Strawberry Rolls

Ingredients

• 2 boxes of strawberries
• 6 tablespoonfuls powdered sugar
• a dozen thin slices of bread
• spread with melted butter

Method

1. 1

   Wash and hull strawberries, slice them, sprinkle with lemon juice and powdered sugar.

2. 2

   Remove crusts from bread, spread with melted butter and berries, roll up and tie with ribbon.

3. 3

   Pack in a damp napkin and then in a dry napkin.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.

Strawberry Rolls. Sardine Salad. Tamale Croquettes. Cucumber Pickles. Lemon Pie. Cheese. Picnic Pudding. Pomelo Beverage. Wooden plates, desert forks or spoons, cups and napkins. FRIED CHICKEN. Prepare in usual way; season and dredge thickly with flour; put into frying pan 1 tablespoonful each of butter and lard; when hot arrange the chicken in pan, thickest pieces in center; fry to golden brown over quick fire; turn and brown; then set in a steady, well-heated part of range, but not to fry fast; turn when necessary. In this way the juice is well retained and the meat tender. The bony portions may be served at home. STRAWBERRY ROLLS. Wash and hull 2 boxes of strawberries, drain and slice them, spread on a platter, sprinkle over them a very little lemon juice and 6 tablespoonfuls powdered sugar. Remove crusts from a dozen thin slices of bread; spread with melted but-

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