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 Hardtack
Ingredients
3 cups white flour
3 tbs. salt
1 cup water
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Directions
Preheat oven to 375. In a bowl, mix flour and salt. Add water and stir until it becomes difficult. Knead dough in the bowl, adding more flour if necessary to make it very dry. Roll dough into rectangle. Cut dough into squares. Punch 16 holes through each piece. Place squares on ungreased baking sheets. Bake 30 minutes until lightly browned. Let cool before storing in a closed container.
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Baked Calves Head
Directions
Boil a calves head till it is tender enough to take out the bones. The liver, heart, and tongue are to be boiled with it. Cut a few slices of the liver and with the head fry it in butter till it is of a light brown. Then take a sm. milk-pan, put in some of the liquor the head was boiled in, some of the butter in which it was boiled, nutmeg, cloves, pepper, salt and port wine. Save the head, liver and tongue just covered and put in an oven moderately warm, for two hours.
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Potatoes for Breakfast
Directions
Take cold boiled potatoes which are not mealy; chop them till the pieces are about as beans. Cover them with milk and salt them a little. Let them boil for 15 minutes. When taken up, stir in a small bit of butter or a little cream, and send them on the table hot.
All above recipes from the Recipe book of Mary Elizabeth Sanders, 1788-1858.
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