6 tablespoons vinegar½ cup vegetable oil1 teaspoon Worcestershire sauce½ teaspoon minced onion1 teaspoon prepared mustard½ teaspoon paprika½ cup tomato soup1 tablespoon sugar½ teaspoon salt¼ teaspoon crushed red pepper
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.
2 cups broken iceberg lettuce½ cup broken bib lettuce½ cup shredded red cabbage½ green pepper, slivered1 avocado, sliced½ cup diced celery½ cup carrot curls½ cucumber (unpeeled), slicedItalian or garlic dressing4 tomatoes, quartered12 ripe olives7 tiny Italian peppers
2 cups broken iceberg lettuce
½ cup broken bib lettuce
½ cup shredded red cabbage
½ green pepper, slivered
1 avocado, sliced
½ cup diced celery
½ cup carrot curls
½ cucumber (unpeeled), sliced
Italian or garlic dressing
4 tomatoes, quartered
12 ripe olives
7 tiny Italian peppers
Place iceberg and bib lettuce, red cabbage, green pepper, avocado, celery, carrot and cucumber in salad bowl. Add dressing and toss. Pile into 6 individual salad bowls and garnish each with 8 tomato wedges, 2 olives, 2 peppers. For a luncheon main dish add strips of Mozzarella cheese, julienne ham, chicken, and hard-cooked egg. Serve with CLUB CRACKERS, spread with garlic butter and toasted 7 minutes at 350° F.
1 package lime gelatin1¾ cups water4 tablespoons lemon juice1½ teaspoons salt1 cucumber2 avocados1 can red salmon6 lemon slices6 radish rose budsparsley1½ cups Russian dressing
1 package lime gelatin
1¾ cups water
4 tablespoons lemon juice
1½ teaspoons salt
1 cucumber
2 avocados
1 can red salmon
6 lemon slices
6 radish rose buds
parsley
1½ cups Russian dressing
Boil water; add gelatin, stir until dissolved. Add lemon juice and salt; chill until syrupy. Slice cucumber and avocado. Remove bones and skin from salmon and break into chunks. Arrange cucumber slices overlapping around bottom of greased 1½ qt. ring mold; place chunks of salmon over cucumber; arrange avocado on top; pour cool syrupy gelatin over all. Refrigerate until firm; unmold on platter. Fill center with dressing; arrange lemon slices, radish rosebuds and parsley around mold. Serve with SALTINE CRACKERS topped with cheese, sprinkled with paprika and broiled 5 minutes at 350° F.
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3 large oranges2 cups shredded chicken½ cup chopped celery2 tablespoons minced onion¼ cup slivered ripe olives½ cup chopped pecans1 large bunch watercress⅓ cup mayonnaise2 teaspoons sugar1 teaspoons salt1 teaspoon paprika⅓ cup whipped cream6 ripe olives1 large bunch watercress
3 large oranges
2 cups shredded chicken
½ cup chopped celery
2 tablespoons minced onion
¼ cup slivered ripe olives
½ cup chopped pecans
1 large bunch watercress
⅓ cup mayonnaise
2 teaspoons sugar
1 teaspoons salt
1 teaspoon paprika
⅓ cup whipped cream
6 ripe olives
1 large bunch watercress
Wash oranges and cut in half; scoop out pulp, keep as whole as possible; and reserve juice. Cut pulp into cubes; combine with orange juice, chicken, celery, olives, onion and nuts. Blend together mayonnaise, seasoning and whipped cream. Combine chicken mixture and ¾ dressing. Pile salad into orange shells. Put spoonful of remaining dressing on top of each and garnish with a ripe olive. Place on a bed of watercress. Serve with an assortment of crackers: CLUB CRACKERS, TOWN HOUSE CRACKERS and SALTINE CRACKERS, which have each been spread with different cheeses and toasted. To toast, place on cookie sheet and bake 7 minutes at 350° F.
