Mrs. A. M. Gibbs.
Put one pint warm milk in the middle of two quarts
flour, beat up a thick batter, a little stiffer than pancakes,
and add one-half cake German compressed yeast. When
light knead up like bread, kneading the dough out in a
long roll and folding over like pie crust, doing this six or
seven times. When again light, add apiece of butter size
of a large egg, pulling it through the dough, then work in
two eggs, and one tablespoon sugar✪ Detroit Rolls that has been beaten
together very light. Knead again same as before. Roll
out on your bread board with rolling pin, cut with small
round or oval cutters, dipping cutter occasionally in a cup
of melted lard or drippings instead of flour, and put in
pans to rise. When creamy light, bake, it will expedite
the rising, to set the pans over hot water.
FRENCH EOLLS.
Mrs. Thos. Orton.
Take one-half cup of yeast, rub a small one-half cup of
VALUABLE RECIPES.
293
butter in the flour (you will have to guess the quantity),
then add the yeast, and water enough to wet✪ French Rolls ; mix as for
soda biscuit. Let it rise till morning. Roll in thin sheets,
and cut into squares, spread a very little butter on each,
and sprinkle a little flour on to roll up. Put in the pan
when light, bake twenty minutes. Nice.
FKENCH KOLLS.
Etta C. Springer.
One quart flour, add two eggs, one-half pint milk, table-
spoon of yeast, knead it well ; rise till morning. Work
in one ounce of butter and mould in small rolls ; bake
immediately.
BEOWN KOLLS.
Mrs. Melancthon Starr, Rockford, 111.
One quart Graham flour, milk enough to make a stiff
batter, one-third cup of yeast, and mix overnight; in the
morning add two eggs, one large tablespoon of sugar, one-
fourth teaspoon of soda, piece of butter half the size of an
egg, and a little salt ; put in cups, and let stand twenty
minutes before baking.
COE^r MEAL EOLLS.
Mrs. A. H. Dashiel, Bricksburg, N. J.
To one quart of mush, add, when hot, one-half cup un-
melted lard, salt it well; when lukewarm, add one-half
cup of yeast ; make this at noon, and at night add a small
teaspoon of soda, and knead in wheat flour as for biscuit.
In the morning mould into biscuit, and let them rise in
the pan before baking. Bake in a quick oven.
294
THE HOME .COOK BOOK.
TEEMOKT BISCUIT.
Brought from Boston, by Mrs. O. B. Wilson.
One and a half pints of warm milk, one tablespoon
lard, two tablespoons white sugar, a little salt, one yeast
cake (Twin Bro.'s), or a cup of home made yeast or half
a cake of compressed yeast as is most convenient ; two
quarts of sifted flour. To mix — make a hole in the flour
and mix in all the ingredients to make a sponge ; set in a
warm place to rise ; when quite light, work in all the flour
and set the dough once more to rise ; when well risen,
work a little more, and .roll out about one-third of an inch
thick, and cut with a biscuit cutter. Moisten one edge
with melted butter, then fold together in the middle like
rolls. Place them in a bread-pan about one inch apart;
set to rise for about half an hour in a warm place, and
when light, bake in a quick oven, allowing from ten to
fifteen minutes if the oven is just right.
Page 117 · 6 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. A. M. Gibbs. Put one pint warm milk in the middle of two quarts flour, beat up a thick batter, a little stiffer than pancakes, and add one-half cake German compressed yeast. When light knead up like bread, kneading the dough out in a long roll and folding over like pie crust, doing this six or seven times. When again light, add apiece of butter size of a large egg, pulling it through the dough, then work in two eggs, and one tablespoon sugar that has been beaten together very light. Knead again same as before. Roll out on your bread board with rolling pin, cut with small round or oval cutters, dipping cutter occasionally in a cup of melted lard or drippings instead of flour, and put in pans to rise. When creamy light, bake, it will expedite the rising, to set the pans over hot water.
FRENCH ROLLS.
Mrs. Thos. Orton. Take one-half cup of yeast, rub a small one-half cup of
butter in the flour (you will have to guess the quantity), then add the yeast, and water enough to wet ; mix as for soda biscuit. Let it rise till morning. Roll in thin sheets, and cut into squares, spread a very little butter on each, and sprinkle a little flour on to roll up. Put in the pan when light, bake twenty minutes. Nice.
FRENCH ROLLS.
Etta C. Springer. One quart flour, add two eggs, one-half pint milk, tablespoon of yeast, knead it well ; rise till morning. Work in one ounce of butter and mould in small rolls ; bake immediately.
BROWN ROLLS.
Mrs. Melancthon Starr, Rockford, 111. One quart Graham flour, milk enough to make a stiff batter, one-third cup of yeast, and mix overnight; in the morning add two eggs, one large tablespoon of sugar, onefourth teaspoon of soda, piece of butter half the size of an egg, and a little salt ; put in cups, and let stand twenty minutes before baking.
CORN MEAL ROLLS.
Mrs. A. H. Dashiel, Bricksburg, N. J.
To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well; when lukewarm, add one-half cup of yeast ; make this at noon, and at night add a small teaspoon of soda, and knead in wheat flour as for biscuit. In the morning mould into biscuit, and let them rise in the pan before baking. Bake in a quick oven.
TREMONT BISCUIT
Brought from Boston, by Mrs. O. B. Wilson.
One and a half pints of warm milk, one tablespoon lard, two tablespoons white sugar, a little salt, one yeast cake (Twin Bros.), or a cup of home made yeast or half a cake of compressed yeast as is most convenient ; two quarts of sifted flour. To mix — make a hole in the flour and mix in all the ingredients to make a sponge ; set in a warm place to rise ; when quite light, work in all the flour and set the dough once more to rise ; when well risen, work a little more, and .roll out about one-third of an inch thick, and cut with a biscuit cutter. Moisten one edge with melted butter, then fold together in the middle like rolls. Place them in a bread-pan about one inch apart; set to rise for about half an hour in a warm place, and when light, bake in a quick oven, allowing from ten to fifteen minutes if the oven is just right.
Records on this page
Detroit RollsBrown RollsVermont BiscuitFrench RollsFrench RollsCorn Meal Rolls