HARDTACK

Hardtack is a hard cracker-like biscuit made of flour, salt and water, was one of the most typical rations issued to soldiers and sailors by the U.
S. government because it was fairly nutritious and unlikely to spoil. Hardtack use as a military ration can theoretically be traced back to Roman
times, but the first widespread usage by American soldiers was during the Civil War...

The methods used to eat Hardtack :

 Eating plain. (Not recommended)

 Breaking up the crackers in a pot of coffee. (Seems it would wreck the coffee or the Hardtack; although
caffeine would help during long tours of guard duty!)
 Breaking up the crackers in a soup or stew, as a thickening agent. (Not too bad)
 Toasting a cracker over a fire and buttered.
 Soaking in cold water, browning in salt pork fat, then salting to taste. (Not bad, but not too healthy)
 Soaking in condensed milk to make milk toast.
 Soaking in water, frying in salt pork fat, and topping with sugar. (Pretty good, but not a Healthy Choice
meal, if you get my meaning.)
 Crumbling crackers, mixing with bacon, raisins, and boiling in condensed milk. (Pretty darn good!)

The soldiers adage of Improvise, Adapt, and Overcome comes to mind and there were many other methods used
to prepare this ration.

1863 SPECIFICATIONS:

Assistant Commissary General of Subsistence - [Lt. Col. C.L. Kilburn "Notes on Preparing Stores for the United States Army and on the Care of
the Same, etc, with a few rules for Detecting Adulterations" Printed 1863], under Hard Bread:

"Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra
and extrasuperfine, (half and half.) Hard bread should be white, crisp, light and exhibit a flaky appearance when
broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not
present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring
wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where
practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will
keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand
work will not do. The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress
can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give
good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water
should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best
bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly
should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier than 80 indicates too much
moisture.

The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to
crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the
article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky
bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread
as soon as it comes out of the oven, and before the moisture has been completely expelled by drying.

Bread of this kind hangs on breaking; it will also be soft to the pressure of the fingernail when broken, whereas it
should be crisp and brittle.

The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably
tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom �
inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with
light iron or wood. The bread should be packed on its edge compactly, so as not to shake.

Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method.
If bread contains weevils, or is moldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with
whiskey."

Want to try making Hardtack?

Traditional:

Here it is: Flour - Water - and a little salt. Mix together to obtain an elastic, but not sticky dough, Roll to inch
thickness, bake in 400 degree oven until slightly brown.Allow to cool (may still be somewhat soft). Put in 200
degree oven until hard. Prick with nail or sharp instrument.

NO BAKING POWDER, SODA, SUGAR, CINNAMON, RAISINS OR ANYTHING ELSE!!

Preheat oven to 400F. For each cup of flour (unbleached wheat), add 1 tsp. of salt. Mix salt and flour with just
enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches.
Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on cookie sheet and bake in oven
until edges are brown or dough is hard (20-25 minutes), making sure all moisture is removed from mixture before
taking out of oven.

Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating,
bake only about 15 minutes.

Other Miscellaneous Simple Recipes:

 Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch
thickness, bake in a 400 F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200 F oven
until it is hard. Prick with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or
anything else.

 Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough. Roll it
out thin on a cookie sheet. Score it into squares of about 2x2 and poke some holes in it (not all the way
through). Bake it at 400 F for about 45 minutes or until it is lightly browned. Let it cool in the oven.

 Preheat oven to 400 F. For each cup of flour (unbleached wheat), additional teaspoon of salt. Mix salt and
flour with just enough water to bind ingredients. Roll the dough about 1/4 inch thick, and cut into squares 3
inches by 3 inches. Pierce each square with 16 holes about ½ inch apart. Place hardtack squares on
cookie sheet and bake in oven until the edges are brown or the dough is hard (20-25 minutes), making
sure all moisture is removed from mixture before taking out of oven. Note: The longer you bake the
hardtack, the more authentic it will appear. If you want to make it softer for eating, bake only about fifteen
minutes.

