Sugar Crackers

Cream 1 cup butter with 2 cups sugar, add 1 egg, 1/2 teasp soda dissolved in 1/2 cup cold water, and 1 teasp cream tartar sifted with flour enough to roll. Mix soft, roll thin and bake quickly. These crackers are crisp and delicious.- [Mrs. E. W. R., N. Y.

Cheap Oatmeal Crackers

To 1 cup rolled oats add 1 cup flour with a small pinch baking powder, a little salt, and 1 tablesp sugar. Rub 2 tablesp butter in this mixture and just enough water to hold it together. Roll out thin on a floured board, cut and bake.- [M. L. Q., Me.

Graham Crackers

Cream 1/2 cup butter with 1/2 cup sugar, add 1/2 teasp soda dissolved in 1/2 cup water, about a handful white flour, and enough graham flour to roll. Roll thin, cut in any desired shape, and bake in a quick oven.-[R. W., Mo.

Lemon Crackers

Cream 1 cup shortening with 2 1/2 cups sugar, add 2 eggs, 1 scant cup milk, 1 1/2 teasp baking ammonia, with flour enough to make a stiff batter. Let stand about 3 hours to rise, then add a little oil of lemon, and flour enough to make batter a little stiffer than for cookies. Roll, cut, and bake.- [Mrs. S. E. F., Cal.

Buttermilk Crackers

Cream 3/4 lb lard with 2 lbs sugar, add 1 teasp soda dissolved in scant 1 1/2 pts buttermilk. Flavor with a little lemon, if liked, and then sift in 2 1/2 qts flour, or perhaps a little more, if needed. Roll thin, cut with a small, round cutter, prick with a fork, and bake in a not too hot oven.-[Mrs. N. P., N. H.

Cheese Crackers

Spread a layer of puff paste with some grated cheese and a little cayenne pepper. Double up paste, roll out again rather thin, and cut it with a small, round pastry cutter. Glaze with the white of an egg, lay the crackers on a floured tin, and bake in a quick oven to a pale straw color.-[Mrs. J. F. Q., N. Y.

Whole-wheat Crackers

Into about 2 qts whole-wheat flour, sifted with 1 tablesp baking powder, cut 1 cup shortening. In another bowl break 3 eggs, beat well, add 3 tablesp sugar, 1 tablesp salt and 1 1/2 pts water. Add this to the flour and shortening mixture, and if necessary add more flour. Roll as thin as pie crust, prick with a fork, cut in squares or in any fancy shape desired, place on lightly greased tins, and bake in a moderately hot oven until brown. After they are done let them stand in the oven a few minutes with the door open, to let the crackers dry out. They will then be nice and crisp. Graham crackers can be made by following this same recipe, but substituting graham flour for the whole-wheat flour.-[S. E. H., Cal.