Preheat oven to 425F. Use ungreased cookie sheets. Combine flour, sugar, and 1/2 teaspoon salt in a mixing bowl. Stir the dry ingredients to blend well. Cut the butter into small pieces and add the the dry mixture. Using either your fingertips or a pastry cutter, cut the bits of butter into the dry mixture until it looks like fine crumbs. Slowly stir in the milk, adding enough so the dough pulls away from the sides of the bowl. Add a few drops more if the dough seems dry - it should be soft and pliable, not wet and sticky. Divide the dough in half. Lightly dust a surface with flour. Roll each half out to a square approximately 13 x 13 inches and thinner than 1/8 inch. Trim the uneven edges and lift the dough onto the cookie sheet, or roll over a rolling pin and unroll onto the cookie sheet. Use a sharp knife to score the dough into 2-inch squares, cutting almost through the dough. Bake 6-8 minutes, or until the edges are slightly golden. Remove from the oven and with a large spatula loosen the squares and turn them over. Return to the oven and bake for another 5-6 minutes, or until the edges are well browned. Remove from the oven and slide the sheet onto racks to cool. Sprinkle remaining salt over if desired. Break the crackers apart when cool and store in an airtight container. These will keep for weeks and taste fresh.

Makes 5-dozen 2-inch crackers.