Butter crackers (for oyster stew)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Flour |
| 3 | tablespoons | Butter |
| ½ | teaspoon | Soda; dissolved in hot water |
| 1 | Saltspoonful salt (sorry; don't know the modern equivalent) | |
| 2 | cups | Sweet milk |
Directions
From: jkain@... (Jodie Kain)
Date: 30 Nov 1995 05:38:51 -0700 Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, soda, mixing well.
Work into a ball, lay upon a floured board, and beat with the rolling-pin half an hour, turning and shifting the mass often. Roll into an even sheet, a quarter of an inch thick, or less, prick deeply with a fork, and bake hard in a moderate oven. Hang them up in a muslin bag in the kitchen for 2 days to dry.
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LET DRY FOR 2 DAYS AFTER BAKING From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .