Meat and Pastry Rolls

From 1916:

Surely it is not beneath the dignity of any family to avoid useless expenditure, no matter how generous its income, is Uncle Sam’s gentle admonition in one of his farmers’ bulletins. The intelligent housekeeper should take as much pride in setting a good table at a low price as the manufacturer does in lessening the cost of production in his factory. A helpful recipe which has been tested in the U. S. national kitchen makes a dish as dainty as it is delicious.

Meat and Pastry Rolls
Small quantities of cold ham, chicken or other meat may be utilized for these. The meat should be chopped fine, well seasoned, mixed with enough savory fat or butter to make it “shape,” and formed into rolls about the size of a finger. A short dough (made, say of a pint of flour, 2 tablespoons of lard, 1 teaspoon of making powder, salt and milk enough to mix) should be rolled thin, cut into strips and folded about the meat rolls, care being taken to keep the shape regular. The rolls should be baked in a quick oven until they are a delicate brown color and served hot.