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1½ cups hot water¾ cup sugar4 cloves1 stick cinnamon3 lemon slices⅛ teaspoon salt½ pound cranberries2 tablespoons plain gelatin½ cup cold water
1½ cups hot water
¾ cup sugar
4 cloves
1 stick cinnamon
3 lemon slices
⅛ teaspoon salt
½ pound cranberries
2 tablespoons plain gelatin
½ cup cold water
Heat water, sugar, spices, lemon slices, and salt until sugar dissolves; boil 5 minutes. Add cranberries and cook until they boil up 3 minutes. Remove lemon slices and cinnamon stick. Let gelatin stand in cold water 5 minutes; add to hot cranberries, mixing well. Let cool; pour into greased heart-shaped individual molds. Unmold on lettuce leaf and top with thinned mayonnaise. Serve with hot, toasted CLUB CRACKERS piled high with Chicken Salad. To toast crackers place on a cookie sheet and bake 7 minutes at 350° F.
6 pineapple sticks6 pear halves6 peach halves, sliced18 slices of oranges18 grapefruit sections12 plum halves4 bananas1 cup melon balls1 pint strawberries6 lettuce leaves6 bunches parsley1 bunch white grapes
6 pineapple sticks
6 pear halves
6 peach halves, sliced
18 slices of oranges
18 grapefruit sections
12 plum halves
4 bananas
1 cup melon balls
1 pint strawberries
6 lettuce leaves
6 bunches parsley
1 bunch white grapes
Use as much fresh fruit as possible. To peel and section oranges and grapefruit easily, cover with boiling water; let stand 10 minutes; peel, section and refrigerate. To prepare bananas, peel, cut in 3 equal pieces crosswise; dip in mayonnaise; roll in pink coconut. Prepare and chill melon balls. Place lettuce leaves on chop plate. Arrange fruit around outer edge of platter, beginning with pineapple sticks. On one side place sliced peaches; on other, melon balls. Next coconut-bananas; then pear halves (tint with food coloring using pastry brush). Next arrange plum halves, skin side up and dipped in powdered sugar. Then orange slices, overlapping in artistic rows; next grapefruit sections; finally a mound of strawberries with stems. Now circle is complete. In center, place bowl filled with Fruit Salad Dressing (see below). Garnish with tiny bunches of sugar-coated grapes and sprigs of parsley. Serve with TOWN HOUSE CRACKERS spread with Blue cheese and broiled 5 minutes at 350° F. A luncheon party dish with eye and appetite appeal.
1 cup sour cream¼ cup honey¼ teaspoon salt3 tablespoons orange juice1 tablespoon lemon juice2 teaspoons grated orange peel
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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1 unbaked pie shell and top pastry24 TOWN HOUSE CRACKERS2 cups water1½ cups sugar2 tablespoons lemon juice1 teaspoon grated lemon rind2 teaspoons cream of tartar1½ teaspoons nutmeg1 teaspoon cinnamon2 tablespoons butter
1 unbaked pie shell and top pastry
24 TOWN HOUSE CRACKERS
2 cups water
1½ cups sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 teaspoons cream of tartar
1½ teaspoons nutmeg
1 teaspoon cinnamon
2 tablespoons butter
Combine sugar, water and cream of tartar; bring to a boil. Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9″ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits). Cut design in unbaked top crust (to allow steam to escape); place over filling; flute edges, sealing together. Bake 40 minutes in a 400° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a “make believe” apple pie and requiresnoapples to prepare it. But, like a regular apple pie, it is delicious with a wedge of cheese or ice cream.
3 cups sifted flour1½ teaspoons salt½ cup milk1 cup shortening
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.
1 9″ COCOANUT CHOCOLATE CRUST1 cup milk6 ounces semi-sweet chocolate1 egg, separated1 tablespoon cornstarch1 package vanilla pudding1 cup heavy cream2 tablespoons sugargreen food coloringoil of mint flavoring¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs
1 9″ COCOANUT CHOCOLATE CRUST
1 cup milk
6 ounces semi-sweet chocolate
1 egg, separated
1 tablespoon cornstarch
1 package vanilla pudding
1 cup heavy cream
2 tablespoons sugar
green food coloring
oil of mint flavoring
¼ cup COCOANUT CHOCOLATE DROP COOKIE crumbs
Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook until thickened, about 20 minutes. Remove from heat and let cool. Cook vanilla pudding according to directions on the package. Set aside to cool. Spread chocolate mixture over bottom of the COCOANUT CHOCOLATE CRUST. When pudding is cool, fold in beaten egg white and pour over chocolate mixture. Whip cream until stiff; add 5 drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green. Gradually fold in sugar. Pile high on the pie and sprinkle top with COCOANUT CHOCOLATE DROP COOKIE crumbs. Refrigerate 2 to 4 hours before serving.
