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Show A Thrift in Crackers ' While tho war lasted a good many : housew ives refrained from usine i rai L I s, ers or wafen partly because they J l wop expensive and often because the U If v.h- aile. v crackers or the crackers with only a small amount of wheat I flour in their make up did not suit Ihem. Perhaps we have not yet got sj I f back in the way of eating crackers so ' milch a.- we did before. To be true, r they are expensive, but not more so H I than other foods. .w ! There is really more nounshmeni in I I wheat crackers than most persons sup-I sup-I pose In terms of the scientist, there i I are 1925 calories of fuel in every pound I of wheat crackers, as eompared io 'a 1220 eaJories in broad, or 1 ." 3 in dried I white bean-, which are well known for their hjgh food value. To be sure, a I pcund of crackers would cost rather ' more than a pound of bread, still it 'jjK is not an expensive form of food con cidTinc its hlth food valui Crackers to be palatable should be I served crisp and fresh If you want to I taste them at their best serve them I this way with the salad course for your next "company dinner. Butter them ;.: n. rmi - h . i.-. nine- iheni in row., in i a large roasting pan. Sprinkle them Hi lightly with pepper freshly ground, if lJJyou have your own nenner mill. About Lr five minutes before you wish to serve B them slip them into a good hot oven 3 I and leave them there until ihey have R t" turned a golden brown With salmon J f mayonnaise salad these crackers J served piping hot make a dih fit for Vm a kmc. I Any good housewife, of course, nK knows the usefulness of bro!;. n rat V ers. The may be crushed into a pow-El pow-El dcr with a rolling pin on the bread 5 J board and kept in a c losely covered jar J I for use in frying croquettes, rice balls I and other food, and for use in meat 0 loavr-s and for tin foundation of the I filling of cooked stuffed vegetables II tomatoes, peppers and cucumbers. Here is a satisfactory recipe for us-I us-I S ing crackers in place of potatoes with jm the meat course; Bake the .crackers 1 k nd spread the pieces with butter, pep-k pep-k J per and salt, and just a touch of mus ' tard it you like the flavor. Put them I into a h.t k i n di-h and cover them I with good, rich milk, if possible half y j r cream. Bake thern in a moderate oven el until brov. u and ... rve hoi Here i- a delicious I racker pudding ' which calls lor (fix large soda crack-I crack-I ers, a quarter of a cupful of butter, a teaspoonful of sugar and the strained '. juice and a little of a grated rind from two lemons. These Ingredients should be mixed together with enough boiling Iwatei t,, v,-,ften the erai kers. h il- tUe I water is soaking into the crackers beat J L l'P separately the yolkfi and whin Ol I three c-.-. Add a little sugar 1o (he olk n a verj sweet pudding is do- sired Brisk! stir first the yolks and then the whiles into the cracker prcpa j.0 I ration. Turn into a buttered baking dish and babe in a moderate oven until a golden brown color. This makes a jgj i delicious sweel dish for the children CH and scred wuh a fruit or wine sauci jgj I is an easily made dinner dessert for IB I grownup:-. |