 Mix: two cups of all-purpose flour and a half teaspoon of salt. Use more salt for authenticity. Mix by hand.
Add a teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough.
Beat the dough to a half inch thickness with a clean top mallet or rifle butt. Fold the sheet of dough into six
layers. Continue to beat and to fold the dough a half dozen times until it is elastic. Roll the dough out to a
half-inch thickness before cutting it with a floured biscuit cutter or bayonet. Bake for about a half hour in a
325 F oven.

 The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in
water and work it into flour using your hands. The dough should be firm and pliable but not sticky or dry.
Flatten the dough onto a cookie sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches
Pierce each square with 16 holes about ½ inch apart. Bake in oven until edges are brown or dough is hard.
Preheat the oven to 400 F.

 Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for
20-25 minutes at 400 F and let it cool until completely dry before storing in canisters. The crackers should
be hard as bricks and indestructibly unappetizing.
  Ingredients 1 cup of water, 2 cups of flour, 6 pinches of salt
 Directions: Mix flour, water, and salt into a stiff dough, kneading it several times. Spread dough ½ inch thick
onto baking sheet and slice into 3 1/2 by 3 1/2 inch squares. Poke holes in dough, four lines of four holes
across and four down. Bake for ½ hour at 400 ½ F. Remove from the oven, cut the dough into 3 inch
squares. Turn dough over, return it to the oven, and bake for another ½ hour. Turn the oven off, leaving the
oven door closed. Leave the hardtack in the oven until it is cool.

Non-Traditional:

 2 cups of flour
 1/2 to 3/4 cup water
 1 tbl spoon of Crisco or vegetable fat
 6 pinches of salt
 Mix ingredients together into a stiff batter, knead several times, and spread the dough onto a baking sheet
at a thickness of 1/2 inch. Bake for one-half an hour at 400 degrees. Remove from oven, cut dough into 3-
inch squares, and punch four rows of holes, four holes per row into the dough. Turn dough over, return to
the oven and bake another one-half hour. Turn oven off, leaving door closed. Leave the hardtack in the
oven until cool.

A Southern Equivalent

Are your tastes more southern? Then try a "johnnie cake" Confederate soldiers enjoyed with their meals. The
recipe is also very simple:

 two cups of cornmeal

 2/3 cup of milk
 2 tablespoons vegetable oil
 2 teaspoon baking soda
 1/2 teaspoon of salt
 Mix ingredients into a stiff batter and form eight biscuit-sized "dodgers". Bake on a lightly greased sheet at
350 degrees for twenty to twenty five minutes or until brown. Or spoon the batter into hot cooking oil in a
frying pan over a low flame. Remove the corn dodgers and let cool on a paper towel, spread with a little
butter or molasses, and you have a real southern treat!

Another Non-Traditional recipe:

 5 Cups Flour (unbleached)

 1 Tablespoon Baking Powder
 1 Tablespoon Salt
 ½ cup Water
 Preheated Oven to 450
 In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not
stick a lot to your hands. Take this mound of dough, and flatten it out onto a greased cookie sheet (the
ones with a small lip around the edge...like a real shallow pan...), and roll the dough into a flat sheet
approx. 1/2 inch thick.
 Using a bread knife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes
into the surface of the dough, all the way thru, at even intervals (Village Tinsmithing works sells a cutter
that does all of this...works great!). Bake in the oven for approx 20 Min., till lightly browned. Take out and
let cool.
 Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be
somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else
you will have a hard time chewing.

Swedish Hardtack

 1 cup water
 3 tbsp. vegetable oil
  3 tbsp. honey
 3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
 1 1/2 tbsp. brewer's yeast (optional)
 1/4 tsp. salt

 Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten
throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and
prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets. Bake
at 425 F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.

Here’s another Less Traditional Recipe:

 2 c Flour
 1/2 tb Salt (optional)
 1/2 tb Sugar (optional)
 1/2 c Water

 Mix together in an electric blender at medium speed until it has the consistency of playdough. Roll it out
with a rolling pin to about 1/3" or so, the thinner the crisper, then cut it into 3 x 3 inch squares. I use the
barrel of a ball point pen to punch 16 holes (4 x 4) in each square. Bake at 375 F on the first side for 20-25
minutes or until it turns a light brown color, then turn them over and bake for another 15-20 minutes.

