Swedish Rolls

Ingredients

• Mix and sift 2 c flour
• ^ t salt
• 33^^ t baking-powder
• I T sugar
• ^ t cinnamon
• work in 3 T butter
• Beat i egg
• about }i c rich milk
• Spread with 2 T softened butter
• sprinkle with 34 c sugar
• 2 t cinnamon
• ^ c raisins or currants

Method

1. 1

   Mix and sift flour, salt, baking powder, sugar, and cinnamon.

2. 2

   Work in butter.

3. 3

   Beat egg, add milk, then add to flour mixture.

4. 4

   If dough is too stiff, add more milk.

5. 5

   Roll out into a rectangular sheet 0.5 inch thick.

6. 6

   Spread with softened butter, sprinkle with sugar, cinnamon, and raisins or currants.

7. 7

   Roll up like a jelly roll and cut into pieces about 1 inch thick.

8. 8

   Bake on a greased tin for 18 minutes.

9. 9

   Brush with sugar dissolved in milk and return to oven to brown.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.

Mix and sift 2 c flour, ^ t salt, 33^^ t baking-powder, I T sugar and ^ t cinnamon. With the tips of the fingers work in 3 T butter. Beat i egg, add about }i c rich milk, then add to the flour mixture. If the dough is too stiff add more milk. Toss onto a floured board, roll and pat out into a rectangular sheet ^ inch thick. Spread with 2 T soft- ened butter, sprinkle with 34 c sugar, 2 t cinnamon, and ^ c raisins or currants. Roll up like a jelly roll and cut into pieces about i inch thick. Bake on a greased tin 18 m. Brush over with a little sugar dissolved in milk and return to the oven to brown. Preparing the Meal About I h before luncheon start the rice to cooking for the Turkish Pilaf, 15 m later make the Swedish Rolls, and while baking prepare the Frizzled Beef. Make the tea and serve the luncheon. Imm.ediately after lunch prepare the Coffee Cream for dinner. DINNER Monday Lesson 133 MOCK DUCK MASHED rOTATOES PEAS — ENGLISH FASHION ORANGE AND MALAGA GRAPE SALAD COFFEE CREAM Mock Duck Select a fore quarter of muLton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the back bone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone and gristle. Scrape the MABCn MENUS 225 flesh from the shoulder blade, and separate the blade at die ioinr Lay aside for further use. Remove the meat from the le? bone, turning it over as you would turn a go" wrong^ide ok over the hand Be carefu^^not to cut throu-h th? thin skin at the end of the leg bone. When w thii 3 inches of the lower joint, saw the bone off and Sm below the joint into the shape of a duck s bill. Bend Ihe joinrwithoit breaking the skin. Wipe the meat and '^Maket m^stlffing of i c breadcrumbs, /s t each salt^ pepper, thyme, and mSisten with K c butter melted with ?1 c wkter, and put in between the layers of meat. ^WiTh a coarse needle threaded with twme gather the ed^fof\^eat draw them together, fdl the --ty -th stuffing, and shape the meat mto a long oval foim like the Kinl t'heTeg at the lower joint to represent the duck's head and neck, and keep it in place with skewers. Run ofe skTwer'hriugh the sjde at the top of the body and put one into the body on each side of the neck. Wind a strin around the bill, and fasten it to the skewers. Scrape the shoukler Hade clean, trim the lower end into a sharp, point and notch the gristk at the opposite end. Insert this into ?he body to represent the tail, and fasten with wine. Purthe bones and scraps of meat into a kettle of water .nd steam the duck over it for i h to make it tender. Dredte with ah, pepper, and flour and bake for i h or ^ntil tender and brown. Use the water from the kettle for basllng "^necessary. Tie paper over the head and tail to keep from burning. Peas— English Fashion Heat I can of peas, adding I sprig of mint when the peas are put over the fire. Drain, remove tl^en.nt, season w^^^^^ y, t salt, dash of pepper, i t sugar, and 2 T butter, berve very hot. Orange and Malaga Grape Salad , t>i u Halve V2 c Malaga grapes and remove the seeds Blanch U c Engli h wal^^^^ o^r pecans, and break into small pieces Separate 2 oranges into sections and cut each section mto 226 LESSONS IN COOKING 3 parts. Toss the ingredients together, using 2 forks, cover with Salad Dressing (p. 29), and serve on lettuce leaves. Coffee Cream Soak y2 box or 2 T granulated gelatine in 3^ c cold vi^ater for 20 m. Dissolve in i c boiling water, strain and add y^ c sugar and 2 c boiled coffee. Mould and when thor- oughly chilled and set serve with whipped cream. Preparing the Meal About 2^, h before dinner prepare the Mock Duck and set to steaming. An hour before dinner put the duck in the oven ; wash, pare and cook the potatoes. Cook the peas with the mint, then make the salad and set in a cool place until needed. Drain and mash the potatoes, drain and sea- son peas, remove the duck from the oven and make gravy, if desired. Serve the dinner. The dessert should be made immediately after lunch, or if more convenient, after breakfast, and set in a cool place until needed. BREAKFAST Tuesday Lesson 134 PETTIJOHN — CHOPPED FIGS CREAM AND SUGAR EGGS IN BATTER DRY TOAST COFFEE Pettijohn I c pettijohn, 2 c water, 3^2 t salt. Add ^ c chopped figs just before serving. Eggs in Batter Mix together 6 T thick cream, ^ c bread crumbs, and y^ t salt

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