HARD TACK

Hard Tack (1880)

2 cups all-purpose flour
1 tablespoon salt
Enough water to make a stiff dough

Mix flour and salt, then add water to a stiff dough. The dough should be pliable, but not stick to your hands. Roll out dough to 1/2 inch thick. Cut with knife into 3-inch squares. Using a nail, put 9 holes into each square, for steam venting. Put into greased Dutch oven, set on coals, cover, and bake until lightly browned. Hard biscuits seem to improve with age. These taste better when fried in bacon grease.