Archive for October, 2008

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.

Topping:
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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Tony’s Clam Cakes (1941)

Vittles

1 pt. ground clams
2 beaten eggs
2 tablespoons flour
Salt
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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