Rolls a la Walde / Roulades a la Walde

Step 1. and rub it together; add baking powder, sugar, and salt; mix the

Step 2. egg to the milk; add it to the ingredients and mix quickly. Put it

Step 3. on a table and roll it out in three rolls; cut them in pieces, even

Step 4. size, and roll each piece out about twelve inches in length; double

Step 5. them by twisting them twice. Put them on a buttered baking

Step 6. pan and bake in a very hot oven, time about ten minutes; when

Step 7. they are baked brush them over with some good melted butter.

Step 8. This is delicious bread for breakfast and lunch. It can also be served as a dinner roll. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 161

Step 9. During my time of teaching I have found a large number of my

Step 10. pupils that have asked me when this and that dish should be served.

Step 11. I therefore give you these menus as well as I have under most of

Step 12. the recipes mentioned when they should be served but even that

Step 13. I feel it is necessary for me to give to you in a brief idea how the( course of a full dinner is arranged.

Step 14. Therefore a dinner served after these menu formulas is con¬

Step 15. sidered by me as a correct full-course dinner as now it has become

Step 16. a rule as well as a fashion to serve short dinners, and rightly say

Step 17. there may be dinners without a hors-d’oeuvre, and even without

Step 18. soup, fish, and entree, but there can be no so-called proper dinners without these courses.

Step 19. A dinner should start with an appetizer such as a small sand¬

Step 20. wich or dish of any tasty fish, or meats. I have in this little