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BREAD STICKS (Cream one-quarter cup)

Cream one-quarter cup of butter with one and one-half tablespoons sugar. Add one cup scalded milk and one-half teaspoon of salt. Dissolve a yeast cake in one-fourth cup of lukewarm water and add to the first prepared mixture, together with the beaten white of one egg and three and one-half cups flour. Knead, set to rise, shape into sticks and let rise again. Then bake, commencing in a very hot oven and then lessening the heat that the sticks may become dry and crisp. These sticks should be about eight inches in length and about as large round as one's thumb. Begin shaping by cutting with a small biscuit cutter and then rolling over and over with the hands until the desired length is obtained. The ends should be blunt and rounded. For serving with salad, make these sticks half length and serve piled log-cabin fashion on a doily.

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