![]() |
![]() |
Free Books / Cooking / The National Cook Book / | ![]() |
|
![]() |
||||
![]() |
![]() |
|||
![]() |
![]() |
|||
![]() |
||||
|
|
||||
![]() |
![]() |
|||
![]() |
Orange Roly-Poly |
![]() |
||
![]() |
||||
![]() |
![]() |
![]() |
||
![]() |
||||
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Two cupfuls of flour; one cupful of milk ; one tablespoonful of butter, or of butter and cottolene mixed ; two small teaspoon full of Cleveland's Baking Powder; saltspoonful of salt; well-flavored orange., peeled, seeded, and sliced.
Chop the shortening into the flour after you have twice sifted this, with the salt and baking powder. Mix with the milk into a soft dough, and roll this into a sheet about halt an Inch thick. Cover it with the fruit, and sprinkle this liberally with sugar. Roll up the dough as you would a sheet of paper, with the fruit inside, and steam it for two hours. Serve with hard sauce flavored with lemon.
 
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
![]() |
|
|