To Be "Talked About" Use Cookie 'N' Cracker Cookin' - free ebook by Jeanette Hindman Elliott

Cookie ’n’ Cracker Cookin’

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Preface

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

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LONG ISLAND CLAM SPREAD (Yield: 12 Party Servings)

½ cup canned clams, minced ¼ cup clam juice 2 3-oz. packages cream cheese 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce ⅛ teaspoon Tabasco sauce 1 teaspoon grated onion 1 teaspoon paprika 2 tablespoons minced parsley Beat together cream cheese and clam juice until smooth. Add all other ingredients and blend well. Chill and serve in a dip bowl placed on a snack tray. Arrange TOWN HOUSE CRACKERS around the bowl. It’s a pleasing surprise to find the crackers served hot—butter, place on c

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GUACAMOLE DUNK (Yield: 12 Party Servings)

1 ripe avocado ½ cup chopped cucumber ¼ cup chopped onion 1 3-oz. package cream cheese 2 tablespoons lemon juice ½ teaspoon salt Dash of Tabasco sauce 1 teaspoon paprika Mash avocado meat and blend in finely chopped cucumber and onion. Add cheese and seasoning; beat until smooth and fluffy. This can be piled into cucumber boats for attractive serving. Bank boats with SALTINE CRACKERS, TOWN HOUSE CRACKERS and CLUB CRACKERS. To make cucumber boats, cut in half lengthwise; scoop out meat; chop and

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SHRIMP CANAPES (Yield: 12 Party Servings)

1 pound cooked shrimp ¼ cup minced scallions or onions 4 tablespoons mayonnaise 2 hard-cooked eggs, chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon paprika ½ cup Parmesan cheese Chop or grind shrimp and blend in scallions, mayonnaise, eggs and seasoning. Heap on TOWN HOUSE CRACKERS and sprinkle with cheese. Broil 5 minutes at 350° F. or until delicately browned....

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CHEESE AND ANCHOVY RAREBIT (Yield: 18 Party Servings)

3 cups grated sharp Cheddar or Swiss cheese 2 tablespoons melted butter 2 teaspoons salt 2 teaspoons dry mustard 1 teaspoon paprika 2 cups medium white sauce or 1 cup dry white wine or 1 cup beer ½ cup chopped anchovy filets Put cheese and seasoning in top of double boiler or chafing dish; add butter. Stir constantly until melted, then blend in slowly one of the three liquids suggested. When mixture is smooth (about 10 minutes) fold in anchovy filets. Sprinkle top with chopped chives. Keep hot d

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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 CRACK

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CREOLE BEAN CHOWDER (Yield: 8 Servings)

1 lb. dry red beans 8 cups water 1 cup grated carrots 1 cup finely chopped onion 1 #2 can tomato puree 2 teaspoons sugar 4 whole cloves ½ teaspoon pepper 3 cups water 1 #2 can okra 1 cup finely chopped celery 1 tablespoon salt 4 tablespoons vinegar ½ teaspoon Tabasco sauce ½ cup margarine ½ teaspoon chili powder 1 cup finely chopped celery 1 tablespoon salt 4 tablespoons vinegar ½ teaspoon Tabasco sauce ½ cup margarine ½ teaspoon chili powder Wash beans well. Place in large utensil with lid. Cov

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MENU SUGGESTION:

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

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POTATO POTAGE (Yield: 6 Servings)

2 cups diced potato 1 teaspoon salt 1½ cups boiling water 6 strips bacon, cut fine ½ cup chopped onion 1 cup milk or cream ¼ teaspoon pepper ½ teaspoon paprika Cook potatoes in salted boiling water until tender. Fry bacon until crisp; remove from fat; then saute onion until yellow. If possible, use green onions including tops. Mash potatoes, reserving liquid. Combine potatoes, liquid, onion, bacon, cream and seasoning; let simmer 10 minutes. Serve with SALTINE CRACKERS spread with onion butter,

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VICHYSSOISE—COLD AND QUICK (Yield: 6 servings)

3 medium potatoes ½ cup potato water 1 8-oz. carton sour cream ¾ cup half and half (cream) ⅓ cup chopped chives or green onion ½ teaspoon salt dash Tabasco sauce 1 can beef consomme Wash, peel and dice potatoes. Cook until tender. Pour off liquid and measure; reserve up to ½ cup. Mash potatoes, combine with potato water, sour cream and cream. Whip until smooth. Add chives, seasoning and consomme; blend well. Refrigerate at least 4 hours. Serve in soup bowls or cups, sprinkle with paprika and cho

