ICE BOX ROLLS

Ingredients

• 5 tablespoons lard
• 2 tablespoons sugar
• 1/2 cup water
• 1 egg
• 1/2 teaspoon salt
• 3 cups flour

Method

1. 1

   Mix lard and sugar, add 1/2 cup boiling water.

2. 2

   Cool.

3. 3

   Then add 1/2 cup water in which yeast cake has been added, and well beaten egg.

4. 4

   To this mixture add flour gradually beating well.

5. 5

   You may keep in refrigerator and use as needed.

6. 6

   Will keep several days.

7. 7

   Make into rolls, let rise and bake in hot oven.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 1. The excerpt below is the record exactly as published.

1 teaspoon salt 2 teaspoon sugar 3 tablespoon lard 1 eake yeast 1 cup buttermilk Crumble yeast in milk, mix as for biscuit, knead for five minutes. Roll and cut. Let stand until double in bulk or about 1% hours. Make out as pocket book rolls. Bake in slow oven. Mrs. C. 7. Scruggs ICE BOX ROLLS x/2 lb. lard 1 qt. sweet milk 2 tablespoon sugar Let this come to a boil, then cool to a luke warm. Dissolve 1 cake of yeast into this mixture. Beat in enough flour to make a medium paste. Beat all lumps out and let rise until bubbles appear on top or until doubled in size. Add 1 large tablespoon of salt, 1 teaspoon of baking powder and enough flour to make dough. Do this with your hands. Have a bowl greased and put dough in it. Cover with a cloth wrung out of water. Let stand in ice box before making rolls. Wet cloth each time befoi'e putting back in ice box. Mrs. W. M.. Eagle HOT ROLLS 1 Fleischman's yeast cake dis- 1 tablespoon salt solved in 2 cups luke warm 1 level tablespoon sugar water 1 level cup shortening Sift together: 1 teaspoon sugar 6 rounding cups all-purpose flour Mix thoroughly with dissolved yeast. Cover and let stand for at least 1 hour (2 hrs. are better). Make out as many rolls as needed. Lightly grease remainder of dough and place in refrigerator. "When refrigerated dough is to be used — remove from refrigerator for 2 hrs. before making into rolls. Let rise 3 hrs. in a warm place. Baking: Heat oven to 400 degrees, place rolls in oven, reduce heat to 350 de- grees. Bake until brown and slightly separated from each other. About 25 minutes. This quantity make 24 large rolls. Mrs. /. R. Prettyman Submitted by her daughter, Mrs. T. P. Fowler HOE CAKE Moisten salted corn meal with scalding water or milk. Allow it to stand for an hour. Put two or three teaspoons of this on hot greas- ed griddle. Smooth it out to make cakes one-half inch thick and let it cook. When one side is done turn over and brown the other. Serve very hot for breakfast. This dish goes well with sausage. Mrs. James Cooper CRACKLING BREAD 1 cup crackings (diced) V2 tsp. soda IV2 cups corn meal % tsp. salt % cup wheat flour 1 cup sour milk Cracklings are the pieces of meat remaining after the lard has been rendered from the pork. Mix and sift together the dry ingredi- ents. Add the milk, stir in the cracklings. Form into oblong cakes and place in greased baking pan. Bake in hot oven (400 degrees) for 30 minutes. This can also be baked in bread pan and sliced. Mrs. James Cooper ICE BOX ROLLS 5 tablespoons lard Dissolve 1 yeast cake in V2 cup 2 tablespoons sugar water V2 cup boiling water 1 egg V2 teaspoon salt 3 cups flour

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