Rolls

Ingredients

• One quart sponge
• 1 pint sweet milk
• 1/4 cup lard
• piece of butter size of an egg
• 1 scant teaspoonful of salt
• 1 tablespoonful of sugar

Method

1. 1

   Knead as you would bread, but not quite as stiff.

2. 2

   Let rise, knead again and let rise.

3. 3

   Mold and when light bake in a moderate oven in a Jewel Range.

4. 4

   When baked, brush over with melted butter.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 47. The excerpt below is the record exactly as published.

Rolls. One quart sponge, 1 })int sweet milk, -^4 fp "'' lai'd, pit'ce oC butter size of an egg; mdt lard and butter and put in the milk; "i scant teasjXJonl'uls salt, 1 tahle- spoonful of sugar. Knead as you woiild bread, but not (piite as stiff. Let rise, knead again and let rise. Mould and when light bake in a moderate oven in a Jewel Range. When liaked, brush over with melted butter. ^Iks. Flsiiee. French Rolls. One ])int milk, 1 cup home-made yeast, Dousman's Best Patent flour enough 1o make stiff' batter; let rise over night; in the morning add 1 egg, 1 teaspoon but- ter and Hour enough to make it stiff to roll. ]\lix it well and let it rise, then knead it again (to make it hue and white), roll it out, butter it, cut with round tin and fold over, put them in a buttered ])an and cover close. Set them in a warm place until they are very light; hake (juickly in a Jewel Range and you will have delicious rolls. Mrs. Soddy. Perfect Rolls. l^:)ur 1 quart boiling milk over f |)int siftt'd Dousman's Best Patent flour, 2 tahlespoons sugar, 2 tablespjoons butter, f ta1)lesi)()on lard and a little salt. When lukewarm add Y2 f^^^P y^ast; mix, adding flour eiiough f(n" rolls; let rise. When light, make into rolls, place in pans, let them rise. Bake ten or fffteen minutes in a Jewel Range. Mrs. Eddy. Nine O'Clock Rolls. i\.t 9, allow to come to a boil one quart of milk, 1 tablespoon each of butter and lard, % cup of sugar; let cool. At 10, add a 3-cent cake of yeast dissolved in 1/4 of a cup of lukewarm water. Add Dousman's Best Patent flour to make a thick batter. At 13, add salt, mix stilf with a spoon. xVt 3, pour out on a floured board, roll out, cut with a biscuit cutter, butter and turn over; let rise until 5, then bake in a Jewel Range. ^Irs. Willl^ms, Marquette. Cinnamon Rolls. Roll out some paste in long narrow strips and lavishly sj)read with a mixture t'omposed of brown sugar and l)utter creamed together and liigldy flavored with cin- namon. Roll them up, moisten and ])inch edges and ends well together, and bake in a hot oven in a Jewel Range. When partly done brush the top over with a little of the mixtiire reserved for that purpose. Mrs. Sproul. Sally Lunn. Sift together 1 (piart Dousman's Best Patent ilour. 1 teasp)oo)rful salt, 2 tea- spoonfuls baking powder; rub in % enp Initter cold; add I beaten eggs, i/o pint milk; mix into a firm batter like cu[) cake, pour into 2 round cake tins, and bake 25 minutes in a pretty hot oven in a Jewel I^ange. sl'pi:ki()k cook book 69 Sally Lunn. Sil'l iiilu ;i pan line piiuiid and a hall' of Jloui', jtul two Diinccs of hiirtcr warnii'd ill a |)iiil of nrw milk, one salts[)()on of salt, throe e^iis well hoatcii and two tahlo- spoons of liood yeast. Mix well and set to ri-c ovei- niii'ht. Tea Cakes. One (piart li,u-ht .spon<i(', 1 pint sweel milk. I cup melted lard put in the milk. 3 eggs well heaten. 1 cup sugar, <?scant teaspocmluls of salt, '/o eup currants. Knead as you would hread. hut do not inakt' it (piite as stilT; then let it rise, knead again and let rise. Then mould in cakes and put into the pan in which they are to he haked. When they are light hake in a ([uick oven in a .Jewel i»ange. When haked hrush o\er with melte(l hntter. Mrs. FrsirKTJ. Tea Biscuits. One quart l)ousman"s Best Patent Hour. I teas])oonfuls haking jiowder, butter size of an egg. 1 tahlespoonful ot hrown sugar, a teasjxton of salt and a half cup of eui'i-antsi gi-ate in a little nutmeg. Uake ■.'(i minutes in a (piick oven in a Jewel liange. .\lns. Xaxkervis. Potato Tea Biscuits. Pari' half a |)ound of potatoes, cover with hoiling water, hoil for in minutes; drain this water oil' and throw it away. Cover ^vitli a (piart of freshly hoiled water and hoil until the potatoes are tender; press them through a sieve, using the water in which they were ])oiie(l. Add hastily, wliile the jiotatoes are hot, half a pint of Dousinan's Host Patent flour; heat tlioroughly until smooth; add a level teaspoonful of salt, a tahlespoonful of sugar

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