Sticks

Roll any of the roll doughs or the graham cracker dough to about the size of a lead pencil or not over 1/2 of an inch in diameter; cut in 5 - 7 in. lengths, rest and bake the same as rolls. Sticks are more crisp and delightful than rolls. They should be on the table for every meal.

White Sticks

Take 1 - 1 1/2 tablespn. of oil to each cup of white bread flour, with a trifle of salt, and water for stiff dough.

Dainty white sticks are nice to serve with soups, salads and some desserts.

Porridge Sticks.

1 cup cold, thick oatmeal porridge salt 1 tablespn. oil 1/2 cup graham flour

1 1/4 cup white flour

Mix and knead thoroughly. Dough must be very stiff.