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
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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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