Cinnamon Rolls

Ingredients

• 2 cups flour
• 2 tablespoons raisins cut in small pieces
• 4 teaspoons baking powder
• 2 tablespoons sugar
• ½ teaspoon salt
• 4 tablespoons lard or other fat
• Water or condensed milk to make a soft dough (about ½ cup)

Method

1. 1

   Roll the dough about ½ inch thick and spread on it a little melted fat and the following mixture: 1 teaspoon cinnamon, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon water.

2. 2

   Roll the sheet of dough into a cylinder and cut off ½ inch slices.

3. 3

   Spread the top with sugar and cinnamon mixture, and bake.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 13. The excerpt below is the record exactly as published.

Cinnamon rolls Gingerbread Cake 45 BEVERAGES Cocoa 1 cup condensed milk diluted to 3 cups, 3 teaspoons cocoa, 3 teaspoons sugar (if cocoa is unsweetened). Heat the milk, add sugar to the cocoa and mix with a little hot milk. Add the remainder of the milk, heat and serve. Coffee Add coffee to cold water, keep hot by the fire, allowing it to simmer but not boil until desired strength. Add cold water to settle. The coffee may be put in a small bag, made of muslin or cheesecloth, tied loosely, and the bag of grounds removed before serving. Coffee Extract Put Yi teaspoon (more or less according to taste) in a cup and add boiling water. Tea 1 teaspoon of tea for each cup. Pour over fresh boiling water, set aside in a warm place 3 or 4 minutes to steep, then serve. Cereal Coffee Put Y% teaspoon (more or less according to taste) in a cup and add boiling water. Stir. Add cream and sugar and serve. 46 lwr*All the measurements used are "lever' unless otherwise specified. Breads In camp man probably realizes more fully the truth of the statement that "bread is the staff of life" than he does in any other type of living. This adage, however, does not apply to bread "made out of putty and weighted with lead," a description which too often represents the camp bread. This need not be the case, however, for good wholesome breads may be made in camp as well as in the kitchen. The baking powder breads are most com- monly used in camp, being quickly and easily prepared. These involve the use of chemical leavening agents which render them less wholesome than those made by means of yeast (dry yeast may be carried into camp), as a source of leavening power. In addition to the unwholesomeness, one grows very tired of the baking powder breads, and the appe- tite demands a change which should be sup- plied in the form of yeast bread, salt-rising bread, etc., recipes for which are given in this book. It is very desirable to use some laxative bread at least once a day, as the 47 deficiency of vegetables is likely to cause constipation. The bran breads given are excellent for this purpose. RECIPES All of the following recipes are made on a basis of level measurements unless it is other- wise stated. Flapjacks 2 cups of pancake or prepared flour Enough water to make a thin batter (about % cup) or 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt About % cup water or condensed milk Mix the dry ingredients very thoroughly and add liquid; beat very well before frying. The pan must be very hot and well oiled, but not too much fat should be used or the cakes will be soggy. Griddle Cakes 2)4, cups flour 1 tablespoon sugar 3^ teaspoon salt 4 teaspoons baking powder 13^ cup milk (condensed may be used) 1 egg if possible 48 Add the milk to the dry ingredients, and then the egg, beating vigorously before frying. Caramel Sirup 1 cup water 1H CUP brown sugar Boil until the consistency of maple syrup. Dough-Boys 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt 2 tablespoons sugar Water or condensed milk to make a stiff batter Mix the flour, baking powder, and salt, and add enough water for a stiff dough. Drop by spoonfuls into an inch of bacon fat which is smoking hot, and cook until a deep brown on both sides. Emergency Biscuit 2 cups flour 1 tablespoon sugar 4 teaspoons baking powder }/2 teaspoon salt 2 tablespoons lard or bacon fat z/i cup water or condensed milk 49 Mix the dry ingredients, then add the melted fat and enough liquid to make a soft dough that can be dropped from a spoon on a pan without spreading much. Bake in re- flector or improvised oven. Baking Powder Biscuit Same ingredients as for Emergency Biscuit, only less liquid is used, and the dough is patted out to one-half inch thickness and cut with a can into biscuits and baked. Bran Muffins 1 cup bran 1 cup flour 4 teaspoons baking powder }/2 teaspoon salt 1 tablespoon lard or bacon fat 1 tablespoon sugar % cup water or condensed milk Mix dry ingredients, and add the liquid, then the melted fat. Mix well and bake in muffin pan, or drop from a spoon on a biscuit pan. Bran Bread Add a few raisins to the recipe for Bran Muffins and bake in a loaf. Quick Muffins 2 cups flour 50 3 teaspoons baking powder 1 tablespoon sugar }/2 teaspoon salt 1 cup milk or water 1 tablespoon melted fat 1 egg if possible Mix dry ingredients, add the liquid, melted fat, and the egg. Mix well. Bake in a muffin pan, or in a flat biscuit pan. Cinnamon Rolls 2 cups flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar }/2 teaspoon salt 4 tablespoons lard or other fat Water or condensed milk to make a soft dough (about % cup) Roll the dough about }/i inch thick and spread on it a little melted fat and the follow- ing mixture: 1 teaspoon cinnamon, 3 table- spoons sugar, 1 tablespoon flour, 1 tablespoon water. Roll the sheet of dough into a cylin- der and cut off J/£ *nch slices. Spread the top with sugar and cinnamon mixture, and bake. The dough may be sprinkled with sugar and cinnamon if preferred. 51 Hot Cross Buns 2 cups flour 34 teaspoon salt 3 teaspoons baking powder 4 tablespoons fat Y cup liquid (water or condensed milk) 34 teaspoon nutmeg 34 teaspoon allspice or cinnamon Y cup raisins or currants Mix as for baking powder biscuits, adding the spices and the fruit cut in pieces to the other dry ingredients. Shape into cakes with the hands and mark with a cross on top. Bake about 20 minutes. Corn Bread 1 cup flour Y cup yellow cornmeal 3 teaspoons baking powder 1 tablespoon sugar 1 tablespoon lard Y teaspoon salt % cup water or condensed milk 1 egg if desired Add the liquid to the dry ingredients, and then the melted fat and mix. This bread may be baked as muffins or as a loaf. 52 Brown Bread \ cup molasses 4 tablespoons sugar (brown if possible) % cup liquid (water or condensed milk) 3^ teaspoon soda }/2 teaspoon salt 2 teaspoons fat 2 cups graham flour 4 teaspoons baking powder A few raisins if desired Add the molasses and liquid to the dry in- gredients and mix. Then steam for 3 hours, by setting corn sirup cans or baking powder cans filled with the mixture in a kettle of boil- ing water, and closing tightly. Graham Gems \]/2 cups graham flour Y2 cup flour 3 tablespoons sugar Y2 teaspoon salt V/2 tablespoons melted fat 3 teaspoons baking powder V/i cups liquid Add the liquid to the dry ingredients. Mix well. Then bake in muffin pans, or drop on an oiled biscuit pan and bake. 53 Corn Dodgers 2 cups cornmeal Yz teaspoon salt

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