BEATEN BISCUIT.—­Into a quart of whole-wheat flour mix a large cup of must be very stiff, and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner:  Pound the dough oat flat, and until of the same thickness throughout; dredge lightly with flour; double the dough over evenly and pound quickly around the outside, to fasten the edges together and thus retain the air within the dough.  When well worked, the dough will appear flaky and brittle, and pulling a piece off it quickly will cause a sharp, snapping sound.  Mold into small biscuits, making an indenture in the center of each with the thumb, prick well with a fork, and place on perforated sheets, with a space between, and put at once into the oven.  The oven should be of the same temperature as for rolls.  If they are “sad” inside when cold, they were not well baked, as they should be light and tender.  If preferred, use one third white flour, instead of all whole-wheat.  Excellent results are also obtained by chopping instead of pounding the dough.

CREAM CRISPS.—­Make a dough of one cupful of thin cream, and a little more than three cups of Graham flour.  Knead until smooth, then divide the dough into several pieces, and place in a dish on ice for an hour, or until ice cold.  Roll each piece separately and quickly as thin as brown paper.  Cut with a knife into squares, prick with a fork, and bake on perforated tins, until lightly browned on both sides.

CREAM CRISPS NO. 2.—­Into two and one half cups of cold cream or rich milk, sprinkle slowly with the hands, beating meanwhile to incorporate air, four cups of best Graham flour, sifted with one half cup of granulated sugar.  Add flour to knead; about two and one fourth cups will be required.  When well kneaded, divide into several portions, roll each as thin as a knife blade, cut into squares, prick well with a fork, and bake.

GRAHAM CRISPS.—­Into one half cupful of ice-cold soft water, stir slowly, so as to incorporate as much air as possible, enough Graham flour to make a dough stiff enough to knead.  A tablespoonful of sugar may be added to the water before stirring in the flour, if desired.  After kneading fifteen minutes, divide the dough into six portions; roll each as thin as brown paper, prick with a fork, and bake on perforated tins, turning often until both sides are a light, even brown.  Break into irregular pieces and serve.

OATMEAL CRISPS.—­Make a dough with one cupful of oatmeal porridge and Graham flour.  Knead thoroughly, roll very thin, and bake as directed for Graham Crisps.  A tablespoonful of sugar may be added if desired.

GRAHAM CRACKERS.—­Make a dough of one cup of cream and Graham flour sufficient to make a soft dough.  Knead thoroughly, and place on ice for half an hour; then roll thin, cut into small cakes with a cookie-cutter, prick with a fork, and bake on floured pans, in a brisk oven.  A tablespoonful of sugar may be added if desired.