Butter Crackers
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Butter Crackers.
1 quart of flour
3 tablespoonfuls butter
1/2 teaspoonful soda, dissolved in hot water
1 saltspoonful salt
2 cups sweet milk
Rub the butter into the flour, or, what it better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, and 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 two days to dry.
-----------
Butter Crackers.
1 quart of flour
3 tablespoonfuls butter
1/2 teaspoonful soda, dissolved in hot water
1 saltspoonful salt
2 cups sweet milk
Rub the butter into the flour, or, what it better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, and 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 two days to dry.
