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Nouilles Turnovers

Nouilles turnovers are slightly similar to nouilles rolls. Make the pastry rather softer than usual by adding a little water, roll it out very thin, cut it into pieces the shape of an egg, about two inches across, and cover half the surface of each with a little fruit finely-minced, sweetened, and flavoured, and mixed with a few bread-crumbs. Turn the other halves over, fasten the edges securely, put the turnovers into a little boiling water, and let them simmer gently until done enough. Drain them well, and serve them on a hot dish with powdered sugar sprinkled thickly over them. Time to simmer, one hour. Probable cost, 8d. Sufficient for four or five persons.