One quart of flour, four ounces of butter or lard, one-half teaspoonful of soda, and the same of salt; sweet milk sufficient.
Sift the salt with the flour, and rub the butter thoroughly into the salt and flour; dissolve the soda in a little of the sweet milk and add enough more milk to take up the flour, which should be made into a very stiff dough. Turn the dough out on a floured bread board and pound or knead (pounding is best) — the more pounding, the better the crackers.
Roll out one-fourth inch thick and cut into rounds or squares and bake quickly, but do not brown. Prick the dough with a fork before baking.
You might also like...
Publication: The Commoner (Lincoln, Neb.)
Publication date: December 01, 1911