(Small Batch, Just for a taste.)

 2 1/2 cups flour

 1/2 tablespoon baking powder
 1/2 tablespoon salt
 1/2- 3/4 cup water

 Mix to a stiff dry dough. It should not stick to your hands. Add water slowly. Add more flour if needed.
 Cut to 3x3 inch squares 1/4" to 1/2" thick. Now put 16 little holes in each one, using a 10 d nail or some
other such thing. Toothpick are too small. Bake in an ungreased cookie pan, preheated to 400 F for about
20 to 30 minutes on each side, or until dry. Check it every now and then.

Darn Near Dessert!!!:

 1/8 teaspoon baking soda

 3 tablespoons buttermilk
 1 cup flour
 4 teaspoons real maple syrup
 3/8 teaspoons salt
 1-1/2 tablespoons shortening

 Preheat oven to 425 F. Mix the soda and buttermilk, then set aside. Combine flour, syrup, and salt. Cut in
the shortening. Add the buttermilk mixture. Roll out very thin and score rectangles in the dough without
cutting all the way through. Prick each rectangle several times with a fork. Bake on an ungreased cookie
sheet for 5-10 minutes or until golden brown.

Anyone Ready For Breakfast?:

 3 cups all-purpose flour

 1 cup whole wheat flour
 1/2 cup yellow cornmeal
 1/2` cup cracked wheat
 1 tablespoon sugar
 1 tablespoon salt
  1 1/2 cups buttermilk

 Combine the flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape
dough into golf-ball-sized portions. Dust with flour and roll very thin. Place on greased and floured baking
sheet. Bake at 400 F turning several times, until lightly browned on both sides. Cool; then store in
waterproof container.

Are We Eatin At The Ritz?

 2 Level teaspoons baking powder

 1 pinch of salt
 1 1/2 cup flour
 2 cups sugar
 4 eggs, well beaten
 1 jelly glass of orange marmalade
 1 lb Finely chopped walnuts
 1 lb Finely chopped dates

 Sift ingredients together. Add the remainder of ingredients; mix well. Bake about an inch thick on a cookie
sheet in an oven at 375 F for about 45 minutes. Cut into squares while warm.

(This one is from a school field trip program.)

 Ingredients:
 8 to 10 cups of All Purpose Flour
 2 Tablespoons of Salt
 Water

 Tools:
 Large Mixing Bowl, Large Wooden Spoon, Rolling Pin, Table Knife, Fork
 2 Large Baking Trays, Oven heated to 300 degrees

 Place the flour in the bowl and break up any lumps. Add the salt and stir until well blended. Start adding
water one cup at a time and stir with the spoon. Keep adding water until a thick dough is created. It should
be rather dry, and have just enough water added to hold the flour together well.
 Take the dough from the bowl and knead well. Cut lump of dough into two pieces and roll each out with the
rolling pin until it is about ½ inch thick. With the table knife, cut the dough in 3 inch squares. Using your
fork, poke each square two or three times.
 Place cut squares on baking sheets and bake in 300 degree oven for one hour. It may take a bit shorter or
longer sometimes, but when the pieces just begin to get ever so slightly brown, they are done. Take out of
oven and allow to cool completely. Place in brown paper bag, not in a plastic bag. Hardtack can mold if
kept in plastic.

Hardtack Recipe by Kathy Kleiman (MCHA Co. E)

 
 6 parts flour
 1 part water

Knead dough until thoroughly mixed. Roll out on a floured surface until about 1/8 inch thick (or there
abouts). Cut into squares--there is an actual size piece of hardtack pictured in Hard Tack & Coffee by
Billings (p. 114 in my edition), seems to be about 2 3/4 by 3 1/2 inches. His piece of hardtack was small
and I've seen larger ones. Probably due to whatever
contractor made the hard tack.

