INVITES YOU TO
RECIPES FROM LONG AGO.
of these recipes are at least fourty year's old
but many, you will find
even older and more daring. I must admit to
not trying every one of
them myself, mainly due to the ingedients not the
taste, which I am sure
I found most of
these recipes out of old Books I have acquired over
the years, I don't even know what some of the
ingredients are but will hope the answer will be
somewhere on my P.C. Here goes let's give it a
Cracker and Graham Flour Storage and
Graham flour has a short
Trowbridge Filippone, About.com
GuideGraham flour will quickly turn
rancid. Buy only what you will use in a
month's time. Store in a sealed bag or container in
a cool, dry, dark
place, preferably in the refrigerator or freezer.
At room temperature,
graham flour will turn rancid in about a month.
flour will last about 3 months, while keeping it in
the freezer can
prolong its life up to 6 months.
Graham crackers are easily frozen. Place unopened
or opened packages in
zip-top heavy-duty freezer bags and suck out all
the air. They should
keep up to one year.
Graham Flour and Crackers Cooking Tips and
• Never sift graham flour.
• Graham flour may be substituted for most of the
white flour in breads, but it may need longer
• Breads made with graham flour will be coarser and
• Turn whole graham crackers into crumbs by
whirling in a food processor
or place in a heavy-duty plastic bag and roll with
a rolling pin.
• 15 graham cracker squares = 1 cup graham cracker
• 1 pound graham flour = 3-1/3 cups stirred.