,,to ,,be 8,,talked ,,about0 ,,use ,cookie 'n' ,cracker ,cookin' ,,type ,,of ,,recipes ,,pages ,,after ,,school ,,snacks #dj ,,appetizers #b-d ,,cake ,,frostings #cc-ce ,,cakes #cb-ce ,,desserts #cf-ci ,,entrees #i-ad ,,pie ,,crusts #bg-cb ,,pies #bg-ca ,,salad ,,dressings #bc-bf ,,salads #bc-bf ,,snack ,,treats #e-h1 #bc-bf ,,soups #e-h ,,vegetables #ae-ah ,,miscellaneous ,,art ,,of ,,entertaining #da ,,product ,,stories #ai-bb ,,list ,,of ,,products #da ,,preface #a ,,foods ,,pictured ,,on ,,cover ,mystery ,cheese ,ball #d ,vichyssoise #g ,steaks ,continental #aa ,oven ,fried ,chicken #ac ,peas ,mushrooms ,supreme #af ,caruso ,salad #bd ,pecan ,pie #bi ,raspberry ,parfait ,pie #cj ,chocolate ,christmas ,cake #ce ,pecan ,puffs #ci ,cookie ',n' ,cracker ,cookin' #ce;c 7to cover handling7 #aiei ,copyright #aiei ,united ,biscuit ,company of ,america ,preface ,,cookie ',n' ,,cracker ,,cookin' contains recipes that will make you the 8talked about0 hostess4 ,not because the recipes are difficult or expensive to prepare1 they are gourmet masterpieces2 but because they are made of just the right ingredients in exactly the proper amounts for both eye and appetite appeal4 ,the skillful addition of a dash of spice--pinch of herbs--artistic garnish--reveals the touch of genius6 ,be 8talked about06 ,use ,,cookie ',n' ,,cracker ,,cookin'6 ,you don't have to be an expert--just follow each recipe carefully6 ,,the ,,bowman ,,biscuit ,,company1 division of ,united ,biscuit ,company of ,america1 under the brand name of ,supreme ,bakers1 has served generations of ,westerners4 ,starting in #aijf1 with five types of ,cookies 'n' ,crackers1 the firm has grown to a huge industry1 with well over one thousand persons on its current payroll4 ,this fact is certain proof of ,supreme ,bakers' ability to please ,western tastes 444 and your assurance of top quality and flavor in the ,cookies 'n' ,crackers bearing the famous four leaf clover label4 ,enjoy ,supreme ,cookies 'n' ,crackers as they come from the box1 and use them as ingredients in many recipes 444 for good eating1 every day6 ,,variety ,,is ,,the ,,spice ,,of ,,life--that's why ,supreme ,bakers produce such a wide assortment of products4 ,that's why they offer such a variety of recipes in this booklet4 ,and everyone--you1 your family and your friends--will enjoy them6 ,tempting ,appetizers ,illustration3 uncaptioned ,,long ,,island ,,clam ,,spread 7,yield3 #ab ,party ,servings7 cup canned clams1 minced cup clam juice #b #c-oz4 packages cream cheese #a tablespoon lemon juice #a teaspoon ,worcestershire sauce teaspoon ,tabasco sauce #a teaspoon grated onion #a teaspoon paprika #b tablespoons minced parsley ,beat together cream cheese and clam juice until smooth4 ,add all other ingredients and blend well4 ,chill and serve in a dip bowl placed on a snack tray4 ,arrange ,,town ,,house ,,crackers around the bowl4 ,it's a pleasing surprise to find the crackers served hot--butter1 place on cookie sheet and bake for #g minutes at #cej ,f4 ,,guacamole ,,dunk 7,yield3 #ab ,party ,servings7 #a ripe avocado cup chopped cucumber cup chopped onion #a #c-oz4 package cream cheese #b tablespoons lemon juice teaspoon salt ,dash of ,tabasco sauce #a teaspoon paprika ,mash avocado meat and blend in finely chopped cucumber and onion4 ,add cheese and seasoning2 beat until smooth and fluffy4 ,this can be piled into cucumber boats for attractive serving4 ,bank boats with ,,saltine ,,crackers1 ,,town ,,house ,,crackers and ,,club ,,crackers4 ,to make cucumber boats1 cut in half lengthwise2 scoop out meat2 chop and use in this recipe4 ,,shrimp ,,canapes 7,yield3 #ab ,party ,servings7 #a pound cooked shrimp cup minced scallions or onions #d tablespoons mayonnaise #b hard-cooked eggs1 chopped teaspoon salt teaspoon freshly ground black pepper teaspoon paprika cup ,parmesan cheese ,chop or grind shrimp and blend in scallions1 mayonnaise1 eggs and seasoning4 ,heap on ,,town ,,house ,,crackers and sprinkle with cheese4 ,broil #e minutes at #cej ,f4 or until delicately browned4 ,,cheese ,,and ,,anchovy ,,rarebit 7,yield3 #ah ,party ,servings7 #c cups grated sharp ,cheddar or ,swiss cheese #b tablespoons melted butter #b teaspoons salt #b teaspoons dry mustard #a teaspoon paprika #b cups medium white sauce or #a cup dry white wine or #a cup beer cup chopped anchovy filets ,put cheese and seasoning in top of double boiler or chafing dish2 add butter4 ,stir constantly until melted1 then blend in slowly one of the three liquids suggested4 ,when mixture is smooth 7about #aj minutes7 fold in anchovy filets4 ,sprinkle top with chopped chives4 ,keep hot during serving in chafing dish or over candle warmer4 ,have plenty of ,,saltine ,,crackers1 ,,town ,,house ,,crackers and ,,club ,,crackers nearby for dunking in this tasty rarebit4 ,,serving ,,appetite ,,teasers in the living room before dinner is becoming increasingly popular4 ,variety in ,,crackers1 and their crispness and freshness1 add so much to the tastiness of spreads4 ,today delicious prepared spreads are available at food stores4 ,wise homemakers keep an assortment on the pantry shelf4 ,,mystery ,,cheese ,,ball 7,yield3 #ej ,party ,servings7 #e #e-oz4 jars ,blue cheese #a #e-oz4 jar sharp ,cheddar cheese #a tablespoon grated onion #b teaspoons ,worcestershire sauce #a cup finely chopped nuts ,for easier blending allow cheeses to stand at room temperature at least #b hours4 ,put all ingredients1 except nuts1 into a bowl and mix until smooth and velvety4 ,electric mixer will make it easier but can be done by hand4 ,refrigerate in well greased small bowl until firm4 ,remove from bowl2 shape into ball2 roll in nuts4 ,place on chop plate2 bank ,,club ,,crackers and ,,town ,,house ,,crackers all around4 ,,tips ,,on ,,teasers will make you a 8talked about hostess40 ,tasty hors d'oeuvres include ,,town ,,house ,,crackers1 ,,club ,,crackers and ,,saltine ,,crackers spread with ham1 chicken1 tuna or egg salad4 ,crackers topped with cheese and anchovies1 miniature hamburgers1 franks or sausages can be served hot from the broiler4 ,a tray of radishes1 pickles1 olives1 celery hearts and carrot sticks2 an arrangement of apple and pear wedges1 glazed grapes and banana chunks dipped in sour cream and rolled in colored cocoanut will enhance the beauty of the buffet table4 ,a crystal bowl of punch could be placed at one end of the table and a silver tea service1 for those who want coffee1 at the other4 ,prepare ahead2 add finishing touches just before guests arrive--then you'll have fun at your own party6 ,illustration3 uncaptioned ,savory ,soups ,illustration3 uncaptioned ,,creole ,,bean ,,chowder 7,yield3 #h ,servings7 #a lb4 dry red beans #h cups water #a cup grated carrots #a cup finely chopped onion #a #b can