To Be "Talked About" Use Cookie 'n' Cracker Cookin'

CARUSO SALAD
(Yield: 6 Servings)

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.

CUCUMBER AVOCADO MOLD
(Yield: 12 Servings)

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.

CHICKEN SALAD IN ORANGE CUPS
(Yield: 6 Servings)

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.

SPICED CRANBERRY HEARTS
(Yield: 8 Servings)

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.

FRUIT PLATTER
(Yield: 6 Servings)

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.

FRUIT SALAD DRESSING
(Yield: 1½ Cups)

Blend all ingredients together and refrigerate several hours before serving. Standing improves flavor. Delicious for wide variety of fruit salads.

Pies A Plenty

ALADDIN’S APPLE PIE
(Yield: 9″ Pie)

Combine sugar, water and cream of tartar; bring to a boil. Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9″ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits). Cut design in unbaked top crust (to allow steam to escape); place over filling; flute edges, sealing together. Bake 40 minutes in a 400° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a “make believe” apple pie and requires no apples to prepare it. But, like a regular apple pie, it is delicious with a wedge of cheese or ice cream.

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

Sift together flour and salt. Scald milk and add shortening, whipping until creamy. Work in dry ingredients. Chill in refrigerator before rolling out on floured board. Keeps well for days, so may be made up in advance.

PIE AND COOKIE DOUGH, rolled on waxed paper, is easily and safely transferred from table to pan.

BLACK BOTTOM MINT PIE
(Yield: 9″ Pie)

Put milk and chocolate in top of double boiler and heat until chocolate is melted. Combine egg yolk and cornstarch; gradually add to hot milk and chocolate. Stirring vigorously, continue to cook until thickened, about 20 minutes. Remove from heat and let cool. Cook vanilla pudding according to directions on the package. Set aside to cool. Spread chocolate mixture over bottom of the COCOANUT CHOCOLATE CRUST. When pudding is cool, fold in beaten egg white and pour over chocolate mixture. Whip cream until stiff; add 5 drops oil of mint flavoring and enough coloring to turn cream into a pleasing shade of green. Gradually fold in sugar. Pile high on the pie and sprinkle top with COCOANUT CHOCOLATE DROP COOKIE crumbs. Refrigerate 2 to 4 hours before serving.

COCOANUT CHOCOLATE CRUST
(Yield: 9″ Pie Crust)

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. Try lemon meringue in GINGER WALNUT CRUST and chocolate chiffon in COCOANUT CHOCOLATE.

PECAN PIE
(Yield: 9″ Pie)

Blend sugar, cornstarch, salt, butter, eggs and syrup; add water, cook, stirring constantly until thick. Beat while cooking 5 minutes longer; add nuts; let boil up once. Cool. Pour into CARAMEL CRACKER CRUST; refrigerate 4 to 6 hours. Decorate with whipped cream and pecan halves.

CARAMEL CRACKER CRUST
(Yield: 9″ Pie Crust)

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.

RASPBERRY PARFAIT PIE
(Yield: 9″ Pie)

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.

GRAHAM CRACKER CRUST
(Yield: 9″ Pie Crust)

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.

PUMPKIN CHIFFON PIE
(Yield: 9″ Pie)

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.

GINGER WALNUT CRUST
(Yield: 9″ Pie Crust)

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 MERINGUES have egg whites at room temperature before whipping them. To prevent loss of volume add sugar a little at a time, whipping slowly with each addition. Avoid meringue pulling to center by being sure it touches crust all around. This gives egg whites something to hold onto while browning.

Gourmet Cakes

REFRIGERATOR CHEESE CAKE
(Yield: 9″ Cake)

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.

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

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.

GRAHAM CRACKER CAKE
(Yield: 9″ Square)

Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg mixture add sifted dry ingredients alternately with milk. Blend well; then fold in egg whites, stiffly beaten. Pour into 9″ square cake pan and bake 40 minutes at 350° F. For best results in high altitude areas, subtract 3 tablespoons of sugar from the amount given in this recipe. Serve GRAHAM CRACKER CAKE hot or cold with PINE-COT TOPPING.