2 cups COCOANUT CHOCOLATE DROP COOKIE crumbs5 tablespoons butter or margarine
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.
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COOKIE ’N’ CRACKER CRUSTSin this chapter are ideal for cream fillings. Try lemon meringue in GINGER WALNUT CRUST and chocolate chiffon in COCOANUT CHOCOLATE.
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1 9″ CARAMEL CRACKER CRUST½ cup brown sugar½ cup cornstarch¼ teaspoon salt3 tablespoons butter2 eggs1½ cups dark corn syrup⅔ cup water1 cup pecans1 cup whipping cream
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.
1½ cups SALTINE CRACKER crumbs½ cup dark brown sugar½ cup ground pecans½ cup butter or margarine
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.
1 9″ GRAHAM CRACKER CRUST1 package frozen red or black raspberries1¼ cups liquid1 pint vanilla ice cream½ pint (1 cup) whipping cream1 package red or black raspberry gelatin
1 9″ GRAHAM CRACKER CRUST
1 package frozen red or black raspberries
1¼ cups liquid
1 pint vanilla ice cream
½ pint (1 cup) whipping cream
1 package red or black raspberry gelatin
Let berries thaw; drain juice into measuring cup. Add water to make 1¼ cups; heat to boiling. Pour over gelatin; stir until dissolved. Add ice cream; whip until melted. Chill until thick, not set (about 20 minutes). Then, fold in berries reserving some for garnish. Pour into GRAHAM CRACKER CRUST; refrigerate until firm. Decorate with whipped cream and berries. Return to refrigerator.
1¾ cups GRAHAM CRACKER crumbs¼ cup granulated sugar5 tablespoons margarine or butter
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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1 9″ GINGER WALNUT CRUST¾ cup cooked pumpkin2 eggs, separated⅓ cup sugar⅓ cup milk¼ teaspoon nutmeg¼ teaspoon ginger¼ teaspoon cinnamon¼ teaspoon salt¼ cup sugar1½ tablespoons gelatin5 tablespoons cool water1 cup cream, whipped
1 9″ GINGER WALNUT CRUST
¾ cup cooked pumpkin
2 eggs, separated
⅓ cup sugar
⅓ cup milk
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup sugar
1½ tablespoons gelatin
5 tablespoons cool water
1 cup cream, whipped
Combine pumpkin, egg yolks, ⅓ cup sugar, milk and spices. Cook until thick, stirring constantly. Set aside to cool. Soften gelatin in cool water; add to pumpkin custard. Beat egg whites and salt until very stiff; add remaining sugar gradually, whipping gently. Pour pumpkin custard into stiffly beaten egg whites, folding thoroughly but gently. Then pour into GINGER WALNUT CRUST; refrigerate 3 to 6 hours. Top with whipped cream and return to refrigerator until ready to serve.
⅓ cup ground black walnuts1 tablespoon grated lemon rind1⅓ cups GINGER SNAP crumbs¼ cup granulated sugar5 tablespoons soft butter or margarine
⅓ cup ground black walnuts
1 tablespoon grated lemon rind
1⅓ cups GINGER SNAP crumbs
¼ cup granulated sugar
5 tablespoons soft butter or margarine
Prepare 1⅓ cups very fine crumbs from GINGER SNAP COOKIES. Add ground nuts, lemon rind and sugar, mixing well together. Using a fork, work in softened margarine or butter until mixture is crumbly. With back of spoon, press this firmly to sides and bottom of 9″ pie plate. Be sure to make a shallow rim at top of crust. Bake 5 minutes at 375° F. Cool before filling.
FOR FLUFFIER MERINGUEShave egg whites at room temperature before whipping them. To prevent loss of volume add sugar a little at a time, whipping slowly with each addition. Avoid meringue pulling to center by being sure it touches crust all around. This gives egg whites something to hold onto while browning.
