Jeanette Hindman Elliott

“ Add egg, flour, onion and seasoning; beat well. Add just enough milk to blend, but do not allow too much moisture as mixture must be rolled in palm of hands to make 18 tiny balls. When balls are formed, roll in TOWN HOUSE CRACKER crumbs, being sure they are well covered. Fry in deep fat until golden brown. Serve immediately, as they are not at their best unless hot. ”

“ 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. ”

“ 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 ”

“ 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. ”

“ 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. ”

“ Melt margarine; stir in flour, egg, seasoning and cream. Then add all of the vegetable stock slowly, blending and stirring carefully to prevent lumping. (Vegetable stock is liquid saved from canned vegetables or from cooking fresh vegetables. Store in jars in refrigerator.) Cook sauce in double boiler until smooth and thick, stirring constantly. Shred lobster meat and sprinkle with lemon juice. Combine meat and sauce, mixing well together and heating until mixture bubbles up for three minutes. Arrange lobster shells, pulling open, around inside of greased 11⁄2 qt. glass baking dish. ”

“ 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.
38 BANANA COCOANUT CUSTARD
(Yield: 6 Servings)
1⁄4 cup sugar
1⁄2 tablespoon cornstarch
1⁄8 teaspoon salt
2 eggs, separated
1 cup milk, scalded
48 VANILLA WAFERS (6 ounces)
1 banana, sliced
2⁄3 cup shredded cocoanut
Mix together sugar, cornstarch, salt and beaten egg yolks. ”

“ 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. ”

“ When potatoes are done, peel and mash; add remaining butter, the 6 tablespoons of molasses and the remaining spices, whip until fluffy. Pile potatoes in a greased 2 qt. glass casserole and top with sauteed GRAHAM CRACKER crumbs; spread remaining 4 tablespoons of New Orleans molasses over all; and garnish with 6 maraschino cherries. Bake 20 minutes at 350° F.
19 For best “Cookie ’n’ Cracker” recipe results look for all these famous quality products....
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QUALITY, ABOVE ALL ELSE, is stressed in every step in the production of these famous cookies and crackers. ”

“ Toss diced cheese and SALTINE CRACKER crumbs together; pile on top of eggplant boats. Bake 20 minutes at 375° F.
FOR A CHANGE omit the meat in EGGPLANT ITALIANO. Mix crumbs and cheese with other ingredients given for stuffing. Fill eggplant shells and bake as directed.
18 POTATO PUFFS
(Yield: 6 Servings)
21⁄2 cups mashed potatoes
1 egg, beaten fluffy
4 tablespoons flour
1⁄4 cup finely chopped onion
1⁄2 teaspoon salt
1⁄2 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. ”

“ 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 3⁄4 cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours.
CINNAMON CRISP CRUST
(Yield: 9′′ Spring-form Mold)
3 cups CINNAMON CRISP crumbs
1⁄2 cup sugar
3⁄4 cup butter or margarine
Combine CINNAMON CRISP crumbs and sugar ”

“ Combine all ingredients and blend well. To further reduce calories try mineral oil instead of vegetable oil unless doctor has advised against its use.
24 CARUSO SALAD
(Yield: 6 Servings)
2 cups broken iceberg lettuce
1⁄2 cup broken bib lettuce
1⁄2 cup shredded red cabbage
1⁄2 green pepper, slivered
1 avocado, sliced
1⁄2 cup diced celery
1⁄2 cup carrot curls
1⁄2 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. ”

“ 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.
26 FRUIT PLATTER
(Yield: 6 Servings)
6 pineapple sticks
6 pear halves
6 peach halves, sliced
18 slices of oranges
18 grapefruit sections
12 plum halves
4 bananas
1 cup melon balls
1 pint strawberries
6 lettuce leaves
6 bunches parsley
1 bunch white grapes
Use as much fresh fruit as possible. ”