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PEAS PORRIDGE HOT (Yield: 6 servings)

5 strips of bacon ½ cup chopped onion 2 cans pea soup 1 can boiling water Fry bacon until very crisp; remove from fat and saute onion until clear. Blend fat and onion into soup. Pour in pan and add boiling water slowly, stirring until smooth. Cook until it bubbles up 2 minutes. Add bacon crumbled into bits. Serve piping hot with TOWN HOUSE CRACKERS topped with Blue cheese and broiled 5 minutes at 350° F. SOUP’S A MEAL when served with a tasty salad and tempting dessert. A tossed green salad with

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LOBSTER BISQUE (Yield: 6 servings)

2 cups milk 2 cups light cream ½ can tomato soup 3 tablespoons butter 1 cup chopped lobster meat 4 tablespoons flour ½ teaspoon salt ½ teaspoon onion salt ½ teaspoon celery salt ½ teaspoon red pepper Combine and heat milk, cream and soup. Saute shredded lobster meat in butter; add flour; cook until absorbed by lobster. Combine lobster with hot tomato and cream combination; add seasoning. Cook slowly, stirring constantly until thick. Serve with CLUB CRACKERS generously buttered, sprinkled with pa

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LOBSTER THERMIDOR (Yield: 6 Servings)

6 frozen African lobster tails 2 tablespoons margarine 2 tablespoons flour 1 egg 1½ teaspoons salt ½ teaspoon pepper ¼ teaspoon red pepper ¼ teaspoon celery salt 1 tablespoon chopped onion ½ teaspoon prepared mustard ¼ cup cream 1 cup vegetable stock 2 tablespoons lemon juice 3 tablespoons margarine ½ cup Parmesan cheese ¾ cup CLUB CRACKER crumbs ¼ cup cream 1 cup vegetable stock 2 tablespoons lemon juice 3 tablespoons margarine ½ cup Parmesan cheese ¾ cup CLUB CRACKER crumbs Cook frozen lobster

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CRABMEAT CASSEROLE (Yield: 6 servings)

6 ounces elbow macaroni 6 tablespoons vegetable oil ¼ cup chopped onion ½ cup green pepper strips 2 cups thick white sauce 3 tablespoons lemon juice 1 teaspoon Worcestershire sauce 3 dashes Tabasco sauce ¾ cup grated cheddar cheese 1 7-oz. can crabmeat, flaked 1 cup cooked peas ½ cup pimiento strips ⅔ cup SALTINE CRACKER crumbs 3 tablespoons butter 1 cup cooked peas ½ cup pimiento strips ⅔ cup SALTINE CRACKER crumbs 3 tablespoons butter Cook macaroni in salted water (do not overcook). Drain and

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BROILED LAMB ROLL (Yield: 6 servings)

1½ pounds ground lamb shoulder 1 teaspoon salt ⅛ teaspoon pepper ¼ teaspoon marjoram 1 tablespoon Worcestershire sauce ¾ cup CLUB CRACKER crumbs 3 tablespoons water ½ pound sliced bacon Mix together lamb, seasoning, CLUB CRACKER crumbs and water. Arrange strips of bacon lengthwise side by side, slightly overlapping, on a sheet of waxed paper. Spread lamb mixture evenly all over bacon. Roll as a jelly roll; wrap in the waxed paper. Refrigerate until firm enough to slice. Place toothpicks along ro

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STEAKS CONTINENTAL (Yield: 6 Servings)

2 cups CLUB CRACKERS crumbled ⅔ cup milk 3 pounds ground chuck ½ cup finely chopped suet 1 cup chopped green pepper 1 cup chopped onion ½ cup chopped mushrooms 3 tablespoons tomato paste 3 tablespoons creamed corn 1½ teaspoons pepper 1 tablespoon salt 2 cloves garlic, minced 1 egg, beaten 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. Blen

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SAUSAGE POUCHES (Yield: 6 Servings)

1 pound ground sausage meat 1 cup CLUB CRACKERS (crushed slightly) 6 tablespoons canned milk 3 slices pineapple (cut in half) Blend together sausage meat, CLUB CRACKERS and milk. Divide into 6 equal parts; roll oval-shaped pouches. With side of hand, press into top of each oval a slight indentation to form the pouch. Place half slice of pineapple (rounded side up) lengthwise into indentation and secure with toothpicks. Place pouches in shallow baking pan. Bake 35 minutes at 325° F....

