Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Shortening
1 tb Salt
1 tb Sugar
1 c Boiling water
1 c Warm water
2 1/2 ts Dry yeast
5 c Sifted flour

Combine shortening, salt, sugar, and boiling water in large mixing
bowl. Cool to lukewarm. Add warm water. Sprinkle dry yeast. Stir
until dissolved. Let stand for 5 mins. Add flour gradually. Turn out
on slightly floured board. Knead until smooth and elastic. Place in a
greased bowl; brush with shortening. Cover and let rise in warm place
until double in bulk++-about 1++1 1/2 hrs. Punch down and turn out on
lightly floured board. Divide dough into 24 equal parts and shape
into ovals. Roll lightly in cracker crumbs. Place on greased cookie
sheets (Spread them apart on the sheet). Cover, let rise in warm
place, free from draft, until light++about 1 hour. Bake in hot oven
at 425 degrees, for 15 to 20 mins or until golden brown. Crusty Pan
de Sal:

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