56 
AMERICAN AGRICULTURIST, 
[February, 
Soda Crackers—Graham Biscuits. 
[In response to our inquiry last month, p 23, for prac¬ 
tical directions from some experienced Baker, we are 
favored with the following (and more for next month) 
from Mr. Joseph Crozer, of Trenton, N. J., who has, we 
believe, had much practice in this department —Ed.) 
Mr. Editor. I notice in the January Agricul¬ 
turist an inquiry regarding the making of Soda 
crackers, such as are manufactured by bakers. 
You may say to your lady readers in the first 
place, the art of the baker does not de¬ 
pend altogether upon the mere mixing a 
combination of ingredients, but his success 
is in a great measure due to his “ ovens.” 
Cakes, etc., baked in stoves, (such as are 
generally sold) would appear very different 
to the taste, if they were baked in an 
oven. But there is, also, a great dif¬ 
ference among bakers, in the method of 
making soda crackers. In my experience 
i have found some thing like the following 
about the best mixture. (As I am accus. 
touted to making up large quantities, I can 
not be so exact in the proporlions). For 
Soda Crackers.— Set a “sponge” at night, 
the same as for bread. The amount, of 
course, depends upon the quantity to be 
made—say 1 pint of yeast, and 1 pint of 
water (w'arm or cold according to the 
weather), adding flour enough to give the 
proper stiffness or consistency. In the 
morning, or after it has risen and fallen 
again, (if it gets a little sour so much the 
better), add to the sponge about 1 pound 
of lard or butter, or half a pound of each 
—butter is the best—and break it up with 
the sponge. Then add half a handful of 
salt, and 1 to H ounces of the best bicar¬ 
bonate of soda (cooking soda) dissolved 
in 1 quart of water. The saleratus now 
sold is generally impure. Stir all together 
well, then mix in quickly enough flour to 
make it considerably stiffer than bread 
dough. It is not, however, mixed the 
same as for bread ; but so as to throw the 
dough in parcels, or fragments. These are 
then rubbed over each other, somewhat like rub¬ 
bing clothes on a washboard ; the dough being 
just stiff enough to prevent their sticking to each 
other. When the flour is well rubbed in, press 
the dough in a heap together in the end of the 
trough or tray, and let it remain two or three 
hours. It is then put through the “ breaking ” 
process, and this is a peculiar treatment in mak¬ 
ing all kinds of good crackers. It may answer 
to beat it with a rolling pin on a solid board or 
table until the dough is smooth, and intimately 
mixed ; then roll it out about | inch thick ; cut 
to any sized cakes; prick well through with a 
fork, or something similar ; set on pans and bake 
quick. Bakers generally set the pans on the 
oven bottom—which is another feature that adds 
to their good qualities. The baking consists in 
“ drying out ” nearly all the moisture, and not so 
much in giving them a brown color. There is 
not so much proportion required in the amount 
of “ sponge,” but always have enough to make 
it ferment readily. As an experiment, a little 
might be taken for trial from some bread-sponge. 
There are several variations in this process ; 
each preferred by different bakers. There is, 
however, such a peculiar treatment required in 
making first quality soda-crackers, that private 
families need hardly expect to succeed in making 
them like those prepared by practical bakers. I 
may add here, that soda crackers acquire a bad 
taste if kept in a close box or drawer, especial¬ 
ly if bad ingredients are used in making them up. 
Graham. Crackers may be made by using un¬ 
bolted flour, when mixing the sponge into dough, 
or some fine bran can be added to wheat flour. 
The soda is left out, and less shortening used, 
though Grahams are generally made without set¬ 
ting any sponge, or the use of yeast. They must 
be cut thicker, and not set in so hot an oven. 
Breaking the dough in small pieces, and molding 
each one by hand, makes the best crackers. C. 
Inexpensive Household Ornaments—I. 
PENDANT FLOWER BASKETS. 
