Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted BUTTER, half a teaspoonful salt and the white of an egg beaten and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Roll very thin like pie crust and cut out either round or square. Bake a light brown.
Stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)