COFFEE ROLLS

From 1922:
A nice change from scones for afternoon tea.
Three cupfuls of flour, 3 oz. Butter, 1 ½ tablespoonfuls sugar, 1 egg, 1 cupful of milk, 2 teaspoonfuls cream of tartar, 1 teaspoonful of carbonate of soda. Beat butter and sugar to a cream, add egg well beaten, then milk, lastly flour, in which has been well sifted the cream of tartar and soda. Take a dessertspoonful of the mixture, roll in flour to give desired shape (wide in the centre and narrow each end), mark down the centre lightly with la knife, and bake in a good oven.