tomato puree #b teaspoons sugar #d whole cloves teaspoon pepper #c cups water #a #b can okra #a cup finely chopped celery #a tablespoon salt #d tablespoons vinegar teaspoon ,tabasco sauce cup margarine teaspoon chili powder ,wash beans well4 ,place in large utensil with lid4 ,cover with the #h cups water2 soak overnight4 ,cook1 covered1 until tender 7about #c hours74 ,drain and save liquid4 ,then run beans through ricer or ,foley mill4 ,return to liquid and add all other ingredients4 ,cover and simmer for one hour4 ,if desired1 #e minutes before serving add #c franks sliced very thin and diagonally4 ,serve with ,parmesan ,wafers 7see recipe below74 ,,menu ,,suggestion3 ,to prepare ,parmesan ,wafers1 mix together cup ,parmesan cheese1 teaspoon garlic salt and just enough soft butter to spread4 ,cover ,,town ,,house ,,crackers with a generous amount of this spread and place on a cookie sheet4 ,broil until bubbly and well browned 7about #f minutes at #cej ,f474 ,serve piping hot4 ,creole ,bean ,chowder is so delicious and filling1 that it can be used for the main dish of the meal1 if complemented by a salad and dessert4 ,try serving it with creamy cole slaw and delicious ,pecan ,pie 7page #bi74 ,,potato ,,potage 7,yield3 #f ,servings7 #b cups diced potato #a teaspoon salt #a cups boiling water #f strips bacon1 cut fine cup chopped onion #a cup milk or cream teaspoon pepper teaspoon paprika ,cook potatoes in salted boiling water until tender4 ,fry bacon until crisp2 remove from fat2 then saute onion until yellow4 ,if possible1 use green onions including tops4 ,mash potatoes1 reserving liquid4 ,combine potatoes1 liquid1 onion1 bacon1 cream and seasoning2 let simmer #aj minutes4 ,serve with ,,saltine ,,crackers spread with onion butter1 sprinkled with paprika and broiled #e minutes at #cej ,f4 ,a salad made of two parts shredded red cabbage and one part shredded carrot1 a bit of green pepper and mayonnaise is a perfect accompaniment for ,,potato ,,potage4 ,top it all off with ,ginger ,spice ,cake piled high with ,apple ,frostie 7page #cd7 and you'll have a delicious ,sunday night supper6 ,illustration3 uncaptioned ,,there',s ,a ,,difference ,,in ,,soups1 when they are made with loving care and caressed by the touch of genius4 ,really good soups demand time for preparation and skill in seasoning4 ,the writer1 ,thomas ,fuller1 once said1 8,love has its charms1 but only soup so well nourishes the young1 stokes the fires of manhood and comforts the old40 ,the recipes given in this chapter are guaranteed to please the entire family4 ,remember--always serve hot soups very hot and cold soups chilled thoroughly4 ,soup and crackers go together like ham and eggs1 cream and sugar1 salt and pepper1 love and marriage--you can't have one without the other6 ,crackers to complement rich flavorful soups must be very crisp4 ,we suggest tempting touches be added to crackers and that they be served crisp and crunchy straight from the oven6 ,,vichyssoise--,,cold ,,and ,,quick 7,yield3 #f servings7 #c medium potatoes cup potato water #a #h-oz4 carton sour cream cup half and half 7cream7 cup chopped chives or green onion teaspoon salt dash ,tabasco sauce #a can beef consomme ,wash1 peel and dice potatoes4 ,cook until tender4 ,pour off liquid and measure2 reserve up to cup4 ,mash potatoes1 combine with potato water1 sour cream and cream4 ,whip until smooth4 ,add chives1 seasoning and consomme2 blend well4 ,refrigerate at least #d hours4 ,serve in soup bowls or cups1 sprinkle with paprika and chopped chives4 ,serve with ,,town ,,house ,,crackers spread with anchovy paste and broiled #e minutes at #cej ,f4 ,complement with a salad of sliced avocado and cucumber on endive and ,raspberry ,parfait ,pie 7page #cj74 ,,peas ,,porridge ,,hot 7,yield3 #f servings7 #e strips of bacon cup chopped onion #b cans pea soup #a can boiling water ,fry bacon until very crisp2 remove from fat and saute onion until clear4 ,blend fat and onion into soup4 ,pour in pan and add boiling water slowly1 stirring until smooth4 ,cook until it bubbles up #b minutes4 ,add bacon crumbled into bits4 ,serve piping hot with ,,town ,,house ,,crackers topped with ,blue cheese and broiled #e minutes at #cej ,f4 ,illustration3 uncaptioned ,,soup',s ,a ,,meal when served with a tasty salad and tempting dessert4 ,a tossed green salad with tomato wedges will complement ,,peas ,,porridge ,,hot4 ,for the ideal dessert1 try ,graham ,cracker ,cake with ,pine-,cot topping 7page #cc74 ,,lobster ,,bisque 7,yield3 #f servings7 #b cups milk #b cups light cream can tomato soup #c tablespoons butter #a cup chopped lobster meat #d tablespoons flour teaspoon salt teaspoon onion salt teaspoon celery salt teaspoon red pepper ,combine and heat milk1 cream and soup4 ,saute shredded lobster meat in butter2 add flour2 cook until absorbed by lobster4 ,combine lobster with hot tomato and cream combination2 add seasoning4 ,cook slowly1 stirring constantly until thick4 ,serve with ,,club ,,crackers generously buttered1 sprinkled with paprika and toasted #h minutes in a #cej ,f4 oven4 ,delicious with avocado slices and grapefruit sections with horse-radish dressing4 ,,serving ,,tricks4 ,the ,french excel not only in their cuisine1 but in the art of serving4 ,they believe every dish should be a masterpiece--rich in flavor1 skillfully seasoned2 served with ceremony6 ,they never serve large portions2 when you finish1 you'll wish there were a bit more4 ,that is the state of 8,perfection06 ,never detract from the appeal of food by serving too much4 8,savory ,soups0 given here are culinary masterpieces--so flavorful--so skillfully seasoned the most discriminating ,french chef would say1 8,oui6 ,oui60 ,we suggest they be used as the main dish around which to build a meal1 but in small portions are delicious at a dinner4 ,each of our 8,savory ,soups0 is so delicious you'll find yourself serving them often once you've been tempted with a taste6 ,illustration3 uncaptioned ,intriguing ,entrees ,illustration3 uncaptioned ,,lobster ,,thermidor 7,yield3 #f ,servings7 #f frozen ,african lobster tails #b tablespoons margarine #b tablespoons flour #a egg #a teaspoons salt teaspoon pepper teaspoon red pepper teaspoon celery salt #a tablespoon chopped onion teaspoon prepared mustard cup cream #a cup vegetable stock #b tablespoons lemon juice #c tablespoons margarine cup ,parmesan cheese cup ,,club ,,cracker crumbs ,cook frozen lobster tails according to directions on package4 ,remove meat2 save shells to use as garnish4 ,melt margarine2 stir in flour1 egg1 seasoning and cream4 ,then add all of the vegetable stock slowly1 blending and stirring carefully to prevent lumping4 7,vegetable stock is liquid saved from canned vegetables or from cooking fresh vegetables4 ,store