“But a man at one of the tables in the main part of the room wanted more than coffee. He was a little man in a blue reefer, but he had, evidently, more than a little appetite. As Anthony sat down, he was just finishing a bowl of chowder, and was gazing with eyes of hungry appreciation upon various dishes of fried fish and fried potatoes, of hot rolls and pickles which were being set before him.”
A cook of roughly the same moment, setting down the same dish.
2 cups milk 1½ yeast cakes ──────┬────────────── Butter│½ cup each Lard │ Sugar │ ──────┴────────────── Flour 1 egg ½ teaspoon cinnamon 1 teaspoon salt Melted butter Confectioners’ sugar Vanilla Scald milk, when lukewarm add yeast cakes, and as soon as dissolved add three and one-half cups flour. Beat thoroughly, cover, and let rise; then add butter, lard, sugar, egg unbeaten, cinnamon, salt, and flour enough to knead. Knead until well mixed, cover, and let rise. Turn mixture on a floured cloth. Roll into a long, rectangular piece one-fourth inch thick. Brush over with melted butter, fold from ends toward centre to make three layers and cut off pieces three-fourths inch wide. Cover and let rise.
Sources: The passage is from Temple Bailey, Glory of Youth, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, teapot stamp.