Cream Crisps

Make a dough of one cupful of thin cream, and a little more than three cups of graham flour. Knead until smooth, then divide the dough into several pieces, and place in a dish on ice for an hour, or until ice cold. Roll each piece separately and quickly as thin as brown paper. Prick with a fork, cut with a knife into squares, and bake on perforated tins until lightly browned on both sides.

Cream Crisps No. 2

Into two and one-half cups of cold cream or rich milk, sprinkle slowly with the hands, beating meanwhile to incorporate air, four cups of best graham flour, sifted with one-half cup of granulated sugar. Add flour to knead, about two and one-fourth cups being required. When well kneaded, divide into several portions, roll each as thin as a knife blade, prick well with a fork, cut into squares, and bake.

Graham Crisps

Into one-half cupful of ice-cold soft water, stir slowly, so as to incorporate as much air as possible, enough graham flour to make a dough stiff enough to knead. A table-spoonful of sugar may be added to the water before stirring in the flour, if desired.

Nut Crisps

Mix together thoroughly one and one-half cups of coarse graham flour and one-half cup of hickory-nut meal, prepared by pressing the chopped meats of nuts through a fine colander. Make into a rather stiff dough with ice-cold water, knead well, roll into a sheet as thin as brown paper, cut with a knife into squares, and bake on perforated tins until lightly browned on both sides.