The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-12-07


A fruit roll is nothing more than a
short cake rolled up instead of spread
out. 1t may be made in one long roll,
which is served in portions at the table,
or. before placing in the baking pans
the rolled-up short cake is cut with a
sharp knife into individual portions and
baked separately.
In winter there is no lack of fruits
suitable for the filling of these rolls; their
selection is simply matter Of taste, as
TO whether you like the very sweet fruit
desserts. or prefer the tart favOrs. With
the exception of apples and cranberries,
the fruits available are dried or canned.
Dried peaches and apricots are better
than the fresh fruits. Prunes, figs, dates,
pTunelIas, cherries. and raisins do make
delicious rolls, and likewise good hearty
luncheon dishes, quite sufficient, with
perhaps a bit OF cheese, cup of cocoa or
coffee, to satisfy any appetite. even
cold weather, one, with a keen, frosty
edge. But they must be well made. II
they are heavy, they are not fit to eat.
The dough for these rolls should be
made shorter, richer, than for baking
powder biscuit, mixed a little sitter, and
rolled then as for fruit pie crust. They
require an oven hot enough to bake
them quickly but thoroughly.
Sauces for Fruit Rolls.
Cream and sugar are good to serve
with most of these fruit rolls. But any
sauce that paTtakes largely Of the flavor
OF the fruit used and sweetened accord
ing to the sweetness or acidity of the
fruit in the roll will be more wholesome
and more pleasing to most tastes. But
do not add any fiavoring extract OF any
kind to fruit or sauce, unless, perhaps,
little lemon or orange juice.
Boiled Orange RoIy Poly.
The fruit roll is made in the South
with the ''windfaIls' Of the orange grove,
and is hailed with delight when it ap-
pears on the family board. For a soft
dough take two cups of -four. a large
tablespoonful of sweet lard, half a tea
spoonful of salt. half a teaspOonful of
baking powder. and one teaspOOnful Of
cream of tartar. or two teaspOonfuls of
baking powder. and sufficient cold water
to make it hold well together.
Roll out in an oblOnG sheet and spread
thickly over il three oranges that have
been peeled. sliced thin. and seeded.
Sprinkle generously with Granulated
sugar and scatter over the whole a tea
spoonful of the grated yellow rind.
Roll up closely and secure them with
sirup or white of egg. Tie up in A we'll
Toured cloth, leaving the ends of cloth
long enough to serve as handles for
lifting the roll.
Leave room for the roll to swell and
drop it into large kettle Of rapidly
boiling water and keep it boiling for
two hours. Or lay it in a steamer for
two and a half hours. This served
with lemon sauce.
Lemon Sauce.
tahespoonfuls of butter; two OF -four or
cOrnstarCh. first mixed with the sugar:
add a dash OF the grated yellow rind,
ard when ready to serve pour over it a
pint of boiling water and stir until It is
smooth and thick. Flavor with the juice
CT one lemon.
Ounce Roll.
This is delicious. and can be made with
fresh ounces or marmalade, mixed with
some apples, using a god cooking variety.
Make il in the same way other rolls are
made, but il is best baked: serve apple
jelly sauce with it. unless you have
ounce jelly TO spare.
Apple Roll.
Make a rich baking powder biscuit
dough, as directed, and roll rather thin. !
Peel four EoOd-sized apples and chop
fine with half cup of seeded raisins or
white grapes, seeded and skinned: spread
on the dough and sweeten with four ia
meg and tablespoonful of butter brok-
en- into bits over the fruit. Roll up like
Jelly cake roll, and lay in a huttcTed pan
and bake for an hour Before putting
il in the oven cover the roll with three
tablespoOnfuls of -four in which you have
mixed one tablespoonful of butter. Add
cinnamon and nutmeg to taste and
CUpful Of sugar. Add water enough to
cover the roll, and when it begins to
cook away frequently haste the roll with
tho water around it. The ends of the
roll must he pinched tightly. so the fruit
will not escape.
Apple Butter Roll.
Make a rich crust as for pies, roll out
in small pieces and spread the apple hut !
ter over them thnly and roll up Bake |
A light brown or fry in deep fat like |
rroquettes. A little grated orange peel or !
few chopped raisins added to the apple |
butter gives a delicious roll.
4 German Apple Roll.
Take d tablespoonful well-rounded with !
butter two eggs, half pint Of milk, and |
flavor to make fairly stiff dough. Roll |
out as thin as possible flour a napkin or !
linen cloth well. and take up the dough. |
sretching il as thin a : possible, and lay !
il on the Toured cloth. Peel and core |
half dozen goud-siZed cooking apples, and |
tut in very thin slices.
First sprinkle the sugar over the dough !
then the small Jumps of butter. using |
about quarter of pound. Next CHINA |