ROLLS
Ingredients:
6 cups flour
1 cup milk
3 tbsp sugar
4 tsp salt
1 cup cold water
2 yeast cakes
1 egg
6 tsp shortening
Procedure:
Sift flour and measure. Scald the milk in saucepan into large bowl. Pour in hot milk, stir until ingredients dissolve. Blend half of sifted flour, 3 cups, into mixture.
Add unbeaten egg. Beat butter until smooth. Add remaining flour.
Stir until well mixed. If dough seems too soft to handle have a little more flour. Form into rolls; let rise and bake.
PAPAYA PINEAPPLE CANDY
Ingredients:
6 cups crushed pineapple
6 cups crushed ripe papaya
4 1/3 cups sugar
Procedure:
Place
in a copper vat the above ingredients. Cook, stirring continuously until thick and can be molded to candy in any desired form. Cool and wrap.
BAKING POWDER BISCUITS
Ingredients:
2 cups flour
3-4 tsps baking powder
1 tsp salt
5 tbsp fat
¾ 1 cup milk
Procedure:
Sift dry ingredients together twice. Work in fat with fingers or a fork, or cut in with 2 knives held back while working. Add milk, all at once, mixing until product cleaves from sides of bowl. Dough should be as soft as can be handled. Turn onto a lightly floured board, knead vigorously for 20 seconds. Shape into a ball.
Pat or roll lightly into a sheet ½ to ¾ inches in thickness. Shape with a floured cutter. Place fairly close together on a floured pan. If crusty sides are desired, place farther apart. Bake in a hot oven (425-450 F.) 12 to 15 minutes. 20 biscuits, 1 1/2” high, 2” in diameter.
COOKED MERINGUE
Ingredients:
4 tablespoons water
4 tablespoons egg white
1/8 teaspoon salt
1 cup sugar
¾ teaspoon vanilla flavoring
1 teaspoon gelatin dissolved in 1 teaspoon water
Procedure:
Put water, egg whites, salt and sugar on top of double boiler and beat to blend ingredients. Soften gelatin in cold water. Cook egg white mixture over boiling water, beating constantly 3 or 4 minutes or until meringue piles into glossy peaks. Add softened gelatin and beat vigorously 1 minute. Remove from heat and place pan in cold water; beat until cool. Flavor and spread on pudding.