3/4 C. hot water or meat juices
1/2 C. powdered milk
1 egg, beaten
1/3 C. margerine
1 tsp. salt (optional)
3 C. whole wheat flour
In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325' for 50 minutes. Allow to cool and dry out until hard.
