Cornmeal Rolls
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift together the flour, cornmeal, salt, baking powder, and sugar.
Rub in the shortening with your fingertips.
Add the well-beaten egg and milk.
Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over like Parkerhouse rolls, and brush tops with beaten egg or milk.
Bake in a hot oven at 400 degrees Fahrenheit for 10 minutes.
Original recipe, verbatim
Cornmeal Rolls
1)4 cupfuls flour 1 tablespoonful sugar
2 tablespoonfuls Crisco K teaspoonfulsalt
1 egg ^ cupful cornmeal
}4 cupful milk 4 teaspoonfuls baking powder
Sift together flour, cornmeal, salt, baking powder, and sugar. Rub
in Crisco with finger tips, then add egg well beaten and milk. Roll out,
cut into rounds with a large cutter, brush over with melted Crisco, fold
over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake
in hot oven ten minutes.
Sufficient'for fifteen rolls.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.