ROLLS FOR TEA.
Make the rolls of bread dough.✪ Rolls for Tea When they have risen enough, slit
each roll lengthwise about an inch deep. When they are baked brush
them with thin boiled corn-starch and water, and put back in the oven for
a moment. The white of an egg will glaze them also.
Mrs. Hettie Stanwood.
SPICED ROLLS.
Take a piece of your bread dough or baking-powder biscuit dough
and roll it one-half of an inch thick, brush the top with melted butter and
cover thick with cinnamon and fine white sugar; begin at one side and
roll as jelly cake, then cut it an inch thick and lay in a pan as biscuits,
close together, and let them rise. Bake twenty minutes✪ Spiced Rolls. If baking-
powder dough is used bake immediately. Mrs. Walter Butler,
ENGLISH BREAKFAST ROLLS.
Roll one-quarter of a pound of butter into a pound of flour; then add
a teaspoonful of good yeast, and break in one ^gg. Mix it with a little
warm milk✪ English Breakfast Rolls poured into the middle of the flour; stir all well together, and
set it by the fire to rise; then make it into light dough and again set by
the fire. Make up the rolls, lay them on a tin, and set them in front of
the fire before you put them into the oven, and brush them over with ^gg.
Mrs. Lily Farnsworth.
RAISED CINNAMON ROLLS.
When yeast bread is ready to knead into loaves, take as much of the
dough as is needed and roll out about two-thirds of an inch thick. Spread
on top a thin layer of butter, then sugar, and upon this sprinkle cinnamon✪ Raised Cinnamon Rolls.
Roll the dough as you would for a jelly-cake roll, and slice off as many
rolls as you want. Put these in a pan to rise as you would light biscuits.
When raised, bake a nice brown. Madge E. Miller.
SALLY LUNN (WITHOUT YEAST).
Three eggs well beaten, with one cupful of sugar, one teaspoonful of
cream of tartar added to one cup of sweet milk; mix all together, then
stir in enough flOur to make a thin batter and add one-half of a teaspoon-
ful of soda dissolved in a little hot water and also a pinch of salt✪ Sally Lunn (Without Yeast). Stir
briskly and put in a buttered pan and bak'3 in a quick oven. Nice served
hot for supper. Mrs. S. H. Leet=
146 BREAlf, BISCUIT, MUFFINS, WAFFLES, ETC,
LOUISIANA RICE PONE.
One pint of boiled rice stirred in one pint of milk with a small teacup
ful of corn-meal (white corn-meal preferable), four well-beaten eggs, a
large tablespoonful of butter and lard melted together, one small tea-
spoonful of salt, all well mixed; beat in three heaping teaspoonfuls of
baking-powder✪ Louisiana Rice Pone; bake and serve in ordinary pans well greased.
Millie Powers.
DELICIOUS HOT RUSK.
One-half of a cupful of butter, one cupful of milk, two eggs, two tea-
spoonfuls of baking-powder, one-half of a cup of sugar, a pinch of salt
and three cupfuls of flour✪ Delicious Hot Rusk. Mrs. Forest Webb.
COFFEE CAKE.
Three-quarters of a sieve of flour, set with three cupfuls of luke-warm
milk and compressed yeast dissolved in a little luke-warm water and one
teaspoonful of sugar. When raised, put in three-quarters of a cupful of
sugar, one-half of a cupful of lard and butter mixed, a small handful of
salt, the rind of a lemon, or a little nutmeg✪ Coffee Cake. Add flour enough to make
it stiff. Let rise again when roll out and put in pans. Put a little melted
butter, sugar and cinnamon on top, then bake. Mrs. C. Chichester.
COFFEE CAKE— No. 2. ✪ Coffee Cake— No. 2
Page 110 · 9 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ROLLS FOR TEA.
Make the rolls of bread dough. When they have risen enough, slit
each roll lengthwise about an inch deep. When they are baked brush
them with thin boiled corn-starch and water, and put back in the oven for
a moment. The white of an egg will glaze them also.
Mrs. Hettie Stanwood.
SPICED ROLLS.
Take a piece of your bread dough or baking-powder biscuit dough and roll it one-half of an inch thick, brush the top with melted butter and cover thick with cinnamon and fine white sugar; begin at one side and roll as jelly cake, then cut it an inch thick and lay in a pan as biscuits, close together, and let them rise. Bake twenty minutes. If bakingpowder dough is used bake immediately. Mrs. Walter Butler.
ENGLISH BREAKFAST ROLLS.
Roll one-quarter of a pound of butter into a pound of flour; then add a teaspoonful of good yeast, and break in one egg. Mix it with a little warm milk poured into the middle of the flour; stir all well together, and set it by the fire to rise; then make it into light dough and again set by the fire. Make up the rolls, lay them on a tin, and set them in front of the fire before you put them into the oven, and brush them over with egg.
Mrs. Lily Farnsworth.
RAISED CINNAMON ROLLS.
When yeast bread is ready to knead into loaves, take as much of the dough as is needed and roll out about two-thirds of an inch thick. Spread on top a thin layer of butter, then sugar, and upon this sprinkle cinnamon. Roll the dough as you would for a jelly-cake roll, and slice off as many rolls as you want. Put these in a pan to rise as you would light biscuits. When raised, bake a nice brown. Madge E. Miller.
SALLY LUNN (WITHOUT YEAST).
Three eggs well beaten, with one cupful of sugar, one teaspoonful of cream of tartar added to one cup of sweet milk; mix all together, then stir in enough flOur to make a thin batter and add one-half of a teaspoonful of soda dissolved in a little hot water and also a pinch of salt. Stir briskly and put in a buttered pan and bake in a quick oven. Nice served hot for supper. Mrs. S. H. Leet.
LOUISIANA RICE PONE.
One pint of boiled rice stirred in one pint of milk with a small teacupful of corn-meal (white corn-meal preferable), four well-beaten eggs, a large tablespoonful of butter and lard melted together, one small teaspoonful of salt, all well mixed; beat in three heaping teaspoonfuls of baking-powder; bake and serve in ordinary pans well greased.
Millie Powers. DELICIOUS HOT RUSK.
One-half of a cupful of butter, one cupful of milk, two eggs, two teaspoonfuls of baking-powder, one-half of a cup of sugar, a pinch of salt and three cupfuls of flour. Mrs. Forest Webb.
COFFEE CAKE.
Three-quarters of a sieve of flour, set with three cupfuls of luke-warm milk and compressed yeast dissolved in a little luke-warm water and one teaspoonful of sugar. When raised, put in three-quarters of a cupful of sugar, one-half of a cupful of lard and butter mixed, a small handful of salt, the rind of a lemon, or a little nutmeg. Add flour enough to make it stiff. Let rise again when roll out and put in pans. Put a little melted butter, sugar and cinnamon on top, then bake. Mrs. C. Chichester.
COFFEE CAKE— No. 2.
Records on this page
Rolls for TeaSpiced RollsEnglish Breakfast RollsRaised Cinnamon RollsSally Lunn (Without Yeast)Louisiana Rice PoneDelicious Hot RuskCoffee CakeCoffee Cake— No. 2