William Elliott
FIG TURNOVERS
Mix and sift three cups of flour, 3/4 teaspoon salt and 4 teaspoons Royal baking powder. Rub 11/2 tablespoons butter into the flour. Beat one egg, add to it one cup milk and add gradually to the flour. The dough should be soft but not wet. Turn out onto floured board and roll out until half-inch thick. Cut with a biscuit cutter.
Dip a silver knife handle into flour and bend the cakes in the middle by pressing the knife on them.
Have ready eight or ten figs chopped fine. Put a tablespoon of fig on half of cake, brush over lightly with white of egg, fold other half over and press well together. Bake in quick oven twenty minutes.
Serve hot.