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COFFEE ROLLS.
- 3 breakfast cups flour
- 2 tablespoonfuls butter
- 3 teaspoonfuls Edmonds' Baking Powder
- 12 pint milk, or more if needed,
- 1 tablespoonful sugar
Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones.
MILK ROLLS.
- 2 breakfast cups flour
- 2 tablespoonfuls butter
- 1 breakfast cup milk
- 2 heaped teaspoons Edmonds' Baking Powder
Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes.
DATE ROLLS.
- 1 ℔. (four (or 2 breakfast cups)
- 4 ozs. sugar
- 2 eggs
- 4 ozs. butter
- 2 teaspoonfuls Edmonds' Baking Powder
- 1 lb. dates or sultanas chopped
- Milk to mix. salt a pinch, cinnamon
Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry.
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