a RECIPES that pep-UP meale ny WithIndex APPETIZERS 3 Cheese Snacks 3 Chip and Cheese Wafers 4 French Fried Shrimp 5 Hot Crispy Cheese Snacks 5 Snappy Ham and Egg Balls BREADS 7C Coffee Cake 7 Chip Waffles 9. Cinnamon Rolls 8 Crispy Doughnuts 8 Crunchy Biscuits 8 French Toast 9 Potato Chip Bread 9 Potato Chip Dumplings 9 Potato Chip Rolls ENTREES 12 Beef Loaf 12 Cheese Souffle 12 Chicken Chow Mein 13 Crunchy Hot Crab Sandwiches 13 Fried Oysters 11 Seafood Scallop on Potato Chips 13 Scuffed Hamburgers VEGETABLES 16 Baked Tomatoes With Chip-Cheese Topping 15 Chip Stuffing 16 Corn and Mushrooms With Chip Topping 16 Fricd Eggplant and Tomatoes 17 Quick German Potato Cakes 17 Sweet ’n’ Sour Spinach With Chip Topping CAKES AND COOKIES 19 Brownies 21 Butterscotch Crispies 20 Chip Kisses 20 Chip Nests 20 Chocolate Chip Kisses Copyright 1957, Wise Potato Chip Co., Berwick, Penna. 21 Double Chip Cookies 19 Fudge Crispies 21 Lemon Coconut Crispies 20 Quick Cake With Chocolate Crunch Topping 20 Seafoam Chip Kisses DESSERTS, 24 Apple Crisp 24 Butterscotch Chip Pie 24 Butterscotch Souffle 25 Chocolate Chip Torte 23 Graham Cracker Chip Crust With Lemon Chiffon 23 Party Chip Pic 25 Vanilla Chip Crust With Chocolate c CANDIES 27 Butterscotch Chip Brittle or Crunch ‘Topping 2 colate Chip Bars 29 Chocolate Chip Coconut Bars 28 Chocolate Chip Nut Bars 28 Chocolate Crunch Bars 28 Chocolate Chip Brittle or Crunch Topping 29 Chocolate Chip Caramels 29 Seafoam 29 Vanilla Chip Caramels CHEESE DIPS 31 Cream Cheese Dip (Basic) 31 Ham and Egg Dip 31 Nippy Cheese Dip 31 Roquefort Dip 31 Shrimp Dip 31 Tangy Cheese Dip 31 Wise Onion Dip Supreme a "SPECIALLY GOOD 32 Wise Barbecue Chips 32 Wise Julienne Potato Sticks 32 Wise Ridgies SPECIAL NOTES 32. Definitions 32 Yields Printed in USA. RECIPES THAT >> MEALS by Dorothy Wise, Home Economist WISE POTATO CHIP CO. Berwick, Pennsylvania In this book you will find 61 unique recipes. They in- clude almost every kind of dish you might prepare for your family or guests. Some are entirely new, some are new variants of old favorites. All have been tested. Each was chosen for extra flavor and goodness. Altogether they represent many, many ideas to add variety to your meals and when you entertain. We hope that eventually you will be able to try and enjoy each and every recipe. We hope also you will remember that still the casi most popular way to “pep-up” any meal or part} ply to serve crisp, golden, flavorful Wise Potato Chips. They, and the other Wise Potato Products, are truly the finest. Keep several packages on hand, always. bs HaeAppetizers Cheese Snacks 6 slices left-over bread 10 drops Tabasco Sauce 2 eggs, well beaten 1 teaspoon Worcestershire Sauce 4% cup milk ¥ cup grated Parmesan Cheese teaspoon salt Dash of pepper cup finely crushed Wise Potato Chips Cut each slice of bread in half and then cut each half in thirds, making 6 fingers Combine eggs, milk, salt, pepper, Tabasco Sauce and Worcestershire Sauce in a bowl. Mix cheese and finely crushed potato chips. Dip each pie mixture and then roll in chip mixture, Fry in hot deep £ browned—takes less than a minute. Makes 3 dozen snacks. of bread in egg at (375°F.) until lightly Chip And Cheese Wafers (Jilustration on Opposite Page) 3 oz. roll snappy or sharp cheese ¥ cup flour 14 cup soft butter 1 cup crushed Wise Potato Chips 1 teaspoon prepared mustard Have cheese at room temperature. Blend cheese, butter, and mustard together. Add flour and mix well. Then add crushed potato chips. Shape into balls, using 1 teaspoon of mixture, and place on ungreased cooky sheet. Flatten each ball, using a teaspoon or heel of hand. Bake in moderately hot oven (375°F.) for about 8 to 10 minutes, or until edges are browned. Cool. Keep wafers in tightly covered can or jar. Makes 4 dozen wafers.Curried Shi APPETIZERS p Balls 3 tablespoons butter 10 drops Tabasco Sauce 3 tablespoons flour 1 cup cooked shrimp chopped or 41 oz 1 cup milk can 2 eggs, slightly beaten 3 cup flour ¥% teaspoon curry powder 1 egg, well beaten 34 teaspoon salt 44 cup milk Dash of pepper 134 cups finely crushed Wise Potato 1 teaspoon prepared mustard Chips ‘Melt butter in saucepan. Add 3 tablespoons flour and mix well, Gradually add 1 cup milk and stir until well blended. Cook and stir over medium heat until sauce is very thick. Add hot sauce slowly to 2 slightly beaten eggs, stirring constantly. Return to heat and cook and stir until sauce is very thick, about 5 minutes. Re- move from heat and add curry powder, salt, pepper, mustard, and Tabasco Sauce, mixing well. Add shrimp and chill thoroughly. Mix well beaten egg with 4% cup milk. Shape shrimp mixture into balls using 34 tablespoon each. Roll balls in flour then dip in egg mixture and roll in finely crushed potato chips. Fry in deep hot fat (375°F.) until browned—takes less than a minute. Makes 154 cups mixture or 41 dozen balls, French Fried Shrimp (Illustration on page 2) 2 pounds fresh shrimp 1 cup flour 4 teaspoon salt 1 cup ice water 1 egg, beaten 2 tablespoons melted shortening or oil 2 cups finely crushed Wise Potato Chips Wash shrimp thoroughly. Peel shell from shrimp leaving the tail intact. With a sharp knife remove black vein which runs along center back of shrimp. Combine flour, salt, water, egg and oil and beat until smooth. Dip shrimp into batter, then roll lightly in finely crushed potato chips, Fry in hot deep fat (375°F.) until golden