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1 recipe CINNAMON CRISP CRUST2 tablespoons plain gelatin½ cup cold water2 eggs, separated1 teaspoon salt½ cup sugar½ cup milk24 ounces cottage cheese1 teaspoon grated lemon rind2 tablespoons lemon juice1 teaspoon vanilla
1 recipe CINNAMON CRISP CRUST
2 tablespoons plain gelatin
½ cup cold water
2 eggs, separated
1 teaspoon salt
½ cup sugar
½ cup milk
24 ounces cottage cheese
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon vanilla
Soak gelatin in water. Blend beaten egg yolks, salt, sugar and milk; cook until thick. Add gelatin; mix well and cool. Drain cottage cheese, then press through sieve and add lemon juice, rind and vanilla. Fold cheese and stiffly beaten egg whites unto gelatin mixture. Pour into CINNAMON CRISP CRUST; sprinkle ¾ cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours.
3 cups CINNAMON CRISP crumbs½ cup sugar¾ cup butter or margarine
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.
2 cups GRAHAM CRACKER crumbs2 tablespoons flour2 teaspoons baking powder½ cup butter or margarine1 cup sugar3 eggs, separated1 cup chopped nuts1 cup milk
2 cups GRAHAM CRACKER crumbs
2 tablespoons flour
2 teaspoons baking powder
½ cup butter or margarine
1 cup sugar
3 eggs, separated
1 cup chopped nuts
1 cup milk
Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg mixture add sifted dry ingredients alternately with milk. Blend well; then fold in egg whites, stiffly beaten. Pour into 9″ square cake pan and bake 40 minutes at 350° F. For best results inhigh altitudeareas, subtract 3 tablespoons of sugar from the amount given in this recipe. Serve GRAHAM CRACKER CAKE hot or cold with PINE-COT TOPPING.
1 cup mashed apricots1 cup crushed pineapple1 cup sugar⅛ teaspoon salt¼ cup water1 cup whipping cream
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 LAYERSof cake do not grease sides of pan. Neither should the center cones of round cake pans be greased. For cup cakes, where peaks are desired, sides should be well greased.
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½ cup shortening½ cup sugar2 eggs1½ cups sifted flour1 teaspoon baking powder½ teaspoon salt1 teaspoon cinnamon1 teaspoon nutmeg1 cup GINGER SNAP crumbs1 cup apple sauce (canned, sweetened)½ cup New Orleans molasses½ cup raisins or nuts
½ cup shortening
½ cup sugar
2 eggs
1½ cups sifted flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup GINGER SNAP crumbs
1 cup apple sauce (canned, sweetened)
½ cup New Orleans molasses
½ cup raisins or nuts
Cream together shortening and sugar. Add eggs, one at a time, and blend well. Sift flour, baking powder, salt, and spices. Prepare one cup fine crumbs from GINGER SNAP COOKIES. Add to sifted dry ingredients. Combine molasses and apple sauce and add to sugar and egg mixture. Gradually fold in dry ingredients, stirring until well blended. Add broken nut meats or raisins. Pour into a well greased 9″ square cake pan and bake for 55 minutes at 350° F. For best results inhigh altitudeareas, subtract 1½ tablespoons from the amount of sugar and from the amount of molasses given in this recipe. Serve GINGER SPICE CAKE either hot or cold with APPLE FROSTIE.
1 tart apple1 cup white sugar1 egg white½ lemon (juice)¼ teaspoon vanilla
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 CAKEtry above recipe, substitute jam for apple sauce. Be sure, however, to omit molasses and add 6 tablespoons of lemon juice. Follow recipe for mixing and baking directions.
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3½ cups VANILLA WAFER crumbs1 cup powdered sugar⅛ cup cocoa⅛ teaspoon salt½ cup white corn syrup⅓ cup sherry or fruit juice¼ cup raisins¼ cup dates¼ cup figs¼ cup dried apricots½ cup chopped nuts1 cup mixed candied fruits
3½ cups VANILLA WAFER crumbs
1 cup powdered sugar
⅛ cup cocoa
⅛ teaspoon salt
½ cup white corn syrup
⅓ cup sherry or fruit juice
¼ cup raisins
¼ cup dates
¼ cup figs
¼ cup dried apricots
½ cup chopped nuts
1 cup mixed candied fruits
Combine VANILLA WAFER crumbs, sugar, cocoa, salt, syrup and juice. Cut dates, figs and apricots into bits; rinse in boiling water. Drain; add raisins, nuts and candied fruit (cut into bits). Combine fruits and nuts with crumb mixture. Pack in well greased 1 qt. ring mold. Cover with foil; refrigerate at least 24 hours. Remove from mold; frost with DECORATOR’S ICING tinted green and mint flavored. Decorate with candied cherries and pecan halves. Fill center with sprigs of berry laden holly.
