Pocket-Book Rolls

Ingredients

• 1 tablespoon sugar
• 1% teaspoon salt
• spoons lard (melted)
• half of flour
• rest of flour

Method

1. 1

   Dissolve yeast and sugar in luke-warm liquid.

2. 2

   Add lard and half of flour.

3. 3

   Beat smooth and add rest of flour.

4. 4

   Knead well.

5. 5

   Roll and shape as pocket-book rolls.

6. 6

   Place in well greased pans, cover and set in warm place to rise about 2 hours.

7. 7

   When light, heat gas oven ten minutes and bake.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 14. The excerpt below is the record exactly as published.

spoons lard (melted) cooled) 1% teaspoon salt 1 tablespoon sugar Dissolve yeast and sugar in luke-warm liquid. Add lard and half of flour. Beat smooth and add rest of flour. Knead well. Roll and shape as pocket-book rolls. Place in well greased pans, cover and set in warm place to rise about 2 hours. When light, heat gas oven ten minutes and bake. THE WILSON Cook Book 39 Muffin Bread 1 cup meal sifted 1 teaspoon salt 3 cups boiling water 1 cook spoon lard or butter 4 eges Pour boiling water slowly over meal, beating all the time. Add one egg at the time, beating constantly. Add salt and pour mixture into pan heated very hot into which the lard or butter has been melted. Sweet Potato Biscuit 2 cups sweet potatoes 2 teaspoons salt (mashed ) 2 teaspoons Royal Baking 3 rounded tablespoons lard Powder Add lard to potatoes while hot. - Add enough flour, into which has been sifted salt and baking powder, to make a medium soft dough. Bake in hot oven. Mrs. W. E. Jones, Washington, N. C. Beaten Biscuit—No. 1 4 cups flour (1 lb.) 22 cup ice water 3 rounded tablespoons lard, Salt to taste (3 ozs.) Beat until it blisters, roll out, cut and bake. Mrs. EDWIN DEANS. Beaten Biscuit—No. 2 5 cups flour (Roller Champion) 2 tablespoons sugar 2 scant teaspoons Royal Bak- 2 tablespoons lard ing Powder Water (to make a stiff dough) 1 teaspoon salt Beat or run through roller until dough blisters. Mrs. HERBERT ELLIS. Rice Muffins 2 eggs 5 tablespoons melted 1 cup cold left-over rice shortening 14 teaspoon salt 11% cups flour (Roller 8 tablespoons baking powder Champion ) Scant cup milk 2 teaspoons sugar Beat eggs; add rice and milk, also shortening and continue beating. Sift dry ingredients. Mix very little and bake in hot oven 25 minutes. Makes 12. Breakfast Muffins 1 cup flour (Roller Champion) % cup milk 1 teaspoon baking powder 1 egg 3 teaspoons sugar 2 tablespoons melted lard ¥, teaspoon salt To the dry ingredients add milk, egg and lard. Beat until smooth. Put in greased muffin tins. Bake about 20 minutes in hot oven. Mrs. ARCHIE CARROLL. 40 THE WILSON CooK Book Corn Sticks 2 eggs 2 tablespoons lard 1% cups corn meal 14% teaspoon salt 2 tablespoons Royal Baking % pt. milk Powder - Y% pt. water Beat eggs together light, add meal and thin with water and milk. Add melted shortening and lastly baking powder. Batter should be of moderate consistency. Mrs. C. HE. BLount. Mush Bread 1 pt. milk 1 teaspoon salt 1 tablespoon butter 4 eges 3% cup meal sifted Heat milk to boiling point in double boiler, add salt, butter and meal; cook until thick. Take from fire and add yolks of eggs one at the time. Beat well after adding each yolk. Fold in well beaten whites of eggs and bake in moderate oven for 30 minutes. Egg Bread 1 cup meal 1 cup boiling water 1 tablespoon shortening 4% teaspoon salt 1 ege 1 teaspoon Royal Baking 22 cup milk Powder Sift meal and scald with boiling water. Combine with other ingredients, bake in glass baking dish in hot oven. Serve at once from baking dish. If desired a pinch of soda dissolved in 1 cup of buttermilk may be used in- stead of baking powder and sweet milk. Mrs. J. O. WILLIAMS. Virginia Corn Bread 2 cups