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LOUISIANA PORK CHOPS (Yield: 6 Servings)

6 double pork chops 2½ cups chopped apple ¾ cup chopped pecans ½ cup GRAHAM CRACKER crumbs ½ teaspoon salt ⅛ teaspoon allspice ½ teaspoon ginger 4 tablespoons New Orleans molasses ¾ cup flour 1 cup milk 1 cup SALTINE CRACKER crumbs 1 cup boiling water 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 enou

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OVEN FRIED CHICKEN (Yield: 6 Servings)

1 frying chicken, disjointed 1½ teaspoons salt ½ teaspoon pepper 1 cup flour 1½ cups milk 1½ cups TOWN HOUSE CRACKER crumbs Wash chicken, being sure all pinfeathers are removed. Place flour, salt and pepper in heavy sack; add 3 or 4 pieces of chicken at a time and shake. When all are well floured, empty remaining flour and put finely crumbled (not ground) TOWN HOUSE CRACKER crumbs in sack. Dip pieces of floured chicken in milk; then shake in TOWN HOUSE CRACKER crumbs, a few pieces at a time, unt

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PARTY PATTY SHELLS (Yield: 6 Shells)

1 teaspoon oregano 1 teaspoon poppy seeds ½ cup butter (1 stick) 2 eggs, well beaten 2½ cups SALTINE CRACKER crumbs Add oregano (rubbed fine) and poppy seeds to SALTINE CRACKER crumbs, mixing thoroughly. Cut in butter as for a pie crust (two knives or pastry blender may be used). Add eggs and continue to blend until well mixed. Press tightly against bottom and sides of standard glass custard cups or 5″ foil pie pans. Bake 20 minutes in a 375° F. (preheated) oven. Fill with creamed meats and or v

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SWISS SOUFFLE PIE (Yield: 6 Servings)

1 recipe PARTY PATTY SHELLS ½ cup minced onion 2 tablespoons butter 6 eggs, separated 1 teaspoon Worcestershire sauce ¼ teaspoon pepper ¼ teaspoon dry mustard ½ teaspoon caraway seeds 1½ teaspoons salt 2½ cups milk 1 8-oz. package Swiss cheese 1 8-oz. package Swiss cheese Make one recipe PARTY PATTY SHELLS ( page 13 ). Press mixture on sides and bottom of 8″ cake pan. Bake this SALTINE CRACKER crust 10 minutes at 325° F. Saute onion in butter. Beat 6 egg yolks and 3 whites. Add seasoning, milk a

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HAM LOAF FLAMBEAU (Yield: 6 Servings)

¾ cup brown sugar 1 teaspoon prepared mustard ¼ cup vinegar 5 peach halves, drained 5 maraschino cherries 2 cups ground ham 1½ pounds ground fresh pork 2 eggs 1 cup milk 1 cup SALTINE CRACKER crumbs ½ teaspoon salt ½ teaspoon pepper ½ teaspoon salt ½ teaspoon pepper Mix sugar, mustard and vinegar in bottom of greased 2 qt. loaf pan. Arrange peach halves rounded side up over this, put cherry in center of each. Mix together remaining ingredients, blending well. Press in baking dish over peach halv

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SPINACH RING (Yield: 6 Servings)

3 cups cooked spinach 3 eggs, separated 1 tablespoon minced onion 1 cup half and half (cream) 1 teaspoon salt ½ teaspoon nutmeg ½ cup SALTINE CRACKER crumbs Drain spinach and chop very fine. Add beaten egg yolks, onion, SALTINE CRACKER crumbs, cream and seasoning. Blend well and fold in stiffly beaten egg whites. Pour into greased ring mold. Place in shallow pan of hot water; bake 45 minutes at 350° F. or until mold is firm. Unmold on platter; fill center with Tuna a la King, creamed salmon, or

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PARSNIPS CREOLE (Yield: 6 Servings)

9 small fresh parsnips 4 tablespoons butter ¼ cup chopped onion ½ cup chopped green pepper 4 tablespoons flour 1 cup tomato puree 1 cup water 1 teaspoon salt 1½ teaspoons sugar ½ teaspoon red pepper ½ teaspoon chili pepper ¼ teaspoon allspice ¾ cup SALTINE CRACKER crumbs 4 tablespoons butter ½ teaspoon chili pepper ¼ teaspoon allspice ¾ cup SALTINE CRACKER crumbs 4 tablespoons butter Peel parsnips; split in quarters lengthwise; remove center core. Cook in salted water (do not overcook). Saute on