Pierce the hard tack 13 times with the tip of a knife, making sure hole goes all the way through the dough.
 The Tinsmiths sutler makes a hardtack "cookie" mold that is just great for this. They advertise in the CW
News.

Bake at 325 for at least an hour, turning over the hard tack once. Check to see that it is cooked through
completely. Take out & let cool overnight to get that real hard & dry feeling. Some people bake at 300 for a
couple of hours, just to get it real dry. The finished hard tack will still look pale.

Alternative Hardtack Recipe by Mike Bilbo

 
Mike got this from an original Indian Wars source, but modified for a contemporary oven:
 
Wash your hands before starting.  Dust how many ever cookie sheets will fit in your oven and place them
next to a table where you'll do the work. Preheat the oven to 350 degrees.
 
With hands mix flour and water in a large bowl until the gooey mass doesn't stick to your hands (have a
separate bowl of flour handy to add for this purpose).  Do not coat your hands with Crisco to prevent
sticking as this causes problems with the final product.  Just deal with it.

 Dust flour on a table surface and take the dough and knead it there until leathery stiff (and your wrists
begin to ache).  Do the next parts steadily and without letup to prevent rising.  Form dough into a rounded
shape.
 
 With rolling pin roll it out to 1/2-inch thick.  Cut into 3-inch squares and place on the cookie sheets.  With 3-
tined fork, make hole patterns on one side.  (I use a hard tack cutter with nails already in pattern - some tin
sutlers sell these - ask around the membership because maybe someone has one)
 
 Place sheets in oven and bake each side of hard tack for 30 minutes at 350 degrees.   Stack finished tack
into a box and let set up for one day at which time they will gain the consistency of a brick.
 
 Some people add a little salt to the dough but there is no historical evidence for this. The salt makes it even
harder but also attracts moisture which will eventually ruin tack stored for a few months (and a lotof mine is
stored for a year).

From the 1862 US Army book of receipts,

5 Cups Flour (unbleached)

1 Tablespoon Baking Powder
1 Tablespoon Salt
1-1 1/4 cups Water
Preheated Oven to 450

In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot
to your hands.

Take this mound of dough, and flatten it out onto a greased cookee sheet (the ones with a small lip around the
edge...like a real shallow pan...), and roll the dough into a flat sheet aprx. 1/2 inch thick.

Using a breadknife, divide the dough into 3x3 squares. taking a 10-penny nail, put a 3x3 matrix of holes into the
surface of the dough, all the way thru, at even intervals (Village tinsmithing works sells a cutter that does all of
this...works great!).

Bake in the oven for aprx 20 Min., till lightly browned. Take out and let cool.

Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be
somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will
have a hard time chewing.
Army Hardtack Recipe

Ingredients:

 4 cups flour (perferably whole wheat)

 4 teaspoons salt
 Water (about 2 cups)
 Pre-heat oven to 375° F
 Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick
together, producing a dough that won’t stick to hands, rolling pin or pan.  Mix the dough by hand. Roll the dough out,
shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do
not punch through the dough.  The appearance you want is similar to that of a modern saltine cracker.  Turn each square
over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for
another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.

Swedish Hardtack

 1 cup water
 3 tbsp. vegetable oil
 3 tbsp. honey
 3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
 1  1/2 tbsp. brewer's yeast (optional)
 1/4 tsp. salt

Mix liquids together.  In a separate bowl, mix dry ingredients.  Combine the mixtures, stirring to moisten throughout. 
Form a ball.  On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the
tines of a fork a couple of times.  Transfer to lightly greased baking sheets. Bake at 425° F for around 8 minutes,
checking to be sure not to over-brown.  It is best served warm.

Simple Recipes

Flour, water, and a little salt. Mix them together to form an elastic but not sticky dough, Roll to a one-inch thickness,
bake in a 400° F oven until slightly brown. Allow to cool. It may yet be soft. Put it in 200° F oven until it is hard. Prick
with nail or sharp instrument. No baking powder, soda, sugar, cinnamon, raisins, or anything else.

