Fruit Crisps

Ingredients

• 1 1/2 cups pastry flour
• 3 tablespoons sugar
• 1/2 cup entire wheat flour
• 2 1/2 tablespoons vegetable fat
• 1/4 teaspoon salt
• Scant 1/2 cup cold water
• Sultana raisins or figs

Method

1. 1

   Wash the raisins, and lift them out of the water.

2. 2

   Put them on the fire with barely enough moisture to heat them through.

3. 3

   As soon as the water is evaporated, remove them from the fire, and grind through a coarse food mill.

4. 4

   Mix all the dry ingredients.

5. 5

   Add the oil, and rub the flour between the hands to distribute the oil evenly.

6. 6

   Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls.

7. 7

   Work the dough together, and roll out into a long strip, about the thickness of pie crust.

8. 8

   Spread the fruit over half of the dough; then fold the remaining half over the fruit, and roll lightly with a rolling-pin to press the dough together.

9. 9

   Cut into squares, prick with a fork, lay in a baking pan, and bake on the top grate of a hot oven, to a very light brown.

10. 10

    Care must be used not to overcook this bread, as the fruit sugar burns very quickly.

11. 11

    Remove from the oven before the fruit has had time to cook too much.

12. 12

    These may be baked on the inverted bottom of a deep bake pan to advantage.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 66. The excerpt below is the record exactly as published.

/4 teaspoon salt i cup warm milk Heat the milk to about 115°. Mix all the dry ingredients well, pour the milk over them, and let stand 10 minutes. Separate the eggs. Beat the yolks, and stir them into the crumb mixture. Beat the whites stiff, fold the crumb mixture into the beaten whites, and bake on an oiled soapstone griddle. SODALESS PANCAKES i cup dry, untoasted bread crumbs l/2 cup cold milk il/2 cups hot milk 14 teaspoon salt 2 eggs Dry pieces of stale bread without putting into the oven, and grind through a food mill. Put the crumbs and the salt into a bowl, and pour over them the hot milk. Add the cold milk, and set aside. Beat the eggs with a Dover beater until thick ; then fold into the crumb mixture, and bake on an oiled griddle, or in a heavy skillet. If zwieback or toasted bread crumbs are used, blend i tablespoon flour with the crumbs, to prevent crumbling. DOUGH BREADS Success in making appetizing dough breads depends largely upon mixing the dough so as not to get any of the flour too' wet. If the dough is too soft — that is, if the flour gets "water soaked" — it will not have a nice grain, and it will be harder than when properly mixed. A good recipe for a beginner, is one using part white flour, as this is more easily handled. When entire wheat flour alone is used, the dough must of necessity be considerably softer, and still not be too wet. WHEAT STICKS i cup white flour 2 teaspoons sugar Y2 cup entire wheat flour i]/2 tablespoons vegetable oil y2 teaspoon salt Scant */3 cup water Put the flour, the salt, the sugar, and the oil into a bowl, and rub between the finger tips to distribute the oil evenly. Pour in (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) l\J SCIENCE of FOOD and COOKERY the liquid in a very slow stream, stirring constantly with a fork, and remove the portions as they stick together, to avoid getting any of the flour too wet. Mix all into a comparatively stiff dough, knead on the board for a few moments, folding it over and over, and pressing together; then roll out to ^-inch thickness. Cut into long strips about ^ inch in width, roll each strip slightly on the board to remove the sharp edges, then cut crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space be- tween, and bake in a medium oven, to a very light brown color. CREAM ROLLS ij/j cups sifted white flour I teaspoon sugar y$ cup entire wheat flour J/j cup rich cream Y-Z teaspoon salt l/z cup cold water Add the water to the cream, and mix well. Mix all the dry ingredients in a bowl, add the wetting very slowly, and mix the same as for wheat sticks. Roll and cut the same as for wheat sticks, and bake to a light brown color. ENTIRE WHEAT ROLLS 2 cups entire wheat flour 4 tablespoons solid vegetable fat (ground fine) 2 teaspoons sugar (or 2 l/2 teaspoon salt tablespoons meltose) About y$ cup cold water Mix the dry ingredients in a bowl. Add the fat, and work it into the flour with the tips of the ringers. Add the water slowly, stirring constantly with a silver fork, and work into a medium dough (softer than for the preceding recipes). Lay on a board and knead, folding it over and over, and pressing together to inclose air; or it may be put three or four times through a food chopper set with a coarse knife, instead of the kneading. Roll out to 5^-inch thickness, cut into strips ^ inch in width, and roll each piece slightly, to remove the sharp edges. Cut crosswise into 3-inch lengths, lay in a baking pan, leaving a little space between, and bake in a medium oven about 20 minutes or more, to a very light brown color. ENTIRE WHEAT BISCUIT Use the above recipe for rolls, cut with a biscuit cutter, lay in a baking pan, and bake the same as for wheat rolls. Il8 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) FAVORITE WHEAT BISCUIT 3 cups entire wheat flour 2 tablespoons sugar or Scant i teaspoon salt 3 of meltose 4 tablespoons solid vegetable fat I egg, well beaten About 2/s cup cold water Beat the egg with a Dover beater, and add the cold water. Follow the directions for mixing the "wheat rolls," and bake the same as the foregoing recipes. WALNUT STICKS Add l/3 cup of coarsely chopped walnuts to either of the fore- going recipes, in the mixing. Roll out the same as for wheat rolls or sticks, and bake to a very light brown color. FRUIT CRISPS \y2 cups pastry flour 3 tablespoons sugar y2 cup entire wheat flour zl/2 tablespoons vegetable fat YT. teaspoon salt Scant y2 cup cold water Sultana raisins or figs

Cook this with the app: pantry check, scaling, and the assistant.