OLD FASHIONED LEMON CRACKERS
Source of Recipe
TOH BB
Recipe Introduction
My mom had to take this recipe and update it for modern baking. It called for 5¢ worth of baking ammonia and 5¢ worth of lemon oil. It refered to measuring the flour in teacups. So she patiently worked with this until she got it written down for us modern day bakers!
Nancy
List of Ingredients
3 T. baking ammonia
1 pint milk
2½ c. Crisco
3 c. sugar
2 oz. oil of lemon
2 egg whites, beaten stiff
Recipe
Dissolve baking ammonia in milk. Cream Crisco, sugar add lemon oil. Add to creamed mixture.
Beat 2 egg whites, until stiff. Fold into above mixture.
Add enough flour to make a stiff dough. (Approximately 9 cups; but add a little at a time so you don't get too much in)
Roll on a lightly floured surface and cut. Bake @350° for 15 minutes.
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