Evening Republican, Volume 18, Number 39, Rensselaer, Jasper County, 14 February 1914 — Meat and Pastry Roils. [ARTICLE]

Meat and Pastry Roils.

These are nice for luncheon or supper. Small quantities of cold ham, chicken or other meat may be utilized for these. Chop the meat fine, add enough savory fat or butter to “shape” well. Season well and roll Into shapes of finer length. Make a short dough of one pint of flour, two tablespoons lard, one teaspoon baking powder, salt, and milk enough to mix. Roll thin, cut into strips, fold about the meat rolls, care being taken to. keep the shape. Bake in quick oven until delicately brown and sefve hot