Milk Crackers

Rub ½ cup butter with 3 cups of flour; dissolve 1 teaspoonful of soda in ¼ cupful water and strain over the flour; add 1 teaspoonful salt, 2 teaspoonfuls cream tartar and sweet milk enough to make a stiff dough. Knead well, beat with the rolling-pin, pounding it out thin. Roll out, cut with a biscuit cutter and bake quickly.

11 cups of flour before sifting. 1 cup of lard or butter. 1 teaspoonful soda. 1 teaspoonful salt. Rub all thoroughly in the flour. Add cold water sufficient to knead up stiff, beat with the rolling-pin fifteen or twenty minutes. Roll thin as for pie-crust, cut in squares, prick with a fork and bake in a moderate oven until light brown.

Oatmeal Crackers

1 pint of oatmeal wet with 1 cupful cold water. Work into a mass with a spoon. Place on a board well-covered with dry oatmeal. Make compact as possible, roll out carefully to one-sixth inch in thickness, cut in squares with a knife. Bake in a very slow oven. These are excellent, and if kept dry or packed in oatmeal will be good for months.

Graham Fruit Crackers

1 quart Graham flour.

1 cupful currants; figs, dates or raisins may be used by chopping them.

Stir quite stiffly with the coldest water as briskly as possible.

Then knead in all the flour necessary. Roll out like pie-crust, only thicker. Cut with a biscuit cutter or in squares with a knife.

Prick with a fork and bake in a moderate oven. Plain Graham crackers can be made by the same recipe, omitting the fruit only.

These crackers will be found healthful and palatable.