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1925 APPLE ROLL
4 medium sized apples (or 2
cups berries or other fruit)
1 1/2 cups sugar
2 cups water
1 tbsp. butter
Sugar and cinnamon
METHOD—Select apples that will cook quickly. Peel, core and chopp fine.
Put sugar and water in a pan 2 inches deep. Cook about 5 minutes over
slow fire. While syrup is cooking, make up a rich biscuit dough. Roll
about 1/4-inch thick. Spread with the finely chopped apples (or other fruit)
and roll into a long roll. Cut into pieces about 1 1/2 inches wide. Place cut
side down in the pan of hot syrup. Dot with butter and sprinkle with
APPLE ROLL (Continued)
cinnamon and sugar. Place pan in oven and bake until apples are cooked
and the crust is a golden brown. Lift out on platter and pour syrup around
them. May be topped with whipped cream. TIME—Bake 25 minutes.
TEMPERATURE—450° F., hot oven. SIZE OF PAN—6x12 inches.
AMOUNT—12 servings. VARIATIONS—Fresh cherries, blackberries or
loganberries, or other fruit, are just as delicious as apples in this dessert.
Canned fruit may be drained and used, the juice added to the syrup. Part
brown sugar or maple sugar may be used in the syrup.
RICH BISCUIT DOUGH
2 cups Gold Medal
1 tsp. salt
4 tsp. baking powder
6 tbsp. shortening
3/4 cup milk
METHOD—Sift flour once before measuring. Sift flour, salt and baking
powder together. Cut in the shortening with two knives or a pastry blender.
Add the milk to make a soft dough. Use as directed for Apple Roll.