Parker House Rolls (Alternate)

Ingredients

• Put two quarts of sifted flour in a bowl
• two level teaspoonfuls of salt
• two tablespoonfuls of butter, or lard
• one-half of a yeast-cake
• one cupful of warm water
• one pint of milk
• one-third of a cupful of sugar

Method

1. 1

   Dissolve yeast in warm water.

2. 2

   Scald milk; take it from the fire and add sugar.

3. 3

   When the milk is cool, mix the dissolved yeast with it.

4. 4

   Make a hollow in the center of the flour and pour in the liquid.

5. 5

   Sprinkle a little flour over the top.

6. 6

   Cover the bowl and let stand five hours; then mix thoroughly and knead well.

7. 7

   Cover and let rise overnight or for six hours.

8. 8

   Roll the dough to one-half inch thickness, cut with an oval cutter, place small bits of butter on one end and fold the other end over it.

9. 9

   Let stand until almost double in size.

10. 10

    Bake in a quick oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.

One pint of milk^ one quart of flour^ five teaspoons of baking powder, pinch of salt, two eggs, rubbed with a tablespoon of butter, and three tablespoons of sugar. BREAKFAST VANITIES. Mrs. S. E. Anness. One pint flour, one-half teaspoonful salt, one heap- ing teaspoonful Eoyal baking powder. Mix stiflE enough with milk to roll. Cut in thin squares with knife or wheel and drop into boiling lard. Shake ket- tle gently and when puffed up turn to brown on other side. Drain on paper. Serve with maple syrup. MRS. KATE smith's FEDERAL LOAF. Mrs. C. W. Croppen. One quart flour, three eggs beaten very light, yolks and whites separately, one pint milk, one tablespoon- f ul butter (or lard), one teacup yeast. Make and let rise once in pound cake tins. Add three tablespoon- fuls sugar to the eggs. Make up at noon for an early supper. HOT MUFFINS. Mrs. Wm. Mattocks. One large cup flour, sifted with a teaspoonful of baking powder and a scant one-half teaspoonful salt. Beat together one egg and a cup of one-half milk and one-half water, a teaspoonful of sugar, a large table- spoonful of melted butter, then add flour. Bake in gem pans in a hot oven for about twenty minutes. 334 KIRMESS COOK BOOK. KUFFINS. Mrs. William C. Wescott. One-half cup of sugar to which add two tablespoons of melted butter and one egg. Beat well, then add one cup of milk and about two cups of flour and two tea- spoons of baking powder. CORN-MEAL MUFFINS. Mrs. William C. Wescott One cup sugar, two large tablespoons of melted but- ter, two eggs, one cup milk, one cup of corn-meal, one cup of flour, two heaping teaspoons of baking pow- der and pinch of salt. GRAHAM MUFFINS. Mrs, Howes, Roselle, N. J. Two cups of graham flour, one cup sweet milk, one- third cup of sugar, one egg, butter size of an egg, two teaspoons baking powder. Bake in rings, twenty or thirty minutes in a hot oven. CREAM MUFFINS. Mrs, Thomas, Boston, Pa. One pint sour cream, two eggs, beaten lightly to- gether, salt to taste, flour to thicken. Bake on grid- dle in muffin rings. Bake half before turning. PARKER HOUSE ROLLS. Miss Gray, New York. One pint of milk, one tablespoonful of butter, two lumps of sugar, teaspoonful of salt, one yeast cake. The milk, butter and sugar boiled together and allow- ed to cool. When cool mix in yeast cake with a silver knife, then add whites of two eggs, beaten to atiff froth, mould and bake. HOT BREADS. 335 PABKER HOUSE ROLLS. Mrs, George Lowther, New York. Put two quarts of sifted flour in a bowl, add two Icivel teaspoonfuls of salt. Rub in with the fingers two tablespoonfuls of butter, or lard. Dissolve one-half of a yeast-cake in one cupful of warm water. Scald one pint of milk; take it from the fire and add one-third of a cupful of sugar

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