Lately I've been working on honing the manuscript. I checked out a copy of Kate L. Turabian's Manual for Writers of Theses, Disertations, etc. I'm trying to remember the proper Chicago style for footnotes, and I bet that would be super boring for you guys, so here's a game instead.
This citation comes from the Children's Friend, July 1975 page 40. How many anachronisms can you spot? Post your findings in the comments section.
Hardtack is an old-fashioned flatbread or sea biscuit that was popular with pioneers and sailors because it was lightweight, compact, tasty, and stored well. And it is just as delicious today and handy, too, for hiking, backpacking, or snacking. Here is a recipe for hardtack:
4 cups flour (white, whole wheat, graham, rye, barley, or any combination of flours you like)
1 cup rolled oats
1/2 cup shortening
2 cups buttermilk, yogurt, cream, or sweet milk
1 teaspoon salt
1 teaspoon baking soda
1. Preheat oven to 400° and measure into large bowl.
2. Mix well and form dough into a ball, then divide dough and roll out a small portion (about the size of a tennis ball) at a time.
3. Roll dough on lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste.
4. Sprinkle rolled-out dough lightly with salt if you wish, cut to any shape desired, and place pieces close together on greased cookie sheet.
5. Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over, and bake until it is crisp and dry and lightly browned.
6. As soon as the hardtack is baked, put on rack to cool. Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.
This pioneer hardtack is delicious served plain or with jam, peanut butter, cheese, meat spreads, or whatever you like. Try seasoning the crackers by adding onion powder, cheese, barbecue sauce, bacon bits, herbs, or spices to the dough."
School Lunches 1916.
4 hours ago