Graham Crackers

Ingredients

• one quart best Graham flour
• one tablespoon sugar
• one-half teaspoon salt
• one teaspoon baking powder
• two tablespoons butter
• little more than one-half pint milk

Method

1. 1

   Sift together dry ingredients, rub in butter, add milk, knead, roll out, cut into crackers, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.

one-half teaspoon salt, one tablespoon butter, one-half cup boiling water; place this over the tea-kettle or on the back of the stove until the hominy absorbs all the water. Pour one cup of boiling milk on one scant cup of corn meal, add two tablespoons of sugar and the hominy. When cooked add two eggs, yolks and whites beaten separately, and one heaping teaspoon of baking powder. Bake in hot buttered gem-pans about twenty minutes. Spider Corn Cake Mix one and a half cups corn meal, one-half cup flour, two tablespoons sugar, one teaspoon salt, four teaspoons baking powder; beat two eggs and add two cups milk; mix with the dry ingredients. Put two tablespoons butter into a spider, and when melted pour in the mixture; add one cup milk, one tablespoon at a time. Bake twenty minutes in a hot oven. 38 The Toronto Cook Book Rye Cake One cup flour, one cup rye meal, one cup Indian meal, one cup milk, two teaspoons baking powder, a small piece of butter, two eggs, a little salt. Bake in gem pans. Batter Cakes One quart flour, three teaspoons baking powder, three eggs, whites and yolks beaten separately, one quart sweet milk, one tablespoon melted butter, a little salt. Add whites last. Bake at once. German Breakfast Cake One quart flour, two teaspoons baking powder, two table- spoons sugar, one tablespoon butter, one teaspoon ground cinnamon, a little salt. Mix all the dry ingredients together, rub in the butter and add enough sweet milk to make a soft dough. Roll into two sheets, put in pie tins, allowing to come up on the side a little, and sprinkle with sugar, cinnamon and bits of butter. Bake and serve hot. Coffee Cakes One cup sweet milk, one-half cup of sugar, one-half cup of butter, two eggs, two teaspoons baking powder. Work in enough flour to make a stiff dough, roll out, and sift on the whole sheet some ground cinnamon, and roll up. Cut from the roll slices and place on tins. Before baking, sprinkle with sugar. Coffee Cake Two cups brown sugar, one cup butter, four eggs, one cup cold coffee, one teaspoon baking soda, three cups flour, quarter teaspoon cinnamon, cloves, allspice, mace, ginger and small nutmeg. Sally Lunn One quart of flour, four eggs, one cup milk, one cup of lard and butter mixed, two teaspoons of baking powder, one teaspoon of salt. Beat the eggs very light, yolks and whites separately, melt the shortening, sift the baking powder into the flour, add the whites the last thing. Bake steadily three- quarters of an hour, or until a straw thrust into it comes up clean. Eat while hot. Breakfast and Tea Cakes 39 Mt. Hor Tea Cake One quart flour, three teaspoons baking powder, one teaspoon salt, two eggs, one cup sugar, one pint milk, one- quarter cup melted butter. Mix the baking powder and salt with the flour. Beat the eggs till thick and creamy, add the sugar then the milk. Stir this into the flour, add melted butter last, and beat it well. Bake in a shallow pan. Break and eat it hot. Sally Lunn One pint of flour, two teaspoons of baking powder, one salt spoon of salt, two eggs beaten separately, one-half cup of milk, one-half cup of melted butter. Scotch Scones One quart flour sifted with two teaspoons baking pow- der, one tablespoon sugar, one-half teaspoon salt, one table- spoon lard, two beaten eggs, and a pint of sweet milk. To be eaten hot with butter. Bake in muffin rings in hot oven. Popovers Two cups flour, two cups milk, one-half cup sugar, two eggs, butter the size of an egg, one teaspoon baking powder, a little salt. Rusks One and a half pints of flour, one-half teaspoon salt, three tablespoons sugar, two tablespoons baking powder, two tablespoons of lard, three eggs, one teaspoon each nutmeg and cinnamon, three-quarters pint of milk. Stir together flour, salt, sugar and powder; rub in the lard cold; add the milk, beaten eggs, and spices. Mix into a dough soft enough to handle; flour the board, turn out the dough, give it a quick turn or two to complete its smoothness. Roll them under the hands into balls the size of a small egg; lay them on a greased shallow cake pan, put very close together, bake in moderately heated oven thirty minutes; when cold, sift sugar over them. Snowballs One cup of sugar, one cup of flour, two tablespoons sweet milk, one teaspoon baking powder, three eggs; flavor with lemon. Put one tablespoon in a buttered cup and steam twenty minutes. Roll in white sugar while hot. 3 40 The Toronto Cook Book Apple Rolls One cup of sweet milk, one-half cup sugar, one-quarter cup butter, two cups flour, one and a half cups chopped apple, two teaspoons baking powder. Put in the apple the last thing. Put gem pan on stove and grease with lard, leaving just a little lard in bottom of each pan. Have the pans sizzling hot and let the batter stand in pans about one minute on top of stove, then put in hot oven and bake quickly. This amount makes eight or nine rolls. Very nice for tea. Crumpets Melt one small tablespoon lard. Add to it one egg and one and a half gills milk. Beat well, then add one-half teaspoon salt, one teaspoon sugar, one and a half teaspoons baking pow- der sifted with two and one-half gills flour. Bake in muffin rings in a very hot oven at once, for five minutes. This quantity makes six crumpets. The secret of success is quick making and quick baking. Rice Waffles One cup boiled rice, one pint of milk, two eggs, lard the size of a walnut, two teaspoons baking powder, one teaspoon salt, flour for a thin batter. Oatmeal Crackers Three cups oatmeal, three cups flour, salt, two eggs, one cup brown sugar, two teaspoons baking powder, one piece butter or lard size of an egg; milk to moisten it; roll thin and bake in a quick oven. Graham Crackers One quart best Graham flour, one tablespoon sugar, one- half teaspoon salt, one teaspoon baking powder, two table- spoons butter, little more than one-half pint milk

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