Corn Meal Rolls

Ingredients

• To one quart of mush
• one-half cup unmelted lard
• salt it well
• one-half cup of yeast
• knead in wheat flour as for biscuit

Method

1. 1

   Add the lard when hot; when lukewarm, add the yeast.

2. 2

   Make this at noon, and at night add a small teaspoon of soda.

3. 3

   In the morning, mould into biscuits, and let them rise in the pan before baking.

4. 4

   Bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 117. The excerpt below is the record exactly as published.

one-half cup of yeast, rub a small one-half cup of VALUABLE RECIPES. 293 butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up. Put in the pan when light, bake twenty minutes. Nice. FKENCH KOLLS. Etta C. Springer. One quart flour, add two eggs, one-half pint milk, table- spoon of yeast, knead it well ; rise till morning. Work in one ounce of butter and mould in small rolls ; bake immediately. BEOWN KOLLS. Mrs. Melancthon Starr, Rockford, 111. One quart Graham flour, milk enough to make a stiff batter, one-third cup of yeast, and mix overnight; in the morning add two eggs, one large tablespoon of sugar, one- fourth teaspoon of soda, piece of butter half the size of an egg, and a little salt ; put in cups, and let stand twenty minutes before baking. COE^r MEAL EOLLS. Mrs. A. H. Dashiel, Bricksburg, N. J. To one quart of mush, add, when hot, one-half cup un- melted lard, salt it well; when lukewarm, add one-half cup of yeast ; make this at noon, and at night add a small teaspoon of soda, and knead in wheat flour as for biscuit

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