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    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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