Just mix about 2 cups of flour and a half-tablespoon of salt with enough water to make a stiff dough.  Roll it out thin on a
cookie sheet.  Score it into squares of about 2”x2” and poke some holes in it (not all the way through). Bake it at 400 ° F
for about 45 minutes or until it is lightly browned.  Let it cool in the oven.

Preheat oven to 400° F. For each cup of flour (unbleached wheat), add1 tsp. of salt. Mix salt and flour with just enough
water to bind ingredients.  Roll the dough about 1/4 inch thick, and cut into squares 3 inches by 3 inches.  Pierce each
square with 16 holes about ½ inch apart.  Place hardtack squares on cookie sheet and bake in oven until the edges are
brown or the dough is hard (20-25 minutes), making sure all moisture is removed from mixture before taking out of
oven.  Note: The longer you bake the hardtack, the more authentic it will appear. If you want to make it softer for eating,
bake only about fifteen minutes.
Mix: two cups of all-purpose flour and a half teaspoon of salt.  Use more salt for authenticity. Mix by hand. Add a
teaspoon of shortening and a half cup of water, stirred in a little at a time to form a very stiff dough.  Beat the dough to a
half inch thickness with a clean top mallet or rifle butt.  Fold the sheet of dough into six layers. Continue to beat and to
fold the dough a half dozen times until it is elastic. Roll the dough out to a half-inch thickness before cutting it with a
floured biscuit cutteror bayonet. Bake for about a half hour in a 325° F oven.

The basic ingredients are flour, salt and water. General directions are also similar: Dissolve the salt in water and work it
into flour using your hands.  The dough should be firm and pliable but not sticky or dry. Flatten the dough onto a cookie
sheet to about 1/4 inch thick, and cut into squares 3 inches by 3 inches.  Pierce each square with 16 holes about ½ inch
apart.  Bake in oven until edges are brown or dough is hard. 

Preheat the oven to 400° F For each cup of flour add 1 teaspoon of salt. Mix salt and flour with just enough water to
bind. Bake 20-25 minutes.  The longer you bake the hardtack, the more authentic it will appear.

Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for 20-25
minutes at 400° F and let it cool until completely dry before storing in canisters. The crackers should be hard as bricks
and indestructibly unappetizing.

 A cup of water
 2 cups of flour
 6 pinches of salt

Mix flour, water, and salt into a stiff dough, kneading it several times.  Spread dough ½ inch thick onto baking sheet and
slice into 3 1/2 by 3 1/2 inch squares.  Poke holes in dough, four lines of four holes across and four down.  Bake for ½
hour at 400.° F.   Remove from the oven, cut the dough into 3 inch squares. Turn dough over, return it to the oven, and
bake for another ½ hour. Turn the oven off, leaving the oven door closed.  Leave the hardtack in the oven until it is cool.

Less Traditional Recipes

 2 c Flower
 1/2 tb Salt (optional)
 1/2 tb Sugar (optional)
 1/2 c Water

Mix together in an electric blender at medium speed until it has the consistency of playdough. Roll it out with a rolling
pin to about 1/3" or so, the thinner the crisper, then cut it into 3 x 3 inch squares.  I use the barrel of a ball point pen to
punch 16 holes (4 x 4) in each square. Bake at 375° F on the first side for 20-25 minutes or until it turns a light brown
color, then turn them over and bake for another 15-20 minutes.

Small Batch, Just for a taste.

 2 1/2 cups flour

 1/2 tablespoon baking powder
 1/2 tablespoon salt
 1/2- 3/4 cup water

Mix to a stiff dry dough.  It should not stick to your hands.  Add water slowly. Add more flour if needed.  Cut to 3x3
inch squares 1/4" to 1/2" thick. Now put 16 little holes in each one, using a 10 d nail or some other such thing. Toothpick
are too small. Bake in an ungreased cookie pan, preheated to 400° F for about 20 to 30 minutes on each side, or until dry.
Check it every now and then.

