Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each square over and do the same thing to the other side.

The appearance you want is similar to that of a modern saltine cracker. Cut into the dough into squares about 3 x 3 inches and ВЅ inch thick.ДЄfter cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Roll the dough out, shaping it roughly into a rectangle. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that wonвЂ™t stick to hands, rolling pin or pan. Mix the flour and salt together in a bowl.

This is a Civil War recipe.Д¤ cups flour (perferably whole wheat) (see note at bottom) We have a can of Cheese Powder here, I have been using with great success. TDW picked up a #10 can of Margarine Powder. I have looked at the canned cheese and in time will try that. I picked up a couple cans of Butter to try and i have rendered butter in the past for camping.

Optional: spread with a little butter or molasses, and you have a real southern treat!.

Or spoon the batter into hot cooking oil in a frying pan over a low flame.

Д›ake on a lightly greased sheet at 350 degrees for twenty to twenty five minutes or until brown.

Mix ingredients into a stiff batter and form eight biscuit-sized 'dodgers'.

Let the hardtack cool on a wire rack before serving with jam or jelly.Д¬ourtesy of the Texas Historical Commission.

Д›ake for about 5 1/2 minutes at 450 degrees.

Дњut out circles of dough with a large drinking glass dipped in flour and put them on a lightly greased cookie sheet.

When the dough is thoroughly mixed, roll it out on a floured board to a thickness of about a quarter inch.

Д‘/2 cup melted bacon drippings or shortening.

Hardtack was cooked on shore and loaded on board by the barrel.

Turn dough over, return to the oven and bake another 30 minutes.

Remove from oven, cut dough into 3-inch squares, and punch four rows of holes into the dough.

Д‘ tbl spoon of Crisco or vegetable fat (lard).The longer you bake the hardtack, the more authentic it will appear.Mix salt and flour with just enough water to bind.

Canned cheese whiz