in jars in refrigerator47 ,cook sauce in double boiler until smooth and thick1 stirring constantly4 ,shred lobster meat and sprinkle with lemon juice4 ,combine meat and sauce1 mixing well together and heating until mixture bubbles up for three minutes4 ,arrange lobster shells1 pulling open1 around inside of greased #a qt4 glass baking dish4 ,pour in lobster mixture1 letting the pink shells extend over like a rim around the edge4 ,saute ,parmesan cheese and fine ,,club ,,cracker crumbs in margarine and spread over top of lobster4 ,place under broiler for about #ae minutes at #cjj ,f4 or until top is a golden brown1 crisp and crusty4 ,garnish with lemon wedges and sprigs of parsley4 ,,crabmeat ,,casserole 7,yield3 #f servings7 #f ounces elbow macaroni #f tablespoons vegetable oil cup chopped onion cup green pepper strips #b cups thick white sauce #c tablespoons lemon juice #a teaspoon ,worcestershire sauce #c dashes ,tabasco sauce cup grated cheddar cheese #a #g-oz4 can crabmeat1 flaked #a cup cooked peas cup pimiento strips cup ,,saltine ,,cracker crumbs #c tablespoons butter ,cook macaroni in salted water 7do not overcook74 ,drain and set aside4 ,saute onion and green pepper in vegetable oil until clear2 lift out and add to macaroni4 ,using remaining oil make white sauce2 add lemon juice1 seasoning and cheese4 ,stir until cheese melts4 ,combine sauce1 crabmeat1 vegetables and macaroni4 ,pour into greased #b qt4 glass baking dish4 ,saute ,,saltine ,,cracker crumbs in butter and spread over mixture4 ,bake #bd minutes at #cej ,f4 ,,broiled ,,lamb ,,roll 7,yield3 #f servings7 #a pounds ground lamb shoulder #a teaspoon salt teaspoon pepper teaspoon marjoram #a tablespoon ,worcestershire sauce cup ,,club ,,cracker crumbs #c tablespoons water pound sliced bacon ,mix together lamb1 seasoning1 ,,club ,,cracker crumbs and water4 ,arrange strips of bacon lengthwise side by side1 slightly overlapping1 on a sheet of waxed paper4 ,spread lamb mixture evenly all over bacon4 ,roll as a jelly roll2 wrap in the waxed paper4 ,refrigerate until firm enough to slice4 ,place toothpicks along roll #a inch apart and cut in #f equal slices2 broil #ab minutes at #cej ,f4 on one side2 turn and broil #g-aj minutes4 ,illustration3 uncaptioned ,,steaks ,,continental 7,yield3 #f ,servings7 ,illustration3 uncaptioned #b cups ,,club ,,crackers crumbled cup milk #c pounds ground chuck cup finely chopped suet #a cup chopped green pepper #a cup chopped onion cup chopped mushrooms #c tablespoons tomato paste #c tablespoons creamed corn #a teaspoons pepper #a tablespoon salt #b cloves garlic1 minced #a egg1 beaten ,if using fresh mushrooms1 wash1 slice and cook in salted water until tender4 ,place crumbled ,,club ,,crackers in bowl and pour milk over them2 let stand4 ,blend together meat1 suet1 green pepper1 onion1 mushrooms1 tomato paste1 corn and seasoning4 ,add egg to moistened ,,club ,,crackers4 ,combine cracker and meat mixtures1 mixing well4 ,divide into six #a thick patties1 shaping into the form of a steak4 ,broil #bj minutes at #cej ,f4 on one side1 keeping far enough away from heat to cook through without burning4 ,turn and broil on other side until done4 ,to prepare 8well done0 steaks1 broil farther from the heat and for a longer time on each side4 ,,sausage ,,pouches 7,yield3 #f ,servings7 #a pound ground sausage meat #a cup ,,club ,,crackers 7crushed slightly7 #f tablespoons canned milk #c slices pineapple 7cut in half7 ,blend together sausage meat1 ,,club ,,crackers and milk4 ,divide into #f equal parts2 roll oval-shaped pouches4 ,with side of hand1 press into top of each oval a slight indentation to form the pouch4 ,place half slice of pineapple 7rounded side up7 lengthwise into indentation and secure with toothpicks4 ,place pouches in shallow baking pan4 ,bake #ce minutes at #cbe ,f4 ,,louisiana ,,pork ,,chops 7,yield3 #f ,servings7 #f double pork chops #b cups chopped apple cup chopped pecans cup ,,graham ,,cracker crumbs teaspoon salt teaspoon allspice teaspoon ginger #d tablespoons ,new ,orleans molasses cup flour #a cup milk #a cup ,,saltine ,,cracker crumbs #a cup boiling water ,combine apples1 pecans1 ,,graham ,,cracker crumbs1 seasoning and molasses2 spoon into pouch in each chop4 ,dip stuffed chops in milk1 then in ,,saltine ,,cracker crumbs4 ,brown chops on both sides in just enough grease to prevent burning4 ,place in covered roaster4 ,add boiling water2 bake #a hour at #cjj ,f4 ,illustration3 uncaptioned ,,ask ,,your ,,butcher to slit chops along the bone--not on fat side6 ,cut like this1 the slit is supported by the bone and will close tightly after filled with stuffing4 ,,oven ,,fried ,,chicken 7,yield3 #f ,servings7 #a frying chicken1 disjointed #a teaspoons salt teaspoon pepper #a cup flour #a cups milk #a cups ,,town ,,house ,,cracker crumbs ,wash chicken1 being sure all pinfeathers are removed4 ,place flour1 salt and pepper in heavy sack2 add #c or #d pieces of chicken at a time and shake4 ,when all are well floured1 empty remaining flour and put finely crumbled 7not ground7 ,,town ,,house ,,cracker crumbs in sack4 ,dip pieces of floured chicken in milk2 then shake in ,,town ,,house ,,cracker crumbs1 a few pieces at a time1 until well coated4 ,place chicken 7meaty side up7 in a greased shallow baking dish 7no fat7 and bake #dj minutes in a #cej ,f4 oven4 ,turn pieces and bake another #bj minutes or until second side is browned4 ,illustration3 uncaptioned ,,party ,,patty ,,shells 7,yield3 #f ,shells7 #a teaspoon oregano #a teaspoon poppy seeds cup butter 7#a stick7 #b eggs1 well beaten #b cups ,,saltine ,,cracker crumbs ,add oregano 7rubbed fine7 and poppy seeds to ,,saltine ,,cracker crumbs1 mixing thoroughly4 ,cut in butter as for a pie crust 7two knives or pastry blender may be used74 ,add eggs and continue to blend until well mixed4 ,press tightly against bottom and sides of standard glass custard cups or #e foil pie pans4 ,bake #bj minutes in a #cge ,f4 7preheated7 oven4 ,fill with creamed meats and or vegetables1 chicken a la king1 creamed lobster or crabmeat4 ,,swiss ,,souffle ,,pie 7,yield3 #f ,servings7 #a recipe ,,party ,,patty ,,shells cup minced onion #b tablespoons butter #f eggs1 separated #a teaspoon ,worcestershire sauce teaspoon pepper teaspoon dry mustard teaspoon caraway seeds #a teaspoons salt #b cups milk #a #h-oz4 package ,swiss cheese ,make one recipe ,,party ,,patty ,,shells 7page #ac74 ,press mixture on sides and bottom of #h cake pan4 ,bake this ,,saltine ,,cracker crust #aj minutes at #cbe ,f4 ,saute onion in butter4 ,beat #f egg yolks and #c whites4 ,add seasoning1 milk and sauteed onion4 ,fold in #c stiffly beaten egg whites4 ,cut cheese very fine4 ,line ,,saltine ,,cracker crust with cheese1 add egg and milk mixture4 ,bake #cj minutes at #cbe ,f4 ,insert knife to test custard's doneness4 ,,ham ,,loaf ,,flambeau 7,yield3 #f ,servings7 cup brown sugar #a teaspoon prepared mustard cup vinegar #e peach halves1 drained #e maraschino cherries #b cups ground ham #a pounds ground fresh pork #b eggs #a cup milk #a cup ,,saltine ,,cracker crumbs teaspoon salt teaspoon pepper ,mix sugar1 mustard and vinegar in bottom of greased #b qt4 loaf pan4 ,arrange peach halves rounded side up over this1 put cherry in center of each4 ,mix together remaining ingredients1 blending well4 ,press in baking dish over peach halves4 ,bake #b hours at #cej ,f4 ,turn out so decorations are on top4 ,illustration3 uncaptioned ,,to ,,set ,,ablaze soak cubes of sugar in rum1 lemon or brandy extract4 ,drain peach halves and wipe with paper towel4 ,arrange1 rounded side down1 on lettuce leaves around the ham loaf4 ,place a soaked sugar cube in center of each peach4 ,light cubes at table for dramatic effect6 ,vegetables ,tricks ,illustration3 uncaptioned ,,spinach ,,ring 7,yield3 #f ,servings7 #c cups cooked spinach #c eggs1 separated #a tablespoon minced onion #a cup half and half 7cream7 #a teaspoon salt teaspoon nutmeg cup ,,saltine ,,cracker crumbs ,drain spinach and chop very fine4 ,add beaten egg yolks1 onion1 ,,saltine ,,cracker crumbs1 cream and seasoning4 ,blend well and fold in stiffly beaten egg whites4 ,pour into greased ring mold4 ,place in shallow pan of hot water2 bake #de minutes at #cej ,f4 or until mold is firm4 ,unmold on platter2 fill center with ,tuna a la ,king1 creamed salmon1 or hard-cooked eggs in curry sauce4 ,,parsnips ,,creole 7,yield3 #f ,servings7 #i small fresh parsnips #d tablespoons butter cup chopped onion cup chopped green pepper #d tablespoons flour #a cup tomato puree #a cup water #a teaspoon salt #a teaspoons sugar teaspoon red pepper teaspoon chili pepper teaspoon allspice cup ,,saltine ,,cracker crumbs #d tablespoons butter ,peel parsnips2 split in quarters lengthwise2 remove center core4 ,cook in salted water 7do not overcook74 ,saute onion and green pepper in butter until clear2 add flour1 puree1 water and seasoning2 cook until smooth and slightly thick4 ,put parsnips in greased #b qt4 glass baking dish and pour creole sauce over them4 ,saute ,,saltine ,,cracker crumbs in butter and sprinkle over top4 ,bake #be minutes at #bej ,f4 ,,green ,,bean ',n ,,extraordinaire 7,yield3 #f ,servings7 #b cups cooked green beans #ab tiny white onions1 cooked cup almonds1 split #b cups medium white sauce teaspoon salt #a teaspoon mace #c tablespoons butter cup ,,town ,,house ,,cracker crumbs ,drain beans4 ,combine beans1 onions1 almonds1 salt and mace with white sauce4 ,pour into a #b qt4 glass baking dish4 ,saute ,,town ,,house ,,cracker crumbs in butter2 arrange over vegetables4 ,bake #be minutes at #cej ,f4 ,,peas ,,and ,,mushrooms ,,supreme 7,yield3 #f ,servings7 #c slices bacon #b cups cooked peas cup cooked mushrooms cup pimiento strips teaspoon pepper #a teaspoon salt #a cup half and half 7cream7 cup ,,saltine ,,cracker crumbs ,cut bacon in pieces and fry crisp4 ,lift out of fat2 combine with peas1 mushrooms1 pimientos1 seasoning and cream4 ,place in #a qt4 glass baking dish4 ,saute ,,saltine ,,cracker crumbs in fat2 spread over peas4 ,bake #bj minutes at #djj ,f4 ,illustration3 uncaptioned ,,ginger ,,glazed ,,carrots 7,yield3 #f servings7 #ab medium carrots teaspoon salt cup strained honey #d tablespoons butter cup ,,graham ,,cracker crumbs #c tablespoons butter teaspoon ginger cup chopped pecans ,scrape and cook carrots in salted water until tender 7do not overcook74 ,drain1 reserving #b tablespoons liquid and combine it with honey and butter4 ,pour over carrots and cook at low temperature until syrup cooks down and carrots are well glazed4 ,turn several times during glazing to coat evenly and also avoid burning4 ,saute ,,graham ,,cracker crumbs 7to which ginger and nuts are added7 in the #c tablespoons of butter4 ,place carrots in warmed vegetable dish and sprinkle with hot ginger flavored crumbs4 ,serve immediately4 ,,eggplant ,,italiano 7,yield3 #f servings7 #a eggplant #f tablespoons olive oil cup chopped onion cup chopped green pepper #a pound ground beef #a teaspoon salt teaspoon red pepper teaspoon oregano #c tomatoes1 diced clove garlic1 minced #a cup ,,saltine ,,cracker crumbs #a cup ,mozzarella cheese1 diced ,cut eggplant in half lengthwise2 cook in boiling salted water until tender4 ,scoop meat from inside of eggplant 7leaving only a thin shell72 chop and set aside4 ,saute green pepper and onion in oil4 ,when clear1 add meat1 salt1 pepper and oregano2 cook slowly until meat browns4 ,add diced tomatoes and chopped eggplant meat2 cook until hot through4 ,pack tightly in the eggplant shells4 ,toss diced cheese and ,,saltine ,,cracker crumbs together2 pile on top of eggplant boats4 ,bake #bj minutes at #cge ,f4 ,,for ,a ,,change omit the meat in ,,eggplant ,,italiano4 ,mix crumbs and cheese with other ingredients given for stuffing4 ,fill eggplant shells and bake as directed4 ,,potato ,,puffs 7,yield3 #f ,servings7 #b cups mashed potatoes #a egg1 beaten fluffy #d tablespoons flour cup finely chopped onion teaspoon salt teaspoon pepper small amount of milk #a cup ,,town ,,house ,,cracker crumbs ,if potatoes are left over1 warm slightly to assure easier and more thorough mixing4 ,add egg1 flour1 onion and seasoning2 beat well4 ,add just enough milk to blend1 but do not allow too much moisture as mixture must be rolled in palm of hands to make #ah tiny balls4 ,when balls are formed1 roll in ,,town ,,house ,,cracker crumbs1 being sure they are well covered4 ,fry in deep fat until golden brown4 ,serve immediately1 as they are not at their best unless hot4 ,,new ,,orleans ,,sweets 7,yield3 #f ,servings7 #c large size sweet potatoes #d tablespoons butter cup ,,graham ,,cracker crumbs cup chopped pecans teaspoon ginger #d tablespoons butter #f tablespoons ,new ,orleans molasses teaspoon ginger teaspoon nutmeg teaspoon cinnamon #f maraschino cherries #d tablespoons ,new ,orleans molasses ,boil sweet potatoes in jackets until very tender4 ,while they are cooking1 melt #d tablespoons butter in skillet2 add ,,graham ,,cracker crumbs1 nuts and ginger1 turning constantly4 ,when potatoes are done1 peel and mash2 add remaining butter1 the #f tablespoons of molasses and the remaining spices1 whip until fluffy4 ,pile potatoes in a greased #b qt4 glass casserole and top with sauteed ,,graham ,,cracker crumbs2 spread remaining #d tablespoons of ,new ,orleans molasses over all2 and garnish with #f maraschino cherries4 ,bake #bj minutes at #cej ,f4 ,illustration3 uncaptioned ,for best 8,cookie 'n' ,cracker0 recipe results look for all these famous quality products4444 ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,,quality1 ,,above ,,all ,,else1 is stressed in every step in the production of these famous cookies and crackers4 ,the zealously guarded original and unique recipes 444 the special care and attention to selection of ingredients 444 the ultra-modern baking techniques and equipment 444 the rigid standards of production and sanitation control 444 and the superb packaging methods1 assure you of receiving the finest1 freshest1 highest-quality cookie and cracker products in ,america4 ,illustration3 uncaptioned ,illustration3 uncaptioned ,illustration3 uncaptioned ,buy all of these outstanding 8,cookie 'n' ,cracker0 products so you can make all of these wonderful recipes and be the most 8talked about0 hostess6 ,salads and ,dressings ,illustration3 uncaptioned ,,shrimp ,,in ,,avocado ,,boats 7,yield3 #f ,servings7 #c avocados #a cup ,french dressing #c tablespoons lemon juice #a pound cooked shrimp #e hard-cooked eggs cup pimiento cup chopped celery cup chopped green pepper cup chopped onion cup chopped almonds cup thinned mayonnaise #c tomatoes1 quartered #f ripe olives #ab carrot sticks shredded bib lettuce ,cut avocados in half1 seed and peel4 ,marinate in ,french dressing and lemon juice4 ,shred shrimp2 add #b hard-cooked eggs1 chopped pimiento2 celery2 green pepper2 onion2 almonds and mayonnaise4 ,mix well and chill4 ,to serve drain avocado halves2 place on lettuce2 fill with ,shrimp ,salad4 ,top with remaining ,french dressing1 garnish with olives1 carrot sticks1 tomato and egg wedges4 ,serve with ,,town ,,house ,,crackers1 spread with anchovy paste and broiled #e minutes at #cej ,f4 ,,slim-,,jim ,,dressing 7,yield3 #a ,cup7 #f tablespoons vinegar cup vegetable oil #a teaspoon ,worcestershire sauce teaspoon minced onion #a teaspoon prepared mustard teaspoon paprika cup tomato soup #a tablespoon sugar teaspoon salt teaspoon crushed red pepper ,combine all ingredients and blend well4 ,to further reduce calories try mineral oil instead of vegetable oil unless doctor has advised against its use4 ,,caruso ,,salad 7,yield3 #f ,servings7 #b cups broken iceberg lettuce cup broken bib lettuce cup shredded red cabbage green pepper1 slivered #a avocado1 sliced cup diced celery cup carrot curls cucumber 7unpeeled71 sliced ,italian or garlic dressing #d tomatoes1 quartered #ab ripe olives #g tiny ,italian peppers ,place iceberg and bib lettuce1 red cabbage1 green pepper1 avocado1 celery1 carrot and cucumber in salad bowl4 ,add dressing and toss4 ,pile into #f individual salad bowls and garnish each with #h tomato wedges1 #b olives1 #b peppers4 ,for a luncheon main dish add strips of ,mozzarella cheese1 julienne ham1 chicken1 and hard-cooked egg4 ,serve with ,,club ,,crackers1 spread with garlic butter and toasted #g minutes at #cej ,f4 ,,cucumber ,,avocado ,,mold 7,yield3 #ab ,servings7 #a package lime gelatin #a cups water #d tablespoons lemon juice #a teaspoons salt #a cucumber #b avocados #a can red salmon #f lemon slices #f radish rose buds parsley #a cups ,russian dressing ,boil water2 add gelatin1 stir until dissolved4 ,add lemon juice and salt2 chill until syrupy4 ,slice cucumber and avocado4 ,remove bones and skin from salmon and break into chunks4 ,arrange cucumber slices overlapping around bottom of greased #a qt4 ring mold2 place chunks of salmon over cucumber2 arrange avocado on top2 pour cool syrupy gelatin over all4 ,refrigerate until firm2 unmold on platter4 ,fill center with dressing2 arrange lemon slices1 radish rosebuds and parsley around mold4 ,serve with ,,saltine ,,crackers topped with cheese1 sprinkled with paprika and broiled #e minutes at #cej ,f4 ,illustration3 uncaptioned ,,chicken ,,salad ,,in ,,orange ,,cups 7,yield3 #f ,servings7 #c large oranges #b cups shredded chicken cup chopped celery #b tablespoons minced onion cup slivered ripe olives cup chopped pecans #a large bunch watercress cup mayonnaise #b teaspoons sugar #a teaspoons salt #a teaspoon paprika cup whipped cream #f ripe olives #a large bunch watercress ,wash oranges and cut in half2 scoop out pulp1 keep as whole as possible2 and reserve juice4 ,cut pulp into cubes2 combine with orange juice1 chicken1 celery1 olives1 onion and nuts4 ,blend together mayonnaise1 seasoning and whipped cream4 ,combine chicken mixture and dressing4 ,pile salad into orange shells4 ,put spoonful of remaining dressing on top of each and garnish with a ripe olive4 ,place on a bed of watercress4 ,serve with an assortment of crackers3 ,,club ,,crackers1 ,,town ,,house ,,crackers and ,,saltine ,,crackers1 which have each been spread with different cheeses and toasted4 ,to toast1 place on cookie sheet and bake #g minutes at #cej ,f4 ,,spiced ,,cranberry ,,hearts 7,yield3 #h ,servings7 ,illustration3 uncaptioned #a cups hot water cup sugar #d cloves #a stick cinnamon #c lemon slices teaspoon salt pound cranberries #b tablespoons plain gelatin cup cold water ,heat water1 sugar1 spices1 lemon slices1 and salt until sugar dissolves2 boil #e minutes4 ,add cranberries and cook until they boil up #c minutes4 ,remove lemon slices and cinnamon stick4 ,let gelatin stand in cold water #e minutes2 add to hot cranberries1 mixing well4 ,let cool2 pour into greased heart-shaped individual molds4 ,unmold on lettuce leaf and top with thinned mayonnaise4 ,serve with hot1 toasted ,,club ,,crackers piled high with ,chicken ,salad4 ,to toast crackers place on a cookie sheet and bake #g minutes at #cej ,f4 ,,fruit ,,platter 7,yield3 #f ,servings7 #f pineapple sticks #f pear halves #f peach halves1 sliced #ah slices of oranges #ah grapefruit sections #ab plum halves #d bananas #a cup melon balls #a pint strawberries #f lettuce leaves #f bunches parsley #a bunch white grapes ,use as much fresh fruit as possible4 ,to peel and section oranges and grapefruit easily1 cover with boiling water2 let stand #aj minutes2 peel1 section and refrigerate4 ,to prepare bananas1 peel1 cut in #c equal pieces crosswise2 dip in mayonnaise2 roll in pink coconut4 ,prepare and chill melon balls4 ,place lettuce leaves on chop plate4 ,arrange fruit around outer edge of platter1 beginning with pineapple sticks4 ,on one side place sliced peaches2 on other1 melon balls4 ,next coconut-bananas2 then pear halves 7tint with food coloring using pastry brush74 ,next arrange plum halves1 skin side up and dipped in powdered sugar4 ,then orange slices1 overlapping in artistic rows2 next grapefruit sections2 finally a mound of strawberries with stems4 ,now circle is complete4 ,in center1 place bowl filled with ,fruit ,salad ,dressing 7see below74 ,garnish with tiny bunches of sugar-coated grapes and sprigs of parsley4 ,serve with ,,town ,,house ,,crackers spread with ,blue cheese and broiled #e minutes at #cej ,f4 ,a luncheon party