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GREEN BEAN ’N EXTRAORDINAIRE (Yield: 6 Servings)

2½ cups cooked green beans 12 tiny white onions, cooked ½ cup almonds, split 2 cups medium white sauce ½ teaspoon salt 1 teaspoon mace 3 tablespoons butter ⅔ cup TOWN HOUSE CRACKER crumbs Drain beans. Combine beans, onions, almonds, salt and mace with white sauce. Pour into a 2 qt. glass baking dish. Saute TOWN HOUSE CRACKER crumbs in butter; arrange over vegetables. Bake 25 minutes at 350° F....

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PEAS AND MUSHROOMS SUPREME (Yield: 6 Servings)

3 slices bacon 2½ cups cooked peas ¾ cup cooked mushrooms ¼ cup pimiento strips ⅛ teaspoon pepper 1 teaspoon salt 1 cup half and half (cream) ½ cup SALTINE CRACKER crumbs Cut bacon in pieces and fry crisp. Lift out of fat; combine with peas, mushrooms, pimientos, seasoning and cream. Place in 1½ qt. glass baking dish. Saute SALTINE CRACKER crumbs in fat; spread over peas. Bake 20 minutes at 400° F....

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GINGER GLAZED CARROTS (Yield: 6 servings)

12 medium carrots ½ teaspoon salt ½ cup strained honey 4 tablespoons butter ½ cup GRAHAM CRACKER crumbs 3 tablespoons butter ½ teaspoon ginger ¼ cup chopped pecans Scrape and cook carrots in salted water until tender (do not overcook). Drain, reserving 2 tablespoons liquid and combine it with honey and butter. Pour over carrots and cook at low temperature until syrup cooks down and carrots are well glazed. Turn several times during glazing to coat evenly and also avoid burning. Saute GRAHAM CRAC

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EGGPLANT ITALIANO (Yield: 6 servings)

1 eggplant 6 tablespoons olive oil ½ cup chopped onion ½ cup chopped green pepper 1 pound ground beef 1 teaspoon salt ¼ teaspoon red pepper ½ teaspoon oregano 3 tomatoes, diced ½ clove garlic, minced 1 cup SALTINE CRACKER crumbs 1 cup Mozzarella cheese, diced 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 a

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POTATO PUFFS (Yield: 6 Servings)

2½ cups mashed potatoes 1 egg, beaten fluffy 4 tablespoons flour ¼ cup finely chopped onion ½ teaspoon salt ½ teaspoon pepper small amount of milk 1 cup TOWN HOUSE CRACKER crumbs If potatoes are left over, warm slightly to assure easier and more thorough mixing. Add egg, flour, onion and seasoning; beat well. Add just enough milk to blend, but do not allow too much moisture as mixture must be rolled in palm of hands to make 18 tiny balls. When balls are formed, roll in TOWN HOUSE CRACKER crumbs,

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NEW ORLEANS SWEETS (Yield: 6 Servings)

3 large size sweet potatoes 4 tablespoons butter ¾ cup GRAHAM CRACKER crumbs ½ cup chopped pecans ½ teaspoon ginger 4 tablespoons butter 6 tablespoons New Orleans molasses ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cinnamon 6 maraschino cherries 4 tablespoons New Orleans molasses 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, tu

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SHRIMP IN AVOCADO BOATS (Yield: 6 Servings)

3 avocados 1 cup French dressing 3 tablespoons lemon juice 1 pound cooked shrimp 5 hard-cooked eggs ¼ cup pimiento ½ cup chopped celery ½ cup chopped green pepper ¼ cup chopped onion ½ cup chopped almonds ½ cup thinned mayonnaise 3 tomatoes, quartered 6 ripe olives 12 carrot sticks shredded bib lettuce ½ cup thinned mayonnaise 3 tomatoes, quartered 6 ripe olives 12 carrot sticks shredded bib lettuce Cut avocados in half, seed and peel. Marinate in French dressing and lemon juice. Shred shrimp; a

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SLIM-JIM DRESSING (Yield: 1 Cup)

6 tablespoons vinegar ½ cup vegetable oil 1 teaspoon Worcestershire sauce ½ teaspoon minced onion 1 teaspoon prepared mustard ½ teaspoon paprika ½ cup tomato soup 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon crushed red pepper Combine all ingredients and blend well. To further reduce calories try mineral oil instead of vegetable oil unless doctor has advised against its use....

