Graham Crackers

Ingredients

• Seven cups of graham
• 1 cup thick sweet cream (or butter)
• 1 pint sweet milk
• 2 tea-spoonfuls baking powder

Method

1. 1

   Rub baking powder into flour, add cream and salt, then milk.

2. 2

   Mix well, roll thin, cut into shapes, and bake quickly.

3. 3

   Leave to dry thoroughly.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 101. The excerpt below is the record exactly as published.

e pint sweet milk, 2 eggs well beaten, i table- spoonful of brown sugar, one-half tea-spoonful salt, stir into this rye flour enough to make as stiff as common griddle cake batter. Bake in gem pans one-half an hour. Serve hot. GRAHAM PUFFS. One egg, i pint sweet milk, i pint graham flour, and a pinch of salt. Beat the egg thoroughly, add the milk,' then the flour gradually, beat the whole mixture briskly with an egg beater ; pour into cast- iron gem pans, well greased and piping hot. Bake in a very hot oven. This mixture is just sufficient for 12 gems. OATMEAL CAKES. One cup rather fine oatmeal, 3 cups water, stirred together, and allow to swell. Butter a pie tin and turn the batter in, and bake half an hour, or until a rich brown. Salt, of course. GRAHAM GEMS. Take 3 tea-cups of soft water or boiled well water and 4j4 cups of best graham flour. Beat together 10 minutes. Have gem pans sissing hot. Put in each pan a tiny piece of butter, and fill even full with batter. Have the oven very hot when you put them in, and then allow the heat to gradually decrease. This makes the pans twice 296 DOMESTIC GUIDE. full. Bake 20 minutes. We have to vary the flour a little at every fresh bag full, or it does not swell alike. GRAHAM CAKES. Two cups of sweet milk, i cup sweet cream, the white of I egg beaten to froth, half a spoonful of salt, dessert-spoonful of baking powder, and stir in sifted graham flour until quite stiff. Bake in muf- fin rings or gem tins until well browned on top. GRAHAM OR RYE GEMS. One egg, i pint sour milk, with a few spoonfuls of cream added, i tea-spoonful soda, a little salt, and enough graham or rye meal to make a stiff batter. Bake in gem pans in a quick oven. GRAHAM COOKIES. Two cups sugar, i cup sour cream, half tea- spoonful soda. These require less heat and more time in baking than when white flour is used. GRAHAM CRACKERS. Seven cups of graham, i cup thick sweet cream (or butter), i pint sweet milk, 2 tea-spoonfuls bak- ing powd

Cook this with the app: pantry check, scaling, and the assistant.