Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Shortening
2 c Brown sugar
1 c Granulated sugar
2 c White flour
4 c Graham flour
1 t Soda
2 ts Baking powder
1/2 ts Salt
1 c Sweet or sour milk
1 t Vanilla
Servings: 6 dozen
DIRECTIONS: Cream shortening and sugar together until
fluffy. Add vanilla.
Sift flour. Measure, and add salt, soda and baking
powder to flour. Sift again.
Add sifted dry ingredients alternately with milk to
shortening mixture. Mix thoroughly after each
addition. Chill dough in refrigerator overnight.
In the morning, turn out on floured board and roll as
thin as possible. Cut in squares or any shape desired.
Place 1" apart on a greased cookie sheet. Bake at
350-F until crisp and a golden brown.
Mrs. Henry E. Yoder, Grantsville, Md.
Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.
