 300Â° 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 Â¼ cup chopped onion Â½ cup green pepper strips 2 cups thick white sauce 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce 3 dashes Tabasco sauce Â¾ cup grated cheddar cheese 1 7-oz. can crabmeat, flaked 1 cup cooked peas Â½ cup pimiento strips â  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 350Â° F. BROILED LAMB ROLL (_Yield: 6 servings_) 1Â½ pounds ground lamb shoulder 1 teaspoon salt â  teaspoon pepper Â¼ teaspoon marjoram 1 tablespoon Worcestershire sauce Â¾ cup CLUB CRACKER crumbs 3 tablespoons water Â½ 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 350Â° F. on one side; turn and broil 7-10 minutes. [Illustration: uncaptioned] STEAKS CONTINENTAL (_Yield: 6 Servings_) [Illustration: uncaptioned] 2 cups CLUB CRACKERS crumbled â  cup milk 3 pounds ground chuck Â½ cup finely chopped suet 1 cup chopped green pepper 1 cup chopped onion Â½ cup chopped mushrooms 3 tablespoons tomato paste 3 tablespoons creamed corn 1Â½ 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 1Â½â³ thick patties, shaping into the form of a steak. Broil 20 minutes at 350Â° 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 âwell doneâ 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 325Â° F. LOUISIANA PORK CHOPS (_Yield: 6 Servings_) 6 double pork chops 2Â½ cups chopped apple Â¾ cup chopped pecans Â½ cup GRAHAM CRACKER crumbs Â½ teaspoon salt â  teaspoon allspice Â½ teaspoon ginger 4 tablespoons New Orleans molasses Â¾ 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 300Â° F. [Illustration: uncaptioned] ASK YOUR BUTCHER to slit chops along the boneânot 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 1Â½ teaspoons salt Â½ teaspoon pepper 1 cup flour 1Â½ cups milk 1Â½ 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 350Â° 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 Â½ cup butter (1 stick) 2 eggs, well beaten 2Â½ 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 5â³ foil pie pans. Bake 20 minutes in a 375Â° 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 Â½ cup minced onion 2 tablespoons butter 6 eggs, separated 1 teaspoon Worcestershire sauce Â¼ teaspoon pepper Â¼ teaspoon dry mustard Â½ teaspoon caraway seeds 1Â½ teaspoons salt 2Â½ cups milk 1 8-oz. package Swiss cheese Make one recipe PARTY PATTY SHELLS (page 13). Press mixture on sides and bottom of 8â³ cake pan. Bake this SALTINE CRACKER crust 10 minutes at 325Â° 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 325Â° F. Insert knife to test custardâs doneness. HAM LOAF FLAMBEAU (_Yield: 6 Servings_) Â¾ cup brown sugar 1 teaspoon prepared mustard Â¼ cup vinegar 5 peach halves, drained 5 maraschino cherries 2 cups ground ham 1Â½ pounds ground fresh pork 2 eggs 1 cup milk 1 cup SALTINE CRACKER crumbs Â½ teaspoon salt Â½ 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 350Â° 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 Â½ teaspoon nutmeg Â½ 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 350Â° 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 Â¼ cup chopped onion Â½ cup chopped green pepper 4 tablespoons flour 1 cup tomato puree 1 cup water 1 teaspoon salt 1Â½ teaspoons sugar Â½ teaspoon red pepper Â½ teaspoon chili pepper Â¼ teaspoon allspice Â¾ 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 250Â° F. GREEN BEAN âN EXTRAORDINAIRE (_Yield: 6 Servings_) 2Â½ cups cooked green beans 12 tiny white onions, cooked Â½ cup almonds, split 2 cups medium white sauce Â½ teaspoon salt 1 teaspoon mace 3 tablespoons butter â  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 350Â° F. PEAS AND MUSHROOMS SUPREME (_Yield: 6 Servings_) 3 slices bacon 2Â½ cups cooked peas Â¾ cup cooked mushrooms Â¼ cup pimiento strips â  teaspoon pepper 1 teaspoon salt 1 cup half and half (cream) Â½ 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 1Â½ qt. glass baking dish. Saute SALTINE CRACKER crumbs in fat; spread over peas. Bake 20 minutes at 400Â° F. [Illustration: uncaptioned] GINGER GLAZED CARROTS (_Yield: 6 servings_) 12 medium carrots Â½ teaspoon salt Â½ cup strained honey 4 tablespoons butter Â½ cup GRAHAM CRACKER crumbs 3 tablespoons butter Â½ teaspoon ginger Â¼ 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 Â½ cup chopped onion Â½ cup chopped green pepper 1 pound ground beef 1 teaspoon salt Â¼ teaspoon red pepper Â½ teaspoon oregano 3 tomatoes, diced Â½ 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 375Â° 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_) 