Biscuits, Cracker. — Work a tablespoon ful of equal parts
of lard and butter with a pinch of salt into a quart of
flour till it has all crumbled into dry crumbs, then mix it
to a stiff paste with water✪ Biscuits, Cracker, and knead it well till it blisters ;
roll it out thin, stamp it out into squares or rounds, prick
well, and bake at once in a quick but not fierce oven. These
can be made either thin or thick, but should be dry and
crisp. These biscuits, pounded and sifted, are the well-
known “ cracker crumbs ” used by American cooks instead of
ordinary breadcrumbs.
Cracknell. — Into 4Jlb. of flour, rub 4oz. of butter,
then make a bay in the mixture ; mix twelve whole well
beaten eggs, a gill of milk, |lb. of sugar, and a piece of
“ vol ” or rock ammonia, the size of a p✪ Cracknellea, in another basin )
whisking them together for two or three minutes ; now
pour this into the bay and work it up from the bottom, as
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50
BREAD, CAKES, AND BISCUITS.
described in making captain biscuits ; the dough should be
smooth and spongy ; knead it well, then roll it out one-fifth
of an inch thick, stamp it out with round, oval, or leaf-
shaped cutters, prick each cake well, and leave them out as
flat as possible for a minute or two ; now lift each biscuit
separately in your left hand, pressing them into a cup
shape with your right thumb, dropping each into boiling
water as done (keep a fish kettle or bain marie pan at hand
on the hob, full of boiling water, which must be kept at
boiling point) ; in about a minute the biscuits will rise to
the surface, when they must be lifted out with a skimmer
and dropped at once into a pan of cold water ; cover this
pan and leave the cracknells in this for three or four hours.
Now drain them well, wash them over with a little white of
egg, set them on buttered baking sheets, and bake for about
twelve minutes in a hot oven. See they are thoroughly
baked, but mind they do not burn.
Biscuits, Oatmeal. — Put into a basin |lb. coarse oatmeal,
4oz. flour, 4oz. sugar, rub 4oz. of butter thoroughly into
it all, and make it all into a stiff paste with a whole egg
mixed with half a gill of water✪ Biscuits, Oatmeal. Dust a board lightly with
fine oatmeal or a little flour, roll the paste out very thinly,
prick with a steel fork, stamp out with a round cutter, and
bake fifteen to twenty minutes in a moderate oven.
Water. — Mix together lib. of flour, the yolk of
an egg, and enough water to make it all a stiff paste ; work
it well till perfectly smooth, then roll it out as thin as
possible, and stamp it out with a plain round cutter ; prick
these rounds with a fork, and bake in a slack oven for
twelve to fifteen minutes. A nicer form of these is made
by using milk instead of water.
Cornish Splits. — Mix together 12oz. flour, 8oz. butter (or
well clarified dripping), a teaspoonful of sugar, and, if
liked, 8oz. well washed and dried currants, moisten with
buttermilk or water✪ Cornish Splits, work it to a nice smooth paste, roll
it out I|in. thick, mark it out in rounds or squares.
ROLLS, &c.
51
bake, divide at the marks, split with a fork, spread with
clotted cream or creamed butter, and serve hot.
Page 32 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Biscuits, Cracker. — Work a tablespoon ful of equal parts of lard and butter with a pinch of salt into a quart of flour till it has all crumbled into dry crumbs, then mix it to a stiff paste with water, and knead it well till it blisters ; roll it out thin, stamp it out into squares or rounds, prick well, and bake at once in a quick but not fierce oven. These can be made either thin or thick, but should be dry and crisp. These biscuits, pounded and sifted, are the wellknown “ cracker crumbs ” used by American cooks instead of ordinary breadcrumbs.
Cracknell. — Into 4½lb. of flour, rub 4oz. of butter,
then make a bay in the mixture ; mix twelve whole well beaten eggs, a gill of milk, |lb. of sugar, and a piece of “ vol ” or rock ammonia, the size of a pea, in another basin ) whisking them together for two or three minutes ; now pour this into the bay and work it up from the bottom, as
E
described in making captain biscuits; the dough should be smooth and spongy; knead it well, then roll it out one-fifth of an inch thick, stamp it out with round, oval, or leaf-shaped cutters, prick each cake well, and leave them out as flat as possible for a minute or two ; now lift each biscuit separately in your left hand, pressing them into a cup shape with your right thumb, dropping each into boiling water as done (keep a fish kettle or bain marie pan at hand on the hob, full of boiling water, which must be kept at boiling point) ; in about a minute the biscuits will rise to the surface, when they must be lifted out with a skimmer and dropped at once into a pan of cold water ; cover this pan and leave the cracknells in this for three or four hours. Now drain them well, wash them over with a little white of egg, set them on buttered baking sheets, and bake for about twelve minutes in a hot oven. See they are thoroughly baked, but mind they do not burn.
Biscuits, Oatmeal. — Put into a basin |lb. coarse oatmeal, 4oz. flour, 4oz. sugar, rub 4oz. of butter thoroughly into it all, and make it all into a stiff paste with a whole egg mixed with half a gill of water. Dust a board lightly with fine oatmeal or a little flour, roll the paste out very thinly, prick with a steel fork, stamp out with a round cutter, and bake fifteen to twenty minutes in a moderate oven.
Water. — Mix together 1lb. of flour, the yolk of
an egg, and enough water to make it all a stiff paste ; work it well till perfectly smooth, then roll it out as thin as possible, and stamp it out with a plain round cutter ; prick these rounds with a fork, and bake in a slack oven for twelve to fifteen minutes. A nicer form of these is made by using milk instead of water.
Cornish Splits. — Mix together 12oz. flour, 8oz. butter (or well clarified dripping), a teaspoonful of sugar, and, if liked, 8oz. well washed and dried currants, moisten with buttermilk or water, work it to a nice smooth paste, roll it out I|in. thick, mark it out in rounds or squares.
bake; divide at the marks, split with a fork, spread with clotted cream or creamed butter, and serve hot.
Records on this page
Biscuits, CrackerCracknellCroissantsBiscuits, OatmealCornish Splits