brown, Drain on absorbent paper. Serve with tartar sauce, seasoned catsup, or soy sauce. Makes 8 to 10 servings as an appetizer or 4 to 5 servings as an entree. APPETIZERS p Hot Crispy Cheese Snacks (Illustration on page 2) 12 thin slices bread (3% inch) 1 tablespoon prepared mustard 6 tablespoons sharp cheese spread 3 teaspoon Worcestershire Sauce 1 egg, slightly beaten 1 cup finely crushed Wise Potato Chips % cup milk Remove crusts from bread. Make 6 cheese sandwiches using 1 tablespoon of cheese in each. Cut each sandwich in half and then cut each half into three making 6 finger sandwiches from each large sandwich. Mix egg, milk, mustard, and Worcestershire Sauce in small bowl. Beat with rotary egg beater until well blended. Quickly dip cach tiny sandwich in egg mix- ture and then roll lightly in finely crushed potato chips Fry in hot deep fat (375°F.) until lightly browned on both sides—takes less than a minute. Snacks can be made ahead of time and fried just before serving, or fry ahead of time and reheat in oven and then serve hot. Makes 36 snacks, Snappy Ham And Egg Ballls (Illustration on page 2) 14 pound sharp cheddar cheese, ground 1 egg, beaten 2% oz. can deviled ham 24 cup milk 2 hard cooked eggs, ground 1 cup finely crushed Wise Potato Chips 1 teaspoon prepared mustard Combine ground cheese, ham, eggs, and mustard. Shape into balls, using 14 tablespoon of mixture for each ball. Mix egg and milk in small bowl. Roll cheese balls in finely crushed potato chips, then quickly dip the balls in egg mixture, and again in potato chips. Fry the chee balls in hot deep fat (375°F.) until lightly browned—takes less than a minute. Serve on toothpicks. Cheese balls can be rolled in potato chips and served cold if desired. Makes 40 ballsBreads Chip Coffee Cake (Illustration on Opposite Page) 134 cups sifted flour }oons shortening, melted 4% teaspoon salt 1% cup light brown sugar 2 teaspoons baking powder 3 tablespoons flour 1 egg, well beaten ¥ teaspoon cinnamon 3 cup sugar 1 tablespoon butter, melted 3 cup milk % cup crushed Wise Potato Chips Sift flour, measure; add salt and baking powder, and sift together 3 times. Com- bine egg, sugar, milk and shortening. Add flour and mix well. Pour batter in lightly greased 8-inch square pan Make the topping by mixing brown sugar, 3 tablespoons flour, cinnamon and Mix well. Add crushed potato chips. Sprinkle topping over batter. Bake hot oven (375°F.) for 30 minutes. Serve warm. Chip Waffles (Jtlustration on Cover) 2 cups sifted flour 2 egg yolks, slightly beaten 2¥ teaspoons baking powder 6 tablespoons melted butter aspoon salt 134 cups milk 34 cup crushed Wise Potato Chips 2 egg whites, beaten stiff Sift flour, measure; add baking powder and salt, and sift together 3 times. Add crushed potato chips. Combine egg yolks, butter and milk. Add liquids gradually to flour mixture, stirring just until all flour is dampened. Fold in egg whites beaten stiff but not dry. Bake in hot wafile iron, Makes 7 waffles.8 BREADS Crunchy Biscuits (Jilustration on page 6) 2 cups sifted flour 24 teaspoons baking powder 1% teaspoon salt cup shortening 34 cup crushed Wise Potato Chips 3% cup milk Sift flour, measure; add baking powder and salt, and sift together 3 times. Cut in shortening until fine. Add crushed potato chips. Stir mixture with a fork and add milk slowly. Stir until all flour is dampened. Turn out on floured board and knead lightly for #4 minute. Roll 34 inch thick and cut with floured cutter. Bake on ungreased baking sheet in very hot oven (450°F.) for 12 to 15 minutes. Makes about 16 two-inch biscuits. Crispy Doughnuts 344 cups sifted flour 2 eges ¥4 teaspoons baking powder 4% teaspoon nutmeg 1 teaspoon salt 34 cup top milk or light cream 2 tablespoons butter 34 cup finely crushed Wise Potato Chips 3 cup sugar Sift flour, measure; add baking powder and salt, and sift together 3 times. Cream butter and sugar until fluffy. Add eggs and nutmeg and beat well. Add flour mixture alternately with cream, blending well with each addition. Add crushed potato chips. Chill dough for half an hour. Roll on lightly floured board about % inch thick, and cut with floured 2% inch cutter, (Dough will be soft). Allow doughnuts to stand 15 minutes. Fry in hot deep fat (375°F.) 1 to 114 minutes on cach side, turning only once. Drain on unglazed paper. Roll cooled doughnuts in confectioners sugar, cinnamon and sugar, or spread with a glaze. Makes 3 dozen doughnuts, French Toast (Jllusiration on page 0) 1 egg, slightly beaten ¥% cup milk Dash of salt 5 slices left-over bread 1 cup finely crushed Wise Potato Chips Combine egg, milk, and salt. Cut bread in half. Dip bread in egg mixture and then roll lightly in finely crushed potato chips. Fry until golden brown on each side in small amount of hot fat. Serve with maple syrup, confectioners sugar, cinnamon and sugar, or tart jelly. Makes 5 servings. ae? BREADS 9 Potato Chip Bread 2 cups sifted flour 1 cup sugar 2¥4 teaspoons baking powder leg 34 teaspoon salt 1 cup milk 2 tablespoons butter 1 cup crushed Wise Potato Chips Sift flour, measure; add baking powder and salt, and sift together 3 times. Cream butter and sugar until fluffy. Add egg and mix well. Add flour mixture alternately with milk, mixing well after each addition. Add crushed potato chips. Bake in lightly greased 814x414 inch loaf pan in moderate oven (350°F.) for 1 hour. Remove from pan and cool on cake rack. When