Evening star., 1943-10-05
Readers Clearing House
RUM BUN RECIPE: JELLY ROLL
(Thdnks to Mrs. J. S. H.,
WnShinnfAn |

RUM BUN RECIPE: JELLY ROLL
(Thdnks to Mrs. J. S. H.,
Washington
In response to the request of Mrs
I. L. c. of Arlington, my rum bun
recipe is a very old one, and very
easy one, but delicious. They also
keep well (but try to do it,.
cup milk, scalded.
Il cup sugar.
u cup butter, or other shortening
l teaspoon salt.
! cake soft yeast.
l beaten egg.
2 teaspoons rum extract.
3l2 cups sifted flour.
Pour the scalded milk over the
sugar and shortening and salt. Let
mixture cool. Add crumbled yeast
and beaten egg and beat until
smooth. Add rum extract. Beat. !
find an egg-beater of the rotary type
best for this. Add p the flour and
beat until smooth. Add remaining
-four and turn into creased bowl
and let rise until double in bulk.
Divide dough into two parts, and
roll out to about 4 inches by IA
inches. Sprinkle with sugar and
raisins, in desired amount. (About
cup of raisins0 Roll up, cut in 81
inch rounds, cut side up, place in
creased pan and let rise until double
in bulk. Bake in 425 degrees oven
for 20 minutes.
AS soon as they are removed from
the oven, brush the tops with this
frosting:
l cup powdered sugar
2 or 3 tablespoons milk.
liz teaspoons rum extract.
2 or drops yellow color (op-
tionaD.
A delicious variation of this recipe
Is to substitute vanilla for the rum
extract and to sprinkle the dough
with cinnamon and sugar instead of
raisins.
When I am in hurry to get these
done, as I usually am, put the
dough to rise over a pan of warm
water, which cuts the rising time
down to about one hour for the first
rising and one-half hour for the sec
ond.
Could some one give me recipe
for jelly roll?
I think your Clearing House was
brilliant inspiration and unique
among these columns. I like it so
much.
CRACKING BREAD.
(Thanks to Mrs. P. C. s., Bethesda. J
IL cups of cornmeal.
egg.
u cup finely chopped cracking.
Pinch of salt.
Tablespoon baking powder.
Buttermilk or water.
I do enjoy your Clearing House
and have found many helpful items
APPLE JELLY.
(Requested by Mrs. S. NJ. R.,
Washington
Is there any test for apple jelly
explicit enough to make the finished
product exactly right? Mine is in
variably too hard or too runny.
I should also appreciate a recipe
for apple candy similar to Turkish
paste.
GINGER.
requested BY Mrs. J. P.
GreenbeltJ
Will some one please tell me
where I can buy green ginger and
preserved ginger? Thanks.
X
USING EGG WHITES.
(ThdnkS to Mrs. L. E. NJ,
Washington
One of the readers of your column
recently asked for recipes using the
whites of eggs. Here is one for the
macaroon type of cookie.
Cocoa Kisses.
2 egg whites.
Few grains of salt.
2 tablespoons cocoa.
p cup confectioner5' sugar.
L teaspoon vanilla extract.
IL cups shredded coconut.
Beat the egg whites and salt until
stiff, Then add one-third cup of
the sugar while continuing to beat
mixture until stiff. Fold in remain
ing sugar mixed with the cocoa. then
add the vanilla extract and l cup
Of the coconut. Drop by teaspoon
fuls on well-greased baking pans
and sprinkle the remaining coconut
on top of them. Bake In a slow
oven of 300 degrees for 25 minutes,
or until kisses are dry on the sur
face. Remove from pan with spatula
while warm. Makes two dozen kisses
about inches in diameter.
I, too, enjoy your Readers Clear
ing House.
X y X X