Bread Sticks

Ingredients

• 1 cup scalded milk or water
• }/i cup Cottolene
• 34 cup lukewarm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 3^ to 4 cups of flour
• 1 egg well beaten

Method

1. 1

   Put butter, salt, and sugar in mixing bowl.

2. 2

   Add milk.

3. 3

   When lukewarm, add dissolved yeast, egg, and flour, reserving half a cup.

4. 4

   Knead until smooth, cover, and let rise.

5. 5

   Shape into small balls, roll into sticks, let rise again.

6. 6

   Brush with melted butter and sprinkle with salt before baking in a slow oven.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 66. The excerpt below is the record exactly as published.

Bread Sticks Celery Hearts Mustard Pickles Roast Venison ' Wine Sauce Mashed Sweet Potatoes Creamed Celery Spiced Peaches Pepper and Gra^e Fruit Salad Mayonnaise Dressing ' Nut Bread Sandwiches Frozen Rice Pudding ^ Coiv^poTE Pineapple Stuffed Dates Salted Nuts Cafe Noir CONSOMME 4 lbs. thickest part of hind 3 tablespoons butter. beef shin. ' 1 tablespoon salt. 1 lb. marrow-bone. 1 teaspoon peppercorns. 3 lbs. knuckle of veal. }^ dozen cloves. 4 cups chicken stock. 1 small bay leaf. Carrot 1 , , i. .. • ^ sprays parsley. ^ I yi. cup each, cut m „ Tu Celery r i 3 sprays thyme. Turnip * 2 sprays marjoram 1 medium-sized onion sliced. 4 quarts cold water. Process: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remain- ing half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiUng point, skim and let simmer — closely covered — for 150 52 Sunday Dinners S'l^n^.. three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear. BREAD STICKS 1 cup scalded milk or water. 1 yeast cake dissolved in ]/i cup Cottolene. 34 cup lukewarm water. 1 teaspoon salt. White 1 egg well beaten. 1 tablespoon sugar. 3^ to 4 cups of flour

Cook this with the app: pantry check, scaling, and the assistant.