bread is cold, wrap in wax paper and store over night. Bread slices better the second day. Potato Chip Dumplings 1 cup sifted flour 1% teaspoons baking powder teaspoon salt cup crushed Wise Potato Chips ¥% cup milk 1 tablespoon melted shortening or oil Sift flour, me add baking powder and sa crushed potato chips. Combine milk and shortening. Add liquids to flour mixture, stirring just until all flour is dampened. Drop by tablespoon on top of simmering stew. Cover tightly and steam 15 minutes. Remove cover, and serve at once. Makes 7 dumplings. , and sift together 3 times. Add Potato Chip Rolls 1 package hot roll mix 24 cup crushed Wise Potato Chips Place dry hot roll mix in large bowl. Add crushed potato chips and mix. Follow package directions for making rolls. Cinnamon Rolls (Iilustration on page 6) Follow above recipe. When dough has doubled in bulk, knead well. Roll dough on lightly floured board in a rectangle 1% inch thick. Spread dough with 2 table- spoons of soft butter. Sprinkle 14 cup brown sugar and 1 teaspoon cinnamon over the deugh. Roll up like a jelly roll and cut in 1-inch slices. Spread 2 tablespoons of butter in a 7x11 inch pan. Sprinkle 14 cup brown sugar in bottom of pan, Place rolls in pan, cover with a towel and leave in warm place until double in bulk. Make a syrup of 3 cup brown sugar and 1 cup water. Pour hot syrup over rolls evenly. Bake in hot oven (400°F.) for 20 to 25 minutes. Turn rolls out on serving plate so that syrup will run down sides of rolls. Makes about 16 rolls.Entrees Seafood Scallop On Potato Chips (illustration on Opposite Page) ¥4 cup diced celery 6 drops Tabasco Sauce 3 tablespoons butter 1 tablespoon lemon juice 3 tablespoons flour 34 cup cooked or 414 oz. can shrimp 14 cup top milk or light cream ¥% pound cooked flounder or haddock, 2 cup fish broth and oyster liquor cut in cubes* ¥% cup drained oysters Wise Potato Chips ¥ teaspoon salt Dash of pepper 1 tablespoon finely chopped parsley, optional Sauté celery in butter for 3 minutes. Add flour and mix well. Gradually add cream and fish broth, stirring constantly. Cook and stir over medium heat until sauce thickens. ‘Turn heat low and continue to cook stirring occasionally for 5 min- utes. Add oysters and cook until edges curl, about 2 minutes. Then add salt, pepper, parsley, Tabasco Sauce, and lemon juice mixing well. Add shrimp and flounder and heat thoroughly. Serve on a mound of potato chips. Makes 1 quart or 5 to 6 servings. *To cook flounder or haddock, steam cubed fish in 3 cup water and 14 teaspoon salt for 5 minutes. atENTREES, Beef Loaf (Iilustration on Cover) 2 eggs, beaten 5 % cup milk 1 144 teaspoon salt X ¥ teaspoon pepper 1 1 teaspoon Worcestershire Sauce drops Tabasco Sauce { pounds ground beef 4 cup chopped onion cup crushed Wise Potato Chips Combine eggs, milk, salt, pepper, Worcestershire Sauce, and Tabasco Sauce in a bowl. Add ground beef and onion and mix well. Add crushed potato chips and mix quickly. Shape meat loaf in a baking pan or in a loaf pan (814x414 inch) and bake in a moderate oven (350°F.) for 45 minutes. Makes 6 serving oN 4 Cheese Soufflé (Ilusiration on page 10) ¥ 34 cup crushed Wise Potato Chips 44 teaspoon Worcestershire Sauce 1% cup butter 4 egg yolks, well beaten 4 cup flour 4 egg whites, beaten stiff 1 cup milk 1 cup shredded sharp cheddar cheese 34 teaspoon salt Dash of pepper Butter 114 quart casserole. Sprinkle }4 cup potato chips in bottom and on sides. Melt 34 cup butter in saucepan. Add flour and mix to a smooth paste. Add milk gradually, stirring well. Cook and stir over medium heat until thick. Add cheese and cook until melted. Gradually add hot cheese sauce to egg yolks, stirring well. Add salt, pepper, and Worcestershire Sauce. Beat egg whites until stiff but not dry and fold into cheese mixture. Pour souffié into casserole and sprinkle remaining 4 cup potato chips over the top of the souffié. Place casserole in a pan of hot water and bake in a slow oven (325°F.) for 1 hour 15 mimutes. Serve at once. Makes 5 to 6 servings. Chicken Chow Mein 2 tablespoons butter 1 tablespoon cornstarch 34 cup thinly sliced onion 2 cups chicken broth 34 cup thinly sliced celery 1 cup cooked chicken, cut in thin shreds 3 1 No. 24% can Chinese vegetables, 4 cups cooked rice > drained 1 cup crushed Wise Potato Chips Dash of pepper 1 tablespoon soy sauce vy" wuté onion and celery in butter until lightly browned. Add Chinese vegetables, pepper, soy sauce, and cornstarch, mixing well. Add chicken broth and heat until mixture simmers. Cover and cook slowly 10 minutes. Add cooked chicken and heat thoroughly. Serve chow mein on hot rice, Sprinkle potato chips over the top. Makes 1 quart or 4 to 5 servings. ENTREES 13, Crunchy Hot Crab Sandwiches 2 tablespoons butter 2 tablespoons flour 34 cup top milk or light cream 3 eggs, beaten 134 cups or 614 oz. can crab, flaked 5 teaspoons lemon juice 1 tablespoon finely chopped parsley 1 teaspoon salt Dash of pepper 8 drops Tabasco Sauce 4 cup seasoned milk 14 slices bread 1 cup finely crushed Wise Potato Chips Melt butter in saucepan. Add flour and blend well. Add top milk slowly, stirring constantly. Cook and stir over medium heat until sauce thickens. Add hot sauce gradually to 2 beaten eggs and mix well. Cook sauce 5 minutes longer, stirring con- stantly, or until very thick. Remove from heat and add crab, lemon juice, parsley, salt, pepper and Tabasco Sauce mixing