Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1930-02-27
The Home Kitchen
The Elegant Cracker Touch.
BY Alice Lynn Barry

$50 SeCS1fS t0tACf OtACfss
HACKERS can be added to al
mos any course Of q luncheon
or dinner. and supply a DIFF
ferent and dainty touch to the meal.
So. a small shelf containing half a
dozen varieties OF crackers-or more.
II posslble-is sure to DO 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 curse. can
be spread with a paste made OF
grated cheese. soft butter and Ealt
and pepper TO taste. This Is placed
on q hot pan. and left in a hot owe
for a minute or two. until the cheese
melts. Then serve at once
Any cracker can be spread with
other mixtures - anchovy paste,
chopped egg. and 70 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
smaller-about 2 inches In diameter.
IL IS crisp enough In itself 10 be
served without additional heating.
Any filling can be placed in the
center-but II Is most delightful II
spread with caviar. sprinklsd with
lemon Juice and q bit Of pepper.
Chopped chicken, yea or n bit OF
any other soft spread a be used.
For soup. there r any number
OF unsweetened crackers that are
preferable TO bread because of their
pleasant. br~ittleness. The tiny round
oyster crackers'-or the large pilot
crackers which are better II first
heated IN the oven. Less known Is
an exceedingly hard biscuit. known
as water cracker" II In very thick,
coarse OF texture. and is split In half
Just before serving. then Drowned in
no oven. II may then be buttered,
sprinkled with grated cheese.
AIS 10 a specially wholesome
csacker. but requires thorough mas.
I.atton, when u develops a most
az icious flavor. In addition to SER
~ with soup. II Il also suitable
hor the salad course.
the dinner Is q light one. the
a., course may well be the salad,
I WIKI cheese and crackers, and des-
4A NAA@A N&I0b 49,
Orient OF cheeses-three or four
kinq-and perhaps half a dozen
varAdes OF unsweetened crackers will
most delightful change from
. the~ customary men There are on
: the harket some domestic and also
somx imported a~ssortnents OF crack
ersk be served with cheese. and a
! ooxf q pound or two Will contain
. a dken different kinds. Very at.
tracxye to serve indeed. Some are
plain soda crackers but OF very light
, textue, others are flaky as fine
pastrs. some are made Of other than
, wnite -four - graham, corn. whole
, wheat The only trouble In that
7 theyrN like good nuts 49, once you
. start a a cracker and cheese course
Of difreent Ends. It's very hard "a
stop.
II thsefore, crackers OF tempting
variety "a served NJ n meal II q
. Wen 70 81 IL the very starchy foods
y rice: po@Abes. macaroni.
Also crckers must be kept care
: tuIy' es-gy crackers are hope
. Tess. sno hey must always be re-
7 neateo pp.fhe right crispness once
Z news hcome soft and stale.
, There are cracker Jars
= OF sIasst shich have metal covers
! clampinE own 80 firmly that the jar
. - v1r.u scaled. This Is a better
May - simply slipping a plain
sas o.r over the top-a cover
7 when nna be nicked IN little places.
aGea !r to the jar. or worse
-lseh may liz off easily