1 cup milk, scalded
1/4 cup butter
1 1/2 tablespoon sugar
1/2 teaspoon salt
1 cake yeast
1 egg, separated
3 3/4 cups flour

Cool milk to lukewarm, add butter, sugar, salt, yeast, well beaten egg whites, and flour; knead well, and let rise.

Punch dough down and roll lengthwise into pieces about 12-inches long and the width of your finger.

Place sticks on a floured cookie sheet about 2-inches apart; brush tops with beaten egg yolk, and bake in a hot oven (400 degrees F.) until brown and crisp.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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