thoroughly. Make a sandwich using % cup of crab mixture in each, Cut sandwiches in half. Blend milk seasoned with salt and pepper with 1 egg. Dip each sandwich in milk mixture and then roll in potato chips. Fry sandwich in shallow or deep fat until golden, Serve hot. Makes 134 cups filling or 7 sandwiches. Fried Oysters 2 dozen oysters Seasoned flour 1 egg, beaten 2 tablespoons water cup finely crushed Wise Potato Chips Drain oysters and dry on paper towels. Put 2 oysters together. Roll in flour sea- soned with salt and pepper. Combine egg and water. Dip floured oysters in egg mixture, then roll lightly in potato chips. Fry in hot deep fat (375°F.) until browned —about 1 minute. Drain on unglazed paper. Serve immediately. Makes 1 dozen. Stuffed Hamburgers (Il/usiration on page 10) 114 cups diced bread 2 teaspoons salt Dash of pepper 1 tablespoon melted butter 134 tablespoons finely chopped onion ¥% cup crushed Wise Potato Chips 14 pounds ground beef Dice bread in '%4-inch cubes and place in mixing bowl. Add 4 teaspoon salt, pepper, butter, onion and potato chips. Mix well. Mix 114 teaspoons salt and pepper with the beef. Divide the beef in 6 parts— then divide each part in half. Make cach half into a flat patty. Place $4 cup of filling ‘on one half and top with the other half. Pinch edges to seal. Brown hamburger on each side in a small amount of shortening or bacon drippings. Makes 6 servings.Vegetables Chip Stuffing (Illustration on Opposite Page) 114 cups crumbled Wise Potato Chips 3 cups diced bread 1% tablespoons butter 2 oz. can or 34 pound fresh mushrooms chopped 4 cup diced celery and leaves 44 cup chopped onion %4 teaspoon salt Dash of pepper 1 teaspoon sage or poultry seasoning bowl. Remove crusts from bread and dice 3 bowl. Brown mushrooms lightly in butter. Crumble potato chips and place in la in ¥%4-inch cubes. Place bread in mixi Add celery and onions and cook for 2 minutes longer. Add salt, pepper, and sage to mushroom mixture and blend well. Combine mushroom mixture with chips and bread and mix well. Salt inside of chicken or turkey and then fill with stuffing. Makes 5! cups stuffing or enough for a 5-pound chicken, For an 18-pound tur- key, triple the recipe. 1516 VEGETABLES Baked Tomatoes With Chip-Cheese Topping (Jl/ustration on Cover) Corn 6 tomatoes Salt and pepper 12 slices 114 inch square American Cheese #4 cup crushed Wise Potato Chips Cut tomatoes in half and place in baking pan. Season with salt and pepper and bake in moderate oven (350°F.) for 15 minutes. Place a piece of cheese on each to- mato and sprinkle potato chips on top. Bake 10 minutes longer. Makes 6 servings. And Mushrooms With Chip Topping (Illustration on page 1) 1 package frozen corn 3 tablespoons butter 2 tablespoons water 1 teaspoon salt Dash of pepper 2 oz. can or }4 pound fresh mushrooms M4 cup crumbled Wise Potato Chips Place 2 tablespoons butter and water in saucepan. Add corn and cover. Gook over medium heat until corn starts to simmer, then cook for 2 minute: Brown mushrooms lightly in 1 tablespoon of butter. Combine cooked corn and mushrooms. Sprinkle potato chips over the top and serve. Makes 4 servings. Fried Eggplant And Tomatoes 1 medium eggplant, sliced 3 tomatoes, sliced 14 cup seasoned flour M cup crumbled Wise Potato Chips Pare eggplant and cut in 14-inch slices. Soak in salt water for 30 minutes. Drain and wipe dry. Dip each slice of eggplant and tomato in seasoned flour and brown slowly on both sides in small amount of hot fat. Serve tomato on eggplant with potato chips sprinkled over the top. Makes 4 servings VEGETABLES 17 Quick German Potato Cakes 3 cups crushed Wise Potato Chips % cup water 2 eggs, beaten 34 teaspoon salt Dash of pepper 3 tablespoons finely chopped onion Place crushed potato chips in a bowl. Add water and mix well. Let stand 2 minutes, then add eggs, salt, pepper, and onion, mixing thoroughly. Drop by tablespoon into 2 tablespoons of hot oil or melted shortening. Brown potato cakes quickly on both sides, adding additional fat as needed. Makes 16 to 18 potato cakes. Sweet 'N’ Sour Spinach With Chip Topping (ilustration on page 14) 28 cups cooked spinach or broccoli, 1 teaspoon salt chopped 24 cup crushed Wise Potato Chips 1 egg, beaten 14 cup heavy sour cream ¥ cup sugar % cup vinegar Gook spinach or broccoli in salted water, drain and chop. Combine egg, sour cream, sugar, vine zar and salt in saucepan, mixing well. Cook and stir over medium heat until sauce thickens. Add spinach to sauce and reheat. Serve at once with potato chips over the top, or place in 1/4-quart casserole, sprinkle chips on top and bake for 15 minutes in moderately hot oven (350°F.). Makes 6 servings.Cakes and Cookies Brownies (Illustration on Opposite Page) 34 cup sified flour 2 eggs, well beaten % teaspoon baking powder 1 cup sugar 14 teaspoon salt 1 teaspoon vanilla %% eup butter or shortening 34 cup crushed Wise Potato Chips 2 squares unsweetened chocolate Sift four, measure; add baking powder and salt, and sift together 3 times. Melt shortening and chocolate over boiling water. Beat eggs well, then add sugar gradu- ally, beating thoroughly. Add chocolate mixture and vanilla and blend. Add flour and mix well. Add potato chips. Bake in lightly greased 8x8x2-inch pan in moderate oven (350°F.) for 30 to 35 minutes. While warm, cut in squares. Fudge Crispies (Jiustration on Opposite Page) 134 cups sifted flour 1 teaspoon vanilla