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CARUSO SALAD (Yield: 6 Servings)

2 cups broken iceberg lettuce ½ cup broken bib lettuce ½ cup shredded red cabbage ½ green pepper, slivered 1 avocado, sliced ½ cup diced celery ½ cup carrot curls ½ cucumber (unpeeled), sliced Italian or garlic dressing 4 tomatoes, quartered 12 ripe olives 7 tiny Italian peppers 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 ea

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CUCUMBER AVOCADO MOLD (Yield: 12 Servings)

1 package lime gelatin 1¾ cups water 4 tablespoons lemon juice 1½ teaspoons salt 1 cucumber 2 avocados 1 can red salmon 6 lemon slices 6 radish rose buds parsley 1½ cups Russian dressing 1½ cups Russian dressing Boil water; add gelatin, stir until dissolved. Add lemon juice and salt; chill until syrupy. Slice cucumber and avocado. Remove bones and skin from salmon and break into chunks. Arrange cucumber slices overlapping around bottom of greased 1½ qt. ring mold; place chunks of salmon over cuc

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CHICKEN SALAD IN ORANGE CUPS (Yield: 6 Servings)

3 large oranges 2 cups shredded chicken ½ cup chopped celery 2 tablespoons minced onion ¼ cup slivered ripe olives ½ cup chopped pecans 1 large bunch watercress ⅓ cup mayonnaise 2 teaspoons sugar 1 teaspoons salt 1 teaspoon paprika ⅓ cup whipped cream 6 ripe olives 1 large bunch watercress 1 teaspoon paprika ⅓ cup whipped cream 6 ripe olives 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,

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SPICED CRANBERRY HEARTS (Yield: 8 Servings)

1½ cups hot water ¾ cup sugar 4 cloves 1 stick cinnamon 3 lemon slices ⅛ teaspoon salt ½ pound cranberries 2 tablespoons plain gelatin ½ cup cold water Heat water, sugar, spices, lemon slices, and salt until sugar dissolves; boil 5 minutes. Add cranberries and cook until they boil up 3 minutes. Remove lemon slices and cinnamon stick. Let gelatin stand in cold water 5 minutes; add to hot cranberries, mixing well. Let cool; pour into greased heart-shaped individual molds. Unmold on lettuce leaf an

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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 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 mayonnais

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FRUIT SALAD DRESSING (Yield: 1½ Cups)

1 cup sour cream ¼ cup honey ¼ teaspoon salt 3 tablespoons orange juice 1 tablespoon lemon juice 2 teaspoons grated orange peel Blend all ingredients together and refrigerate several hours before serving. Standing improves flavor. Delicious for wide variety of fruit salads....

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ALADDIN’S APPLE PIE (Yield: 9″ Pie)

1 unbaked pie shell and top pastry 24 TOWN HOUSE CRACKERS 2 cups water 1½ cups sugar 2 tablespoons lemon juice 1 teaspoon grated lemon rind 2 teaspoons cream of tartar 1½ teaspoons nutmeg 1 teaspoon cinnamon 2 tablespoons butter Combine sugar, water and cream of tartar; bring to a boil. Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9″ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits). Cut design in unbaked

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

3 cups sifted flour 1½ teaspoons salt ½ cup milk 1 cup shortening Sift together flour and salt. Scald milk and add shortening, whipping until creamy. Work in dry ingredients. Chill in refrigerator before rolling out on floured board. Keeps well for days, so may be made up in advance. PIE AND COOKIE DOUGH , rolled on waxed paper, is easily and safely transferred from table to pan....

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BLACK BOTTOM MINT PIE (Yield: 9″ Pie)

1 9″ COCOANUT CHOCOLATE CRUST 1 cup milk 6 ounces semi-sweet chocolate 1 egg, separated 1 tablespoon cornstarch 1 package vanilla pudding 1 cup heavy cream 2 tablespoons sugar green food coloring oil of mint flavoring ¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs ¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook

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COCOANUT CHOCOLATE CRUST (Yield: 9″ Pie Crust)

2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs 5 tablespoons butter or margarine Prepare 2 cups fine crumbs from COCOANUT CHOCOLATE DROP COOKIES. Have butter or margarine room temperature, and using a fork, mix with cookie crumbs until crumbly. Use back of spoon to press this mixture firmly to the sides and bottom of a 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling. COOKIE ’N’ CRACKER CRUSTS in this chapter are ideal for cream fillings. T

