Parker House Rolls

Ingredients

• Two cups of scalded sweet milk
• four tablespoons of butter
• four tablespoons of sugar
• one teaspoon of salt
• one yeast cake dissolved in one fourth cup of water
• whites of two eggs
• three cups of flour

Method

1. 1

   Add butter, sugar, and salt to milk; when lukewarm, add yeast and 3 cups of flour.

2. 2

   Beat thoroughly, add egg whites, and knead.

3. 3

   Let rise, then roll out to 0.33 inch thick.

4. 4

   Shape with a biscuit cutter, brush half with melted butter, fold, and press edges.

5. 5

   Place in greased pan and bake for 12-15 minutes.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 48. The excerpt below is the record exactly as published.

Parker House Rolls. — Two cups of scalded sweet milk, four table- spoons of butter, four tablespoons of sugar, one teaspoon of salt, one yeast cake dissolved in one fourth cup of water, whites of ParKeR Houser ROLLs. CEREALS AND LEAVENING AGENTS 125 two eggs. Add butter, sugar, and salt to milk; when luke- warm, add yeast and three cups of flour. Beat thoroughly, add egg whites, and finally add flour to knead. Let rise. Toss on board and knead and roll out one third inch thick. Shape with a biscuit cutter dipped in flour. Dip the handle of case knife in flour. Crease middle. Brush over one half with melted butter. Fold and press the edges to- gether. Place in greased pan one inch apart. Bake twelve to fifteen minutes. PIEs Pie crust is made from flour, salt, shortening, and a very small amount of water. As it contains no leavening agent, it needs only enough water to hold the particles of flour together. It is made by the same method that biscuits are made. The shortening is cut in with a fork, though some prefer the method of using two knives and chopping it in. Shortening should never be worked in with the hands, because the heat of the hand melts or softens the shortening. Pie Crust. — Mix and sift together one cup of flour, one fourth teaspoon of salt. Add six tablespoons of lard, and work it in thoroughly with the fork so that the lard sur- rounds the particles of flour and separates them. When’ well mixed so that the flour is flaky, add about one and one half tablespoons of water, just enough to moisten the flour so that it can be rolled, divide the crust into two parts, and roll thin. Apple Pie. — Line a greased pie plate with crust. Pare and core four or five apples and cut them in very thin slices. Place them on the pie plate about one fourth inch from edge, till the center slightly rounds. Sprinkle one 126 CEREALS AND LEAVENING AGENTS third cup of sugar over the apples, and nutmeg or cinnamon to taste. Roll out the upper crust, and cut small gashes in it so as to allow the steam to escape. Press the two crusts together with a fork or pastry jagger. Place the pie in a hot oven for five or ten minutes so that the crust will set, then reduce the heat and bake in a moderate oven thirty-five to forty minutes. The baking is done in a moderate oven so that the heat will reach the apples. Lemon Pie. — Line a plate with crust and have it extend one half inch above the edge so as to hold the filling in place. Pierce the bottom of the crust with a fork, place the crust in the oven, and bake until slightly brown. Piercing the crust with a fork prevents it from warping in the oven. Filling. — Mix three tablespoons of cornstarch and one cup of sugar. Add one cup of boiling water; mix well and boil five minutes, stirring constantly. Remove from the fire; add one tablespoon of butter, the juice of one lemon, and yolks of two eggs beaten and blended with a tablespoon of the cooked cornstarch mixture. Place the filling in the crust, return to the oven, and bake until the filling boils or bubbles. Beat the whites of two eggs

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