white waterground meal Y% teaspoon soda 1 teaspoon salt 1% cups water Mix with cold water to make soft dough. Make into little cakes by rolling from hand to hand and fry in a hot pan with plenty of grease. Mrs. JAcK LOVELACE. Banana Nut Bread 4% cup shortening 2 cups flour (Roller Champion) 1 cup sugar 1 teaspoon soda 2 eggs 1% cup nuts 3 ripe bananas, mashed Mix in order given and bake in a greased loaf pan at 350° for one hour. Cool thoroughly before cutting. This is delicious spread with softened cream cheese. THE WILSON Cook Book 41 Pop Overs | 1 cup milk 1 cup flour 1 teaspoon butter (melted) Iwese Beat eggs separately. Add half of milk to egg yolk, add flour with pinch salt, lastly milk, butter and beaten egg whites. Cook in greased hot muffin tins in hot oven. Mrs. ERNEST DEANS. Whole Wheat Muffins 14% cups whole wheat flour 4 teaspoons baking powder 1 teaspoon salt 1 egg % cup white flour 2 tablespoons lard (level) 3 tablespoons molasses Milk Combine fat, salt and sugar, add beaten egg, then dry ingredients and milk alternately, using enough milk to make a medium thin batter. Bake in oiled muffin pans in hot oven. Mrs. J. O. WILLIAMS. Griddle Cakes 1 cup graham flour 1 cup plain flour (Roller Champion ) 1 teaspoon sugar 14 cake yeast % teaspoon soda 1 teaspoon salt 2 cups milk Scald sugar and salt with milk, then dissolve it in yeast cake. Make a batter with graham and white flour. Beat well, let rise over night in cool place. In the morning add soda dissolved in two tablespoons of milk. Waffles 3 eggs 2 cups flour 3 teaspoons baking powder ¥, lb. butter (or butter and Snowdrift mixed) Mrs. JOHN HACKNEY. 1 pt. milk 3 teaspoons sugar 1 teaspoon salt Mrs. N. M. ScHAUM. Waffles—No. 2 2 eggs iy ptesour milk 1 pt. flour (Roller Champion) Butter (size of walnut) 1 teaspoon soda 2 heaping teaspoons Royal Baking Powder Beat eggs light, add half of milk to which has been added soda—add flour with a little salt, then melted butt in baking powder. rest of milk and lastly fold ? Mrs. S. P. CLARK. 42 THE WILSON CooK BooK Buckwheat Cakes 2 cups buckwheat flour 1% cake yeast (Roller Champion) 2 tablespoons molasses 2, cup meal % teaspoon salt 1 tablespoon sugar 144 teaspoon soda Add enough warm water to yeast, flour, meal and sugar to make nice batter. Let rise until morning. Then add salt, soda, molasses and 1 egg. Beat well, adding a little warm water to make batter right consistency. Mrs. GrEo. HACKNEY. Breakfast Cakes 2 cups flour (sifted) 1 egg well beaten 2 tablespoons corn meal 1 tablespoon baking powder 2 tablespoons molasses Milk to make thick batter Beat thoroughly. Cook on hot griddle with no grease. Mrs. C. E. Moore. Sally Lunn 1 cake yeast 2 tablespoons butter 2 cups milk 2 tablespoons lard 3 eges 2 teaspoons salt 2 teaspoons sugar Scald milk and cool until luke-warm. Dissolve yeast in luke-warm milk —measure shortening after it is melted. Beat eggs light. Mix all with enough flour to make stiff enough batter. Mrs. STANLEY BOYKIN. Sally Lunn Muffins 1 cup mashed white potatoes 3 eggs well beaten (Drain and let cold air blow 3 cups sifted flour (Roller over before mashing) Champion ) YZ yeast cake 1 level teaspoon salt 4 cup lard \mixed 1 rounded tablesoon sugar 1% cup butter 1 cup lukewarm water Cream shortening, add potatoes, then add beaten eggs. Beat together well. Dissolve yeast in warm water, add sugar and salt; beat in flour. Cover with cloth and set aside 2 hours to rise. About 1 hour before cooking put in muffin rings (fill about half full). Let rise 1 hour. Cook in medium hot oven. (Makes 27 small muffins. ) Mrs. GEO. STRONACH. Gems 1 cup flour 1 egg 1% cup graham flour or meal 1144 teaspoon baking powder % cup sugar 1% teaspoon salt

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