Some Amish cooks make their own crackers, but those are used primarily as a base for stewed chicken and gravy. The crackers that turn up in those favorite Amish mainstays—Steamed (or Stewed) Crackers and Fried Crackers—are pre-packaged, boxed, and bought at the store. Hearty breakfasts and “snack meals” need variety. That fact, plus the cook’s frequent obligation to produce a quick, yet stick-to-the-ribs meal are the likely backgrounds of these old favorites. Perhaps the Depression years also had a part in contributing these dishes to the Amish diet. Sometimes steamed crackers are a full course; sometimes they are a side dish. Certain combinations have prevailed. “We had stewed crackers with eggs for breakfast.” “We had stewed crackers with pink salmon for company as a side dish. I also remember stewed crackers with chicken. That was a main hot dish at weddings during the Depression.”