Crackers can never be very successfully made in the private family, as it requires machinery to knead them hard enough, and also to roll them out; but if one can not afford to buy crackers, very good ones can be made by following out the recipes here given.

In making crackers, knead in all the flour possible, and knead a long time. A man has better success than a woman, in making crackers, as strength is required to knead thoroughly and roll out the dough thin. Any shortening desired can be used. To make a good white cracker, the almond, pine-nut, or some of the cream of nuts, must be used. Raw peanut cream or cocoanut cream makes a very excellent cracker. Crackers should be thoroughly baked until they are dry all through. Allow them to cool before using.

White Crackers

Take I pound of white flour (4 cups), 1/2 cup of almond butter, and 3/4 of a cup of water. Dissolve almond butter by adding a little of the water at a time, and working well until all of the water is used. Add a little salt, and all the flour that can be kneaded in, - about 4 cups, although much depends upon the grade of flour used. Roll out until it is about an eighth of an inch thick, and then cut into squares, rounds, or diamonds, as desired; bake in a moderate oven until thoroughly done through, and slightly browned on top.

Any nut butter may be used instead of the almond butter. These crackers are excellent for soups.

White Crackers No. 2

Take 1 pound of white flour (4 cups), 1 teaspoonful of salt, and I cup of raw peanut cream (see index). The cream should not be too thick, or the crackers will be too short and rich. Knead in all the flour possible, and continue kneading for a long time. Roll out to a thickness of about one-eighth inch, and cut into any desired shape.

Other kinds of cream may be substituted for the peanut cream, - as cocoanut cream, hickory cream, chufa cream, or pine-nut cream.

Graham Crackers

Take 1 pound (4 cups) graham flour, or, if preferable, 1 1/3 cups of graham flour and 2 2/3 cups of white flour; 3/4 of a cup of water, 1/4 cup sugar, 1 teaspoonful salt, and 1 1/4 cups of nut meal. Put together the sugar, salt, nut meal, and water. Mix the two kinds of flour well, kneading in all the flour possible. Work thoroughly for ten minutes, and roll one fifth of an inch thick. Cut into any shape desired, and bake.

Any nut meal may be used, as almond, peanut, pine-nut, or hickory-nut.