Hardtack

There was a great deal of work to be done, for Pa must leave early
next morning. He set the old wagon bows on the wagon and pulled the canvas
cover over them; it was almost worn out but it would do for the short
trip.
Aunt Docia and Carrie helped him pack the wagon, while Laura washed and
ironed, and baked hardtack for the journey.

By the Shores of the Silver Lake
=
Hardtack is the simplest of all nonperishable meals. Until as
recently as World War I it was the staple food of traveling armies, who
called it "sheet-iron," "tooth-dullers," "crown-breakers," and other names
best forgotten. It was eaten dry only in emergencies, and then was more
sucked on than chewed. Dipped in hot coffee, hardtack becomes edible;
soaked
well in water and fried in salt pork fat it is palatable as well.

All modern crackers are dimpled in the manner of hardtack, which was
pricked with nail holes to keep it compact and breakable. For 16 pieces of
hardtack you will need:

White flour, 3+ cups unbleached all-purpose
Salt, 3 teaspoons
Bowl, 2-quart; rolling pin and breadboard; eight-penny nail; baking
sheets, 2

Preheat the oven to 3750F. In the bowl mix 3 cups of flour with the
salt. Add 1 cup of tap water and stir until it becomes too difficult.
Knead
dough in bowl with hand, adding more flour to make it very dry.

Press, pull, and roll the dough into a rectangle that can be divided
into 3-inch squares of 1/2-inch thickness. Use a table knife to cut dough
into squares. Holding each square in hand, punch 16 holes through it with
the nail, being careful not to hurt yourself. Place dough squares on
ungreased baking sheets and bake for 30 minutes, until crisp and lightly
browned. Cool before storing in a closed container.

Source: The Little House Cookbook

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