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In this Issue: Choose Your Cheesecake Crustless Cheesecake, Very Airy No-bake, Peanut butter chocolate marble cheesecake Sweet and Saur Pork Chops, Sauerkraut and Baked Apple Stuffing, Of Burgers and Sautes Doris Day's Swingin' Burgers, Beerburgers (1964), Bar-B-Q Burgers More SeaFoam Prince of Wales Cake with SeaFoam Frosting Como Inn Classics The Como Inn's Chicken Cacciatore, The Como Inn's Meat Sauce Reader favorites Marshall Field's Chinese Chews (1947), Lord & Taylor's “Soup Bar” Scotch Broth,Sour Cream & Spinach Potato Salad, Marshall Field's Seven-Layer Chocolate Bars, Graham Cracker Torte, The Blackhawk Special Affordable Luxury Shrimp DeJonghe, Lobster Newberg, 1951 More from Marshall Fields Marshall Field's Frosted Chocolate Cookies, Marshall Field's Frosted Chocolate Cookies, Marshall Field's Epicurean Sandwich (1954)

Graham Cracker Torte

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Makes one 11 x 7 torte
Ingredients
  • 22 fresh graham crackers
  • 1 ¼ tsp baking powder
  • ½ cup toasted, chopped nuts
  • ¼ cup butter
  • ¾ cup sugar
  • 1 egg
  • ¾ cup milk
  • 1 tsp vanilla
  • Whipped cream for garnish
Instructions
  1. Preheat oven to 375 degrees. Crush graham crackers and mix with baking powder and nuts.
  2. Cream butter and sugar together until light and fluffy. Add one egg, ¾ cup milk and 1 tsp vanilla. Add to first mixture, mix well and pour into 11 x 7 inch pan.
  3. Bake in 375 degree oven for 20 minutes. Cut in squares and top with whipped cream and a sprinkle of nutmeg.

Gloria C. remembers a Michigan party she attended long ago specifically because of the whipped cream and graham cracker torte she was served there. This one, from 1945, is very easy to make with ingredients you have on hand.

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