Rolls

Ingredients

• one quart of flour
• two tablespoonfuls of yeast
• two eggs
• two ounces of lard
• a gill of water
• a teaspoonful of salt

Method

1. 1

   Knead the dough as for loaf bread and prepare it in the same manner for baking.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 25. The excerpt below is the record exactly as published.

ROLLS. Take one quart of flour, two tablespoon- fuls of yeast, two eggs, two ounces of lard, a gill of water, and a teaspoonful of salt. Knead the dough as for loaf bread and prepare it in the same manner for baking. Rolls are often made without eggs, in which case they require a gill and three-fourths of water and three ounces of lard. Put a dry potato well mashed in the yeast as you do for loaf bread. (109} JANE HAMILTON'S RECIPES RUSKS. Take one quart of flour, four ounces (or a small teacup) of loaf sugar, half a gill of potato yeast (or two tablespoonfuls of hop yeast), half a pint of water, and two or three ounces of sweet lard. Make this up as you do for loaf bread and set it to rise. After it has risen, divide it into pieces the size and shape of rolls; put them in an oven by the fire to rise. When they have risen sufficiently in the oven, take the yel- low of an egg, well beaten and mixed with a little water, and glaze the top of the rusks ; then bake them until they are done. Rusks sometimes have currants put in them, only a small quantity, however. SALLY LUNN. To one quart of flour put two tablespoon- fuls of yeast, four eggs, four ounces of lard, nearly half a pint of water, and a teaspoon- ful of salt. Make this into a batter as you do for muffins, and set it in a warm place (no) JANE HAMILTON'S RECIPES to rise; when it has risen sufficiently put it into a mould that has been rubbed with flour and set it in an oven by the fire to rise, which it should do in about three- quarters of a hour, and then bake it. WAFFLES, RICE. Boil half a pound of rice, when it is cold add to it four eggs, a pint of flour, and a little salt, mixing up the whole with as much sweet milk as will make it a soft batter. Put a small piece of lard in the waffle irons, have them the proper heat, and fill them with the batter; they must be turned once or twice in the baking. Beat the eggs well, then add the rice, then the flour and salt; stir in the milk last of all. ¥¥¥ CAKES BLACK CAKE. To one quart of flour put four eggs, twelve ounces of butter, a teaspoonful of soda dis- solved in half a gill of rich sour cream, six JANE HAMILTON'S RECIPES ounces of brown sugar, nearly a pint of molasses, one-half of a gill of pounded gin- ger, the same of pounded allspice, a table- spoonful of pounded cloves, and a little salt. Pour it into a pan properly prepared, and bake. It takes from three to four hours for a three-pint cake to bake. >> BUNS. * Take a quart of flour, two tablespoonfuls of yeast

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