Crackers Recipe

Rub six ounces of butter with two pounds of flour--dissolve a couple of

tea-spoonsful of saleratus in a wine glass of milk, and strain it on to

the flour--add a tea-spoonful of salt, and milk enough to enable you to

roll it out. Beat it with a rolling-pin for half an hour, pounding it

out thin--cut it into cakes with a tumbler--bake them about fifteen

minutes, then take them from the oven. When the rest of your things are

baked sufficiently, take them out, set in the crackers, and let them

remain till baked hard and crispy.

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