The chronicle=news., 1915-01-15
CRACKER HELPS
IN ENTERTAINING
BIZ Lillian Dyneyor Rice II The
Housewife.

psuiTy shelves several packages o..
your favor!te crackers - sweet and
otherwise-no, only TO provide a
wholesome snack with or without a
glass OF milk for yourself and the
children. but to lend valuable help
when guests arrive Unexpectedly for
lunch or tea. for from them you can
evolve. often even without cooking.
a number OF dainty and satisfying g
dishes. Even when the guests do
not require these. try some o: them
on the family for the SUNDAY night
supper. "v~
II a hot dish is wanted, butter IN
sweetened crackers. put them in lay
ers in deep earthenware bakin g
dish with grated or thinly sliced
cheese between. seasoning each layer
with very little sal, and sprinkle
Of cayenne. then cover with boiling
hot milk and bake until the top Is
brown. the crackers swell TO twice
their original size and tn cheese
melted. II eggs are available one
may be beaten up with cold milk and
this poured on instead OF the hot
milk. II will form a delicate custard
with the crackers and cheese.
For another hot dish. Tery appe-
tizing, drain can Of tomatoes, use
the solid portion in place of the
cheese, and pour the liquid over the
crackers. adding little boiling wat
er. If it Is not sufficient TO cover.
Bake as before. OF course. season
with pepper and salt. To use in place
OF salad when green stuff Is scanty
or uuayaila BILE very little water
cress, lettuce or celery NAV be made
to 20 d long way: also the heart part
OF white cabbage by buttering Bar
onet Biscuit or Unseda Biscuit and
using between leaf of lettuce mois-
tened with French dressing or mayon
naise, or watercress picked apart and
moisened with French dressing. or
celery finely chopped and mixed with
bounded nut meats then moistened
with mayonnaise. The cabbage car
be very thinly shredded as far cold
slaw and dressed with vinegar, pep
per and salt. or mixed with little
horseradisn and the whole moistened
with tomato catsup. Piccaliili or
sweet tomato pickle can be drained
and used in similar fashion None OF
these filings should be put between
the crackers until serving, so the
whole will be crisp.
When is is desired to serve the
crackers as sandwiches use Baronet
Biscuit. Cneeda Biscuit or Saltines.
For filling. free sardines from skin
and bone, add an equal quantity o'
hard boiled egg. rub to paste and
season with cayenne and lemon juice.
salmon may be prepared in similar
fashion.
Cheese may be mixed to a paste
with chopped nuts and seasoned
with cayenne and a .Iittle salt
Chopped olives go well with cheese
- do sweet red peppers. Dairy cheese
may be rubbed TO a paste with butter
and seasoned with Worcestershire
sauce and cayenne still anotheI
filling may be made Of chopped
treshly-roasted peanuts, salted and
mixed with fresh butter. Of course,
anv OF the pCtted meats will make a
good cracker sandwich filling, also
herring or anchoyy paste.
For a sweet course use Cecilia Bis
cult, Barone' Biscuit. Graham Crack
ers or any of the slightly sweetened
kind These may be put together
TWO and two. after being slightly bui
tered. with a filling OF chopped nuts
and raisens. the moisture of the rails
sns holding the filling together. OF
chopped dates and preserved ginger
or figs and nut meats with 4 little
grated lemon peel. Grated or shred
ded cocoanut may be mixed VIII
powdered sugar and little cream
or the white of an egg and used q
A filling. or cocoa or grated chocolate
swestened TO taste may be noistened
with cream. and is considered deli
ciCus by those who like chocolate
ana VINO does not?