For starters today, frequent Forum helper-outer Karen Hume of Everett gives us a totally different take on using crackers to make a dessert.

“Regarding Ritz crackers,” she says, “I remembered this recipe and pulled it out. Credit should be given to Rose Anderson, who worked for West Coast Airlines, as I did, in 1958.”

And Mary S. Lile over there in Clinton antes up with a favorite pickled garlic recipe. She tells us, “We raise about 20 ropes of 10 heads each of garlic. I use it in most of my cooking. However, our favorite is pickled garlic. It is very tasty, and so good for you.

“I make a brine like for dill pickles, and I usually add just a bit of powdered alum. I think it makes the garlic cloves crispier.”

Cracker-barrel pie

23crackers (Ritz or Hi-Ho variety)

1teaspoon baking powder

1/2cup finely chopped nuts

3egg whites

1cup granulated sugar

1teaspoon vanilla

Sweetened whipped cream or whipped topping

The day before pie is needed, crumble (do not roll) crackers into a large mixing bowl. Add baking powder and nuts. In a medium mixing bowl, beat egg whites until stiff. Gradually beat in sugar and vanilla. Gently fold egg whites into cracker mixture and turn into a well-buttered 8-inch pie tin. Bake at 350 degrees 25 minutes. Remove from oven, cool and refrigerate overnight. Just before serving, spread pie with sweetened whipped cream or whipped topping. This pie is very rich; serve small portions. Also, pie must be refrigerated overnight before serving.

Crisp pickled garlic

About 1 cup peeled garlic cloves

Tiny bit alum

1/2cup vinegar

1 1/2 cups water

1/8cup salt

Turn garlic and alum into suitable non-metallic container; set aside. In saucepan, combine vinegar, water and salt; bring to boil, stirring to dissolve salt. Remove from heat and pour over garlic cloves. When cool, cover or cap container and store in refrigerator about 2 to 3 weeks. Makes about 1 cup pickled garlic, but enough brine for two batches.

The next Forum will appear in Monday’s Time Out section.