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3 T. baking ammonia (see note at end of recipe)
1 pint milk
2˝ c. Crisco
3 c. sugar
2 oz. oil of lemon
2 egg whites, beaten stiff
Dissolve baking ammonia in milk. Cream Crisco, sugar add lemon oil. Add to creamed mixture.
Beat 2 egg whites, until stiff. Fold into above mixture.
Add enough flour to make a stiff dough. (Approximately 9 cups; but add a little at a time so you don't get too much in)
Roll on a lightly floured surface and cut. Bake @350° for 15 minutes.

My mom had to take this recipe and update it for modern baking. It called for 5˘ worth of baking ammonia and 5˘ worth of lemon oil. It refered to measuring the flour in teacups. So she patiently worked with this until she got it written down for us modern day bakers!
Info and a Substitute for Baker's Ammonia

baker's ammonia = ammonium carbonate = carbonate of ammonia = baking ammonia = bicarbonate of ammonia = ammonium bicarbonate = powdered baking ammonia = triebsalz = hartshorn = salt of hartshorn = hirschhornsalz = hjorthornssalt = hartzhorn Originally made from the ground antlers of reindeer, this is an ancestor of modern baking powder. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp.

Unfortunately, it can impart an unpleasant ammonia flavor, so it's best used in cookies and pastries that are small enough to allow the ammonia odor to dissipate while baking.

Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue. Don't confuse this with ordinary household ammonia, which is poisonous. Varieties: It comes either as lumps or powder. If it isn't powdered, crush it into a very fine powder with a mortar and pestle or a rolling pin.

Substitutes (for 1 teaspoon of baker’s ammonia): 1 teaspoon baking powder (This is very similar, but might not yield as light and crisp a product.) OR 1 teaspoon baking powder plus 1 teaspoon baking soda

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