The new practical housekeeping

Cream Cracknels. — One pound flour, ten ounces butter, two tablespoons sugar, one-half teaspoon salt, nine tablespoons sour cream ; add salt and sugar to the flour, rub in the butter, and knead into a soft dough with the cream ; flour the board, turn out the doughy and break off small pieces, which roll with the hand about nine inches long, and shape into cracknels ; rub over with beaten egg, and sprinkle plentifully with sugar and cinnamon mixed ; bake on tins in a moderate oven. Cream Crisps. — Put two and a-half cups good rich cream, either sweet or sour, in a crock and add gradually four cups unsifted best Graham flour, and half a cup sugar, then take out on board and knead well with one more cup Graham. The dough wants to be very stiff and kneaded thoroughly. Roll out as thin as for thin cookies, cut with biscuit cutter, prick well and place in pans slightly buttered for first panful, not greasing afterwards, in a rather hot oven, and bake immediately, putting them in bottom of oven first, and then in the upper oven to brown. If wanted " extra nice," sift the flour (using about one-eighth more flour). The quantity of sugar can be increased or diminished, but for health's sake this is sufficient, or even less. Properly made, they will be crisp and delicious. Waffles. — Mix thoroughly one quart of flour, teaspoon salt, tablespoon melted butter, and milk enough to make a thick batter ; add two well-beaten eggs, two teaspoons cream tartar and one of soda. Stir well and bake immediately in waffle irons. WaMes without Yeast or Soda, — Melt two ounces butter in one pint milk, and when cooled stir in a half teaspoon salt and a scant pint and a half flour. Beat whites and yolks of three eggs separately, stirring in the yolks and then the whites very lightly. Wafers. — One pint sifted flour, saltspoon salt, one ounce lard or butter, white of one egg, and sweet milk enough to make dough to roll out. Beat with a rolling pin for twenty minutes or longer. Every stroke adds sweetness to the wafers. Form dough into balls size of pigeon's egg and roll to size of a saucer, or as thin as can be. Sprinkle nour over tins and bake with care. Sweet Wafers. — One pint flour, one cup sugar, three eggs, one tablespoon butter, flavor with lemon, mix into batter same as for cake, and bake in wafer irons. Walnuts. — Sift one quart of flour, take one-fourth of it, and add rather more than half a cake compressed yeast, dissolved in half a gill warm water, make into sponge with a very little more water, put it in a warm place ; when it is double its size make a hole in the center of the rest of the flour, and put in it a teaspoon each salt and sugar, two tablespoons tepid water, three-quarters pound butter and four eggs ; beat well, then add another egg, beat again, and add another, and so on until seven have been used; the paste must be soft, but not spread ; if too firm, add another egg. Now mix this paste thoroughly with the sponge, beating until the paste leaves the sides of the bowl, then put it in a crock and cover ; let stand four hours in a warm place, turn it out on a board, spread it and double it four timeSy return it to the crock, and let it nse again two hours ; repeat the former process of doubling and spreading, and put it in a very cold place for two hours, or until wa