Cassell's dictionary of cookery

Let it be firm without beinghard, as it will become lithe in rising. Leave it covered with a cloth until it appears quite light ; then knead it down thoroughly, and let it again stand to rise. Divide it into large rolls, place them some distance apart on a floured tin, and bake them in a moderate oven from threequarters of an hour to an hour-. The polenta imparts a pleasant flavour to this bread, which eats almost like rice-cake, which it may be made to resemble still further by dissolving an ounce of butter in the milk with which it is mixed. Rolls, Turkish. — Take six ounces of Jordan almonds, a pint and a half of milk, two to three pounds of best flour, and haK to threequarters of an ounce of German yeast. Blanch and pound the almonds to a perfectly smooth paste, moisten them gradually with boiling milk or thin cream, and let them simmer together for a few minutes. Wring—with strong pressure— the milk from the almonds through a tamis or a thick cloth, and employ it like ordinary milk for making the requisite quantity of flour into dough. If liked, the dough may be slightly tinged with saiiron, and sweetened with a little pounded sugar. Rolls, Veal. — Cut thin slices of undressed veal, or, if prefeixed, take slices of underdressed meat. Spread on each one a seasoning of minced bacon, chopped parsley, stewed and minced mushrooms, pepper, salt, and pounded mace, together with a few finely-grated breadcrumbs. Roll the meat up, and tie it securely with twine. Put these into a saucepan with as much nicely-flavoured brown gravy as will cover them, and then let them simmer gently until tender. Put the rolls on a hot dish with the gravy poured over them, and serve very hot. Roly-poly Pudding. — The pastry for this favourite pudding may be made in three or four ways, according to the degree of richness required. For a superior pudding mix a pound of flour with half a pound of very finely-shred suet, freed from skin and fibre. Add a good pinch of salt, an egg, and nearly half a pint of milk. Roll it out three or four times. For a plainer pudding, mix five or six ounces of suet with a pound of flour, add a pinch of salt, and make a paste by stirring in half a pint of water. When suet is objected to, rub six ounces of butter or six ounces of sweet dripping into a pound of flour, and proceed as before. When a smaller quantity still of dripping is used, the addition of a spoonful of baking-powder will help to make the pastry light. Roll out the pastry to a long thin form, a quarter of an inch thick, and of a width to suit the size of the saucepan in which it is to be boiled. Spread over it a layer of any kind of jam, and be careful that it does not reach the edges of the pastry. Begin at one end, and roll it up to fasten the jam inside, moisten the edges, and press them securely together. Dip a cloth in boiling water, flour it well, and tie the pudding tightly in it. Plunge it into a saucepan of boiling water, at the bottom of which a plate has been laid to keep the pudding from burning, and boil quickly until done enough. If it is necessary to add more water, let it be put in boiling. IMarmalade, treacle, sliced lemon and sugar, lemon-juice and sugar, chopped apples and currants, either separately or together, may be used instead of jam for a change.