March 4, 1955 Crusty Hard Rolls, Lemon Fluff, Baked Scallops

Crusty Hard Rolls

1 c. boiling water
2 T. shortening
1 T. sugar
1 t. salt
1 cake compressed yeast
4 cups flour
2 egg whites, beaten

Combine boiling water, shortening, sugar and salt; cool to lukewarm. Soften yeast in part of the cooled water mixture; stir and combine with remaining water mixture. Add 1 cup of the flour; beat thoroughly, add beaten egg whites; mix well. Add enough of the remaining flour to make a soft dough. Turn out onto board and knead about 10 minutes until smooth and satiny. Place dough in warm, greased bowl; brush top with shortening, cover, let rise until doubled in bulk, about 1 1/2 hours. Punch dough down; fold in edges and turn over so that the smooth side is on top; cover and let rise about 3/4 hour or until doubled in bulk. Punch down; divide into 2 dozen equal portions, cover and let rise 10 minutes. Shape into rolls, place 2 inches apart on greased baking sheet which has been sprinkled with cornmeal; cover and let rise another 1/2 hour or until doubled in bulk. Bake in hot oven 450 degrees 20 to 25 minutes. For added crustiness have a large flat pan filled with boiling water on floor of oven during baking. Makes 2 dozen.

Lemon Fluff

1 c. boiling water
1 package lemon flavored gelatin
4 egg yolks
Juice of 1 lemon
1/2 c. sugar
4 egg whites
1 c. whipping cream
1/2 pound vanilla-filled wafers

Add boiling water to gelatin and stir until completely dissolved, chill slightly. Beat egg yolks until light and lemon colored, add lemon juice and sugar. Cook in double boiler until mixture is thick, stirring constantly. Cool for a few minutes. Beat egg whites until very stiff. Whip cream. Into egg yolk mixture first fold the gelatin, next the egg whites, finally whipped cream. Roll the wafers into very fine crumbs, sprinkle half of crumbs evenly over bottom of 8 inch square dish. Pour whipped cream mixture over top of crumbs, sprinkle rest of crumbs on top. Chill in refrigerator at least 2 hours or until well set. Cut into squares for serving and if desired garnish with maraschino cherry or a dab of whipped cream. Serves 9 to 12.

Note: This is a "special desert" perfect for a bridge desert or a buffet luncheon. It may be made hours ahead of serving time and stored in the refrigerator.

Baked Scallops

1 pound scallops
1/3 c. flour
1 t. salt
1/8 t. pepper
3/4 c. light cream
3 T. butter

Wash scallops in cold water, drain, dry well. Roll in flour which has been seasoned with salt and pepper. Put in a greased shallow pan. Fill to about 1/2 depth of scallops with rich milk or light cream. Top with butter. Bake 350 degrees 45 to 50 minutes. When baked 1/2 hour, turn each scallop and brown on other side. Serves 4.