2Â½ cups mashed potatoes 1 egg, beaten fluffy 4 tablespoons flour Â¼ cup finely chopped onion Â½ teaspoon salt Â½ 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 Â¾ cup GRAHAM CRACKER crumbs Â½ cup chopped pecans Â½ teaspoon ginger 4 tablespoons butter 6 tablespoons New Orleans molasses Â½ teaspoon ginger Â¼ teaspoon nutmeg Â¼ 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 350Â° F. [Illustration: uncaptioned] For best _âCookie ânâ Crackerâ_ 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 _âCookie ânâ Crackerâ_ products so you can make all of these wonderful recipes and be the most âtalked aboutâ 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 Â¼ cup pimiento Â½ cup chopped celery Â½ cup chopped green pepper Â¼ cup chopped onion Â½ cup chopped almonds Â½ 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 350Â° F. SLIM-JIM DRESSING (_Yield: 1 Cup_) 6 tablespoons vinegar Â½ cup vegetable oil 1 teaspoon Worcestershire sauce Â½ teaspoon minced onion 1 teaspoon prepared mustard Â½ teaspoon paprika Â½ cup tomato soup 1 tablespoon sugar Â½ teaspoon salt Â¼ 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 Â½ cup broken bib lettuce Â½ cup shredded red cabbage Â½ green pepper, slivered 1 avocado, sliced Â½ cup diced celery Â½ cup carrot curls Â½ 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 350Â° F. CUCUMBER AVOCADO MOLD (_Yield: 12 Servings_) 1 package lime gelatin 1Â¾ cups water 4 tablespoons lemon juice 1Â½ teaspoons salt 1 cucumber 2 avocados 1 can red salmon 6 lemon slices 6 radish rose buds parsley 1Â½ 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 1Â½ 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 350Â° F. [Illustration: uncaptioned] CHICKEN SALAD IN ORANGE CUPS (_Yield: 6 Servings_) 3 large oranges 2 cups shredded chicken Â½ cup chopped celery 2 tablespoons minced onion Â¼ cup slivered ripe olives Â½ cup chopped pecans 1 large bunch watercress â  cup mayonnaise 2 teaspoons sugar 1 teaspoons salt 1 teaspoon paprika â  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 Â¾ 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 350Â° F. SPICED CRANBERRY HEARTS (_Yield: 8 Servings_) [Illustration: uncaptioned] 1Â½ cups hot water Â¾ cup sugar 4 cloves 1 stick cinnamon 3 lemon slices â  teaspoon salt Â½ pound cranberries 2 tablespoons plain gelatin Â½ 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 350Â° 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 350Â° F. A luncheon party dish with eye and appetite appeal. FRUIT SALAD DRESSING (_Yield: 1Â½ Cups_) 1 cup sour cream Â¼ cup honey Â¼ 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] ALADDINâS APPLE PIE (_Yield: 9â³ Pie_) 1 unbaked pie shell and top pastry 24 TOWN HOUSE CRACKERS 2 cups water 1Â½ cups sugar 2 tablespoons lemon juice 1 teaspoon grated lemon rind 2 teaspoons cream of tartar 1Â½ 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 9â³ 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 400Â° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a âmake believeâ 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 9â³ Crusts_) 3 cups sifted flour 1Â½ teaspoons salt Â½ 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: 9â³ Pie_) 1 9â³ 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 Â¼ 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: 9â³ 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 9â³ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375Â° F. Cool before filling. [Illustration: uncaptioned] COOKIE âNâ 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: 9â³ Pie_) [Illustration: uncaptioned] 1 9â³ CARAMEL CRACKER CRUST Â½ cup brown sugar Â½ cup cornstarch Â¼ teaspoon salt 3 tablespoons butter 2 eggs 1Â½ cups dark corn syrup â  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: 9â³ Pie Crust_) 1Â½ cups SALTINE CRACKER crumbs Â½ cup dark brown sugar Â½ cup ground pecans Â½ 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 9â³ pie plate; make shallow rim at top of crust. Bake 5 minutes at 375Â° F. RASPBERRY PARFAIT PIE (_Yield: 9â³ Pie_) 1 9â³ GRAHAM CRACKER CRUST 1 package frozen red or black raspberries 1Â¼ cups liquid 1 pint vanilla ice cream Â½ pint (1 cup) whipping cream 1 package red or black raspberry gelatin Let berries thaw; drain juice into measuring cup. Add water to make 1Â¼ 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: 9â³ Pie Crust_) 1Â¾ cups GRAHAM CRACKER crumbs Â¼ 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 9â³ pie plate; make shallow rim at