Velvet or Brussels carpets, furniture of rose¬ 
wood and damask, expensively framed pictures, 
and other costly embellishments, are not indis¬ 
pensable requisites for fitting up a room in pleas¬ 
ing and attractive style. All these may be pres¬ 
ent in a parlor or sitting room, and yet be so ar¬ 
ranged as to leave no pleasant impression on the 
mind of the occupant, or visitor. While on the 
other hand, a degree of taste may be displayed in 
fitting and arranging the simplest natural objects 
or imitations of them, which shall call forth ex¬ 
pressions of admiration, and leave a pleasant 
memory upon the mind of every visitor. We by 
no means include in this latter class of objects 
the so common plaster-casts—caricatures of 
birds that never flew, and of fruits that never 
grew, all gaudily daubed with bright colors. 
These thoughts arc suggested by a recent call 
at the cottage of a farmer in limited circum¬ 
stances. In the room used both as a parlor and 
family sitting room, we noticed upon the mantel 
some pretty sea-shells tastefully arranged. With 
these were bouquets of dried grasses. Hung 
around the room were a few choice engrav¬ 
ings, uncolored, enclosed in frames covered with 
pine cones and acorns, curiously and beautifully 
fashioned by the daughters of the household. 
And more pleasing than all else were living 
plants, some of then in bloom, supported on pen 
dant baskets or stands. 
We present herewith, a design for one of these 
pendant flower baskets, which can be cheaply 
made, and which is almost as ornamental as a 
highly wrought chandelier. The frame work con¬ 
sists essentially of a flat tray made of pieces of 
board, sheet-iron, or zinc, cut circular, or with six 
or eight sides, and painted, or covered with fancy 
paper. This is supported by wires fastened in 
awl holes around the outer edge. The wires may 
cross each other like basket-work. Upon these 
are strung large glass beads, or bugles (long beads), 
of various colors. Festoons of wire, covered in 
the same manner, hang below the tray. A rod 
having a cross-bar screwed on the lower end, may 
pass through the tray, and through the central 
flower pot, and be fitted with a ring or hook at 
the top to sustain the chief weight of the whole. 
This rod might be made of large brass wire, and 
also be covered with a glass tube slipped over it. 
A neat tassel may be suspended from the bottom 
wires. A light climbing plant to run up the sup¬ 
porting rod looks best for the center, the others 
around the outside should he pendulous or trail¬ 
ing plants... .The dpsign here described is given 
as suggestive; the details of the arrangement 
admit of any variation to suit individual tastes. 
Those Coal-oil Hand-lamps. —Since our re¬ 
cent description of these lamps many persons 
have adopted them, and generally with satisfac¬ 
tion. But we hear of some cases where difficul¬ 
ty has been experienced. The manufacturers tell 
us that they make little effort to introduce them 
widely, from the fact that there are so many poor 
coal oils now sold in the market that they are 
unwilling to risk their reputation on these lamps, 
which require an oil of at least moderately good 
quality. Then, again, kitchen help make blun¬ 
dering work in trimming them and in gauging the 
flame. We have eight of these lamps in con¬ 
stant use at our house and business offices, and 
they give entire satisfaction. We burn the Car¬ 
bon oil, the only pure inodorous coal oil we have 
yet tried. These lamps “blow out” easily, but 
after a short experience this occasions little 
trouble. They can be carried about freely, if the 
single precaution be taken not to give them a 
quick upward motion. The wicks should be cut 
off evenly, and very short, and then temper the 
flame by raising or lowering the draft, cap. They 
need a little watching, (though not half so much 
as a tallow candle), for the fluid rises faster aftet 
they are heated than when cold. We speak thus 
particularly, because in our own experience the.-e 
lamps have proved the cheapest, and, all things 
considered, the best hand lamp we have yet found 
and we think those who have failed to like therr 
must have made some mistake in the mode o. 
using them, or else poor oil has been obtained. 
Potted Beef. —The coarser, tougher, parts of 
beef, as the neck-piece, etc., which usually sell 
quite cheap, may, by a little cooking science, be 
made palatable and even delicious. We have 
tried the following and can recommend it. Boil 
the meat until tender, chop it fine, and pound it 
with a pestle until the fibers are well separated. 
Salt and pepper it to taste, and add cloves, all¬ 
spice, or cinnamon, as may be desirable, also a 
little sugar. The quantity depends upon the 
cook’s palate. Pack it tightly in earthen jars or 
bowls, and pour over it a thin layer of melted 
butter. It will keep a long time. When used, 
slice it. very thin and eat cold with bread and 
butter. It makes a nice relish for lunch or tea 
