Categories: Breads 
      Yield: 15 servings 
  
  2 1/4 c  Whole wheat flour 
    1/4 c  Corn meal 
    1/2 ts Salt 
      2 tb Sugar 
      1    Egg, beaten 
    2/3 c  Milk 
  
  "A tasty and nutritious teething cracker, far superior to anything you will 
  find for sale at the supermarket. These make thoughtful gifts for babies 
  and their parents. For an alternative baby teething cracker, try the 
  Zwieback recipe on page 139. 325~F. 60 to 70 minutes Preheat the oven to 
  325~F. 
   
  In the food processor or in a large bowl, stir together the flour, corn 
  meal, salt, and sugar. Add the egg and mix well. Blend in enough of the 
  milk to form a dough that will hold together in a cohesive ball. 
   
  On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch 
  thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles. 
  Place them on a lightly greased or parchment-lined baking sheet. Prick each 
  cracker 2 or 3 times with the tines of a fork. 
   
  Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool 
  on a rack. These crackers should be hard. If necessary, put them back in 
  the oven for a few extra minutes. Yield: 10-15. 
  Converted by MMCONV vers. 1.40