PINE-COT TOPPING
(Yield: 8 Servings)

Combine apricots, pineapple, sugar, salt and water; cook slowly, stirring frequently, until thickened like preserves. Set aside to partially cool. Whip cream until it stands in peaks, and just before serving, fold it into cooled fruit sauce. Serve generous amount on squares of GRAHAM CRACKER CAKE.

FOR FLAT, EVENLY RAISED LAYERS of cake do not grease sides of pan. Neither should the center cones of round cake pans be greased. For cup cakes, where peaks are desired, sides should be well greased.

GINGER SPICE CAKE
(Yield: 9″ Square)

Cream together shortening and sugar. Add eggs, one at a time, and blend well. Sift flour, baking powder, salt, and spices. Prepare one cup fine crumbs from GINGER SNAP COOKIES. Add to sifted dry ingredients. Combine molasses and apple sauce and add to sugar and egg mixture. Gradually fold in dry ingredients, stirring until well blended. Add broken nut meats or raisins. Pour into a well greased 9″ square cake pan and bake for 55 minutes at 350° F. For best results in high altitude areas, subtract 1½ tablespoons from the amount of sugar and from the amount of molasses given in this recipe. Serve GINGER SPICE CAKE either hot or cold with APPLE FROSTIE.

APPLE FROSTIE
(Yield: 6 Servings)

Grate apple fine; place in large mixing bowl; and add remaining ingredients. Beat at high speed until light and fluffy. Will not hold up more than 3 or 4 hours so make just before the meal at which it is to be served. Serve generous amount on squares of GINGER SPICE CAKE.

FOR DELICIOUS JAM CAKE try above recipe, substitute jam for apple sauce. Be sure, however, to omit molasses and add 6 tablespoons of lemon juice. Follow recipe for mixing and baking directions.

CHOCOLATE CHRISTMAS CAKE
(Unbaked: Yield 2½ Pounds)

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.

DECORATOR’S ICING
(Yield: About 1 Cup)

Beat egg white and salt; beat, add sugar little at a time. Whip until smooth and thin enough to pour. Color and flavor to taste.

Delicious Desserts

CINNAMON CRISP APPLE PUDDING
(Yield: 8 Servings)

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.

DUTCH APPLE MARLOW
(Yield: 6 Servings)

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.

MERINGUE MAGIC
(Yield: 6 Servings)

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.

PINEAPPLE MINT SAUCE
(Yield: 1½ Cups)

Combine sugar and cornstarch; stir into crushed pineapple; add juice, blending well. Cook until thickened, stirring to assure smoothness. Add coloring and flavoring to taste. Serve over ice cream filled MERINGUE MAGIC. Delicious on chocolate or vanilla ice cream; pineapple or lemon sherbet; and, chocolate cake or pudding.

OTHER FILLINGS for meringue crust include ice cream with fresh berries or sliced peaches. Fruit salad, whipped cream, spread over MERINGUE MAGIC and frozen is a party dessert. Hot fudge and butterscotch are good over ice cream filled meringue squares.

BANANA COCOANUT CUSTARD
(Yield: 6 Servings)

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 WAFERS are so versatile because their delicate flavor blends so well with others. Chocolate, vanilla, lemon or butterscotch pudding can be turned into a special dessert by using alternate layers of VANILLA WAFERS and pudding with a topping of whipped cream sprinkled with ground nuts and garnished with maraschino cherries.

CHOCOLATE MARSHMALLOW PUDDING
(Yield: 12 Servings)

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.

PECAN PUFFS
(Yield: About 3 Dozen)

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 with tinted 7-Minute icing for your next club tea.

Fun Foods

SPICE COOKIES
(Yield: 2 Dozen 2″ Squares)

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.

UNBAKED FUDGIES
(Yield: 50 Cookies)

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 CRACKERS with a square of plain chocolate candy and a marshmallow. Broil 5 minutes at 350° F. for a treat that’s sure to make the small fry squeal for more.

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 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!

BOWMAN BISCUIT COMPANY_®
DIVISION UNITED BISCUIT COMPANY OF AMERICA
Denver 17 Colorado

Transcriber’s Notes

• Silently corrected a few typos.
• Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
• In the text versions only, text in italics is delimited by _underscores_.