posBal>le melted lard again, and set them to rise about an hour — ^less or
more according to temperature. Bake in a hot oven, about ten min-
utes ; brush over with clear water when done.
Oraham Rolls. — Mix thoroughly with a spoon one quart each
of Graham and white flour, one and a half pints lukewarm water^
one gill each of molasses and yeast, two ounces drippings or butter^
two teaspoons salt. Let rise, drop in buttered roll pans and bake.
For breakfast mix at night.
Italian Rolls. — A pound of bread dough, quarter-pound soft-
ened butter ; work the butter well into the
dough, and roll out about half an inch thick ;
cut into strips nearly an inch wide and seven
or eight inches long; sift over them fine _____,„^,^„„„
corn meal, place them apart on a buttered ^■^""TSSii eou pm'.'
pan, and when light bake in a quick oven.
Oatmeal Rolls. — To one cup oatmeal mus'h add half cup sweet
milk, thicken with white flour till stiff enough to roll, roll out one
inch thick, cut out with a cutter four inches long by one and a half
inches wide. Sprinkle a pan with corn meal, place in rolls and bake
at once in a hot oven from half to three quarters of an hour.
Parker House Rolls, — Rub one-half tablespoon of butter, and
one-half tablespoon of lard into two quarts of sifted flour ; into a
well in the middle pour one pint of cold boiled milk, and add one-
half cup of yeast, one-half cup su^ar, and a little salt✪ Parker House Rolls. If wanted
for tea, rub the flour and butter, and boil the milk, and cool it the
night before ; add sugar, yeast and salt, and turn all into the flour,
but do not stir. Let stand overnight ; in the morning stir up, knead
and let rise till near tea time ; mold and let rise again, and bake
quickly. To mold, cut with cake-cutter ; put a little melted butter
on one-half and lap nearly over on the otner half. Place them in
the pan about three-quarters of an inch apart.
Ring Rolls. — Make dough as for Finger Rolls, roll to the same
thickness in strips eight or nine inches in length and pinch together
in a ring with about three inches space in the center. Be careful
not to have the rolls of dough too large, as they will rise.
SnowilaJce Rolls. — Make like pie crust, roll pretty nearly as thin,
cut into narrow strips, roll and twist them in the hands, pinch the
ends together and bake in hot oven ten minutes. Eat with honey.
Vienna Rolls. — Have ready in a bowl a tablespoon of butter
or lard, made soft by wanning a little, and stirring with a spoon.
Add to one quart of unsifted flour two heaping teaspoons baking
powder ; mix and sift thoroughly together, and place in a bowl with
42 BREAKFAST AND TEA CAKES. ✪ Vienna Rolls
Page 31 · 3 recipe records on this page
Presented as published in 1890. 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
possible melted lard again, and set them to rise about an hour — less or more according to temperature. Bake in a hot oven, about ten minutes ; brush over with clear water when done.
Graham Rolls. — Mix thoroughly with a spoon one quart each of Graham and white flour, one and a half pints lukewarm water^ one gill each of molasses and yeast, two ounces drippings or butter^ two teaspoons salt. Let rise, drop in buttered roll pans and bake. For breakfast mix at night.
Italian Rolls. — A pound of bread dough, quarter-pound softened butter ; work the butter well into the dough, and roll out about half an inch thick ; cut into strips nearly an inch wide and seven or eight inches long; sift over them fine corn meal, place them apart on a buttered pan, and when light bake in a quick oven.
Oatmeal Rolls. — To one cup oatmeal mush add half cup sweet milk, thicken with white flour till stiff enough to roll, roll out one inch thick, cut out with a cutter four inches long by one and a half inches wide. Sprinkle a pan with corn meal, place in rolls and bake at once in a hot oven from half to three quarters of an hour.
Parker House Rolls, — Rub one-half tablespoon of butter, and one-half tablespoon of lard into two quarts of sifted flour ; into a well in the middle pour one pint of cold boiled milk, and add onehalf cup of yeast, one-half cup su^ar, and a little salt. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before ; add sugar, yeast and salt, and turn all into the flour, but do not stir. Let stand overnight ; in the morning stir up, knead and let rise till near tea time ; mold and let rise again, and bake quickly. To mold, cut with cake-cutter ; put a little melted butter on one-half and lap nearly over on the otner half. Place them in the pan about three-quarters of an inch apart.
Ring Rolls. — Make dough as for Finger Rolls, roll to the same thickness in strips eight or nine inches in length and pinch together in a ring with about three inches space in the center. Be careful not to have the rolls of dough too large, as they will rise.
SnowilaJce Rolls. — Make like pie crust, roll pretty nearly as thin, cut into narrow strips, roll and twist them in the hands, pinch the ends together and bake in hot oven ten minutes. Eat with honey.
Vienna Rolls. — Have ready in a bowl a tablespoon of butter or lard, made soft by wanning a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping teaspoons baking powder ; mix and sift thoroughly together, and place in a bowl with
Records on this page
Parker House RollsParker House RollsVienna Rolls