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PECAN PIE (Yield: 9″ Pie)

1 9″ CARAMEL CRACKER CRUST ½ cup brown sugar ½ cup cornstarch ¼ teaspoon salt 3 tablespoons butter 2 eggs 1½ cups dark corn syrup ⅔ cup water 1 cup pecans 1 cup whipping cream Blend sugar, cornstarch, salt, butter, eggs and syrup; add water, cook, stirring constantly until thick. Beat while cooking 5 minutes longer; add nuts; let boil up once. Cool. Pour into CARAMEL CRACKER CRUST; refrigerate 4 to 6 hours. Decorate with whipped cream and pecan halves....

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CARAMEL CRACKER CRUST (Yield: 9″ Pie Crust)

1½ cups SALTINE CRACKER crumbs ½ cup dark brown sugar ½ cup ground pecans ½ cup butter or margarine Combine SALTINE CRACKER CRUMBS, sugar and nuts. Add soft butter; using fork, blend until crumbly. Press against sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 5 minutes at 375° F....

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RASPBERRY PARFAIT PIE (Yield: 9″ Pie)

1 9″ GRAHAM CRACKER CRUST 1 package frozen red or black raspberries 1¼ cups liquid 1 pint vanilla ice cream ½ pint (1 cup) whipping cream 1 package red or black raspberry gelatin Let berries thaw; drain juice into measuring cup. Add water to make 1¼ cups; heat to boiling. Pour over gelatin; stir until dissolved. Add ice cream; whip until melted. Chill until thick, not set (about 20 minutes). Then, fold in berries reserving some for garnish. Pour into GRAHAM CRACKER CRUST; refrigerate until firm.

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GRAHAM CRACKER CRUST (Yield: 9″ Pie Crust)

1¾ cups GRAHAM CRACKER crumbs ¼ cup granulated sugar 5 tablespoons margarine or butter Combine GRAHAM CRACKER crumbs and sugar. Using fork, work in soft butter; blend until crumbly. Press firmly to sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 7 minutes at 375° F....

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PUMPKIN CHIFFON PIE (Yield: 9″ Pie)

1 9″ GINGER WALNUT CRUST ¾ cup cooked pumpkin 2 eggs, separated ⅓ cup sugar ⅓ cup milk ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon cinnamon ¼ teaspoon salt ¼ cup sugar 1½ tablespoons gelatin 5 tablespoons cool water 1 cup cream, whipped 1½ tablespoons gelatin 5 tablespoons cool water 1 cup cream, whipped Combine pumpkin, egg yolks, ⅓ cup sugar, milk and spices. Cook until thick, stirring constantly. Set aside to cool. Soften gelatin in cool water; add to pumpkin custard. Beat egg whites and s

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GINGER WALNUT CRUST (Yield: 9″ Pie Crust)

⅓ cup ground black walnuts 1 tablespoon grated lemon rind 1⅓ cups GINGER SNAP crumbs ¼ cup granulated sugar 5 tablespoons soft butter or margarine Prepare 1⅓ cups very fine crumbs from GINGER SNAP COOKIES. Add ground nuts, lemon rind and sugar, mixing well together. Using a fork, work in softened margarine or butter until mixture is crumbly. With back of spoon, press this firmly to sides and bottom of 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool bef

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REFRIGERATOR CHEESE CAKE (Yield: 9″ Cake)

1 recipe CINNAMON CRISP CRUST 2 tablespoons plain gelatin ½ cup cold water 2 eggs, separated 1 teaspoon salt ½ cup sugar ½ cup milk 24 ounces cottage cheese 1 teaspoon grated lemon rind 2 tablespoons lemon juice 1 teaspoon vanilla 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 unt

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

3 cups CINNAMON CRISP crumbs ½ cup sugar ¾ cup butter or margarine Combine CINNAMON CRISP crumbs and sugar; using fork, blend in butter. Reserve ¾ cup for top of cake. Press remainder on bottom, sides and around cone of spring-form mold. Can be used for baked or unbaked cheese cake, or pie crusts....

