Biscuits, Cracker.—Work a tablespoonful of equal parts of lard and butter with a pinch of salt into a quart of flour till it has all crumbled into dry crumbs, then mix it to a stiff paste with water, and knead it well till it blisters; roll it out thin, stamp it out into squares or rounds, prick well, and bake at once in a quick but not fierce oven. These can be made either thin or thick, but should be dry and crisp. These biscuits, pounded and sifted, are the well-known “cracker crumbs” used by American cooks instead of ordinary breadcrumbs.