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taken from the 1914 Orange Judd Cook Book-

 

Whole Wheat Crackers

Into about 2 quarts whole wheat flour, sifted with 1 Tbsp baking powder, cut 1 cup shortening in. In another bowl break 3 eggs, beat well, add 3 tbsp sugar, 1 tbsp salt and 1 1/2 pts water. Add this to the flour and shortening mixture and if necessary add more flour. Roll as thin as a pie crust, prick with fork cut into squares or any fancy shape desired, place on lightly greased tins and bake in moderately hot oven till browned. After they are done let them stand in the oven a few minutes with the door open to let the crackers dry out. They will then be nice and crisp. Graham Crackers can be made by following this same recipe but substituting graham flour for the whole wheat flour.

 

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