Soda Crackers

These are made by adding from one to two teaspoonfuls of bicarbonate of soda to either of the foregoing recipes, or in the following way: Make three-quarters of a pound of flour into a very stiff dough with sour milk in which one saltspoonful of bicarbonate of soda has been dissolved; work into this one dessertspoonful of lard mixed with butter; beat it well and roll it out very thin. Prick well with a fork and bake in a moderate oven.

Almond Cracklings

Take six parts of blanched almonds to four of ground almonds, together with sifted sugar equal to the quantity of almonds used, the whites of some eggs and add a few drops of essence of vanilla. Mix them together in a basin and use a dessertspoon to lay out pieces the size of a walnut upon a sheet of paper, spread or baking-plates. The cracklings should be placed an inch and a half apart and be slightly spread out with the tip of the finger dipped in water. The circular form may be preserved, and quarter of an inch is sufficient thickness. Bake until of a light-brown color in a moderately hot oven.

Philadelphia Cracknels

Blanch one-half pound of sweet almonds, put them in a mortar, pound and mix in six well-beaten eggs, one at a time. Warm slightly one pound of butter and stir it well into one pound of caster-sugar; grate the yellow rind of two lemons, add them to the butter and sugar and then mix the whole in with the pounded almonds. Sift one pound of flour onto a paste-board, then mix in with it the almond paste and knead it well. Dredge a little flour over the paste and roll it out, cut into any desired shapes, brush them over with a paste-brush dipped in the beaten yolk of an egg and sprinkle over with caster-sugar. Place the cracknels on a buttered baking-tin and bake them in a moderate oven till lightly browned, then remove. Care must be exercised to see that they do not burn.

Crumpets

Put two ounces of flour in a basin; dissolve one ounce of German yeast in one quart of warm milk, add one teaspoonful of salt, and when the yeast is dissolved, mix the flour with the milk; when it is quite smooth, throw a cloth over the pan and let the batter rise in a warm place, this will take about three-quarters of an hour. Place in the oven, until quite hot, a stone slab which should be about one inch thick and the size of an ordinary baking-sheet; when the slab is hot, oil it with butter, put some tin hoops also oiled in rows onto it; take out carefully large spoonfuls of the batter and put one in each hoop; shut the oven quickly and bake the crumpets in a sharp heat. When they are done on one side, remove the hoops and turn the crumpets over that they may bake on the other side.

Flannel Crumpets

Put one pound of sifted flour into a pan, mix into it one saltspoonful of salt, and put it in front of the fire; warm half a pint of milk, and with it mix the flour into a smooth batter. Beat up two eggs well, and stir them into three dessertspoonfuls of fresh yeast, or two dessertspoonfuls of dissolved German yeast, beat the mixed yeast and eggs into the batter. If the batter is stiff add a little more milk. Cover over the pan and set it near the fire until it rises well; then pour a ladleful of it onto a hot and greased baking-iron and bake slowly. When one side is done, turn and do the other side. Butter the crumpets, cut, and serve hot.

Gluten Gems

Put two breakfast cupfuls of gluten into a basin, mix into it one egg, two tablespoonfuls of sugar, a saltspoonful of salt and two teaspoonfuls of baking powder, and make it into a light paste with one pint of milk or water. Put the mixture into well-buttered small tins; bake in a moderate oven for half an hour.

Wheatmeal Gems

Put two and one-half breakfast cupfuls of fine, granulated wheat into a basin with one saltspoonful of salt, and stir in gradually one breakfast cupful of milk and one breakfast cupful of water. Beat the batter as long and as quickly as possible. Butter some iron gem-pans, make them very hot, and fill them quickly with the batter, beating it briskly several times during the turning; place them in a hot oven, and bake. Serve either hot or cold.