Recipes Cookbooks

Ritz Cracker Pie (ca.1972)

A/U Cookbook

20 ritz crackers
1 teaspoon baking powder
1/2 cup broken walnut meats

Crumble crackers with fingers. Add baking powder and walnuts.

3 egg whites
1 cup sugar
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar gradually, beating constantly. Add vanilla.

Combine cracker mixture with egg whites and mix well. Put in a well-buttered 9-inch pyrex baking dish or pie pan. Bake at 350 F for 30-35 minutes (a toothpick inserted should come out dry). Let cool.

1/2 pint heavy cream
sugar to taste
1/4 teaspoon almond extract

Whip cream. Add sugar and almond extract and mix. Pour over the meringue. Refrigerate overnight, well covered.

COMMENT: This is a delicious company dessert and is good to the last leftover.

Mrs. Robert H. Collins — Wellesley Hills

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Saint Joseph College Club of Hartford

Title: unknown
Publisher: Saint Joseph College Club of Hartford
Place of publication: Hartford, Conn.
Date of pub.: 1980

Call no.: 1523

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Snucker Nordle (1902)

Snucker nordle

Submitted by Mrs. Clifford

Sugar, two cups; butter, one cup; flour, three and one-half cups; milk, one-half cup; soda, one-half teaspoonful; cream of tartar, one teaspoonful; eggs, four; drop on a tin with a teaspoon; sprinkle with cinnamon and sugar.

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Spanish Rice (1916)

Spanish Rice

Submitted by M.R. Hamilton

1 large cup of stewed tomatoes, 1 small cup rice, 1 large cup chicken broth, soup stock or beef broth, 1 cup small bits of chicken or meat, a bit of onion, salt and pepper, small bits of parsley or celery. Bring liquid to a boil. Add rice and simmer about ½ hour, stirring occasionally. If dry, add more stock. Serve hot. This is a good dish for small left-overs.

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Sugary Apple Crisp

Submitted by Gayle Sweeney, ’77

juice of one lemon
3 – 4 apples (can be different varieties)
about 1/2 cup of maple syrup to which a little orange juice has been added (a few drops)
1 cup whole wheat flour
3/4 cup dark brown sugar
approx. 3/4 tsp. cinnamon
1/3 cup melted butter

1. Make crisp first. Combine whole wheat flour, melted butter, cinnamon and dark brown sugar til crumbly.
2. Preheat oven to 375 degrees. grease an 8 by 8 pan. I use a glass pan.
3. Peel and cut apples. Toss with juice of one lemon.
4. Put apples in the pan and drizzle with 1/2 the maple syrup/orange juice mixture.
5. Top with crisp. Drizzle with rest of maple syrup/orange juice mixture.
6. Bake 20 – 25 minutes, watching carefully.
7. Serve warm with vanilla ice cream.

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Tony’s Clam Cakes (1941)


1 pt. ground clams
2 beaten eggs
2 tablespoons flour
Season highly with pepper

Fry in butter in skillet until brown. Turn and brown the other side.

Mind you, I am not saying a word against the special Clams on the Half-shell. Little Necks or Cherry-stones are irreproachable when they are eaten in this fashion.

Mind you, I am not saying a word against the special plates you serve ‘em on, against the fastidious cocktail-bowl that you’ve set in the middle of each plate, against that alluring cocktail sauce you have put into each bowl. I am not breathing a single syllable against your dressy little doilies, your dainty little silver forks. I merely say you’ll like your quahaugs more if you don’t get so — – formal.

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