Fried Dinner-Rolls

Ingredients

• When making light raised bread
• a tablespoonful of melted butter
• a quarter of a teaspoonful of soda
• a tablespoonful of water

Method

1. 1

   Save a piece of dough, roll it out, spread with melted butter, and soda dissolved in water.

2. 2

   Cut into strips, let rise, and fry in a mixture of butter and lard until golden.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 171. The excerpt below is the record exactly as published.

tablespoonful of melted butter, if milk is used, a teaspoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a teaspoonful of baking powder to the flour. Have ready a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown. They are also nice fried in butter and lard mixed, the same as fried eggs. CREAM SHORT-CAKE. Sift one quart of flne white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, turn it into the other ingre- dients, dissolve a teaspoonful of soda in a spoonful of water, mix all to- gether, handling as little as possible; roll lightly into two round sheets, place on pie-tins and bake from twenty to twenty-five minutes in a quick oven. , This crust is delicious for fruit short-cakes. STRAWBERRY SHORT-CAKE. Make a rule of baking powder biscuit, with the exception of a little more shortening ; divide the dough in half ; lay one-half on the molding- board (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large-sized pie-tin ; spread soft butter over the lower one and place the other on top of that ; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven ; when sufficiently baked take them out, separate each one by running a large knife through where the cold soft butter was spread. Then butter plentifully each crust. BBE AD — BISCUITS, ROLLS, MUFFIN'S, ETC. 257 lay the bottom of each on earthen platters or dining-plates ; cover thickly with a quart of strawberries that have been previously prepared with sugar, lay the top crusts on the fruit. If there is any juice left, pour it around the cake. This makes a delicious short-cake. Peaches, raspberries, blackberries and huckleberries can be substituted for strawberries. Always send to the table with a pitcher of sweet cream. OEANGE SHOET-CAKE. Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon and one cup of sugar. Spread between the layers of short- cake while it is hot. LEMON SHOET-CAKE. Make a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little time; then stir in three crackers rolled fine; split the short-cakes while hot, spread with butter, then with the mixture. To be eaten warm. , HUCKLEBEEEY SHOET-CAKE. Two CUPFULS of sugar, half a cupful f butter, one pint of sweet milk, one tablespoonful of salt, two heaping teaspoonfuls of baking pow- der sifted into a quart of flour, or enough to form a thick batter ; add a quart of the huckleberries; to be baked in a dripper; cut into squares for the table and served hot with butter. Blackberries may be used the same. EEIED DINNEE-EOLLS. When making light raised bread, save out a piece of dough nearly the size of a small loaf, roll it out on the board, spread a tablespoon- ful of melted butter over it; dissolve a quarter of a teaspoonful of soda in a tablespoonful of water

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