1 egg whitedash of salt1 cup confectioner’s sugarflavoring and coloring
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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4 apples½ cup water1 tablespoon vinegar½ teaspoon nutmeg1½ cups CINNAMON CRISP crumbs4 tablespoons butter½ cup granulated sugar½ cup chopped pecans
4 apples
½ cup water
1 tablespoon vinegar
½ teaspoon nutmeg
1½ cups CINNAMON CRISP crumbs
4 tablespoons butter
½ cup granulated sugar
½ cup chopped pecans
Peel, core and slice apples. Arrange in bottom of an 8″ square cake pan. Add vinegar to water and pour over apples; sprinkle with nutmeg. Crush CINNAMON CRISP by rolling between pieces of waxed paper or running through food chopper. Blend butter and sugar into crumbs; add chopped pecans, mixing well; spread evenly over apples. Bake 45 minutes at 350° F. Serve hot or cold with cream or whipped cream.
16 marshmallows1 cup apple sauce⅓ cup water⅛ teaspoon nutmeg1 teaspoon grated lemon rind1 cup whipped cream⅔ Cup CINNAMON CRISP crumbs
16 marshmallows
1 cup apple sauce
⅓ cup water
⅛ teaspoon nutmeg
1 teaspoon grated lemon rind
1 cup whipped cream
⅔ Cup CINNAMON CRISP crumbs
In top of double boiler, heat marshmallows, apple sauce and water. Stir frequently and cook until smooth. Add nutmeg and lemon rind; chill until slightly thickened. Whip cream and fold into chilled apple sauce mixture. Line a 1 qt. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining ⅓ cup CINNAMON CRISP crumbs. Freeze until firm. Cut in squares to serve or pile by spoonfuls in sherbet glasses.
1 cup SALTINE CRACKER crumbs1 cup sugar1 teaspoon baking powder1 teaspoon vinegar1 teaspoon vanilla½ cup pecans3 egg whites
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.
¾ cup sugar¼ cup cornstarch1 cup crushed pineapple1½ cups pineapple juicegreen coloringoil of mint
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 FILLINGSfor meringue crust include ice cream with fresh berries or sliced peaches. Fruit salad, whipped cream, spread over MERINGUE MAGIC and frozen is a party dessert. Hot fudge and butterscotch are good over ice cream filled meringue squares.
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¼ cup sugar½ tablespoon cornstarch⅛ teaspoon salt2 eggs, separated1 cup milk, scalded48 VANILLA WAFERS (6 ounces)1 banana, sliced⅔ cup shredded cocoanut
¼ cup sugar
½ tablespoon cornstarch
⅛ teaspoon salt
2 eggs, separated
1 cup milk, scalded
48 VANILLA WAFERS (6 ounces)
1 banana, sliced
⅔ cup shredded cocoanut
Mix together sugar, cornstarch, salt and beaten egg yolks. Slowly add scalded milk, blending well. Cook in double boiler until custard thickens. Line sides and bottom of oblong 1½ qt. glass baking dish with VANILLA WAFERS. Pour ⅓ custard over wafers; slice ½ banana over and sprinkle ⅓ cup cocoanut on top. Repeat, then pour remaining third of custard over top. Using egg whites, 2 tablespoons sugar and vanilla, make a meringue. Pile this meringue in peaks on custard, being sure every inch is covered. Bake 20 minutes at 300° F. Delicious hot or cold.
VANILLA WAFERSare so versatile because their delicate flavor blends so well with others. Chocolate, vanilla, lemon or butterscotch pudding can be turned into a special dessert by using alternate layers of VANILLA WAFERS and pudding with a topping of whipped cream sprinkled with ground nuts and garnished with maraschino cherries.
