Sift the flour once and measure out 4 cups. Then soften the yeast in 1/4 cup warm water. Combine with the remaining water and add to the flour. Beat well. Cover this mixture and let stand in a warm place overnight. In the morning add baking soda and salt dissolved in 2 tablespoons warm water. Add lard and beat well. Then add the other 3 cups of flour gradually, mixing until smooth after each addition. Cover and let rise again until double in volume.

Then turn on to a lightly floured board and knead until the dough is smooth and elastic and not sticky to touch. Divide into small portions and roll each out into a thin sheet. Cut with a cookie cutter and prick each one well with a fork. Bake in an oven about 500F. until a delicate brown.

Soda crackers are as old as the hills, but if you look in a recipe book to find how to make them, you may look in vain.

Mrs. Mamie Rasmussen

Capper's Weekly

7 April 1934