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Show I LEMON CRACKERS (1890) j '2 oz. (about 2 tbsp. pulverized) ammonium carbonate I 1 cup milk I ' 2 cup shortening I l'-i cups sugar I 1 egg, well beaten j 4 oz. ( 1 tbsp. ) oil of lemon or 1 oz. (2 tbsp. ) lemon extract j 5 cups sifted flour j Pulverize ammonium carbonate with rolling pin; add milk; let stand 4 j hour or until dissolved, stirring often. Cream shortening and sugar; add j egg, lemon flavoring, and milk mixture. Stir in flour. Chill. Roll U" thick j on floured board. Cut into 3" squares. Prick with floured fork. Bake on . greased baking sheets in moderate oven (375) for 15 minutes or until very lightly browned. Makes approx. 3'2 dozen. |