1¼ cups GRAHAM CRACKER crumbs1 tablespoon flour¼ cup sugar¼ cup cocoa½ cup butter or margarine24 marshmallows1 6-oz. package chocolate bits⅛ teaspoon salt1 cup milk1 cup whipping cream
1¼ cups GRAHAM CRACKER crumbs
1 tablespoon flour
¼ cup sugar
¼ cup cocoa
½ cup butter or margarine
24 marshmallows
1 6-oz. package chocolate bits
⅛ teaspoon salt
1 cup milk
1 cup whipping cream
Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9″ x 13″ x 2″ glass baking dish. Cut marshmallows in bits; melt with chocolate bits in milk, add salt; beat smooth and set aside to cool. Whip stiff; fold into cooled marshmallow mixture and spread over crumbs. Place in refrigerator for several hours. Cut in squares.
½ cup PECAN SANDIE crumbs2 egg whites1 tablespoon lemon juice⅛ teaspoon salt1 cup sugar1 teaspoon vanilla
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 SANDIESare rich and delicious, the perfect companion for tea or coffee—gives an afternoon snack a party touch. Try frosting them with tinted 7-Minute icing for your next club tea.
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⅔ cup CINNAMON CRISP crumbs1½ cups brown sugar (firmly packed)½ cup butter, melted1 cup sifted flour2 teaspoons baking powder½ teaspoon salt2 eggs1½ teaspoons vanilla
⅔ cup CINNAMON CRISP crumbs
1½ cups brown sugar (firmly packed)
½ cup butter, melted
1 cup sifted flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1½ teaspoons vanilla
Prepare fine crumbs from CINNAMON CRISP. Heat sugar and butter, stirring constantly. When sugar is completely dissolved and syrup bubbles up set aside to cool. Sift dry ingredients and combine with CINNAMON CRISP crumbs. Beat eggs and add with the vanilla to sugar syrup. Blend crumb mixture and syrup together. Pour into a greased 9″ x 13″ x 2″ glass baking dish. Bake 30 minutes at 350° F. or until a toothpick or cake tester comes out clean. Cut in 2″ squares while still warm.
2 cups granulated sugar2 squares bitter chocolate1 cup milk2 tablespoons butter24 marshmallows½ cup walnut halves3 cups GRAHAM CRACKER crumbs
2 cups granulated sugar
2 squares bitter chocolate
1 cup milk
2 tablespoons butter
24 marshmallows
½ cup walnut halves
3 cups GRAHAM CRACKER crumbs
Combine sugar, chocolate, milk and butter; bring to boil, stirring constantly. When sugar is dissolved, continue cooking slowly for 5 minutes. Cool to lukewarm. Prepare crumbs from GRAHAM CRACKERS. Cut marshmallows in bits; combine with nuts and add to crumbs. Pour warm syrup over all and blend well together. Drop by teaspoonfuls on waxed paper. Top each with walnut half and set aside for at least 2 hours before serving. Do not refrigerate.
TOP GRAHAM CRACKERSwith a square of plain chocolate candy and a marshmallow. Broil 5 minutes at 350° F. for a treat that’s sure to make the small fry squeal for more.
THE ART OF ENTERTAININGis simple to achieve. Planning is the secret! Never select a menu too difficult to master. Read recipes and have every ingredient on hand before starting to cook. Allow ample time for food preparation; also, to dress without rushing.
Serve juices or cocktails with spreads and plenty of CRACKERS in the living room to keep guests happy and YOU well-poised while adding final touches to the meal! These simple rules help you master the Art of Entertaining!
Keep a stock of canned and frozen foods, and a wide selection of COOKIES ’N’ CRACKERS. Then happen-in guests are always welcome. Include these COOKIES ’N’ CRACKERS on your next shopping list!
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Butter CookiesPecan SandiesChocolate Fudge SandwichJan HagelTown House CrackersClub CrackersSaltinesGraham CrackersCocoanut Chocolate Drop CookiesGinger SnapsVanilla WafersCinnamon Crisp
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
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BOWMAN BISCUIT COMPANY®DIVISION UNITED BISCUIT COMPANY OF AMERICADenver 17 Colorado
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