Bolls

Ingredients

• One lb. self-raising flour
• 2 oz. butter
• 1 oz. sugar
• 1 egg
• 1 pint of milk and water mixed

Method

1. 1

   Rub butter into flour, add sugar (optional), beat egg and milk, mix into a dough, form into little cottage loaves, and bake for a quarter hour in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 71. The excerpt below is the record exactly as published.

6 oz. sugar, 1 glass of liqueur. Pass the bread through a sieve, and dry it well ; whip the cream and mix the crumbs with it, and add the sugar. Flavour with the liqueur, and freeze. Serve in moulds or in meringue cases, and decorate with violets and pistachios. Vanilla Ice Cream— Rich. One pint of cream, J lb. castor sugar, yolks of 6 eggs. Mix the yolks and sugar in a basin ; just bring the crearn^ to the boil, and pour it on to them ; stir a little. Return to the firei and stir till thick; do not let it boil. Strain and leave to cool, then add vanilla essence, and freeze. Ice Pudding. Yolks of 4 eggs, 1 white, £ lb. sugar, 1 pint of milk. Make these into a custard. When cold, add 1 glass of 180 MISS CAMEBON'S COOKBBY BOOK. maraschino and 1 tablespoonful of vanilla; when half froeen, 1 oz. cherries, 1 oz. citron, or angelica, £ pint of whipped cream. Freeze. Coffee Ice. Half pint strong coffee, l£ oz. sugar, 1 pint of custard or whipped cream, sweetened with J lb. castor sugar. Mix all together and freeze. Liqueur Ice. One pint of whipped cream, J lb. sugar, 1 wineglassful of any liqueur. Mix and freeze. Colour according to the liqueur used. Jam Ice. One teacupful jam, juice of 1 lemon, 1 pint cream. Pass through a sieve and freeze. Colour according to fruit. Lemon Water Ice. The juice of 6 lemons, rubbed rind of 3, a pint of syrup, and \ gill of water. Freeze, and put in a mould, and set in ice till wanted. 1 At) VEBtlSEMENTS. 181 Trade Mark. SYMINGTON'S HIGH-PRESSURE STEAM PREPARED Pea Flour FOR SOUPS, &c EASILY DIGESTED. Sold in Packets and Tins. PEA SOUP. SEASONED * FLAVOURED Ready, for the Table in a few Minutes. PATENTEES AND MANUFACTUUBBS : BOWDEN STEAM MILLS, MARKET HARBORO. Export Agent : J. T. MORTON, LONDON. a COCOLANKA." THE ORIENT COMPANY'S DESICCATED COCOANUT. This delicious Preparation is invaluable for Puddings, Cakes, Biscuits, Curries, &c. TO BE HAD OF ALL GROCERS. In attractive lib., Jib. and £lb. Tins. Manufactured only by OSlEflT COmPAflY, liTD., Liondon St Ceylon. BREAD AND ROLLS. Plain Bread. r P AKE 1 quartern of flour and put it in a large pan with a t* spoonful of salt. Cream 1 oz. D.C.L. yeast with a am spoonful of castor sugar; add 1 gill of tepid water to t> yeast, mix well, then add 2 pints of tepid water; pour t-I on the flour, and mix it to a dough; knead it well and e it to rise for two hours, then divide into, two loaves. Lea to rise again for half an hour, and bake in a hot oven frc forty to sixty minutes. Vienna Bread. One and a half lb. Vienna flour, 2 oz. butter, 1 oz. Ge man yeast, \ oz. castor sugar, 1 egg, 1 saltspoonful sal f pint of tepid milk or water. Put the flour into a larg basin; mix in the salt. Put the warm water into a pi* basin, rub into it the butter and yeast with your hand; ad the sugar and the egg f whisk well, and pour on to the flour* mix into a smooth dough, knead for fifteen minutes, lea^ in the basin, with the smooth side uppermost, cover with cloth, and put in a warm place to rise one hour and a hal Make into rolls or fancy shapes, and bake for a quarter of » hour. Bread Muffins. Four oz. of bread crumbs, 4 oz. of fine flour, 2 eggi 1 gill of milk, 1 teaspoonful of baking powder, salt, 2 oz. c castor sugar. Scald the milk and pour it on the crumb* stir in the flour very smoothly, then the eggs beaten, tb MISS CAMBBON'S COOKE BY BOOK. 183 powder and the sugar. Mix all thoroughly, and bake on a baking-sheet in muffin rings. Butter and eat hot. Plain Tea Cakes. One lb. of fine flour, J oz. D.C.L. yeast, i pint of milk, 1 oz. of butter, salt to taste. Put the flour in a basin, cream the yeast with a small teaspoonful of sugar, melt the butter, slightly warm th? milk, mix it with the butter and yeast; pour all on the flour. Mix well, and set to rise for one and a half hours. When risen, turn it out on the board and knead very lightly. Shape into small cakes and set them on a floured baking-sheet to rise for fifteen minutes. Bake in a hot oven for about twenty minutes. Coffee Rings. One and a half lb. Hungarian flour, 4 oz. of currants, 6 oz. of butter, 3 eggs, 1 oz. of D.C.L. yeast, 4 oz. of pale *&oiat sugar, £ pint of milk. Put the flour in a bowl, add a little salt, and rub in the butter ; mix the yeast and sugar, Pour in the milk (tepid), add these to the flour, also the fruit, and mix to a light dough with the eggs. Leave to *Ue in a warm place; then form into rings, joining them •• neatly as possible. They should be the size of a break- ***t cup, and the thickness of a Savoy biscuit. Lay them °& a greased baking-sheet, sprinkle them with roughly- pounded sugar, and bake in a quick oven. Serve them hot *ith coffee. American Loaf. (To be eaten when freshly baked). Two teacupfuls white Indian meal, 1 teacupful of fine 4>W, 3 eggs, 2 cups of milk, 1 oz. of butter, 1 oz. castor •ttgar, small teaspoonful of salt, 1 dessertspoonful Bird's be; I **kfog powder. Put the flour, meal, and sugar in a basin, rial ^ th° powder ; beat up the eggs, melt the butter^ axv& xsxx. .i 184 MISS CAMEB0W8 OOOKEBY BOOK. it with the eggs and milk, and pour on the flour; add the salt* and mix thoroughly. Put into a well-buttered tin, and bake steadily in a moderate oven for half an hour or three-quarters. Bolls. One lb. self-raising flour, 2 oz. butter, \ oz. sug&a 1 egg, \ pint of milk and water mired. Rub the butte into the flour; add the sugar (which can be left out desired, and a teaspoonful of salt substituted).. Beat the egg and milk, and mix into a dough. Form into litfcl. cottage loaves by placing one piece of dough on top another and pushing your finger right through the centre Bake quarter hour in a quiok oven. Florador Bread. One and a half lb. flour, \ lb. Florador, medium grained, 1 heaped teaspoonful salt, 1 oz. D.C.L. yeast, 1 teaspoonful castor sugar, 1 pint tepid water. Put the flour and Florador into a large basin. Mix them well, and add the salt. Hub the yeast to a cream with the sugar, pour on to it the water; stir well, with it mix the flour to a smooth dough, knead till it does not stick to the fingers. Cover with a cloth, and set in a warm place to rise two hours. Turn out on to the board, make into two loaves, and bake in a good oven about an hour. In a gas oven it will take forty in mutes. Picnic Bolls. Four pork sausages (parboiled), 1 lb. of flour, 2oz. of butter, £ teaspoonful of salt, 1 saltspoonful of pepper, 1 egg, \ pint of milk and water mixed,

Cook this with the app: pantry check, scaling, and the assistant.