The recipe yield is:
"Corn flour provides an extra special sweetness for these crackers. Millet gives them their incomparable texture. Corn-Millet Circles are great with sharp Cheddar cheese or a rich pate. 325~F. 25 to 30 minutes Preheat the oven to 325~F. Mix the flours, millet, salt, and sugar together in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8-inch thickness. Using a 2-inch round cookie-cutter or the rim of a small glass, cut out circular crackers. Place them on an ungreased baking sheet. Prick each in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned, turning the crackers over half-way through. Cool on a rack. Yield: 40-50.