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1
Allow at least two whole crackers per person.
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2
Split each cracker in half.
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3
Put ice cubes into a large bowl of cold water.
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4
When the water is very cold, put in the split cracker halves.
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5
Have ready some clean damask napkins, the kind that are getting a few thin places in them.
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6
At the end of three minutes - or sooner, if they seem to be getting too soft - remove the crackers from the ice water.
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7
A pancake turner with holes in it is best for this.
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8
If the crackers stay in too long, they will fall to pieces; if not long enough, they will not puff.
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9
When they have drained for about five minutes, put them into iron dripping pans and dot them thickly with soft butter.
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10
Dust them with paprika, if you wish.
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11
Heat the oven to 450 to 500 degrees and bake them until they are puffed, crisp, and golden brown.
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12
They should be done in 25 to 35 minutes.
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13
It is hard to get on too much butter.
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14
Always allow at least an hour for the whole process, as nothing is less attractive than a puffed cracker that has changed its mind and decided to be a wet blotter.
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15
It should show no symptoms of ever having been near the water.
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16
If you didn't put on enough butter the first time, add some more halfway through the baking.
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17
There is no use making them if you are not going to be reckless with butter.
