Instructions: 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.

Cappers Weekly

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.