teaspoons baking powder 1 cup crushed Wise Potato Chips teaspoon salt ¥ cup butter or shortening 34 cup sugar legs 24 squares unsweetened chocolate, melted Sift flour once, measure; add baking powder and salt, and sift together 3 times Cream shortening and sugar together until light and fluffy, then add egg and t well. Add chocolate and vanilla and blend thoroughly, Add flour gradually, mi well after each addition. Add potato chips. Shape in two wax paper. Chill overnight in refrigerator. Cut in 44-inch slices. Bake on ungreased cooky sheet in moderate oven (350°F,) for 10 minutes or until done. Keep cookies in tightly covered can or jar. Makes 7 dozen cookies. Wrapped cooky dough may be kept in refrigerator for 2 weeks. ng ich rolls and wrap in 1920 Quick Cake Chip Chip Seafoam Chip CAKES AND COOKIES th Chocolate Crunch Topping (Illustration on page 18) 134 cups sifted flour 2% teaspoons baking powder 1 teaspoon vanilla 3% teaspoon salt 3 oz. milk chocolate (3 five cent candy 34 cup sugar bars) 34 cup milk ¥ cup crushed Wise Potato Chips Legg, well beaten 34 cup melted butter or shortening Sift flour once, measure; add baking powder, salt, and sugar, and sift together 3 times. Combine milk, egg, shortening, and vanilla, mixing well. Gradually add liquids to dry ingredients. Beat for 1 minute. Pour batter into paper lined 8-inch square pan and bake in moderately hot oven (350°F.) for 30 to 35 minutes. Gool cake for 5 minutes, then loosen from sides and turn out on cake rack. Remove paper and turn right side up to cool. Heat chocolate over boiling water until half melted. Remove from heat and stir until completely melted. Add potato chips, mixing well. Spread topping on cold cake. Keep cake in a cool place until topping sets. Kisses (Illustration on page 18) 2 egg whites 34 cup sugar 44 teaspoon salt 4 teaspoon vanilla ¥4 teaspoon cream of tartar 4 cup crushed Wise Potato Chips x Beat egg whites, salt, and cream of tartar until foamy, using a rotary egg beater or electric mixer. Add sugar slowly and beat until meringue stands in very stiff peaks (takes about 10 minutes). Add vanilla. Fold in potato chips. Drop by teaspoon on lightly greased cooky sheet. Bake in slow oven (300°F.) for 25 to 30 minutes. Cool. Keep kisses in tightly covered can or jar. Makes 214 dozen kisses. Nests Divide meringue in 6 or 7 mounds on lightly greased cooky sheet. With back of teaspoon shape into a nest. Bake in slow oven (300°F.) for 30 to 35 minutes. Fill cold nest with ice cream or pudding and serve with sliced fruit or sauce Substitute 34 cup brown sugar, firmly packed, for granulated sugar Chocolate Chip Kisses ‘Melt 124 squares unsweetened chocolate over hot water. Cool. Fold cooled choco- late into stiffly beaten meringue mixture, CAKES AND COOKIES 21 Butterscotch Crispies (Illustration on page 18) 124 cups sifted four 1 teaspoon vanilla 34 teaspoon salt 1 egg 1% teaspoon baking powder 34 cup crushed Wise Potato Chips ¥4 cup butter or shortening 34 cup brown sugar Sift flour once, measure; add salt and baking powder, and sift together 3 times. Cream shortening and sugar together until light and fluffy. Add vanilla and egg and beat well. Gradually add flour, mixing well after addition, Add potato chips. Shape in a 2-inch roll and wrap in wax paper. Chill overnight in refrigerator. Cut in 34-inch slices. Bake on ungreased cooky sheet in moderately hot oven (375°F.) for 10 to 12 minutes or until lightly browned. Keep cookies in tightly covered can or jar. Makes 4 dozen cookies. Double Chip Cookies (Jliustration on page 18) 1 cup plus 2 tablespoons flour ¥4 teaspoon soda 1% teaspoon salt 34 cup chocolate chips 34 cup crushed Wise Potato Chips cup butter or shortening 34 cup light brown sugar 1 teaspoon vanilla 1 egg, well beaten Sift four, measur ; then add soda and salt, and sift together 3 times. Cream shortening and sugar together until fluffy. Add vanilla and egg, beating well. Gradually add flour mixture and mix thoroughly. Add chocolate chips and potato chips. Drop by teaspoon on ungreased baking sheet. Bake in moderately hot oven (375°F.) 10 to 12 minutes. Keep cookies in tightly covered can or jar. Makes 5 dozen cookies. Lemon Coconut Crispies (J/Jusiration on page 18) 134 cups sifted flour 1% teaspoons baking powder 4 teaspoon salt 1 cup butter or shortening 1 cup sugar 1 teaspoon grated lemon rind Legg Sift flour, measure; add baking powder and salt, and sift together 3 times. Cream shortening and sugar together until fluffy. Add lemon rind and egg and beat well. Gradually add flour mixture, and mix thoroughly. Add coconut and po- tato chips. Shape in a two inch roll, then wrap in wax paper. Chill in refrigerator over night. Slice 4-inch thick, Place on ungreased cooky sheet and bake in moder= ately hot oven (375°F.) for 10 minutes or until edges brown, Store cookies in tightly covered can or jar. Makes 7 dozen cookies. ¥ cup coconut, chopped 34 cup crushed Wise Potato ChipsGraham Cracker Chip Crust With Lemon Chiffon (Illustration on Cover and Opposite Page) 24 cup finely crushed Wise Potato Chips 1 teaspoon grated lemon rind { cup finely crushed graham crackers 14 cup lemon juice 3 tablespoons sugar 3 egg whites 4 tablespoons butter, melted ¥% teaspoon salt 3 egg yolks, slightly beaten 1 cup water 1 envelope gelatine 1 cup sugar cup sugar Combine potato chips, graham crackers, and 3 tablespoons sugar, mixing well with a fork. Add butter