Sift together the already sifted flour and the salt.

Cut in shortening until mixture resembles small peas. Add water, 1 tablespoon at a time, until dough holds together. Do not handle too much.

Chill.

Divide dough into 2 parts. Roll it out, very thin, into rectangles. Sprinkle 1 part with cheese and top it with caraway seeds and a sprinkle of salt. Place other half of dough on top of this as a cover. Chill for 5 minutes in refrigerator.

Cut filled dough into strips 2 inches long and 1/4 inch wide.

Chill again before baking.

Place on ungreased cookie sheet and bake in hot oven (450 degrees) for about 5 minutes or until golden.

These may be prepared for baking several days in advance and kept in refrigerator or they may be baked and kept in a covered container for about 1 week. Reheat in slow over before serving. Makes 7 dozen sticks.