Tea Rolls

Ingredients

• two good sized Irish potatoes
• one yeast cake
• one tablespoonful of sugar
• one of salt
• one pint of warm water
• two tablespoonfuls of lard
• flour enough to make a sponge

Method

1. 1

   Boil and mash the potatoes, mix with yeast, sugar, and salt, and let rise.

2. 2

   Add warm water, lard, and enough flour to make a sponge.

3. 3

   Knead, roll out, cut, spread with butter, fold, let rise, and bake.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 36. The excerpt below is the record exactly as published.

Tea Rolls At noon, boil two good sized Irish potatoes; mash fine, and mix with it one yeast cake, one tablespoonfui of sugar and one of salt ; set to rise ; it should be very light by evening; then add one pint of warm water, two tablespoonfuls of lard and flour enough to make a sponge; in the morning knead, roll out, cut with a biscuit cutter, spread with butter, fold together, let rise until very light and bake ; serve hot for tea. 70 THE I^IEW ANNJE DENNIS COOK BOOK Sally Lunn Beat two eggs very light. Sift into this one pint of flour and make a very stiff batter with sweet milk ; put in a little salt, a tablespoonful of melted butter or lard, even teaspoonful of soda and two of cream of tartar, each dissolved in a little water; put these in last. When done, split open and butter. Sally Lunn, Made with Yeast One pint of sweet milk, a large tablespoonful of butter, four eggs, a tablespoonful of dry yeast; sift in enough flour to make a batter as thick as waffle batter. Make up at three o'clock for tea ; and set aside to rise. Bread Made with Compressed Yeast Dissolve one cake of compressed yeast in two tea- cupfuls of warm water. Sift one heavy quart of flour with three teaspoonfuls of sugar, and one of salt. Rub into the flour one heaping teaspoonful of lard ; then mix well with the water and yeast, and place, well covered, in a warm place to rise. Make into loaves for bread ; or rolls, or bread sticks, using just enough flour on the hands to keep from sticking. Put them in a greased pan and keep them in a warm place until ready to bake. The tops should be lightly greased with melted butter. Health Bread 1 cupful flour 2 cupfuls bran V2 level teaspoonful salt 1 cupful corn meal 3 cupfuls milk or cream 1 cupful cream of wheat V2 cupful molasses 2 level teaspoonfuls baking powder Put the bran into a basin, add corn meal, cream of wheat, flour sifted with baking powder and salt, and molasses mixed with milk. Beat well, and pour into large, well-gi*eased mold — cover and steam steadily for eight hours. THE NEW ANNIE DENNIS COOK BOOK 71 How to Make Scotch Cakes Two quarts of flour, sifted with a teaspoonful of salt. One cup of fresh, liquid yeast, three teacupfuls of fresh sweet milk and three eggs. Mix three-fourths of the flour (three pints) into a batter with the eggs, milk and yeast, and beat it well. Into a clean, dry tin bucket, sprinkle half of the remaining pint of flour, over this pour the batter. Sprinkle hghtly over it the remainder and set it by to rise. Do this about dark and at nine o'clock the batter will have risen up through the flour. Empty the contents of the bucket into a tray and mix and knead it well. Put it back into the bucket and let it rise until morning, then work into the dough a large tablespoonful of butter. Mold into large-sized biscuits, flatten with the rolling pin to nearly an inch in thickness. Grease a pan and put them in it to rise again ; when hght, bake in a quick oven and serve at oncG. A delicious bread for breakfast. Nut Cakes When We Were Children Heat a pint of milk just lukewarm. Stir into it a teacupful of lard. (The lard should be melted.) Stir in flour till it is a thick batter, then add a teacupful of liquid yeast. Set in a warm place. When light, work in two and one-half teacupfuls of powdered sugar, four eggs beaten to a froth, two teaspoonfuls of cinnamon and one of salt. Knead into it sufficient flour to roll it out; put in a warm place to rise again. When it appears of a spongy lightness, roll out about half an inch thick. Cut into cakes with a wine glass and set aside. Now put in a porcelain-lined pot over a brisk fire two pounds of lard; when this is boiling hot a blue smoke will rise; the cakes will now be ready to cook ; drop in a few at a time and when they are light brown, take out with a wire dipper. If liked, as they are removed from the lard dip them in powdered sugar. The lard must not be allowed to burn ; a piece of Irish potato dropped in occasionally will help to keep the lard clear, and will not affect the taste of the cakes. 72 THE NEW ANNIE DENiyiS COOK BOOK Twist Into one quart of flour rub one tablespoonful of sugar

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