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  Graham Crackers
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
1 cup Shortening
2 cup Brown sugar
1 cup Granulated sugar
2 cup White flour
4 cup Graham flour
1 tsp Soda
2 tsp Baking powder
1/2 tsp Salt
1 cup Sweet or sour milk
1 tsp Vanilla
Instructions:
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.

From: Sallie Austin
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