Corn-Starch Crackers
From The household cook book, 1902
Serves 3
These make a delightful accompaniment for salads.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 214. The excerpt below is the record exactly as published.
CORN=STARCH CRACKERS.— Sift together 3 cups flour, 1 cup corn-starch, ^ teaspoon salt, 1 tablespoon sugar, and 1 teaspoon baking powder; rub into this 1 tablespoon lard, and add 1 cup sweet milk, mixing it to a smooth dough; slightly flour the bread-board, turn out the dough, and get it into smooth and even form with as little kneading as possible; then spread a clean towel over it and let it stand 10 minutes. Then roll very thin with the rolling-pin, cut with the cutter, prick with a fork, and put them on a greased baking- tin; wash the top of the crackers over with milk, and* bake 8 minutes in a very hot oven. These make a delightful accompani- ment for salads. GRAHAM CRACKERS. — Sift 1 heax^ing teaspoon baking pow- der and 1 even teaspoon salt into 4 cups sifted graham flour; rub in I cup butter or lard, and make into a stiff dough with sweet milk or cold water; knead 10 minutes, using white flour to prevent its adher- ing to the board; roll thin, cut in squares, and bake in a moderate oven. TO FRESHEN CRACKERS.— Stale crackers may be freshened by putting them in the oven for a few minutes. It is not necessary to moisten them. GKAHAM DIAMONDS. To 4 cups graham flour add 1 teaspoon salt,
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