BREAD STICKS.
Bread sticks, are not at all difficult to make, and are most appetising at luncheon. Take a pint of very light bread dough, work into it the whites of two eggs and flour to make it the same consistency as before. Cover it, and set aside until it ia very light. Cutoff smalLpieces aud roll them out about six inches long- and the thickness of a lead pencil. Lay them on a baklag sheet, brush them over with milk and water, and bake them in a quick even for about ten minutes. To be perfectly round they should be baked in pans that are specially made for the purpose, but this is not necessary.
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Bibliographic details
New Zealand Herald, Volume L, Issue 15237, 26 February 1913, Page 11
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116BREAD STICKS. New Zealand Herald, Volume L, Issue 15237, 26 February 1913, Page 11
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