“Someone asked what it was and my reply was "They were still serving the leftovers during Vietnam." For the full original post see my site.”
READY IN:
24hrs 25mins
SERVES:
11
YIELD:
11 crackers
UNITS:
US

Ingredients Nutrition

Directions

  1. Flour: preferably not white.
  2. Fat: Lard, Crisco will do but be FARB.
  3. Cream of Tartar: a powder which, mixed with baking soda, makes baking powder. Should be in the baking section or spices.
  4. Saleratus is baking soda. This was the term used for 1 tsp baking soda. It read 1 tsp saleratus -- sort of. Measurements were different. Everyone knew what size an eggs sized lump of butter was or a handful of flour.
  5. Mix well with a fork the flour, fat and cream of tartar. Set aside. Dissolve the saleratus and salt in the water.
  6. Combine liquid and dry ingredients; mix well. Roll out dough 3/8" thick (up to a half-inch is okay too) with a rolling pin. Cut into 3" x 3" squares. Use a 1/8" dowel to put 16 holes in each cracker in a 4 x 4 pattern.
  7. Bake 20-25 minutes at 450°F When done, let air-dry for minimum of 24 hours (preferably more) before you put in a bag or sealed container.
  8. I knew it was a mistake --.
  9. Farb: not authentic. "as in those who, no matter how often they are told, seem oblivious to major errors in their dress and equipment. For example: percussion cap weapons on an 1812 field; "furtrade" types with a mixture of clothing dating from mid-18th Century to ACW" OR "would you take those Hushpuppies off before muster please.".
  10. That and more definitions found here:
  11. http://www.historicgames.com/glossary.html.

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