1 cup butter. 4 cups flour. 1 teaspoon salt.

Mix thoroughly together, and add more flour if necessary to make them hard and brittle. Pinch off little pieces and roll each one by itself, thin. Cut it in the shape desired.

Prick with a fork and bake in a moderate oven.

Graham Crackers

1 quart Graham flour. 1 1/3 cups very cold water.

Knead very hard for fully 20 minutes, using more flour if the dough is not stiff enough. Roll out like pie-crust, cut in shapes, prick with a fork, and bake 15 minutes in a moderate oven. Let get cold before putting away.

Graham Fruit Crackers

2/3 cup sweet cream.

1 cup currants, cleansed, and well dried.

1/4 teaspoon soda.

1/2 teaspoon cream tartar.

Put into a pan 1 full cup sifted Graham flour and the same of white flour; sift the cream of tartar through it 2 or 3 times. Dissolve the soda in a teaspoon of hot water and stir into the cream. Add this to the flour, forming a stiff dough, knead as little as possible. Roll into a very thin sheet, spread with the dried currants. Cover this with another very thin sheet of dough. Roll the rolling-pin over it, pressing the layers well together. Cut into small squares, prick deeply with a fork, and bake in a moderate oven.