Old Fashion Recipes YOU WILL WANT TO TRY!

Transcription

1 Old Fashion Recipes YOU WILL WANT TO TRY!

2 OYSTER STEW MANHATTAN CLAM CHOWDER 24 medium size oysters 4 cups milk 3 teaspoons butter V2 teaspoon salt VA teaspoon pepper V2 teaspoon celery salt V2 teaspoon sauce Always serve with O.T.C. Crackers Worcestershire For a tasty stew, use two sauce pans, one for the milk and one for the oysters and other ingredients. Never allow combined milk and oysters to boil. Into one pan melt the butter, stir in seasoning, oysters and oyster liquor, cook very lightly until edges of oysters curl. In the other pan place the milk and bring to boiling point; then add contents of other pan and serve piping hot with O.T.C. crackers. Break the crackers before placing them in the oyster stew. NEW ENGLAND CLAM CHOWDER 2 doz. large clams VA lb. salt pork 2 medium onions sliced thin 3 large potatoes 2V2 cups boiling water V8 teaspoon pepper 1 quart scalded milk O.T.C. crackers Steam clams from shells; then place them in a sauce pan with their own liquor and bring to boil. Strain out clams, chop into pieces large as your thumb nail, and save the liquor. Cut the salt pork into small cubes and fry out in a frying pan; add the onions and cook them until the fat is well seasoned. Strain the fat into a kettle; add the potatoes, chopped clams, boiling water, and pepper; cook 10 to 15 minutes; add milk, and simmer about 25 minutes more. Add hot clam liquor. Serve with O.T.C. crackers. Break the crackers before placing them in the clam chowder. Serves 8. Why O. T. C. CRACKERS Make Soups, Stews, Chowders Taste Better Crisp, crunchy O.T.C. Trenton Crackers are made from the finest, richest ingredients obtainable. They are slow baked under painstaking methods. That's why they have a distinctive, characteristic flavor not found in any other cracker. The best of their kind, they are made for those who enjoy fine eating. We take pride in the quality of our crackers. 1 pint large clams finely chopped 2 tablespoons butter 2 medium onions minced VA cup celery cut fine VA cup green peppers cut fine 2 large potatoes, diced 2 ] A cups boiling water 2 teaspoons salt IV2 cups tomato juice Dash cayenne pepper Dash sage VA teaspoon thyme V2 clove garlic, minced O.T.C. Crackers Into a 2 quart pan place the boiling water, butter which has been melted, onions, celery, green pepper, potatoes, chopped clams, salt, and cook slowly for 30 minutes. Then add the tomato juice, cayenne, sage and thyme and cook ten minutes longer. Serve hot with O.T.C. crackers. Break the crackers before placing them in the chowder. Serves 4. 3 onions sliced 3 tablespoons butter 3 cups beef broth FRENCH ONION SOUP 1 teaspoon Worcestershire sauce 1 egg yolk IV2 teaspoon V3 cup cream O.T.C. Crackers flour Fry the onions in the butter until a light brown; mix in the flour and seasoning; then the beef broth, and cook for 10 minutes. Keep stirring until the mixture becomes thick; add the egg yolk while stirring the mixture; then add the cream and serve hot, with O.T.C. crackers. Break the crackers before placing them in the soup.. 1 M, 1 im. SINCE 1848 THE EXQUISITE QUALITY OF O. T. C. ORIGINAL TRENTON CRACiKERS HAS NEVER BEEN SURPASSED.!

3 OLD FASHIONED BEAN SOUP 1 cup dry beans 3 quarts water 2 onions chopped 1 small ham hock O.T.C. Crackers Soak beans over night. Then place beans, ham, onions, seasoning and water in cooking vessel and boil slowly for 3 to 4 hours. When beans are soft, strain them through a sieve; add water if too thick. Serve hot with O.T.C. crackers. Break the crackers before placing them in the soup.

4 FRIED CHICKEN Spring chicken Flour 2 whole beaten eggs 2 cups O.T.C. Cracker Crumbs Always break the O. T. C. Cracker before placing in soup or stew QUICK POTATO SOUP 2 cups milk Celery salt 2 cups diced potatoes VA cup flour VA cup minced onions to taste 3 slices bacon, cut up Serve when hot with O.T.C. Crackers Saute the bacon in a skillet; then in the bacon fat cook the onions nearly done and add the potatoes and cook until soft. Remove to sauce pan and add the milk and seasoning, and boil slowly for 20 minutes. Serve hot with O.T.C. crackers. Break the crackers before placing them in the soup. O.T.C OMELETTE 6 eggs 1 cup milk 2 lumps butter to taste 1 cup O.T.C. Cracker Crumbs Mix the butter with the cup of O.T.C. cracker crumbs and brown in a skillet. Have a double boiler ready to cook the omelette. Whip the eggs lightly, adding the cup of milk, salt and pepper; pour this in the top of the double boiler, adding the browned crumbs; stir constantly and slowly in top of double boiler until eggs are the desired thickness. Serve at once, hot. When the spring chicken is ready to cook, place it in boiling water for one minute. Roll the pieces in flour, season with salt and pepper, and dip each piece in the whole beaten eggs. Then remove and let the chicken rest for half an hour. Then roll each piece in O.T.C. cracker crumbs twice. Cook each piece in boiling fat or oil until it is well browned on all sides. Keep a low fire and place in hot oven until ready to serve. SOUTHERN CRAB CAKES 1 lb. crabmeat 1 teaspoon pepper 1 yolk of egg 1 dry mustard 1 tablespoon mayonnaise 1 chopped 1 cup O.T.C. Cracker Crumbs 2 parsley Worcestershire 1 teaspoon salt Mix the crab meat with the above ingredients and press into 4 cakes. Then dip in flour, then dip into beaten egg, then cover with O.T.C. Cracker Crumbs. Fry quickly in hot oil. THE RICHNESS OF O.T. C. CRACKERS ADDS FLAVOR TO FOODS

