| 1 | In a large bowl pour hot water over margerine. |
| 2 | Stir in powdered milk, salt and egg. |
| 3 | Add flour ?cup at a time mixing well after each addition. |
| 4 | Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. |
| 5 | Pat or roll to ?inch thickness and cut into bone shapes. |
| 6 | Place on a greased baking sheet and bake at 325 °F for 50 minutes. |
| 7 | Allow to cool and dry out until hard. |
| 8 | Makes approximately 1 ?pounds. |
| 9 | Costs approximately $.25 per pound. |
