Mix together flour, dry milk, bouillon, garlic powder until well combined. Cut in beef fat until mixture resembles crumbs.
Stir in egg. Add enough water so that batter will form a ball.
Roll dough out on a oiled baking sheet to 1/2 inch thickness. Cut into doggy bone or pork chop shapes. Reform scraps and cut again until all dough is used.
Bake in a preheated 350F oven for 25-30 minutes. Cool on wire racks. Store in an air-tight tin.
Note: For added calcium, process whole egg with shell in blender or food processor until smooth; add to dough.
Submitted by: CM
