Grissinis with Butter

Make a hollow in the center of a pound of flour sifted on the table and in it lay half an ounce of yeast; dilute with a gill of warm water, working in slowly a little flour in order to have a soft paste; cover this with the remainder of the flour, and let rise to double the original height, then add a pinch of salt and a gill of barely tepid water; mix thoroughly to obtain a rather consistent dough, and finally add two ounces of butter; cover this over with a cloth, and leave it to rise for twenty-five minutes, then set it on a floured table and break it up into small half-ounce bits; mold these into balls, and leave them to rise for ten minutes before rolling them into strings a quarter of an inch in diameter; place them at once on lightly buttered baking tins, and leave to rise once more for ten to twelve minutes. As soon as they are ready push into a slow oven to bake to a fine golden color.