Hard Tack

Hard-tack is extremely hard crackers that don't rot easily. There is hard-tack in museums from the Civil War that hasn't rotted away yet. It can get infested with some insects, though. To eat it you have to soak it in water first or crush it up and put it in your mouth until is softens enough to chew. I bet it tastes lovely.

Recipe:

2 cups of flour.
A dash of salt.
2 tablespoons of shortening. (lard if possible, no oil)
Water

With just enough water to make it very thick, roll the dough made from the above ingredients into a 1/2-inch thickness. Cut that into 4-inch squares. Poke holes in the top. Bake at 350 degrees until it's real hard. (about 30 minutes) It should even be hard when hot. Don't wrap it in plastic wrap. You need to wrap it in brown paper or brown paper bags or something that won't hold moisture. I'm eventually going to make some for the hell of it, just to learn how. (Like there's much to learn) Learning how to eat it might be the real challenge.

Offered by Joe.