Rumford Salad Sticks

1. 1

   Pour boiling water over the cornmeal, salt and shortening; stirring to make sure cornmeal is all moistened.

2. 2

   Cover and set aside to cool.

3. 3

   Sift and add flour and baking powder.

4. 4

   Knead slightly, onto a floured board, divide into portions the size of walnut and roll with the hand into sticks a little thicker than a pencil.

5. 5

   Lay side by side on well-greased baking sheet and bake ten to fifteen minutes in hot oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.