Cheese Chips
Reading edition
DIRECTIONS INGREDIENTS For 4 dozen For 6 dozen
1. Sift together sifted, cake FLOUR 1 cup 1½ cups
SALT ½ teasp. ¾ teasp.
2. Work into flour with fork or pastry blender soft SHORTENING ¼ cup 6 tablesp.
3. When mixture has appearance of small peas, fold in grated American or cheddar CHEESE 1 cup 1½ cups
4. Stir in slowly with fork a mixture of PET MILK 2 tablesp. 3 tablesp.
WATER 1 tablesp. 1½ tablesp.
5. Shape dough into a roll about 1½ inches thick. Wrap in waxed paper.
6. Chill in refrigerator for several hours or overnight.
7. Turn on oven; set at moderately hot (400° F.).
8. Cut chilled dough into ⅛-inch slices. Put on well-greased and floured baking sheets.
9. Brush with PET MILK 1 tablesp. 1½ tablesp.
10. Then sprinkle with caraway, poppy or celery SEED 4 teasp. 2 tablesp.
11. Bake on oven shelf slightly above center 12 minutes, or until light brown.
Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.