Butter Crackers (for Oyster stew)
1 quart flour
3 Tb butter
1/2 tsp soda, dissolved in hot water
1 teaspoon salt
2 cups sweet milk
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, turnin g 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.