Fruit Crisps Recipe

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Ingredients for Fruit Crisps

Wash the raisins, and lift them out of the water.
Put them on the fire with barely enough moisture to heat them through.
As soon as the water is evaporated, remove them from the fire, and grind through a coarse food mill.
Mix all the dry ingredients.
Add the oil, and rub the flour between the hands to distribute the oil evenly.
Add the water slowly, only sufficient to mix into a stiff dough, following directions for mixing cream rolls.
Work the dough together, and roll out into a long strip, about the thickness of pie crust.
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.
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.
Care must be used not to overcook this bread, as the fruit sugar burns very quickly.
Remove from the oven before the fruit has had time to cook too much.
These may be baked on the inverted bottom of a deep bake pan to advantage.
Date Rolls
Make pastry from the above , roll out to the thickness of pie crust, cut into strips 2-1/2 inches wide, moisten the back edge of each strip, place stoned dates end to end in the middle of the strip, and fold up the front edge; then roll over until the edges meet, and cut into 3-inch lengths.
Bake in a moderate oven until light brown.