Make a dough as directed for Rolls No. 2 or No. 3 (see index). Divide the dough into halves, and roll out each half until a little less than a quarter of an inch thick. Spread one half of the dough with raisins which have been seeded and ground through the mill; then place the corresponding half of the dough on top. Press together with a rolling-pin, rolling quite hard, and perforate part way through, at frequent intervals, with a fork. Cut into squares, or any desired shape, and bake in a moderately heated oven until of a light-brown color.
Make a dough as for white crackers. Cut the dough into equal parts, and roll out a little less than a quarter of an inch thick. Spread one part with seeded raisins which have been ground through the mill, or ground figs or dates, after which place the other piece of dough upon the fruit. Press together with a rolling-pin, and perforate part way through, short distances apart, with a fork. Cut into squares, and bake in a moderately hot oven.