Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

When the dough is ready, put it in a cool place to stiffen and to lose some of its springiness. It is better to mold, and keeps better shape when cold. Break in small pieces and form in strips of the length and thickness of a lead pencil. Put on pans, prove and bake in a cool oven crisp and dry. 962.— SOUP STICKS WITH BAKING POWDER. These sticks can be made on short notice. Take one pound of flour, one ounce of baking powder, and one and one-half ounces of sugar, one ounce of butter, and mix with milk. Rub the butter in the flour, mix in the baking pow- "3 der and sugar, and mix with milk a little firmer than a tea biscuit mixture. Porm in strips like the other soup sticks, brush over with milk, and bake crisp and dry. 963.— CHEESE STICKS. (PAIN SWISS.) Cheese sticks are served with fancy salads, and also at the beginning of the dinner, after the soups, with the hors d'ceuvres, which consist of small patties and other appetizers. They are made of puff-paste in which some dry grated cheese is rolled in. For gentlemen's parties it is often served deviled — that is, a dash of cayenne pepper is added to the grated cheese to sharpen the appetite. The best cheese for this purpose is a dry Parmesan, but a good dry American cheese will answer. Take a piece of puff-paste, roll out thin and grate some cheese over it, fold in three and roll out again to one-eighth of an inch of thickness; wash with egg-wash and grate more cheese over it. Cut in strips five inches long and one-half inch wide, put on pans; let stand in a cool place for fifteen minutes, or longer, and bake nice and crisp in a medium heat. A good pie crust can be used, but puff-paste is better. 964.— CHEESE STRAWS. Cheese straws are more like the soup sticks. They are served in the same manner as the cheese sticks. Take equal parts of butter, grated cheese and flour. Rub cheese and butter to a smooth paste, season with a pinch of cayenne pepper and some dry mustard and salt, add a few yolks of eggs, and mix with the flour and a little milk into a paste like a cookey dough. Set in a cold place to get firm, form in thin strips or straws about three and one-half inches long and set on pans. Bake in medium heat. The paste can also be made in thin biscuits. Rolled out one-quarter inch thick, cut into round biscuits one and one-half inches in diameter, prick with a fork, and bake to a nice fawn color. 965.— PULLED BREAD. The original pulled bread is made by taking the inside out of a fresh baked loaf and pulling it apart by means of two forks in large flakes, which are toasted in the oven to a light brown crisp. A better way is to cut a fresh loaf in slices about one inch thick, trim off the crust and cut the slices in one-inch strips. Pull the strips slightly apart with a fork, and brown in the oven. This toast is served with cheese at dinner, and it is also used for invalids. 966.— RASP ROLL. (RASPEL BRODCHEN.) The Rasp roll is also used as a special dinner roll, and in many other shapes for culinary purposes. These rolls are best if made from a good Vienna dough, and baked very crisp on the hearth. Grate off the dark crust evenly all around while the rolls are hot and just from the oven. Use a fine grater or a coarse rasp for this purpose. For a dinner roll, bake it about three ounces in weight, in the shape of a Vienna loaf, and remove the crust while hot. For sandwiches, make them in a small oval shape. The Rasp roll is also used in small round shape for a certain croustade. After the crust has been grated off, the top is cut from the roll, part of the crumbs removed, and refilled with a forcemeat, the top replaced and this roll is served with consomme, etc. For other use of the Rasp roll see Nos. 701 and 702, Fritters and Croustades.