5 CHESTNUT STUFFING For Chicken, Turkey, Duck 2 lbs. peeled chestnuts 3 /A cup butter or margerine Juice 1 lemon, grate the rind Dash nutmeg 1 teaspoon chopped parsley 1 quart O.T.C. Cracker Crumbs Boil the chestnuts in salt water until they are soft; then mash them. Saute the O.T.C. cracker crumbs in the butter or margerine, which has been browned. Then mix the O.T.C. cracker crumbs with the mashed chestnuts; add the seasoning and enough stock until it is the thickness wanted. ESCALOPPED OYSTERS 1 qt. oysters 6 tablespoons butter V2 cup milk VA teaspoon celery seed VA cup cream 2 cups O.T.C. Cracker Crumbs Butter a deep baking dish well; place in a layer of O.T.C. cracker crumbs, which has been mixed with the butter and seasoning; then a layer of oysters; then cracker crumbs; alternate until dish is filled. Then add the milk and cream. The top layer should be O.T.C. cracker crumbs. Bake about 50 minutes in moderate oven. MANY GENERATIONS KNOW O.T.C. CRACKERS

6 O.T.C. CRACKER CRUMBS Give a Richer Taste to Foods Fresh made O.T.C. cracker crumbs, simply rolled out or crushed from O.T.C. crackers, supply that tasty, tantalizing flavor. They give rich, hearty, full-bodied flavor. They make the recipe taste doubly delicious. Remember there is no substitute for quality. O. G. C. 2QM-9-46

7 OYSTER CROQUETTES SALMON LOAF 48 oysters V2 cup minced onions 1 tablespoon butter 1 " chopped 1 can salmon 1 egg V2 cup milk V2 cup chopped celery 1 cup mashed potatoes V2 cup green peppers 4 eggs parsley 1 onion chopped fine chopped fine 2 cups O.T.C. Cracker Crumbs Chop the oyster fine. Saute the onions, parsley and chopped oysters in lard or cooking oil for a few minutes. Then remove from fire, cool and add the eggs and butter well beaten. Then mould all this in croquette forms, by adding the O.T.C. cracker crumbs. Then place the croquettes in a hot oven and bake until the croquettes are brown. 2 cups O.T.C. Cracker Crumbs Place all the ingredients, salmon, egg, milk, onion, potatoes, celery, peppers and O.T.C. cracker crumbs into a bowl and mix together into a loaf. Place in a greased baking pan and bake in a hot oven until the outside is brown, about three quarters of an hour. JAMBALAY AH FRENCH FRIED SHRIMP 1 lb. uncooked peeled shrimp 1 beaten egg Juice 2 lemons 1 cup fine O.T.C. Cracker Crumbs l!/2 cups of cold chicken, or veal or lamb 1 cup boiled rice 1 large onion minced 1 cup celery chopped T cup canned tomatoes 1 cup green peppers minced 1 cup O.T.C. Cracker Crumbs Place the shrimp in a bowl with the lemon juice; salt and pepper, and allow to stand 15 minutes. Then dip the shrimp in the beaten egg and roll in the fine O.T.C. cracker crumbs. Place the shrimp in a single layer on a well oiled frying basket. Heat the fat or oil to 400 degrees and set in shrimp. Cook for three minutes. Mix all the above ingredients, except the O.T.C. cracker crumbs; then boil in a small amount of water for 10 minutes. Pour off all water, place in greased baking dish, cover with the O.T.C. cracker crumbs and two lumps of butter, and bake for 1 hour in hot oven. Serve while hot. A CENTURY IN THE FINE ART OF MAKING QUALITY CRACKERS

8 O. T. C. SINCE 1848 AMERICA'S FINEST O. T. C. TRENTON CRACKERS Packed in V2 pound, 1 pound, 6 pound, 10 pound, 15 pound and 25 pound cartons and barrels for homes, stores, Packed in the orange and black dustproof box, with an inner lining of waxpaper to insure crispness. Get them at your grocer or oyster dealer. restaurants, hotels, seafood dealers. Established 1848 ORIGINAL TRENTON CRACKER CO. TRENTON, NEW JERSEY