Browned Crackers

Ingredients

• one dozen Saltines
• Spread with butter
• sprinkle with a few grains cayenne

Method

1. 1

   Spread crackers with butter, sprinkle with cayenne, and brown delicately in a hot oven.

2. 2

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 63. The excerpt below is the record exactly as published.

Browned Crackers Sweet Gherkins Piccalilli Veal Pot Pie with Baked Dumplings Buttered Beets Baked Squash Stuffed Tomato Salad Mock Cherry Pie Cheese Coffee Cider NUT AND OLIVE CANAPS Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos ; set pimolas in center of each canape. CLAM AND TOMATO CONSOMMS To four cups of Consomme add two cups each clam water and tomato pulp. Clear, and add soft part of clams. Heat to boiling point and serve in Bouillon cups. TO PREPARE CLAMS Wash and scrub (in several waters) with a stiff vegetable brush two quarts of clams. Place in an agate stew pan, add one-half cup cold water, cover and let simmer until shells open. Remove clams from shells and strain liquor through a napkin. Use only the soft parts of clams. October Fourth Sunday 52 Sunday Dinners 143 BROWNED CRACKERS Spread one dozen Sal tines with butter; sprinkle with a few grains cayenne

Cook this with the app: pantry check, scaling, and the assistant.