Culinary Arts Institute and Ruth Berolzheimer

I am sure a lot of you have quite a few Culinary Arts Institute booklets. I recently came across an interesting online article about it and in particular about Ruth Berolzheimer.
I have several hardback compilations of the booklets and an interesting binder type collection. There is a rod that goes down the middle of each booklet, then the whole unit fits in a hardback cover.
I also have the cookbook collection guide mentioned in the article. It has a lot of vintage cookbook photos. The problem is that it is not very well organized and it is hard to look up a particular cookbook. There are good sections on Betty Crocker and Pillsbury books.
This recipe is from an early edition of The Cookie Book. When I had my day care center we would occasionally make a simplified version by just putting a marshmallow and a dot of butter on top of the cracker then baking them.


1-3/4 cups sugar

1/2 cup water

2 egg whites, beaten

1 teaspoon vanilla

1 cup nuts, chopped

1 tablespoon butter

1/8 teaspoon salt

Soda crackers or other salty wafers

Boil the sugar and water to the soft ball stage (238 degrees), then pour over the beaten egg whites and beat until stiff. Add vanilla, nuts, salt and butter. Drop by spoonfuls on the crackers and bake in a moderate oven (350 degrees) until light brown.


T.W. Barritt at Culinary Types said...

Thanks for the link to the article on Ruth. I have a copy of the American Women's Cookbook, yet I'd never been able to find out too much about her. This makes the cookbook all that more interesting.

Lidian said...

Thank you so much for the link, Rochelle - As you know I do love Ruth B. and her booklets!

Kathy said...

I found Frank's site before his book was published. I now have the book, but still find myself going back to the website too--they're both wonderful resources.