Title: Butter Crackers
Categories: Condiment
Yield: 1 Batch

1	qt	Flour
3	tb	Butter
1/2	ts	Soda; dissolved in hot water
2	ts	Salt
2	c	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, turning 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 two days to dry.

This is something you will probably never taste in your life, unless you are stubborn or have a crazy cook, but it is nice to know that there still live people who have eaten something other than the light dead things we call oyster crackers with their stews.

M F K Fisher, from "Consider the Oyster" MM format by Dave Sacerdote

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