Rub six ounces of butter with two pounds of flour--dissolve a couple of
tea-spoonsful of saleratus in a wine glass of milk, and strain it on to
the flour--add a tea-spoonful of salt, and milk enough to enable you to
roll it out. Beat it with a rolling-pin for half an hour, pounding it
out thin--cut it into cakes with a tumbler--bake them about fifteen
minutes, then take them from the oven. When the rest of your things are
baked sufficiently, take them out, set in the crackers, and let them
remain till baked hard and crispy.