Friday, November 23, 2007

Parker House Rolls

Here's another little gem about the PO unearthed at the library. The following recipe for Parker House Rolls was found in the 1926 Presbyterian Cook Book, published by the Woman's Missionary Society.

1 cake Fleischmann's yeast, 1 pt. milk, scalded and cooled, 2 T. sugar, 4 T. lard or butter, melted, 3 pts. sifted flour, 1 t. salt.
Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough and the salt. Knead well. Place in a greased bowl. Cover and let rise in a warm place for about one and one-half hours, or until double in bulk. Roll out one-fourth inch thick. Brush over lightly with butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocketbook shape. Place in well-greased, shallow pans one inch apart. Cover and let rise until light - about three-quarters of an hour. Bake ten minutes in hot oven. -- Mrs. Frank E. Hutchinson, Lora Lovingfoss.

The Hutchinson's were world travellers, so perhaps it was a desire to bring refinement and culture to something so common as a church ladies cookbook. Whatever the reason, the only recipe Jennie submitted wasn't even her own. A quick search led me to Boston's Omni Parker House who claims to have originated both Parker House rolls and the Boston Cream Pie in their restaurant.