Sticks

Prepare and knead the dough the same as for rolls. When ready to form, roll the dough much smaller; scarcely larger than the little finger, and cut into three- or four-inch lengths. Bake the same as rolls, for about twenty minutes.

Nut Sticks

Larger quantities of the flour and hickory-nut or pecan meal used in the same proportion as above may be prepared into a dough in the same manner. After being well kneaded, it may be divided and shaped by rolling with the hand into a long roll about the size of the little finger. Cut into three-or four-inch lengths, and bake on perforated tins for about twenty minutes.

Fruit Crackers

Prepare a dough with one cup of cold sweet cream and three cups of graham flour, knead well, and divide into two portions. Roll each quite thin. Spread one thickly with dates or figs seeded and chopped; place the other one on top and press together with the rolling-pin. Cut into squares and bake. An additional one fourth of a cup of flour will doubtless be needed for dusting the board and kneading. A dough prepared with ice-water and the yolk of egg, as directed for water biscuit, may be used for these crackers, if preferred.