Rumford Salad Sticks - cooking recipe

Ingredients

3/4 c. boiling water
3/4 tsp. salt
1 c. flour
3/4 c. cornmeal
2 tsp. shortening
1 tsp. baking powder

Preparation

Pour boiling water over the cornmeal, salt and shortening; stirring to make sure cornmeal is all moistened.
Cover and set aside to cool.
Sift and add flour and baking powder.
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.
Lay side by side on well-greased baking sheet and bake ten to fifteen minutes in hot oven.