Edna Wiegand, of Forrest, Ill., requested a recipe for Graham Crackers. This recipe was contributed by Elizabeth Morrison, of Spokane, Wash., and was printed in CAPPER’S WEEKLY July 2, 1932.
1 cup butter
3 eggs, beaten
1 cup sugar
1½ teaspoons baking soda
½ cup sweet milk
Graham flour, sifted
Cream butter; add eggs and sugar. Dissolve baking soda in sweet milk and add to creamed mixture. Stir in enough graham flour to make a stiff batter. Roll out thin and cut into squares.
Bake at 350°F. for 12 to 15 minutes, or until edges are golden brown.
Editor’s note: Graham flour is similar to wheat flour, but it’s slightly coarser.
Unsifted whole wheat flour can be substituted, but the texture of the crackers will be slightly different.
Mrs. G.F. Woodward, of Fort Wayne, Ind., requested a recipe for Party Mix. This recipe was contributed by Martha Asbury, of Cambridge, Kan., and was published in CAPPER’S April 21, 1998.
½ cup margarine
¼ cup white corn syrup
¼ teaspoon baking soda
1 cup packed brown sugar
1 box (12 oz.) Crispix cereal
2 cups Cheerios cereal