The encyclopædia of practical cookery

But there will be no harm in repeating the boiling process once or twice more so as to ensure immunity from mould. CRACKERS. — These are described as thin, dry biscuits, often hard or crisp ; but as a matter of fact they are sometimes made thick. The ingredients are simple, being chiefly flour and water, and the quality of the Cracker depends principally upon the quality of the flour. In America they are used more commonly than bread, and the “ dust ” (or finely-rolled crumbs) is invaluable in some kinds of cooking. The following receipts for their manufacture are somewhat similar : (1) Take 1 table-spoonful of lard and butter mixed in equal proportions, 1 pinch of salt, and work this into 1 qt. of biscuit flour until the greasiness has all crumbled away. Make a stiff paste of this flour with water, and work the dough under the break ( see Biscuits) until it blisters. Roll out thin, cut into biscuit shapes, dock, and bake quickly. (2) Rub l|oz. of butter into lib. of flour with 1 pinch of salt in it, and add sufficient water to form a stiff dough ; work it well with a biscuit-break, and roll it out to about -ijin. in thickness. Cut it into shapes, and bake on a sieve in a moderate oven. (3) Prepare a dough with lib. of flour, 2oz. of sugar, 2oz. of butter, 1 pinch of salt, and sufficient water to make it stiff. Work it well with a biscuit-break until it blisters, roll it out to Jin. in thickness, cut it into shapes, dock, and bake on a sheet in a moderate oven. Crackers in Cream. — Break up some Crackers and spread them over with butter, mustard, salt, and pepper, and put them into a buttered pudding dish ; cover over with milk, or milk and cream, and bake in a moderate oven for half an hour. Serve hot. Cracker Pudding-. — (1) Put half-a-dozen or so of large soda Crackers into a basin and add 1 ib. of cooking butter, 1 teacupful of sugar, and the strained juice and grated rind of two lemons, and pour over only as much boiling water as the Crackers will absorb. Put the yolks and whites of three eggs into separate basins, beat them well, and stir both gently in with the Crackers. Should the pudding require sweetening, add sugar to the eggs before mixing them in. Pour the pudding into a buttered pie-dish, and bake in a moderate oven until done and of a light golden brown ; then take it out, and serve. (2) Mix lOoz. of finely-pounded Crackers with 1 wineglassful of sherry, a little salt, half a grated nutmeg, 3 or 4 tablespoonfuls of moist sugar, and 2 table-spoonfuls of warmed For details respecting Culinary Processes, Utensils, Sauces, <ic., referred to, see under their special heads. Crackers — continued. butter. Beat eight eggs to a froth, mix with 3 pints of milk, and pour it over the rest of the ingredients. Let the whole remain till the Crackers soften ; then bake in a moderate oven, and serve. Lemon-flavoured Crackers. — Rub 1 8oz. of butter into 1 3 lb. of flour, make a bay, and work in 2½ lb. of sugar, loz. of ammonia, loz. of essence of lemon, and 3 pints of water. Work well, roll out the paste, cut it into small rounds, put them on a baking-sheet, and. bake in a moderate oven. Take them out, and use when cold. This quantity is useful for confectioners.