dish with eye and appetite appeal4 ,,fruit ,,salad ,,dressing 7,yield3 #a ,cups7 #a cup sour cream cup honey teaspoon salt #c tablespoons orange juice #a tablespoon lemon juice #b teaspoons grated orange peel ,blend all ingredients together and refrigerate several hours before serving4 ,standing improves flavor4 ,delicious for wide variety of fruit salads4 ,illustration3 uncaptioned ,pies ,a ,plenty ,illustration3 uncaptioned ,,aladdin',s ,,apple ,,pie 7,yield3 #i ,pie7 #a unbaked pie shell and top pastry #bd ,,town ,,house ,,crackers #b cups water #a cups sugar #b tablespoons lemon juice #a teaspoon grated lemon rind #b teaspoons cream of tartar #a teaspoons nutmeg #a teaspoon cinnamon #b tablespoons butter ,combine sugar1 water and cream of tartar2 bring to a boil4 ,add whole crackers1 lemon juice and rind4 ,cook slowly for #aj minutes2 do not stir4 ,pour into unbaked #i pie shell2 sprinkle with the nutmeg and cinnamon and dot with butter 7cut into bits74 ,cut design in unbaked top crust 7to allow steam to escape72 place over filling2 flute edges1 sealing together4 ,bake #dj minutes in a #djj ,f4 7preheated7 oven4 ,be sure crust is a golden brown4 ,cool and serve4 ,this is a 8make believe0 apple pie and requires no apples to prepare it4 ,but1 like a regular apple pie1 it is delicious with a wedge of cheese or ice cream4 ,,never-,,fail ,,pie ,,crust 7,yield3 ,three #i ,crusts7 #c cups sifted flour #a teaspoons salt cup milk #a cup shortening ,sift together flour and salt4 ,scald milk and add shortening1 whipping until creamy4 ,work in dry ingredients4 ,chill in refrigerator before rolling out on floured board4 ,keeps well for days1 so may be made up in advance4 ,,pie ,,and ,,cookie ,,dough1 rolled on waxed paper1 is easily and safely transferred from table to pan4 ,,black ,,bottom ,,mint ,,pie 7,yield3 #i ,pie7 #a #i ,,cocoanut ,,chocolate ,,crust #a cup milk #f ounces semi-sweet chocolate #a egg1 separated #a tablespoon cornstarch #a package vanilla pudding #a cup heavy cream #b tablespoons sugar green food coloring oil of mint flavoring cup ,,cocoanut ,,chocolate ,,drop ,,cookie crumbs ,put milk and chocolate in top of double boiler and heat until chocolate is melted4 ,combine egg yolk and cornstarch2 gradually add to hot milk and chocolate4 ,stirring vigorously1 continue to cook until thickened1 about #bj minutes4 ,remove from heat and let cool4 ,cook vanilla pudding according to directions on the package4 ,set aside to cool4 ,spread chocolate mixture over bottom of the ,,cocoanut ,,chocolate ,,crust4 ,when pudding is cool1 fold in beaten egg white and pour over chocolate mixture4 ,whip cream until stiff2 add #e drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green4 ,gradually fold in sugar4 ,pile high on the pie and sprinkle top with ,,cocoanut ,,chocolate ,,drop ,,cookie crumbs4 ,refrigerate #b to #d hours before serving4 ,,cocoanut ,,chocolate ,,crust 7,yield3 #i ,pie ,crust7 #b cups ,,cocoanut ,,chocolate ,,drop ,,cookie crumbs #e tablespoons butter or margarine ,prepare #b cups fine crumbs from ,,cocoanut ,,chocolate ,,drop ,,cookies4 ,have butter or margarine room temperature1 and using a fork1 mix with cookie crumbs until crumbly4 ,use back of spoon to press this mixture firmly to the sides and bottom of a #i pie plate4 ,be sure to make a shallow rim at top of crust4 ,bake #e minutes at #cge ,f4 ,cool before filling4 ,illustration3 uncaptioned ,,cookie ',n' ,,cracker ,,crusts in this chapter are ideal for cream fillings4 ,try lemon meringue in ,,ginger ,,walnut ,,crust and chocolate chiffon in ,,cocoanut ,,chocolate4 ,,pecan ,,pie 7,yield3 #i ,pie7 ,illustration3 uncaptioned #a #i ,,caramel ,,cracker ,,crust cup brown sugar cup cornstarch teaspoon salt #c tablespoons butter #b eggs #a cups dark corn syrup cup water #a cup pecans #a cup whipping cream ,blend sugar1 cornstarch1 salt1 butter1 eggs and syrup2 add water1 cook1 stirring constantly until thick4 ,beat while cooking #e minutes longer2 add nuts2 let boil up once4 ,cool4 ,pour into ,,caramel ,,cracker ,,crust2 refrigerate #d to #f hours4 ,decorate with whipped cream and pecan halves4 ,,caramel ,,cracker ,,crust 7,yield3 #i ,pie ,crust7 #a cups ,,saltine ,,cracker crumbs cup dark brown sugar cup ground pecans cup butter or margarine ,combine ,,saltine ,,cracker ,,crumbs1 sugar and nuts4 ,add soft butter2 using fork1 blend until crumbly4 ,press against sides and bottom of #i pie plate2 make shallow rim at top of crust4 ,bake #e minutes at #cge ,f4 ,,raspberry ,,parfait ,,pie 7,yield3 #i ,pie7 #a #i ,,graham ,,cracker ,,crust #a package frozen red or black raspberries #a cups liquid #a pint vanilla ice cream pint 7#a cup7 whipping cream #a package red or black raspberry gelatin ,let berries thaw2 drain juice into measuring cup4 ,add water to make #a cups2 heat to boiling4 ,pour over gelatin2 stir until dissolved4 ,add ice cream2 whip until melted4 ,chill until thick1 not set 7about #bj minutes74 ,then1 fold in berries reserving some for garnish4 ,pour into ,,graham ,,cracker ,,crust2 refrigerate until firm4 ,decorate with whipped cream and berries4 ,return to refrigerator4 ,,graham ,,cracker ,,crust 7,yield3 #i ,pie ,crust7 #a cups ,,graham ,,cracker crumbs cup granulated sugar #e tablespoons margarine or butter ,combine ,,graham ,,cracker crumbs and sugar4 ,using fork1 work in soft butter2 blend until crumbly4 ,press firmly to sides and bottom of #i pie plate2 make shallow rim at top of crust4 ,bake #g minutes at #cge ,f4 ,illustration3 uncaptioned ,,pumpkin ,,chiffon ,,pie 7,yield3 #i ,pie7 #a #i ,,ginger ,,walnut ,,crust cup cooked pumpkin #b eggs1 separated cup sugar cup milk teaspoon nutmeg teaspoon ginger teaspoon cinnamon teaspoon salt cup sugar #a tablespoons gelatin #e tablespoons cool water #a cup cream1 whipped ,combine pumpkin1 egg yolks1 cup sugar1 milk and spices4 ,cook until thick1 stirring constantly4 ,set aside to cool4 ,soften gelatin in cool water2 add to pumpkin custard4 ,beat egg whites and salt until very stiff2 add remaining sugar gradually1 whipping gently4 ,pour pumpkin custard into stiffly beaten egg whites1 folding thoroughly but gently4 ,then pour into ,,ginger ,,walnut ,,crust2 refrigerate #c to #f hours4 ,top with whipped cream and return to refrigerator until ready to serve4 ,,ginger ,,walnut ,,crust 7,yield3 #i ,pie ,crust7 cup ground black walnuts #a tablespoon grated lemon rind #a cups ,,ginger ,,snap crumbs cup granulated sugar #e tablespoons soft butter or margarine ,prepare #a cups very fine crumbs from ,,ginger ,,snap ,,cookies4 ,add ground nuts1 lemon rind and sugar1 mixing well together4 ,using a fork1 work in softened margarine or butter until mixture is crumbly4 ,with back of spoon1 press this firmly to sides and bottom of #i pie plate4 ,be sure to make a shallow rim at top of crust4 ,bake #e minutes at #cge ,f4 ,cool before filling4 ,,for ,,fluffier ,,meringues have egg whites at room temperature before whipping them4 ,to prevent loss of volume add sugar a little at a time1 whipping slowly with each addition4 ,avoid meringue pulling to center by being sure it touches crust all around4 ,this gives egg whites something to hold onto while browning4 ,gourmet ,cakes ,illustration3 uncaptioned ,,refrigerator ,,cheese ,,cake 7,yield3 #i ,cake7 #a recipe ,,cinnamon ,,crisp ,,crust #b tablespoons plain gelatin cup cold water #b eggs1 separated #a teaspoon salt cup sugar cup milk #bd ounces cottage cheese #a teaspoon grated lemon rind #b tablespoons lemon juice #a teaspoon vanilla ,soak gelatin in water4 ,blend beaten egg yolks1 salt1 sugar and milk2 cook until thick4 ,add gelatin2 mix well and cool4 ,drain cottage cheese1 then press through sieve and add lemon juice1 rind and vanilla4 ,fold cheese and stiffly beaten egg whites unto gelatin mixture4 ,pour into ,,cinnamon ,,crisp ,,crust2 sprinkle cup ,,cinnamon ,,crisp crumbs over top4 ,refrigerate #d to #f hours4 ,,cinnamon ,,crisp ,,crust 7,yield3 #i ,spring-form ,mold7 #c cups ,,cinnamon ,,crisp crumbs cup sugar cup butter or margarine ,combine ,,cinnamon ,,crisp crumbs and sugar2 using fork1 blend in butter4 ,reserve cup for top of cake4 ,press remainder on bottom1 sides and around cone of spring-form mold4 ,can be used for baked or unbaked cheese cake1 or pie crusts4 ,,graham ,,cracker ,,cake 7,yield3 #i ,square7 #b cups ,,graham ,,cracker crumbs #b tablespoons flour #b teaspoons baking powder cup butter or margarine #a cup sugar #c eggs1 separated #a cup chopped nuts #a cup milk ,using rolling pin1 crush ,,graham ,,crackers between two sheets of waxed paper4 ,roll until very fine1 then run through sieve4 ,sift together cracker crumbs1 flour and baking powder4 ,cream butter or margarine and sugar2 add egg yolks one at a time1 mixing well2 then add chopped nuts 7,english walnuts or black walnuts74 ,to creamed sugar and egg mixture add sifted dry ingredients alternately with milk4 ,blend well2 then fold in egg whites1 stiffly beaten4 ,pour into #i square cake pan and bake #dj minutes at #cej ,f4 ,for best results in high altitude areas1 subtract #c tablespoons of sugar from the amount given in this recipe4 ,serve ,,graham ,,cracker ,,cake hot or cold with ,,pine-,,cot ,,topping4 ,,pine-,,cot ,,topping 7,yield3 #h ,servings7 #a cup mashed apricots #a cup crushed pineapple #a cup sugar teaspoon salt cup water #a cup whipping cream ,combine apricots1 pineapple1 sugar1 salt and water2 cook slowly1 stirring frequently1 until thickened like preserves4 ,set aside to partially cool4 ,whip cream until it stands in peaks1 and just before serving1 fold it into cooled fruit sauce4 ,serve generous amount on squares of ,,graham ,,cracker ,,cake4 ,,for ,,flat1 ,,evenly ,,raised ,,layers of cake do not grease sides of pan4 ,neither should the center cones of round cake pans be greased4 ,for cup cakes1 where peaks are desired1 sides should be well greased4 ,illustration3 uncaptioned ,,ginger ,,spice ,,cake 7,yield3 #i ,square7 cup shortening cup sugar #b eggs #a cups sifted flour #a teaspoon baking powder teaspoon salt #a teaspoon cinnamon #a teaspoon nutmeg #a cup ,,ginger ,,snap crumbs #a cup apple sauce 7canned1 sweetened7 cup ,new ,orleans molasses cup raisins or nuts ,cream together shortening and sugar4 ,add eggs1 one at a time1 and blend well4 ,sift flour1 baking powder1 salt1 and spices4 ,prepare one cup fine crumbs from ,,ginger ,,snap ,,cookies4 ,add to sifted dry ingredients4 ,combine molasses and apple sauce and add to sugar and egg mixture4 ,gradually fold in dry ingredients1 stirring until well blended4 ,add broken nut meats or raisins4 ,pour into a well greased #i square cake pan and bake for #ee minutes at #cej ,f4 ,for best results in high altitude areas1 subtract #a tablespoons from the amount of sugar and from the amount of molasses given in this recipe4 ,serve ,,ginger ,,spice ,,cake either hot or cold with ,,apple ,,frostie4 ,,apple ,,frostie 7,yield3 #f ,servings7 #a tart apple #a cup white sugar #a egg white lemon 7juice7 teaspoon vanilla ,grate apple fine2 place in large mixing bowl2 and add remaining ingredients4 ,beat at high speed until light and fluffy4 ,will not hold up more than #c or #d hours so make just before the meal at which it is to be served4 ,serve generous amount on squares of ,,ginger ,,spice ,,cake4 ,,for ,,delicious ,,jam ,,cake try above recipe1 substitute jam for apple sauce4 ,be sure1 however1 to omit molasses and add #f tablespoons of lemon juice4 ,follow recipe for mixing and baking directions4 ,,chocolate ,,christmas ,,cake 7,unbaked3 ,yield #b ,pounds7 ,illustration3 uncaptioned #c cups ,,vanilla ,,wafer crumbs #a cup powdered sugar cup cocoa teaspoon salt cup white corn syrup cup sherry or fruit juice cup raisins cup dates cup figs cup dried apricots cup chopped nuts #a cup mixed candied fruits ,combine ,,vanilla ,,wafer crumbs1 sugar1 cocoa1 salt1 syrup and juice4 ,cut dates1 figs and apricots into bits2 rinse in boiling water4 ,drain2 add raisins1 nuts and candied fruit 7cut into bits74 ,combine fruits and nuts with crumb mixture4 ,pack in well greased #a qt4 ring mold4 ,cover with foil2 refrigerate at least #bd hours4 ,remove from mold2 frost with ,,decorator',s ,,icing tinted green and mint flavored4 ,decorate with candied cherries and pecan halves4 ,fill center with sprigs of berry laden holly4 ,,decorator',s ,,icing 7,yield3 ,about #a ,cup7 #a egg white dash of salt #a cup confectioner's sugar flavoring and coloring ,beat egg white and salt2 beat1 add sugar little at a time4 ,whip until smooth and thin enough to pour4 ,color and flavor to taste4 ,delicious ,desserts ,illustration3 uncaptioned ,,cinnamon ,,crisp ,,apple ,,pudding 7,yield3 #h ,servings7 #d apples cup water #a tablespoon vinegar teaspoon nutmeg #a cups ,,cinnamon ,,crisp crumbs #d tablespoons butter cup granulated sugar cup chopped pecans ,peel1 core and slice apples4 ,arrange in bottom of an #h square cake pan4 ,add vinegar to water and pour over apples2 sprinkle with nutmeg4 ,crush ,,cinnamon ,,crisp by rolling between pieces of waxed paper or running through food chopper4 ,blend butter and sugar into crumbs2 add chopped pecans1 mixing well2 spread evenly over apples4 ,bake #de minutes at #cej ,f4 ,serve hot or cold with cream or whipped cream4 ,,dutch ,,apple ,,marlow 7,yield3 #f ,servings7 #af marshmallows #a cup apple sauce cup water teaspoon nutmeg #a teaspoon grated lemon rind #a cup whipped cream ,cup ,,cinnamon ,,crisp crumbs ,in top of double boiler1 heat marshmallows1 apple sauce and water4 ,stir frequently and cook until