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GRAHAM CRACKER CAKE (Yield: 9″ Square)

2 cups GRAHAM CRACKER crumbs 2 tablespoons flour 2 teaspoons baking powder ½ cup butter or margarine 1 cup sugar 3 eggs, separated 1 cup chopped nuts 1 cup milk Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg

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PINE-COT TOPPING (Yield: 8 Servings)

1 cup mashed apricots 1 cup crushed pineapple 1 cup sugar ⅛ teaspoon salt ¼ cup water 1 cup whipping cream Combine apricots, pineapple, sugar, salt and water; cook slowly, stirring frequently, until thickened like preserves. Set aside to partially cool. Whip cream until it stands in peaks, and just before serving, fold it into cooled fruit sauce. Serve generous amount on squares of GRAHAM CRACKER CAKE. FOR FLAT, EVENLY RAISED LAYERS of cake do not grease sides of pan. Neither should the center c

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GINGER SPICE CAKE (Yield: 9″ Square)

½ cup shortening ½ cup sugar 2 eggs 1½ cups sifted flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup GINGER SNAP crumbs 1 cup apple sauce (canned, sweetened) ½ cup New Orleans molasses ½ cup raisins or nuts ½ cup New Orleans molasses ½ cup raisins or nuts Cream together shortening and sugar. Add eggs, one at a time, and blend well. Sift flour, baking powder, salt, and spices. Prepare one cup fine crumbs from GINGER SNAP COOKIES. Add to sifted dry ingredie

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APPLE FROSTIE (Yield: 6 Servings)

1 tart apple 1 cup white sugar 1 egg white ½ lemon (juice) ¼ teaspoon vanilla Grate apple fine; place in large mixing bowl; and add remaining ingredients. Beat at high speed until light and fluffy. Will not hold up more than 3 or 4 hours so make just before the meal at which it is to be served. Serve generous amount on squares of GINGER SPICE CAKE. FOR DELICIOUS JAM CAKE try above recipe, substitute jam for apple sauce. Be sure, however, to omit molasses and add 6 tablespoons of lemon juice. Fol

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CHOCOLATE CHRISTMAS CAKE (Unbaked: Yield 2½ Pounds)

3½ cups VANILLA WAFER crumbs 1 cup powdered sugar ⅛ cup cocoa ⅛ teaspoon salt ½ cup white corn syrup ⅓ cup sherry or fruit juice ¼ cup raisins ¼ cup dates ¼ cup figs ¼ cup dried apricots ½ cup chopped nuts 1 cup mixed candied fruits ½ cup chopped nuts 1 cup mixed candied fruits Combine VANILLA WAFER crumbs, sugar, cocoa, salt, syrup and juice. Cut dates, figs and apricots into bits; rinse in boiling water. Drain; add raisins, nuts and candied fruit (cut into bits). Combine fruits and nuts with c

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DECORATOR’S ICING (Yield: About 1 Cup)

1 egg white dash of salt 1 cup confectioner’s sugar flavoring and coloring Beat egg white and salt; beat, add sugar little at a time. Whip until smooth and thin enough to pour. Color and flavor to taste....

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CINNAMON CRISP APPLE PUDDING (Yield: 8 Servings)

4 apples ½ cup water 1 tablespoon vinegar ½ teaspoon nutmeg 1½ cups CINNAMON CRISP crumbs 4 tablespoons butter ½ cup granulated sugar ½ cup chopped pecans Peel, core and slice apples. Arrange in bottom of an 8″ square cake pan. Add vinegar to water and pour over apples; sprinkle with nutmeg. Crush CINNAMON CRISP by rolling between pieces of waxed paper or running through food chopper. Blend butter and sugar into crumbs; add chopped pecans, mixing well; spread evenly over apples. Bake 45 minutes

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DUTCH APPLE MARLOW (Yield: 6 Servings)

16 marshmallows 1 cup apple sauce ⅓ cup water ⅛ teaspoon nutmeg 1 teaspoon grated lemon rind 1 cup whipped cream ⅔ Cup CINNAMON CRISP crumbs In top of double boiler, heat marshmallows, apple sauce and water. Stir frequently and cook until smooth. Add nutmeg and lemon rind; chill until slightly thickened. Whip cream and fold into chilled apple sauce mixture. Line a 1 qt. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining ⅓ cup CI

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MERINGUE MAGIC (Yield: 6 Servings)

1 cup SALTINE CRACKER crumbs 1 cup sugar 1 teaspoon baking powder 1 teaspoon vinegar 1 teaspoon vanilla ½ cup pecans 3 egg whites Roll SALTINE CRACKERS until crumbs are very fine. Add sugar, baking powder, vinegar, vanilla and nuts. Beat egg whites until stiff; fold into crumb mixture. Spread in 9″ square pan. Bake 20 minutes at 350° F. Cool. Cut in squares and top with a scoop of chocolate ice cream and cover with PINEAPPLE MINT SAUCE....

