1 cup flour 2 tbsp shortening
1 cup corn meal 2/3 cup milk
1/4 tsp salt
Sift flour; measure; sift corn meal; measure. Sift flour, cornmeal, and salt together. Cut in shortening; add milk, stirring only until all flour is dampened. Roll out as thin as possible on lightly floured board; cut in rounds about 1-1/2: in diameter or in thin strips. Bake on well-greased cookie sheet 15 minutes, or until browned and very crisp, in moderate oven (400*). Remove immediately to rack; cool; and store. Makes 5 dozen snaps.
1 cup corn meal 2/3 cup milk
1/4 tsp salt
Sift flour; measure; sift corn meal; measure. Sift flour, cornmeal, and salt together. Cut in shortening; add milk, stirring only until all flour is dampened. Roll out as thin as possible on lightly floured board; cut in rounds about 1-1/2: in diameter or in thin strips. Bake on well-greased cookie sheet 15 minutes, or until browned and very crisp, in moderate oven (400*). Remove immediately to rack; cool; and store. Makes 5 dozen snaps.
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