Cream Fruit Rolls

Ingredients

• 2 cups pastry flour
• 1 tablespoon Cottolene
• 1/8 teaspoon salt
• 1 cup cream
• 4 teaspoons baking powder
• Dates

Method

1. 1

   Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers.

2. 2

   Add cream, mix with knife to a soft dough.

3. 3

   Turn on a lightly floured board; pat and roll to one-third inch thickness.

4. 4

   Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls.

5. 5

   Press edges together, brush top of rolls with milk and place one-half date on top of each.

6. 6

   Bake on a buttered sheet in a hot oven fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 81. The excerpt below is the record exactly as published.

CREAM FRUIT ROLLS 2 cups pastry flour. 1 tablespoon Cottolene. J^ teaspoon salt. 1 cup cream. 4 teaspoons baking powder. Dates. Process: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough. Turn on a Hghtly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls. Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a buttered sheet in a hot oven fifteen minutes. LITTLE CREAM BISCUIT 2 cups pastry flour. \i teaspoon salt. 4 teaspoons baking powder. 1 tablespoon Cottolene. J^ cup of rich cream. Process: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife. When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven. Supplementary Recipes 181 WHEAT MUFFINS 3 tablespoons Cottolene. 4 teaspoons baking powder. J^ cup sugar. 2 cups flour. ^ cup thin cream or milk. 3^ teaspoon salt. 1 ^gg beaten very light. Process: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-buttered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the butter and sugar for date muflfins. GRAHAM MUFFINS 1 cup Graham flour. . 1 cup milk. , 1 cup white flour. 1 ^gg beaten very light. 34 cup sugar or molasses. 2 tablespoons Cottolene. 1 teaspoon salt. 4 teaspoons baking powder. Process: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, buttered, iron gem cups twenty-five minutes in a hot oven. CORN MUFFINS 1 cup corn meal. ]/2 teaspoon salt

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