Puffed Crackers

Ingredients

• Use Boston crackers halved
• Let the cracker halves lie in cold water for 5 minutes
• Put a bit of butter on each

Method

1. 1

   Handle with care to avoid breaking.

2. 2

   Remove from water with cake turner.

3. 3

   Invert a baking tin, grease, and arrange the crackers on it.

4. 4

   Place in an extremely hot oven till crisp and puffy.

5. 5

   If they are to be served with soup sprinkle with paprika, if with afternoon tea use a mixture of sugar and cinnamon, or brush with white of egg and add finely chopped nuts.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 42. The excerpt below is the record exactly as published.

PUFFED CRACKERS. Use Boston crackers halved. Let the cracker halves lie in cold water for 5 minutes. Handle with care to avoid breaking. Remove from water with cake turner. Invert a baking tin, grease, and arrange the crackers on it, Put a bit of butter on each

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