Mix a half pint of milk with a half pint of water. Rub into one quart of flour, two tablespoonfuls of table butter or nut butter; add gradually the milk and water. You must have a hard, almost dry, dough. Knead this dough for fifteen minutes, then pound it with a hatchet or ordinary beefsteak pounder, folding it over, enveloping the air. Cut the dough into quarters; roll each piece just as thin as possible. Cut into rounds or squares, lay them in a lightly greased pan, and bake in a moderate oven until crisp and slightly brown. One flour may be substituted for another. The only thing to be remembered is that the dough must be very hard and must be well manipulated.