and mix thoroughly. Firmly pat crumb mixture on bottom and Bake in moderately hot oven (375°F.) for 5 minutes. Cool sides of 9-inch pie pa Place egg yolks in saucepan. Add water gradually, stirring well. Add 24 cup sugar and gelatine. Cook and stir over medium heat until mixture thickens, about 5 mit utes. Remove from heat; add lemon rind and lemon juice. Chill until mixture begins to set Beat egg whites with salt and gradually add remaining 34 cup sugar, beating until stiff, Fold into lemon mixture. Fill pie shell and chill until firm. Serve pie with sweetened whipped cream Party Chip Pie (di/ustration on Opposite Page) 4 ounces semi-sweet or milk chocolate 4 cup chopped roasted peanuts 1 cup crushed Wise Potato Chips Heat chocolate over boiling water until half melted. Remove from heat and stir until completely melted. Add peanuts and potato chips, mixing well. Line an 8-inch pie pan with a 10-inch circle of wax paper, making small pleats if necessary to fit well. Spread chocolate mixture on bottom and sides of pan, usi fork. Chill in refrigerator until firm, 1 to 2 hours, Lift crust out of pan and remove wax paper. ‘Then place crust in pan. Just before serving, fill with 1 quart ice cream. Cut in wedges to serve. Makes 6 servings24 DESSERTS Apple Crisp (difustration on page 22) 1 cup flour 1 cup light brown sugar 46 cup butter 1 teaspoon salt 1 teaspoon cinnamon 2 pounds thinly sliced, pared tart apples 1% cup crushed Wise Potato Chips Thoroughly mix flour, sugar, salt, and cinnamon. Cut butter into flour mixture with pastry blender until fine crumbs. Sprinkle half the crumbs in bottom of 8-inch square pan. Arrange apples on crumbs. Sprinkle half the remaining crumbs over the apples. Mix potato chips with the balance of crumbs and sprinkle over the top. Bake in moderately hot oven (375°F.) for 45 minutes. Serve warm or cold with light cream or whipped cream. Makes 6 to 7 servings. Butterscotch Chip Pie Pastry for 9-inch pic 1 cup sugar 1 cup dark corn syrup 14 teaspoon salt 15 cup butter 3 eggs, slightly beaten 1 teaspoon vanilla 1 cup crushed Wise Potato Chips Line 9-inch pie pan with pastry. Roll edge under and flute. Boil sugar, corn syrup, and salt together for 2 minutes. Add butter and cook 1 minute. Add slowly to beaten eggs, stirring well. Add vanilla and potato chips. Pour mixture into pie shell. Bake in moderately hot oven (375°F.) for 45 to 50 minutes or until pie is completely puffed across the top. Serve with sweetened whipped cream. Butterscotch Soufflé 34 cup crushed Wise Potato Chips cup butter % cup flour 1 cup milk 24 cup brown sugar, firmly packed 4 egg yolks, well beaten 1 teaspoon vanilla 4 egg whites, beaten stiff 4 cup coconut, cut Butter 114 quart casserole. Sprinkle }4 cup potato chips in bottom and on sides. Melt % cup butter in saucepan. Add flour and mix to a smooth paste. Add milk gradually, stirring well. Add sugar and cook and stir over medium heat until mixture becomes very thick. Remove from heat and add slowly to egg yolks, mixing well. ‘Add vanilla, Beat cgg whites until stiff but not dry, then fold into hot butterscotch mixture, Pour into casserole. Sprinkle remaining 14 cup potato chips and coconut over top of soufflé, Place casserole in a pan of hot water and bake in a slow oven (325°F.) for 1 hour. Serve immediately with cream or whipped cream. Makes 6 servings. DESSERTS v4} Chocolate Chip Torte (illustration on page 22) 3 egg whites 6 teaspoon salt ¥é teaspoon cream of tartar 1 cup sugar 1 tablespoon flour } teaspoon salt 3 egg yolks, slightly beaten 1 tablespoon butter 1 teaspoon vanilla 4 teaspoon vanilla 1 cup crushed Wise Potato Chips 1% cup heavy cream, sweetened and 44 squares unsweetened chocolate whipped 1 cup milk 4 cup sugar Beat egg whites with salt and cream of tartar until foamy. Add sugar slowly and beat until meringue stands in very stiff peaks, will take 10 to 15 minutes. Add vanilla and mix thoroughly. Then fold in potato chips. Cover cooky sheet with unglazed paper. Spread meringue on the paper in 2 rounds 9-inches in diameter and about 34-inch thick. Bake in slow oven (300°F.) for 45 minutes. Cool. ‘To make filling, place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with rotary beater until blended. Combine sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick. Add chocolate mixture slowly to egg yolks, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat and add butter and vanilla. Cool. Spread cold chocolate filling on one meringue, then place second meringue on top. Spread sides of torte with whipped cream. Chill until ready to serve. Makes 8 to 10 servings. Vanilla Chip Crust With Chocolate Chiffon 3% cup finely crushed Wise Potato Chips 34 teaspoon vanilla 34 cup finely crushed vanilla wafers 3 tablespoons sugar ¥% teaspoon salt 3 tablespoons butter, melted 2 egg whites 2 squares unsweetened chocolate, melted 2 egg yolks, slightly beaten 1% cups milk J 4% cup sugar 1 envelope gelatine ¥% cup heavy cream, whipped Combine potato chips, vanilla wafers, and 3 tablespoons sugar, mixing well with a fork. Add butter and mix thoroughly. Firmly pat crumb mixture on bottom and sides of a 9-inch pie pan. Bake in moderately hot oven (375°F.) for 5 minutes. Cool. Melt chocolate over hot water. Set aside. Place egg yolks in saucepan. Add milk gradually, stirring well. Add 14 cup sugar and gelatine. Cook and stir over medium heat until mixture lightly coats a