Evening star., 1944-07-04
SOUR CREAM ROLLS: COOKIE
RECIPES OFFERED AND
pEOrTTCTTn
(Thnnks to Mrs. G. M. B.,
Arlington.)

Arlington)
Before my good intention gets
sidetracked I want to answer Mrs
H. E. C.'s request for sour cream
recipes. This makes excellent sour
cream rolls; is simple and requires
no eggs or shortening.
One cake yeast Il usually use two
for speed, Il cup lukewarm water,
cups sour cream, 3 tablespoons of
sugar, teaspoons of salt q use at
least twice that muchD, u teaspoon
Of baking soda, S cups of flour
(abouD.
Soften yeast in lukewarm water
Scald cream in top of double boiler.
Add sugar, salt and baking soda.
Cool to lukewarm. Add softened
yeast and half the -four, beating
well. Add enough flour to make a
soft dough. Turn out on slightly
Toured board and knead until
springy and smooth. Cut dough in
four portions. Roll out each portion
into circle. Cut into triangular,
pie-shaged pieces. Roll up, start
ing at the large end. Brush with
soft butter or margarine and place
on baking sheets. Cover and let rise
until double in bulk. Bake in hot
oven, $50 degrees, is to 20 minutes.
This makes four or five dozen rolls
tsmalD, so you may wish to halve
the recipe. Of course, they are the
napkin-shape rolls. I usually make
other shapes and sometimes use the
same dough for sweet rolls, the
sour cream gives them a flavor all
their own" Since this dough Is
shaped Immediately into rolls. it
saves the time and work of setting
the dough to rise, and working down
before shaping. I have made and
served these many times and 1 hope
other readers will enjoy them as
much as my family, and guests.
If it isn't too late for the Scotch
Cookies" l have which are differ
= ent than those I saw published.
Scottish Fancies." using oatmeal;
Scotch Date Sticks" tbut since
dates seem scarce, maybe that is
not of immediate INTEREST,", and
Scotch Shortbread," using brown
sugar, butter and flour. If any one
wishes these, l will try to get them
copied before too long.
I collect recipes, especially those
for cookies and have numerous
ones. If leftover bread accumulates
as fast with others as with us, per-
haps they would like this recipe for:
Bread Crumb Cookies-lla cups
fat, part butter for flavor if posi-
BILE: 2 cups brown sugar, 3 eggs,
beaten: ! cup molasses, 5 cups fine,
dry bread crumbs, l cup pastry
flour, I teaspoon soda. y teaspoon
cloves, l teaspoon cinnamon, 2 tea
spoons baking powder and enough
additional flour to make stiff roll
dough mot too muchD.
Cream fat and sugar together.
Add molasses and beaten eggs.
Add the fine. dry bread crumbs and
the other dry ingredients, which
have been sifted together. Chill
and roll thin "a small amount at a
time, keeping the balance cold. Cut
and bake in moderate oven $50
degrees. These cookies are thin and
dainty. This makes large batch
at least six dozen, depending on
the size The dough will keep sew
eral days in the iceboX, so if the
humidity is up, just bake few at a
time while you bake other things.
have lost my recipe for Swedish
Wafers," a delicious iceboX cookie
which called for seven hard cooked
egg yolks, good companion to use
yolks left from angel food cake. put
through sieve, sugar, butter, flour
and favoring. Does some reader
have the exact recipe? I think I
clipped it from The Star Just be-
fore Christmas about 1889
I also lost my pet "Pinwheel
Cookie" recipe. This one I found
recently called for milk and I think
that keeps them from being as crisp
and buttery as remembered them
Now that I've finally taken time
from housework and baby care to
copy few recipes. 1 appreciate
more than ever the efforts and plan
ming that so many of you as well as
the editor tWhy not give her an
orchido have given to make the
Clearing House boon to women
All the best to all of you!
Editors note: We consider
ourselues be-orchided! Many
thdnkSiJ
X X y