Recipe: Tuna Roll-Ups (1952)

I found this recipe in a March 1952 Everywoman's magazine.

TUNA ROLL-UPS

FOR THE DOUGH:
2 cups sifted Gold Medal Flour
3 teaspoons double-action baking powder*
1 teaspoon salt*
1/3 cup Wesson Oil
2/3 cup milk
FOR THE TUNA FILLING:
1 can (1 cup) CHICKEN OF THE SEA brand TUNA
1/2 cup minced celery
1 egg, unbeaten
FOR THE SAUCE:
1 (10-1/2 ounce) can condensed cream of mushroom soup (or celery or chicken soup)
2 tablespoons chopped parsley
Parsley or paprika (for garnish)

Preheat oven to 450 degrees F.

TO PREPARE THE DOUGH:
Sift together Flour, baking powder, and salt; set aside.

Pour oil and milk into a measuring cup (but don't stir together). Then, pour all at once, into the flour mixture. Stir with fork until mixture cleans side of bowl and rounds up into a ball. Smooth (by kneading) dough about 10 times without additional flour.

Place the dough between 2 sheets waxed paper (12-inch square). Roll out until dough reaches edges of paper. Peel off top paper. Cut dough into 9 squares.

TO MAKE THE FILLING:
Flake tuna; mix together with celery, and egg. Spread 2 tablespoons tuna filling over each square. Roll up each square as for jelly roll. Place roll-ups, sealed side down, on ungreased cookie sheet.

Bake 10 to 15 minutes in hot oven (450 degrees F).

Serve with hot sauce made by bringing to a boil (over low heat, stirring constantly) cream of mushroom soup and parsley.

Garnish with parsley or paprika.

*If you use self-rising flour, omit baking powder and salt.

Serves 6 to 9