p. 10 | BARLEY ROLLS by Mrs. A. C. Bainbridge

Pacific Press Publishing Company · Oakland, California · Aug 11, 1898

FromSigns of the Times, Vol. 24, No. 32.

BARLEY ROLLS.

By Mrs. A. C. Bainbridge

One cup of pearl barley put to soak in four cups of cold water for several hours, or overnight. Add one cup of cold water and set on the stove to boil in a double boiler with cold water in it also.

Let it cook several hours until the kernels are very soft and will crush easily in the fingers. Then turn it out in a bowl to get cold. It is better to let it stand overnight and get thoroughly chilled, as the rolls will be lighter.

In the morning turn the barley out on a well-floured board, using any flour that pleases you, each kind producing a roll of different density and taste. If there is a light crust like skin on the barley, peel it off and cast it aside.

Knead gently until the whole seems light (fifteen or twenty minutes at the most) and will form into rolls on the board with the hand. Form the rolls about three inches long and one and one-half or two inches thick, round the ends, and bake at once.

Roll them several times while baking, that they may brown evenly. Use a little oil to keep them from sticking to the pan, and to make them roll easily when you shake the pan.

Give them thirty minutes at least, and let them cure or cool on a board in an open state.

They will be light and yet close, and having no sugar or butter in them they will be really sweet.

“If at first you don't succeed, Try, try again.”

MRS. A. C. BAINBRIDGE.