American
Sticks
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 cup Scalded Milk
- ¼ cup Butter
- 1½ tablespoons Sugar
- ½ teaspoon Salt
- 1 Yeast Cake dissolved in the next listed ingredient
- ¼ cup Lukewarm Water
- 1 Egg White
- 3¾ cups Flour
Make it
Method
- 1
Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead, let rise, shape, let rise again, and start baking in a hot oven, reducing heat, that sticks may be crisp and dry.
- 2
To shape sticks, first shape as small biscuits, roll on board (where there is no flour) with hands until eight inches in length, keeping of uniform size and rounded ends, which may be done by bringing fingers close to, but not over, ends of sticks.
Source & rights
Where this recipe comes from
Sticks, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.