Crackers
One large coffee cup bread dough. When very light roll it out, and spread in it a piece of butter and lard together as large as a goose egg, dredge a little flour over it, and fold it up and pound with a rolling pin about fifteen minutes. After this is done, roll out very thin, and cut out with a large cake cutter. Stamp with a clock key, which should be kept for this purpose. Bake in a hot oven quickly, then put them in the heater to dry, and crisp, leave them there for several hours.