Make a good bread-dough and before kneading for the second rising, work in a tablespoonful of melted butter for each quart of flour represented in the dough. After it has risen for the second time roll it into a sheet less than half an inch thick. If the quantity be large divide the dough into sections before rolling it, that you may handle it conveniently. Cut this thin sheet into strips half an inch wide and eight or ten inches long. Roll each of these lightly with a cool hand into sticks not larger than a cedar penci; lay within a floured baking- pan, let them stand covered for ten minutes, and bake in a moderate oven to a pale brown.

FINGER ROLLS are made in the same way, but are twice as thick and only half as long as the Grisini. One or both are indispensable at luncheon parties and high-teas. Pass with bouillon and tea.