Freda R. Lavine, Recipes Tried and True — Bread… (1922)
“ When light, add to it the butter and sugar creamed, egg well beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a moderately soft dough, and salt with the last of the flour. ”
Freda R. Lavine, Recipes Tried and True — Bread… (1922)
“ When well risen, turn out on a kneading board and mould into rolls. Place in well-greased pans, cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle with powdered sugar. CINNAMON ROLLS 2 cups flour, 3 teaspoons baking powder, 2⁄3 cup milk, 2 tablespoons citron, 1⁄3 teaspoon cinnamon, 1⁄3 teaspoon salt, 2 tablespoons butter, 1⁄2 cup raisins or currants, 2 tablespoons sugar. ”
Freda R. Lavine, Recipes Tried and True — Bread… (1922)
“ Mix flour with baking powder, salt, butter and milk the same as for biscuits. Roll 1⁄4 inch thick, brush with melted butter, sprinkle with raisins, chopped fine, citron chopped fine, sugar and cinnamon. Form in a roll, cut in pieces about one inch long. Place in buttered tins endwise and bake ten minutes in hot oven. CORN BREAD 1 cup corn meal, 1 cup flour, 4 teaspoons baking powder, 1 teaspoon salt, 11⁄2 cups milk, 2 tablespoons melted shortening, 3 tablespoons sugar, 1 egg. ”
