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Graham Cakes

Mrs. Spence.

One pint Graham flour, one pint white flour, one tablespoonful of butter or shortening, two tablespoonsful of molasses, two teaspoonsful of cream tartar, one teaspoonful of soda; sift cream tartar and soda in with the white flour; do not sift the Graham flour; rub well together; then rub your shortening in thoroughly; wet with milk or water not too stiff; roll out and cut in cakes; bake in a quiet oven. Baking powder may be used instead of cream of tartar and soda.