Swedish Water Rolls

This Swedish Water Rolls recipe was published in the Sarnia Canadian Observer cookbook in 1936.

Sharing the page with this recipe is an advert for “Monuments” by McMillan Granite Co. Limited, a well-known Sarnia business specializing in cement work that included, but was not limited to, “vases, faults [and] floor and wall tiles.” A new building for this business was erected in April 1923 at 105 Ontario Street near Mitton Street. Under the direction of prominent local businessman George McMillan, the location boasted modern machinery that was capable of finishing stones from rough blocks.

Born in Seaforth, Ontario and moving to the Sarnia area in his youth, George McMillan spent 55 years in the monument business. He was a member of the IOOF No. 126, and St. Clair Rebecca Lodge, while also serving as a member of St. Paul’s United Church. George passed at the age of 75 in October of 1951. The Sarnia plant, which was owner-operated along with having several shareholders, came under the ownership of John William Stephenson in the early 1950s. Its name also changed to McMillan Monument Company Limited by 1952.

A business brochure from the early 1950s offers this thought on the significance of family headstones:

“As reminders of love, as exhibits of remembrance and devotion, as tribute to sacrifice and labour by those who have gone, Memorials link the present life with future generations.”

For more on the history of Lambton County businesses and industry, to explore local cemetery records or to connect with family histories, contact the Lambton County Archives!

Swedish Water Rolls

Make these with nuts sprinkled over top and use for afternoon tea. One yeast cake. One half-cup tepid milk. Three whole eggs or four yolks. One-half pound butter or you may use one-fourth pound of lard and one-fourth pound of butter. Two tablespoons sugar.  Four cups flour. Dissolve yeast in the milk, add to butter which has been creamed with the sugar then beaten eggs. Mix flour in well. Put the ball of dough into a clean cloth and submerge just half way in cold water until raised double its size. Then remove and take a teaspoonful at a time and roll lengthwise in a mixture of sugar and flour. Shape in figure eight or circles and let rise and bake in fairly hot oven. Brush with egg white and sprinkle with nuts if desired.