Rose Gems

Ingredients

• 1 egg
• 1 cup sweet milk
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 1/2 cups Melrose flour
• 3 cups sweet milk
• 1/2 teaspoon salt
• 2 teaspoons Royal baking powder

Method

1. 1

   Mix all ingredients and beat well, bake quickly.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 23. The excerpt below is the record exactly as published.

y2 teaspoons salt 3 cups lukewarm water 6 cups flour Dissolve yeast and sugar in warm water. Let stand about 10 minutes. Sift flour and salt together, add lard, knead well into flour, then use the liquid to make soft dough. Knead well until smooth, put dough in greased bowl and grease dough on top and let stand in cool place overnight, then knead down and put in warm place to rise again. Make out rolls 2V& hours before time to cook. Make out rolls, put in greased pans, grease on top and let rise to twice their bulk. Bake in moderate oven.- - Mrs. W. H. Carter. TEA SCONES V2 pound flour 2 teaspoons butter 1 tablespoon Sultanas 2 teaspoons Royal baking powder 2 teaspoons sugar Sweet milk to make a soft dough Pinch of salt. Mix flour, sugar, baking powder, salt, rub in butter, add floured raisins and milk to make a soft dough. Roll, shape in mounds about the size of saucer. Divide each mound into four sections with back of knife. Bake in hot oven about 10 minutes. — Mrs. J. F. Hamaker. EVERLASTING ROLLS 1 qt. sweet milk V2 cup sugar. 1 cupful lard Bring to boiling point, remove from fire, when lukewarm, dissolve in it 1 cake commercial yeast. Sift in enough flour to make consistency of cake batter, about a heaping quart. Put in warm place two hours. Then sift 1 tablespoonful salt, 1 rounded teaspoonful soda, 1 heaping teaspoonful baking- powder. Work in about 1 quart of flour or until you can handle the dough. Shape or roll and cut as many rolls as you wish for that meal. Set in warm ptece to rise two hours before baking. Put remainder of dough in ice box or some cool place as it will keep a week or more. — Corinne Horne Leath, Rockingham, N. C. SALT RISING BREAD Seven tablespoons sweet milk brought to boiling point. Stir in meal to make stiff batter overnight. Next morning take, 1 cup sweet milk 2 teaspoons sugar 1 cup hot water % teaspoon salt Pinch of soda. Add enough flour to make stiff batter. Then add meal and milk scalded the night before. Keep same temperature until it rises. Then add V6 tea- spoon salt. Make into loaves, let rise and bake. — Mrs. J. M. Wall. 63 GOOD COOKS Can't do better than to buy their Heavy and Fancy Groceries From J. L. LITTLE & CO. Morven, N. C. Hardison Brothers Company MORVEN, N. C. Cotton - - Fertilizers GENERAL MERCHANDISE Plumbing & Healing D. C. TARLTON Dealer and Contractor in High Grade Plumbing and Heating. Phone No. I 58 Wadesboro, N. C. The Best Range for Cooking — Betty Washington or Rebecca Washington BIRTHDAY BREAD Place risen bread dough in pie pan about V> inch thick. With fore finger make holes in dough and fill with following: 1 cup brown sugar 1 teaspoon cinnamon. y2 cup butter Cream filling thoroughly, fill holes, and set aside for one hour. Bake in moderate oven and slice as pie. — Mrs. Z. V. Walser, Lexington, N. C. ROSE GEMS 1 egg 1 cup sweet milk 1 tablespoon butter 1 tablespoon sugar 2 cups Melrose flour 3 cups sweet milk Mix all ingredients and beat well, bake quickly. — Miss Alice Little. Vz teaspoon salt One and two-thirds cups Melrose flour 2 teaspoons Royal baking powder

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