BREAD STICKS
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)
1 cup scalded milk.
1/4 cup butter.
1 1/2 tablespoons sugar
1/2 teaspoon salt.
1 yeast cake dissolved in 1/4 cup lukewarm water.
White 1 egg.
3 3/4 cups flour.
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour.
Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry.
To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.
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