top of crust. Bake 7 minutes at 375Â° F. [Illustration: uncaptioned] PUMPKIN CHIFFON PIE (_Yield: 9â³ Pie_) 1 9â³ GINGER WALNUT CRUST Â¾ cup cooked pumpkin 2 eggs, separated â  cup sugar â  cup milk Â¼ teaspoon nutmeg Â¼ teaspoon ginger Â¼ teaspoon cinnamon Â¼ teaspoon salt Â¼ cup sugar 1Â½ tablespoons gelatin 5 tablespoons cool water 1 cup cream, whipped Combine pumpkin, egg yolks, â  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: 9â³ Pie Crust_) â  cup ground black walnuts 1 tablespoon grated lemon rind 1â  cups GINGER SNAP crumbs Â¼ cup granulated sugar 5 tablespoons soft butter or margarine Prepare 1â  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 9â³ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375Â° 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: 9â³ Cake_) 1 recipe CINNAMON CRISP CRUST 2 tablespoons plain gelatin Â½ cup cold water 2 eggs, separated 1 teaspoon salt Â½ cup sugar Â½ 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 Â¾ cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours. CINNAMON CRISP CRUST (_Yield: 9â³ Spring-form Mold_) 3 cups CINNAMON CRISP crumbs Â½ cup sugar Â¾ cup butter or margarine Combine CINNAMON CRISP crumbs and sugar; using fork, blend in butter. Reserve Â¾ 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: 9â³ Square_) 2 cups GRAHAM CRACKER crumbs 2 tablespoons flour 2 teaspoons baking powder Â½ 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 9â³ square cake pan and bake 40 minutes at 350Â° 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 â  teaspoon salt Â¼ 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: 9â³ Square_) Â½ cup shortening Â½ cup sugar 2 eggs 1Â½ cups sifted flour 1 teaspoon baking powder Â½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup GINGER SNAP crumbs 1 cup apple sauce (canned, sweetened) Â½ cup New Orleans molasses Â½ 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 9â³ square cake pan and bake for 55 minutes at 350Â° F. For best results in _high altitude_ areas, subtract 1Â½ 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 Â½ lemon (juice) Â¼ 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 2Â½ Pounds_) [Illustration: uncaptioned] 3Â½ cups VANILLA WAFER crumbs 1 cup powdered sugar â  cup cocoa â  teaspoon salt Â½ cup white corn syrup â  cup sherry or fruit juice Â¼ cup raisins Â¼ cup dates Â¼ cup figs Â¼ cup dried apricots Â½ 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 DECORATORâS ICING tinted green and mint flavored. Decorate with candied cherries and pecan halves. Fill center with sprigs of berry laden holly. DECORATORâS ICING (_Yield: About 1 Cup_) 1 egg white dash of salt 1 cup confectionerâs 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 Â½ cup water 1 tablespoon vinegar Â½ teaspoon nutmeg 1Â½ cups CINNAMON CRISP crumbs 4 tablespoons butter Â½ cup granulated sugar Â½ cup chopped pecans Peel, core and slice apples. Arrange in bottom of an 8â³ 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 350Â° F. Serve hot or cold with cream or whipped cream. DUTCH APPLE MARLOW (_Yield: 6 Servings_) 16 marshmallows 1 cup apple sauce â  cup water â  teaspoon nutmeg 1 teaspoon grated lemon rind 1 cup whipped cream â  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 â  cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining â  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 Â½ 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 9â³ square pan. Bake 20 minutes at 350Â° F. Cool. Cut in squares and top with a scoop of chocolate ice cream and cover with PINEAPPLE MINT SAUCE. PINEAPPLE MINT SAUCE (_Yield: 1Â½ Cups_) Â¾ cup sugar Â¼ cup cornstarch 1 cup crushed pineapple 1Â½ 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] Â¼ cup sugar Â½ tablespoon cornstarch â  teaspoon salt 2 eggs, separated 1 cup milk, scalded 48 VANILLA WAFERS (6 ounces) 1 banana, sliced â  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 1Â½ qt. glass baking dish with VANILLA WAFERS. Pour â  custard over wafers; slice Â½ banana over and sprinkle â  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 300Â° 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_) 1Â¼ cups GRAHAM CRACKER crumbs 1 tablespoon flour Â¼ cup sugar Â¼ cup cocoa Â½ cup butter or margarine 24 marshmallows 1 6-oz. package chocolate bits â  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
{'title': 'To Be "Talked About" Use Cookie \'n\' Cracker Cookin\' by Elliott and Festen', 'source': 'Project Gutenberg', 'lang': 'en'}