Cinnamon Rolls

Ingredients

• 1 quart flour
• 14, cup shortening
• 1 cup sugar
• 1 cup yeast
• 1 egg

Method

1. 1

   Let rise overnight then roll dough about 1 inch thick, sprinkle well with cinnamon, roll up and cut in thin slices about 1 inch thick.

2. 2

   Put plenty of grease in dripping pan.

3. 3

   Bake to nice brown.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 17. The excerpt below is the record exactly as published.

innameon Rolls. 1 quart flour, 14, cup shortening, 1 cup su- gar, 1 cup yeast, 1 egg. Let rise over night then roll dough about 1 inch thick, sprinkle well with cinnamon, roll up and cut in thin slices about 1 inch thick. Put plenty of grease in dripping pan. Bake to nice brcwn. \ MRS. J. A. FORSYTH. Raisin Date Sandwiches. Mix finely chopped raisins and dates, using 2 parts raisins to 1 part dates. Moisten with lemon juice and spread between buttered slices of bread. : MRS. J. A. FORSYTH. imple Cake (easy to make). 114 cups sugar, 21% cups flour, pitich of salt, 2 teaspoons baking powder, 3 eggs, 114 cups milk, 2. tablespoons melted butter, flavoring. Sift dry ingredients two or three times, then add eggs and 1 cup of milk. Mix well, then add the other 1/, cup milk and beat well. Now stir in butter and fla- -voring. Bake in layers. Be. MRS. LEONE. | Peanut Wafers. 1 tablespoon butter, 2 tablespoons sugar, 2 tablespoons milk, 1 egg, 1% cup flour, 14 teaspoon baking powder, 2 cup peanuts rolled. Drop in dripping pan with room to spread. a MRS. D. H. MORLEY. Doughnuts. 2 eggs, 1 cup warm mashed potatoes, 2 table- — ee lard or crisco, 1 cup sugar

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