Take two carloads of flour, sift, add 2,750 gallons of shortening, 3½ tons of salt, 190,000 packets of yeast. Mix well. Let stand and rise for 19 hours. Mix again. Let stand another four hours. Roll into thin sheet and cut into small squares. Place in 300-ft.-long oven for three minutes at temperatures ranging from 560° to 620°. Yield: 28,280,000 saltine crackers.
That would be enough to keep 100 families in crackers for a lifetime, but it is scarcely a third of the daily output of one of the 74 plants of the National Biscuit Co. The world's biggest baker of...
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