Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-02-27
The Home Kitchen


NRACKERS can DO added TO al
most any course Of a luncheon
Or dinner. and supply a diff
ferent and dainty touch TO the meal.
So. q small shelf containing half a
dozen varieties OF crackers-or more,
II possible-is III TO be a source Of
happy suggestion.
For the first course, crackers can
act as a superior substitute for the
ordinary canape. II it's to be a
cheese canape, any of the plain crisp
crackers. unsweetened OF course. can
be spread with a paste made OF
grated cheese. soft butter and salt
and pepper to taste. This IL placed
on q hot pan. and left in a hot oven
for q minute or two. until the cheese
melts. Then serve at no..
Any cracker can be spread with
other mixtures - anchovy paste.
chopped egg. and so on. and crisped
hot in the oven instead OF covering a
round Of toast with the same mix
ture.
More delicate In the new type OF
unsweetened. very crisp cracker. II
Is shaped like a patty but much
slnaller-about 2 inches In diameter.
IL is crisp enough in itself to be
served without additional heating.
Any filling a be placed in the
center-but II Is most delightful IL
spread with caviar. Sprinkled with
lemon juice and a bit Of pepper.
Chopped chicken. veal or q bit of
any other soft spread can be used.
For soup. there are any number
OF unsweetened crackers that are
preferable TO bread because OF their
pleasant, b~rittleness- The tiny round
oyster crackers'-or the large pilot
crackers which are better IL first
heated in the oven. Less known Is
an exceedingly hard biscuit. known
as water cracker" It Is very thick,
coarse OF texture. and Is split in half
Just before serving, then Drowned In
a hot oven. II may then be buttered,
or sprinkled with grated cheese.
This Is a specially wholesome
cracker. but requires thorough mas
|. tication, when 1t develops a most
k~delicious flavor. In addition to ser
Ilyice with soup. It Is also suitable
Tor the salad PUT
II the dinner IL a light one. the
hst course may well be the salad,
With cheese and crackers. and des
strt omitted. In that case. an as
sortment of cheeses-three or four
kinds-and perhaps half a dozer
varieties ofunsweetened crackers viii
be a most delightful change from
the customary menu. There are or
the market some domestic and alsc
sofae imported assortments or crack
err 10 be served with cheese. and
box Of a pound or two will contain
a &dozen different kinds. Very at
tractive to serve indeed. Some ART
plaHn soda crackers but OF very ligh'
texture. others are fiaky as fin,
pa4try, some are made OF other thar
white flour - graham. corn. whole
whSat. The only trouble In tina
THEY'RE like good nuts - once yot
start on a cracker and cheese cours'
Of different kinds. it's very hard u
stop.A
II therefore. crackers OF temptini
varie9 are served at q meal II Il
well t4omit the very starchy foods
rice. p0tatoes. macaroni.
Also crackers must be kept care
fully. aSoggy crackers are hope
less. arHi they must always be re
heated Do the right crispness onc'
theyveN become soft and stale
favored There are cracker Jar
Of giasE. which have metal covers
ciampfrfy down 20 firmly that the jal
Is virtually sealed. This is a better
way thkn simply slipping a plair
glass 4ver over the topea covei
which may be nicked in little places
admitting air to the Jar. or wors.
! YET MAJ slip Off easily