spoon and thickens. Remove from heat; add chocolate and vanilla. Beat with rotary egg beater to blend. Chill until mixture begins to set, then fold in whipped cream. Beat egg whites with salt and gradually add remaining 54 cup sugar, beating until stiff. Fold into chocolate mixture... Fill pie shell and chill until firm. Serve pie with additional sweetened whipped cream if desired.Candies Butterscotch Chip Brittle Or Crunch Topping (Jilustration on Opposite Page) 34 cup light brown sugar ¥ teaspoon vanilla ¥ cup light corn syrup ¥ teaspoon soda ¥ cup water 2 teaspoons cold water 44 teaspoon salt 1 cup crushed Wise Potato Chips 3 tablespoons butter Combine sugar, corn syrup, water, and salt in saucepan. Cook and stir until mix- ture comes to a boil. Continue cooking to 275°F., then add butter. Cook and stir occasionally until syrup reaches 290°F. Remove from heat and add vanilla. Add soda dissolved in 2 teaspoons cold water, mixing quickly. Add potato chips. Pour candy on well buttered cooky sheet, spreading as thin as possible. Cool slightly, then stretch brite, making it very thin. When cold, break into pieces. Makes 9 ounces. For a topping, crush brittle fine and serve on cornstarch puddings, custard, or ice cream Chocolate Chip Bars 8 ounces milk chocolate 134 cups crushed Wise Potato Chips Break chocolate into pieces. Heat chocolate over boiling water until half melted; then remove from boiling water and stir until completely melted. Add crushed potato chips and mix well. Line a tray with wax paper. Spread chocolate mixture on wax Paper in a thin layer. Set in a cool place until firm. With a sharp knife cut into squares or bars. Mixture may be dropped by teaspoon making chocolate chip drops 27Chocolate Chip Nut Bars Chocolate CI CANDIE 8 ounces milk chocolate 3% cup chopped peanuts, pecans, walnuts or almonds 134 cups crushed Wise Potato Chips Break chocolate into pieces. Heat chocolate over boiling water until half melted; then remove from boiling water and stir until completely melted. Add nuts and crushed potato chips, mixing well. Line a tray with wax paper. Spread chocolate mixture on wax paper in a thin layer. Set in a cool place until firm. With a sharp knife cut into squares or bars. Mixture may be dropped by teaspoon, making choco late crunch drops. Chocolate Crunch Bars 8 ounces milk chocolate 34 cup chopped nuts 34 cup chopped toasted coconut 1 cup crushed Wise Potato Chips Break chocolate into pieces. Heat chocolate over boiling water until half melted; then remove from boiling water and stir until completely melted. Add coconut, nuts, and crushed potato chips mixing well. Line a tray with wax paper. Spread chocolate mixture on wax paper in a thin layer. Set in a cool place until firm. With a sharp knife cut into squares or bars. Mixture may be dropped by teaspoon, making choco- late crunch drops. Brittle Or Crunch Topping 1 cup sugar 11 squares unsweetened chocolate 3 cup light corn syrup 1 tablespoon butter % cup water 34 teaspoon vanilla 36 teaspoon salt 1 cup crushed Wise Potato Chips Combine sugar, corn syrup, water, salt, and chocolate in saucepan. Cook and stir until mixture comes to a boil. Continue cooking, stirring only occasionally until syrup cracks when tested in cold water or to a temperature of (290°F.). Remove from heat and add butter and vanilla, mixing quickly. Add potato chips. Pour candy on well buttered cooky sheet, spreading as thin as possible. Cool slightly, then stretch brittle, making it very thin. When cold, break into pieces. Makes 13 ounces. For a topping, crush brittle fine and serve on cornstarch puddings, custard, or ice cream. NDIES 29 Chocolate Chip Coconut Bars 8 ounces milk chocolate 134 cups crushed Wise Potato Chips 3 cup chopped toasted coconut Break chocolate into pieces. Heat chocolate over boiling water until half melted; then remove from boiling water and stir until completely melted. Add coconut and crushed potato chips mixing well. Line a tray with wax paper. Spread chocolate mixture on wax paper in a thin layer. Set in a cool place until firm. With a sharp knife cut into squares or bars. Mixture may be dropped by teaspoon to make into chocolate crunch drops. Chocolate Chip Caramels (Illustration on page 26) 1 cup sugar 134 cups light cream 34 cup light corn syrup 1 teaspoon vanilla %4 teaspoon salt 134 cups crushed Wise Potato Chips 3 squares unsweetened chocolate Combine sugar, corn syrup, salt, chocolate, and $4 cup cream. Cook and stir over medium heat until a small amount of mixture forms a soft ball in cold water (234°F.) Add 34 cup cream and boil again to 234°F. stirring constantly. Add remaining 4 cup cream and boil until mixture forms a firm ball in cold water (242°F.) stirring con- stantly. Remove from heat. Add vanilla and crushed potato chips and mix quickly. Pour into buttered 8-inch square pan. When cold, remove from pan and cut into 34 inch squares. Wrap in wax paper or cellophane. Makes 1% pounds. Vanilla Chip Caramels 1 cup dark brown sugar 1% cups light cream 34 cup light corn syrup 1 teaspoon vanilla 3% teaspoon salt 134 cups crushed Wise Potato Chips Combine sugar, corn syrup, salt and 34 cup cream. Cook and stir over medium heat until a small amount of mixture forms a soft ball in cold water (234°F.). Add 14 cup cream and boil again to 234°F. stirring constantly. Add remaining $4 cup cream and boil until mixture forms a firm ball in cold water (240°F.) stirring constantly. Remove from heat. Add vanilla and potato chips and mix quickly. Pour into buttered 8-inch square pan. When cold, remove from pan and cut into 34 inch squares. Wrap in wax paper or cellophane. Makes 14 pounds. Seafoam (Ulustration on page 26) 14 cups brown sugar 1 egg white 24 cup light corn syrup 4 teaspoon salt 3% cup water ¥ teaspoon vanilla % tablespoon vinegar 34 cup crushed Wise Potato Chips Combine sugar, corn syrup, water, and vinegar in saucepan. Cook and stir over medium heat until sugar dissolves. Continue cooking to a firm ball (248°F.). Beat egg whites and salt until stiff but not dry. Add hot syrup slowly to egg white, beating constantly. Add vanilla and continue beating until candy is thick and creamy. Fold in potato chips. Drop by teaspoon on wax paper. Makes half a pound.Cream Cheese Dip (illustration on Cover) Basic 6 ounces cream cheese Dash of salt Dash of pepper Wise Ridgies HAM AND EGG DIP—add to bi 1 can deviled ham 1 hard cooked egg, mashed 14 teaspoon prepared mustard MY cup ma i ROQUEFORT DIP—add to basic: 1 to 114 ounces Roquefort Cheese, chopped 44 cup heavy sour cream Cheese Dips SHRIMP DIP—add to basi 1 can (434 02.) or 34 cup cooked shrimp, deveined and mashed 4 cup mayonnaise 6 drops Tabasco Sauci 1 tablespoon lemon juice or 1 teaspoon grated onion M% cup light cream WISE ONION DIP SUPREME—add to basic: 1 individual package Instant Scotch Broth (add in powdered form as it comes from package). 1 package Onion Soup Mix (crush with wooden spoon to powdered form). 46 pint sour cream and whip thoroughly. Have cheese at room temperature. Add other ingredients and mix well. Chill until ready to serve. To serve, place bowl of cheese dip on large serving plate or tray. Surround bowl with Wise Ridgies, Nippy Cheese Dip 8 ounces cream cheese 6 ounces sharp pasteurized cheese spread ¥4 teaspoon Worcestershire Sauce Have che Chill until r 1 can deviled ham. 24 cup ground baked ham ‘o servi with Wis » Ridgies. Tangy Cheese Dip (Jlustration on Opposite Page) 2 egg yolks, slightly beaten 2 tablespoons water 2 tablespoons vinegar 4 teaspoons prepared mustard 4, teaspoon salt ¥% cup mayonnaise or light cream Wise Ridgies © at room temperature. Combine ingredients and beat until smooth. ady to serve. Makes 1 pint. For variations, add one of the following: 34 cup pickle relish 3 cup finely chopped stuffed olives place bowl of cheese dip on large serving plate or tray. Surround bowl 2 tablespoons sugar 6 oz. cream cheese spread (chive, onion and chive) Wise Ridgies Combine egg yolks, water, vinegar, and sugar in saucepan. Cook and stir over medium heat until mixture thickens and coats spoon (Do not boil). Remove from heat. Add cheese and beat until smooth. Chill until ready to serve. Makes 1 cup. To serve, place bowl of cheese dip on large serving plate or tray. Surround bowl with Wise Ridgies. 31‘Specially Good! As a food for all occasions and uses, Wise Potato Chips cannot be surpassed. ‘There are, however, three other Wise Potato Products. All arc delicious in themselves, alone as a snack or served with beverages. Each is ‘specially good in combination with certain other foods as described below. With Cheese Dips, Soups and Salads— Ridgies by Wise are the perfect chips for dipping. Cheese dips cling better to their wavy surface. Ridgics also make an excellent base for canapes, and they go wonder- fully well with soups, salads and cheese slices. With Steaks, Chops and Seafood— Wise Julienne Potato Sticks are extra-crisp, tasty and ready to serve without a bit of fuss or bother. Use them regularly with meat, fish, eggs or sandwiches. If you wish, they can be substituted for Wise Potato Chips in many of the recipes in this book. With Barbecues and Beverages— Wise Barbecue Potato Chips have just the right amount of real barbecue tang. ‘They are a “must”, of course, for your barbecues and picnics. Use them, too, to add zest to hamburgers, hot dogs and other sandwiches—or to liven beverages and party snacks. As an ingredient, try them in place of Wise Potato Chips in creamy casserole dishes. Special Notes Definition of crumbled, crushed and finely crushed potato chips: Crumprep Potato Crtrs—are potato chips slightly crushed to the size of a quarter. Crusnep Poraro Cutps—are potato chips crushed to the size of dimes and smaller. Finety Crustep Poraro Cutrs—are potato chips crushed as finely as possible. Place chips between 2 pieces of wax paper and crush with rolling pin. Approximate Yield of Wise Potato Chips 1 cup CRUMBLED requires approximately 1 WISE potato chips. 1 cup CRUSHED requires approximately 174 oz. WISE potato chips. 1 cup FINELY CRUSHED requires approximately 434 oz. WIS potato chips. 32. Wise Potato Products ARE PRODUCED IN AMERICA’S LARGEST AND MOST MODERN POTATO CHIP PLANT Your taste tells you that crisp, golden Wise Potato Products have a distinctively fresh flavor. One reason for this is that their preparation is controlled by the latest in science and technology. The potatoes are spe- cially selected and scientifically conditioned. They are pre- pared in pure vegetable oil by an exclusive process. From peeling to packaging this process is completely automatic . meticulously precise. Because of this the Wise Owl trademark is your unfailing guide to the utmost in pure, wholesome goodness... to flavor and freshness...in fact, to the finest potato products made. WISE POTATO CHIP CO.