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PINEAPPLE MINT SAUCE (Yield: 1½ Cups)

¾ cup sugar ¼ cup cornstarch 1 cup crushed pineapple 1½ cups pineapple juice green coloring oil of mint Combine sugar and cornstarch; stir into crushed pineapple; add juice, blending well. Cook until thickened, stirring to assure smoothness. Add coloring and flavoring to taste. Serve over ice cream filled MERINGUE MAGIC. Delicious on chocolate or vanilla ice cream; pineapple or lemon sherbet; and, chocolate cake or pudding. OTHER FILLINGS for meringue crust include ice cream with fresh berries o

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BANANA COCOANUT CUSTARD (Yield: 6 Servings)

¼ cup sugar ½ tablespoon cornstarch ⅛ teaspoon salt 2 eggs, separated 1 cup milk, scalded 48 VANILLA WAFERS (6 ounces) 1 banana, sliced ⅔ cup shredded cocoanut Mix together sugar, cornstarch, salt and beaten egg yolks. Slowly add scalded milk, blending well. Cook in double boiler until custard thickens. Line sides and bottom of oblong 1½ qt. glass baking dish with VANILLA WAFERS. Pour ⅓ custard over wafers; slice ½ banana over and sprinkle ⅓ cup cocoanut on top. Repeat, then pour remaining third

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CHOCOLATE MARSHMALLOW PUDDING (Yield: 12 Servings)

1¼ cups GRAHAM CRACKER crumbs 1 tablespoon flour ¼ cup sugar ¼ cup cocoa ½ cup butter or margarine 24 marshmallows 1 6-oz. package chocolate bits ⅛ teaspoon salt 1 cup milk 1 cup whipping cream Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9″ x 13″ x 2″ glass bak

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PECAN PUFFS (Yield: About 3 Dozen)

½ cup PECAN SANDIE crumbs 2 egg whites 1 tablespoon lemon juice ⅛ teaspoon salt 1 cup sugar 1 teaspoon vanilla Prepare crumbs from PECAN SANDIES. Beat egg whites with salt and lemon juice until soft peaks form. Slowly beat in sugar, vanilla and fine PECAN SANDIE crumbs. Drop by teaspoonfuls on greased baking sheets. Bake 35 minutes in 275° F. (pre-heated) oven. PECAN SANDIES are rich and delicious, the perfect companion for tea or coffee—gives an afternoon snack a party touch. Try frosting them

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SPICE COOKIES (Yield: 2 Dozen 2″ Squares)

⅔ cup CINNAMON CRISP crumbs 1½ cups brown sugar (firmly packed) ½ cup butter, melted 1 cup sifted flour 2 teaspoons baking powder ½ teaspoon salt 2 eggs 1½ teaspoons vanilla Prepare fine crumbs from CINNAMON CRISP. Heat sugar and butter, stirring constantly. When sugar is completely dissolved and syrup bubbles up set aside to cool. Sift dry ingredients and combine with CINNAMON CRISP crumbs. Beat eggs and add with the vanilla to sugar syrup. Blend crumb mixture and syrup together. Pour into a gr

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UNBAKED FUDGIES (Yield: 50 Cookies)

2 cups granulated sugar 2 squares bitter chocolate 1 cup milk 2 tablespoons butter 24 marshmallows ½ cup walnut halves 3 cups GRAHAM CRACKER crumbs Combine sugar, chocolate, milk and butter; bring to boil, stirring constantly. When sugar is dissolved, continue cooking slowly for 5 minutes. Cool to lukewarm. Prepare crumbs from GRAHAM CRACKERS. Cut marshmallows in bits; combine with nuts and add to crumbs. Pour warm syrup over all and blend well together. Drop by teaspoonfuls on waxed paper. Top

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The Art of Entertaining

THE ART OF ENTERTAINING is simple to achieve. Planning is the secret! Never select a menu too difficult to master. Read recipes and have every ingredient on hand before starting to cook. Allow ample time for food preparation; also, to dress without rushing. Serve juices or cocktails with spreads and plenty of CRACKERS in the living room to keep guests happy and YOU well-poised while adding final touches to the meal! These simple rules help you master the Art of Entertaining! Keep a stock of cann

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