Rolls, Cream of Tartar

Ingredients

• a pint of fine flour
• a teaspoonful of cream of tartar
• half a teaspoonful of soda
• as much milk only as will make the dough firm enough

Method

1. 1

   Mix cream of tartar and soda with flour.

2. 2

   Add enough milk to make a firm dough.

3. 3

   Roll out on a floured board, stamp into rounds an inch thick, and bake in a quick oven for 10-15 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1593. The excerpt below is the record exactly as published.

Rolls, Cream of Tartar.— Mix a tea- spoonful of cream of tartar and half a tea- spoonful of soda with a pint of fine flour. Add as much milk only as will make the dough fii-m enough to be rolled out, and handle it as lightly as possible. Roll it out on a weU- floured board, and stamp it in rounds an inch thick. Bake in a quid;; oven. Time to bake, ten to fifteen minutes. Rolls, Flour and Potato.— Roll and dry one pound of potatoes, mix them with two ounces of sweet cream and half a pint of milk, and rub them through a wire sieve into a pound and a half of flour. Mix a giU of warm milk with a little yeast, and add this to the flour. Make into dough, let it rise before the fire, form into roUs, and bake quickly. Rolls, French.. — No. l. Dissolve a quar- ter of an ounce of Genxian yeast in a quarter of a pint of wai-m mUk. Add a well-beaten egg, and stir the whole into a pound of flour into which an ounce of butter has been rubbed. Beat the mixture till it is stiff and smooth, let it rise for an horn', then — without kneading it • — drop it in little lumps upon buttered tins, and bake in a weU-heated oven. Wlien it is nearly cold grate off the outer crust. Time to bake, about a quarter of an hour. No. 2. Rub four ounces of fresh butter into two pounds of flour until it is as fine as oatmeal. Add half a tea-spoonful of salt, two beaten eggs, two table-spoonfuls of fresh yeast, and as much lukewiirm milk as wUl make a soft dough. Dredge a little flour over this, cover the bowl with a cloth, and put it on the hearth to rise. In about two hours make it into rolls three inches long and an inch thick. Lay these on a baking-tin, and bake in a quick oven. Two or three minutes before they are done enough, brush them quickly over with milk. Time to bake, about twenty minutes. No. 3. Rub two ounces and a half of butter into one pound of fine fiour, add a pinch of salt, the whites of three eggs whisked to a firm froth, and as much lukewarm milk as will make a soft dough. Cover the bowl, and set it on the hearth or in a warm place to rise. When it is light, which ^vall be in about an hour, divide it into small rolls, and bake these in a quick oven. Time to bake, about a quarter of an horn-. Rolls, French (another way). — Dr. Kitchiner gives the folio mng as the bakers' method of making French roUs in his day : — Put a peck of flour into the kneading-trough, and sift it through the brass wire sieve ; then rub in three-quarters of a pound of butter, and when it is intimately blended vnth. the flour, mix up with it two quarts of warm milk, a quarter of a pound of salt, and a pint of yeast. Let these ingredients be mixed with the flour and a sufficient quantity of warm water to knead it into a dough ; let it stand two hours to prove, and then be moulded into roUa or bricks, which should be placed on tins and set for an hour in the prover. Place ROL (768) ROL them in a brisk oven for about twenty minutes, and, when drawn, the rolls are to be rasped. Rolls, French (another way).— &'e aho French RoUs. Rolls, Fruit. — Dissolve an ounce and a half of butter and half a tea-spoonful of sa

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