 1/8 teaspoon baking soda

 3 tablespoons buttermilk
 1 cup flour
  4 teaspoons real maple syrup
 3/8 teaspoons salt
 1-1/2 tablespoons shortening

Preheat oven to 425° F.  Mix the soda and buttermilk, then set aside. Combine flour, syrup, and salt.  Cut in the
shortening.  Add the buttermilk mixture. Roll out very thin and score rectangles in the dough without cutting all the way
through. Prick each rectangle several times with a fork.  Bake on an ungreased cookie sheet for 5-10 minutes or until
golden brown.

 2 cups of flour
 3/4 to 1 cup water
 1 tbl spoon of Crisco
 6 pinches of salt

Mix the ingredients together to form a stiff batter, kneading several times. Spread the dough onto a baking sheet at a
thickness of 1/2 inch. Bake for a half hour at 400° F.  Remove from oven, cut dough into 3-inch squares, and punch four
rows of holes, four holes per row into the dough.  Turn dough over, return to the oven and bake another half hour. Turn
oven off, leaving door closed.  Leave the hardtack in the oven until cool.

 3 cups all-purpose flour

 1 cup whole wheat flour
 1/2 cup yellow cornmeal
 1/2` cup cracked wheat
 1 tablespoon sugar
 1 tablespoon salt
 1 1/2 cups buttermilk

Combine the flours, cornmeal, wheat, sugar and salt. Add buttermilk, mix well, and knead briefly. Shape dough into
golf-ball-sized portions. Dust with flour and roll very thin.  Place on greased and floured baking sheet.  Bake at 400° F
turning several times, until lightly browned on both sides. Cool; then store in waterproof container.

 2 Level teaspoons baking powder

 1 pinch of salt
 1 1/2 cup flour
 2 cups sugar
 4 eggs, well beaten
 1 jelly glass of orange marmalade
 1 lb Finely chopped walnuts
 1 lb Finely chopped dates

Sift ingredients together. Add the remainder of ingredients; mix well.  Bake about an inch thick on a cookie sheet in an
oven at 375° F for about 45 minutes. Cut into squares while warm.

 2 cups of flour
 1 cup water
 1 tablespoon of Crisco or vegetable fat.
 6 pinches of salt

Bake for 30 minutes at 400° F. Remove the dough from the oven, and cut it into 3-inch squares.  Punch four rows of
holes into the dough. Turn the dough over, return it to the oven and bake for another 30 minutes.

A Sailor's Diet

 2 1/2 cups old-fashioned or quick oats.

  3 cups unbleached flour.
 1 1/2 teaspoons salt.
 1 teaspoon baking soda.

In a separate container, mix:

 1 1/2 cups buttermilk.

 3 tablespoons honey.
 1/2 cup melted bacon drippings or shortening.

Combine the two sets of ingredients. When the dough is thoroughly mixed, roll it out on a floured board to a thickness of
about a quarter inch.  Cut out circles of dough with a large drinking glass dipped in flour and put them on a lightly
greased cookie sheet.  Bake for about 5 1/2 minutes at 450° F.  Let the hardtack cool on a wire rack before serving with
jam or jelly.

24-Hour Rations

The 24-Hour Ration was issued to troops when it was unclear when they would be able to be resupplied
with the standard Composite or field service rations. For D-Day, assault troops were issued with two of
these packs, one kept in their mess tin, and the other taking the place of the spare canteen in the
haversack. The rations were packed in a small cardboard box, 6.9x4.7x2.3, labeled THE 24-HOUR
RATION (INSTRUCTIONS WITHIN).

The 24-Hour Ration contained the following items:

 10 biscuits
 2 packets oatmeal
 2 tea blocks (wrapped together)
 1 packet dehydrated meat
 2 bars chocolate with raisins
 1 bar vitamin enriched chocolate
 Boiled sweets
 2 packets chewing gum
 2 cubes meat broth
 1 bag salt
 4 lumps sugar
 4 sheets toilet paper
 1 leaflet of instructions for use