1 cup of skimmed milk or water 1/3 cup (scant half cup with water) of oil or oil and melted butter 1/2 teaspn. salt

1/2 teaspn. sugar

1 or 2 tablespns. liquid yeast or 1/4-1/2 cake compressed pastry flour for [yeast stiff dough, 4 1/2-5 cups

Knead thoroughly (dough may be put through food cutter 5 or 6 times); when light, fold down and turn over and when risen again, roll thin, prick all over quickly with fork or docker, cut into any size or shape desired and bake at once before the crackers have time to rise and acquire a bread like taste. Bake in a moderate oven until well dried all through, but not too brown. When properly baked these crackers are more suitable for soups than unleavened crackers, as they are more porous and tender. Tiny ones cut with a plain round pastry tube are attractive for special occasions. They may be cut in larger sizes, sometimes as large as a saucer, like the Swedish milk biscuit, for serving salads or entrées upon. For salads, they may have a hole in the center. I have an oblong cutter, made by bending a small round tin tube into that shape, that makes pretty soup crackers. Bake the dough in long slender rolls for Soup Sticks.