smooth4 ,add nutmeg and lemon rind2 chill until slightly thickened4 ,whip cream and fold into chilled apple sauce mixture4 ,line a #a qt4 refrigerator tray with cup ,,cinnamon ,,crisp crumbs4 ,pour in cream and apple sauce filling4 ,sprinkle top with remaining cup ,,cinnamon ,,crisp crumbs4 ,freeze until firm4 ,cut in squares to serve or pile by spoonfuls in sherbet glasses4 ,,meringue ,,magic 7,yield3 #f ,servings7 #a cup ,,saltine ,,cracker crumbs #a cup sugar #a teaspoon baking powder #a teaspoon vinegar #a teaspoon vanilla cup pecans #c egg whites ,roll ,,saltine ,,crackers until crumbs are very fine4 ,add sugar1 baking powder1 vinegar1 vanilla and nuts4 ,beat egg whites until stiff2 fold into crumb mixture4 ,spread in #i square pan4 ,bake #bj minutes at #cej ,f4 ,cool4 ,cut in squares and top with a scoop of chocolate ice cream and cover with ,,pineapple ,,mint ,,sauce4 ,,pineapple ,,mint ,,sauce 7,yield3 #a ,cups7 cup sugar cup cornstarch #a cup crushed pineapple #a cups pineapple juice green coloring oil of mint ,combine sugar and cornstarch2 stir into crushed pineapple2 add juice1 blending well4 ,cook until thickened1 stirring to assure smoothness4 ,add coloring and flavoring to taste4 ,serve over ice cream filled ,,meringue ,,magic4 ,delicious on chocolate or vanilla ice cream2 pineapple or lemon sherbet2 and1 chocolate cake or pudding4 ,,other ,,fillings for meringue crust include ice cream with fresh berries or sliced peaches4 ,fruit salad1 whipped cream1 spread over ,,meringue ,,magic and frozen is a party dessert4 ,hot fudge and butterscotch are good over ice cream filled meringue squares4 ,illustration3 uncaptioned ,,banana ,,cocoanut ,,custard 7,yield3 #f ,servings7 ,illustration3 uncaptioned cup sugar tablespoon cornstarch teaspoon salt #b eggs1 separated #a cup milk1 scalded #dh ,,vanilla ,,wafers 7#f ounces7 #a banana1 sliced cup shredded cocoanut ,mix together sugar1 cornstarch1 salt and beaten egg yolks4 ,slowly add scalded milk1 blending well4 ,cook in double boiler until custard thickens4 ,line sides and bottom of oblong #a qt4 glass baking dish with ,,vanilla ,,wafers4 ,pour custard over wafers2 slice banana over and sprinkle cup cocoanut on top4 ,repeat1 then pour remaining third of custard over top4 ,using egg whites1 #b tablespoons sugar and vanilla1 make a meringue4 ,pile this meringue in peaks on custard1 being sure every inch is covered4 ,bake #bj minutes at #cjj ,f4 ,delicious hot or cold4 ,,vanilla ,,wafers are so versatile because their delicate flavor blends so well with others4 ,chocolate1 vanilla1 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 cherries4 ,,chocolate ,,marshmallow ,,pudding 7,yield3 #ab ,servings7 #a cups ,,graham ,,cracker crumbs #a tablespoon flour cup sugar cup cocoa cup butter or margarine #bd marshmallows #a #f-oz4 package chocolate bits teaspoon salt #a cup milk #a cup whipping cream ,prepare ,,graham ,,cracker crumbs by rolling between sheets of wax paper1 putting through a food chopper1 a ,foley mill or crumbling in an electric blender4 ,add flour1 sugar and cocoa to the prepared crumbs and mix well4 ,using fork1 blend in butter4 ,press with back of spoon in bottom of #i x #ac x #b glass baking dish4 ,cut marshmallows in bits2 melt with chocolate bits in milk1 add salt2 beat smooth and set aside to cool4 ,whip stiff2 fold into cooled marshmallow mixture and spread over crumbs4 ,place in refrigerator for several hours4 ,cut in squares4 ,,pecan ,,puffs 7,yield3 ,about #c ,dozen7 cup ,,pecan ,,sandie crumbs #b egg whites #a tablespoon lemon juice teaspoon salt #a cup sugar #a teaspoon vanilla ,prepare crumbs from ,,pecan ,,sandies4 ,beat egg whites with salt and lemon juice until soft peaks form4 ,slowly beat in sugar1 vanilla and fine ,,pecan ,,sandie crumbs4 ,drop by teaspoonfuls on greased baking sheets4 ,bake #ce minutes in #bge ,f4 7pre-heated7 oven4 ,,pecan ,,sandies are rich and delicious1 the perfect companion for tea or coffee--gives an afternoon snack a party touch4 ,try frosting them with tinted #g-,minute icing for your next club tea4 ,illustration3 uncaptioned ,fun ,foods ,,spice ,,cookies 7,yield3 #b ,dozen #b ,squares7 cup ,,cinnamon ,,crisp crumbs #a cups brown sugar 7firmly packed7 cup butter1 melted #a cup sifted flour #b teaspoons baking powder teaspoon salt #b eggs #a teaspoons vanilla ,prepare fine crumbs from ,,cinnamon ,,crisp4 ,heat sugar and butter1 stirring constantly4 ,when sugar is completely dissolved and syrup bubbles up set aside to cool4 ,sift dry ingredients and combine with ,,cinnamon ,,crisp crumbs4 ,beat eggs and add with the vanilla to sugar syrup4 ,blend crumb mixture and syrup together4 ,pour into a greased #i x #ac x #b glass baking dish4 ,bake #cj minutes at #cej ,f4 or until a toothpick or cake tester comes out clean4 ,cut in #b squares while still warm4 ,,unbaked ,,fudgies 7,yield3 #ej ,cookies7 #b cups granulated sugar #b squares bitter chocolate #a cup milk #b tablespoons butter #bd marshmallows cup walnut halves #c cups ,,graham ,,cracker crumbs ,combine sugar1 chocolate1 milk and butter2 bring to boil1 stirring constantly4 ,when sugar is dissolved1 continue cooking slowly for #e minutes4 ,cool to lukewarm4 ,prepare crumbs from ,,graham ,,crackers4 ,cut marshmallows in bits2 combine with nuts and add to crumbs4 ,pour warm syrup over all and blend well together4 ,drop by teaspoonfuls on waxed paper4 ,top each with walnut half and set aside for at least #b hours before serving4 ,do not refrigerate4 ,,top ,,graham ,,crackers with a square of plain chocolate candy and a marshmallow4 ,broil #e minutes at #cej ,f4 for a treat that's sure to make the small fry squeal for more4 ,the ,art of ,entertaining ,,the ,,art ,,of ,,entertaining is simple to achieve4 ,planning is the secret6 ,never select a menu too difficult to master4 ,read recipes and have every ingredient on hand before starting to cook4 ,allow ample time for food preparation2 also1 to dress without rushing4 ,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 meal6 ,these simple rules help you master the ,art of ,entertaining6 ,keep a stock of canned and frozen foods1 and a wide selection of ,,cookies ',n' ,,crackers4 ,then happen-in guests are always welcome4 ,include these ,,cookies ',n' ,,crackers on your next shopping list6 ,illustration3 uncaptioned ,butter ,cookies ,pecan ,sandies ,chocolate ,fudge ,sandwich ,jan ,hagel ,town ,house ,crackers ,club ,crackers ,saltines ,graham ,crackers ,cocoanut ,chocolate ,drop ,cookies ,ginger ,snaps ,vanilla ,wafers ,cinnamon ,crisp ,illustration3 uncaptioned ,,bowman ,,biscuit ,,company ,,division ,,united ,,biscuit ,,company ,,of ,,america ,denver #ag ,colorado ,illustration3 uncaptioned ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4