Fancy Rolls

Ingredients

• 2 cups of scalded and cooled milk
• J/2 yeast-cake
• J4 cup of warm water
• 3 cups of flour
• K cup of butter
• Y± cup of sugar
• 1 teasp. of salt
• the beaten whites of 2 eggs

Method

1. 1

   Add milk to dissolved yeast and flour.

2. 2

   Beat and let rise for an hour.

3. 3

   Add creamed butter, sugar, salt, and beaten egg whites.

4. 4

   Knead until smooth, let rise until double, roll thin, fold in layers, cut strips, twist, and lay in buttered pans.

5. 5

   Brush with butter and glaze with beaten egg-white before baking.

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 7. The excerpt below is the record exactly as published.

Fancy Rolls (page 71) should be served with this. 63 Chicken Livers in Brown Sauce, Hot Make a brown sauce (2 tbsps. but- ter, 3 of flour, browned together and 1 cup of rich stock, well seasoned), add 1 cup of cold cooked chicken livers and hearts, cut in dice, ^ cup of sliced mushrooms or 2 hard-boiled eggs, in small slices, 6 stoned olives, cut in two, salt, paprika, and 2 tbsps. of Madeira or 1 tbsp. of any good table sauce. Turn, very hot, into a thermos vac- uum jar which has been scalded with very hot water, cork at once, and pack in the motor hamper. 64 Chicken Mousse To 1 cup of cold boiled chicken chopped and pounded until smooth, add 1 tbsp. of granulated gelatine softened in J4 cup of cold water and dissolved in J^ cup of highly seasoned stock. Add Yz CUP of boiled aspara- gus tips, diced celery, or a minced truffle, and when cool add H CUP of whipped cream. Pack in a baking- powder box, and when serving cut in slices. 65 Club Sandwich de Foie Gras Toast white bread lightly and trim into uniform shape. Lay leaves of lettuce on one half of the slices, spread with thick mayonnaise, cover with a layer of minced ham, then with a puree of foie gras, then with a slice of tomato thoroughly drained. Cover with the remainder of the toast, wrap each one in waxed paper and pack in a tin box. The puree of foie gras is plain pate de foie gras softened with cream and seasoned well with paprika. 66 Crab-Flakes Savory, Hot To 1 cup of rich cream sauce add 1 tbsp. of minced green pepper and % teasp. of grated onion cooked in but- ter, 1/2 cup of mushrooms, sauted in butter, and cut in slivers, and 2 tbsps. of diced pimento. When hot add 1 cup of crab-flakes, a dash of nutmeg and plenty of paprika. Fill a hot vacuum jar, and pack in the motor hamper. 67 Eggs in Aspic Jelly Boil eggs (see recipe on page 7), re- move shells and place them in a mould partly filled with highly seasoned aspic jelly to which a little Kitchen Bouquet has been added, lay in the jelly strips of pimento, some tarragon leaves or watercress, and capers, and also slices of gherkins. Fill mould with jelly and place in the refrigerator until set. This may be moulded in a bread pan and each egg should be removed from the pan with a large spoon. Serve with a salad or with salad sandwiches. 68 Fish Mousse Add to 1 cup of scalded milk 2 beaten yolks and a little salt and pa- prika, return to the double boiler and when beginning to thicken add 1 cup of cold boiled fish flaked quite fine, add 1 tbsp. of gelatine softened in a little cold water and 1 tbsp. of lemon-juice. Take from fire, add salt and pepper as needed, cool and stir in J/£ cup of cream whipped very stiff. Turn into moulds garnished with capers and slices of cucumbers marinated in French dressing. 69 Ham Mousse Cook 2 tbsps. of butter with 2 of flour, add 1 cup of highly seasoned chicken or white stock and 1 tbsp. of gelatine softened in J4 CUP of cold water, 1 ^ cups of finely minced ham, and season well with a little mustard and cayenne. Take from the fire and when cool add Y% cup of cream whipped stiff. Turn into a cylinder- shaped mould or deep bread pan, and place on ice. Serve with sandwiches with mayonnaise filling. 70 Fancy Rolls Add 2 cups of scalded and cooled milk to J/2 yeast-cake dissolved in J4 cup of warm water, and 3 cups of flour. Beat and let rise for an hour or more. When light add K cup of butter creamed with Y± cup of sugar, 1 teasp. of salt, and the beaten whites of 2 eggs

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