Breakfast Rolls

Ingredients

• 1 tablespoonful of butter
• 1 tablespoonful of sugar
• 1 egg
• 1 cup sweet milk
• 2 teaspoonfuls cream tartar
• 1 of soda
• 2 1/2 cups flour
• a little salt

Method

1. 1

   Measure flour into a dish, and stir the cream tartar and soda into.

2. 2

   Beat the egg, sugar and butter together, then stir in the milk, lastly the flour.

3. 3

   Bake in hot gem pans.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 1. The excerpt below is the record exactly as published.

i tablespoonful of butter, i tablespoonful of sugar, i teaspoonful salt. Mix well, and when cool add Yt, a yeast cake and 3 cups of flour, set to raise for 2 or 3 hours, add flour enough to knead, then raise again, and knead the dough again and roll out i inch thick, cut into biscuit. Roll eaeb biscuit into oblong shape, brush with butter and fold over, brush the tops with butter and let rise until very light. Bake in hot oven. Mrs. E. C. Foster, Dorchester. LIGHT ROLLS. At night take two large cups of warm fresh milk, add i yeast cake or i cup of home-made yeast, add flour to make as stiff as pan cake batter, beat well and let raise over night. In the morning add I egg, ^ cup of sugar, ^ cup butter or lard, j4 teaspoon soda, stir in flour and knead, roll, cut out like biscuit, butter and lap one side over thq other, let raise and bake. Mrs. Fred Smith, Willmar, Minn. PARKER HOUSE ROLLS. I pint milk, i cup yeast, 2 tablespoonfuls sugar, salt, 2 quarts flour, 2 tablespoonfuls lard ; let it rise over night. Place the flour in a pan at night, and in the centre of it pour the other ingredients, but do not stir together and rise again till about three o'clock. Stir it down the second time, roll it out and cut as for biscuit, spread on them a liitle butter, double them together and place them in a tin to rise before baking. BREAD STICKS, I cup milk scalded and cooled, J^ cup butter, i tablespoonful sugar, I tablespccnful salt, y^ cake yeast or 4 tablespoonfuls liquid yeast, white of i egg, flour enough to knead. Let it rise over night or till light. Then roll into sticks about 9 inches long and about y^ inch thick. Let them rise slowly, and bake in a moderate oven. Very nice to serve with soup. Lucy Ames. BREAD. 5 HOT CROSS BUNS. 4 pounds iiour, i pound sugar, }^ pound butter, i pint milk, yi pint yeast (or one yeast cake), 7 eggs, a little allspice. Twenty- four hours or more to rise, beat sugar and eggs together, warm milk and butter together, then mix fruit if desired. We use currants. Mrs. C. E. Parker. YEAST BREAD. 4 cups new milk scalded, then add fljur enough to make a slack dough. Dissolve a yeast cake (or a cup of yeast) in a little warm water, add and set in a warm place to rise. The next morning add a small teaspoonful of soda dissolved in yi cup of warm water, i teaspoonful of sugar, ^ cup of lard, add flour enough to handle. Knead till smooth and light. TOGUS BREAD. 2 cups sweet milk, i cup sour milk, 3 cups of meal, i cup of flour, I cup of molasses, i teaspoonful of soda, little salt, steam 3. hours. Mrs. Caroline F. Frve. Washington, D. C. Wife of Senator Frye of Maine. (This recipe was sent especially for this book.) RAISED WHEAT BISCUIT. I quart of wheat meal (not graham), i quart of flour, a little salt, piece of lard size of an egg, one-half cup of yeast. Mix over night with warm water and knead same as for white bread. In the morning knead again, roll out and cut into biscuit. Raise until light and bake. Mrs. W. W. Bradbury. OUR WHEAT BROWN BREAD. 3 cups wheat flour, i cup white flour, 3 cups sour milk, 3 tea- spoonfuls soda (full), fz cup of molasses and salt. 6 MACHIAS COOK BOOK. BROWN BREAD. 3 cups graham dour, i cup com meal, i cup molasses, i cup sour milk, i cup sweet milk, i heaping teaspoon soda, }i teaspoon salt ; steam 3 or 4 hours. CORN BREAD (Good.) £ pint of wheat flour, ^ pint of corn meal, i pint of milk, J4 gill of sugar, i teaspoonful of salt, 3 teaspoon fuls baking powder, 2 generous teaspoonfuls butter, 2 eggs. Bake in a moderately hot oven for half an hour. Mrs. E. C. Foster, Dorchester, Mass. INDIAN CAKE. lyi cups meal, }i cup flour, i egg, a little salt, 2 teaspoonfuls cream of tartar, i teaspoonful soda, sweet milk enough to make quite thin. Mrs L. F. Beverly. GRAHAM BISCUIT. To I cup graham flour, take i heaping teaspoonful baking powder, a little salt, i teaspoonful sugar, sift these together, then mix well with i even tablespoon fill lard, moisten with milk or water. Roll out as soft as possible. Olive V. Kelly, Whitewater, Wis, GRAHAM BREAD OR GEMS. I egg, y2 cup sugar (or less to taste), i cup milk, i cup graham flour, I cup white flour, 2 tablespoonfuls baking powder, salt. Don't stir too stiff; add a little more milk if necessary. Mrs. Erkest Cran£» BESSIE'S JOHNNY CAKE. I cup Indian meal, i cup flour, i cup sweet milk, i egg, i table- spoon melted butter, 2 tablespoons sugar, i^ teaspoons baking powder ; salt to taste. Mrs. W. H. Bowker. BREAD. 7 WHEAT MUFFINS (Nice.) I cup wheat flour, i cup white flour, i egg, 2 cups sour milk, 2 teaspoonfuls soda, salt. BREAKFAST ROLLS. Beat together i tablespoonful each of butter and sugar, i egg, I cup sweet milk, 2 teaspoonfuls cream tartar, i of soda and 2}^ cups flour, a little salt

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