CHARLI GRIBBLE STRIKES AGAIN

Soda Crackers (Saltines)


Preheat oven to 375.


Combine in bowl: 2 cups flour
1 tsp. salt
1/2 tsp soda
Cut in: 2 tbsp. butter
Stir in: 2/3 cup sour milk


Round dough into ball and knead a few strokes.
Divide dough into several pieces and roll out very
thin on floured board. Lay sheets on flat baking pans.
Sprinkle with salt.
(you can also use garlic salt for a change)
Prick and cut into squares.Bake till browned
10 - 12 min.


I sometimes use a baking sheet turned upside down
to bake them.

Wafers
350. dg.


2 cups sifted whole wheat flour
1/2 tsp salt
6 tbsp oil
1/2 cup water


Sift flour & salt again.
Blend with oil & cold water.
Pour over flour.
Mix into soft ball.
Knead a few min.
Roll out thin.
Mark off in 1 inch sq.
Bake till golden brown.


Some sweet cheese to go with your wafers..........
I always used goats milk but you can use cows milk.........

1-1/2 quarts of milk
1 doz. eggs
about 4 tbsp honey
1/2 to 1 tsp salt
1 yard of cheese cloth or a large porous dish towel


as a change you can add a handful of golden raisins
and/or currents...such surprises are optional.


first step is to beat the eggs, honey, and salt together
until they are well blended.
when that is done, heat up the milk in a large pan, stirring
constantly.......when it comes to a boil add the egg/honey/salt
mixture and continue to boil for 8 - 10 min. or until the mixture
curdles. (it will resemble a yellow cottage cheese)
At that point remove the pan from the heat and mix in dried fruits
if desired.
Next, fold the cheese cloth in half, then in half again to make
a four-layered square of material. Place the cloth in a colander and
put the colander in a large bowl or pan.
Pour the curdled milk into the lined strainer, then pull the corners
of the cheesecloth together, twisting tightly and squeezing out as much
liquid as you can while forming the curds into a ball.
Tie the bag shut with a piece of string and hang it above a bowl
overnight allowing the remaining liquid to drain off and leave a nice firm
'cheese globe'.
You can chill the leftover liquid and serve it as a rich but thin
eggnog like drink.
When you unwrap the cheese the following morning, store it in the
fridge in an airtight container to keep it fresh and moist till you are ready to
eat it.
you can also add nuts...other types of dried fruits and so on............