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Rosemary Dowell shows off her Easter finery in this 1954 photo from the Artesia Historical Museum. (Photo Courtesy Artesia Historical Museum)

Rosemary Dowell shows off her Easter finery in this 1954 photo from the Artesia Historical Museum. (Photo Courtesy Artesia Historical Museum)

Lots of candy for Easter is great, but check out these yummy jelly rolls enjoyed in Artesia in 1922! From “Artesia’s Most Wanted: Pioneer Recipes 1900-1960.” Copies are still available at the Artesia Historical Museum and Art Center — the proceeds sponsor the museum’s traveling exhibits.

Easter Jelly Rolls
1922

Scald and cool ¼ cup of milk, add one yeast cake broken in bits (or one packet of dry yeast), mix well and add a cup of scalded and cooled milk. Stir in two cups of flour, beat well and set away in a warm place until light. Add the yolks of two eggs, ½ tsp. salt, ½ tsp. sugar, ¼ cup melted butter and flour enough to make a dough to be kneaded. Knead until smooth. Cover and set aside to become light. Shape in small balls, cover on a board until double its bulk. Take a ball, press a cavity with the thumb and set into this ½ tsp. of jelly; work the dough over the opening to enclose the jelly and have it just under the top crust. The roll should be shaped like an egg; let rise to double its bulk. Bake about 20 minutes in a hot oven (400 degrees).

(EDITOR’S NOTE: Above recipe courtesy Artesia Historical Museum.)