Put the ammonium
carbonate in small bowl, pour the hot milk over it, and
cover bowl with a plate or lid as the mixture foams up
Let this mixture cool while oiling two large baking
sheets
Blend shortening and sugar in a large mixing
bowl
Beat into this the eggs, lemon extract, remaining
1/2 cup milk, and 2 cups of flour
Stir in the cooled
milk mixture (no longer foamy) and another cup of flour
to make a stiff batter
Add more flour, 2 cups at a time,
until the dough is firm enough to roll out.
Turn out onto a lightly floured surface and roll dough
into a rectangle about 10 inches by 23 inches by 1/4
inch
With a floured knife, cut the dough into 2-1/2
inch squares, about 36 in all.
Preheat the oven to 350F
Place squares on the bak-
ing sheets so they are not touching and prick them with
a fork to make a design
Bake crackers in a moderate
oven until they are lightly tanned, 10 to 15 minutes
