Recipes > Desserts > Cream Fruit Rolls

Cream Fruit Rolls


  • 2 cups pastry flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 tablespoon cottolene
  • 1 cup cream
  • dates


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 lightly 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.


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Fifty-Two Sunday Dinners (1913).

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