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Flour Mixtures: Quick Breads: Milk

BLACKBERRY ROLY POLY 1 pint of blackberries 1/2 teaspoonful (scant) of salt 1/4 cup of water 1/4 cup of shortening 3/4 cup of sugar Yolk of 1 egg 1 1/2 cups of pastry flour Milk or water 3 level teaspoonfuls of baking White of 1 egg, beaten slightly powder Granulated sugar Cook the berries with the water in a covered saucepan until softened and stain through a sieve fine enough to keep back the seeds; add the sugar and let cook until quite thick, stirring occasionally. Sift together the flour, baking powder and salt, work in the shortening and mix to a dough with the yolk of egg and a little milk or water. Turn the dough onto a floured board and knead, to get it in shape, then roll out into a rectangular sheet one-fourth an inch thick; cut this into four pieces longer than wide. Spread each piece with the blackberry mixture, roll up like a jelly roll and set into a baking pan. Brush the top of each roll with white of egg, then dredge with sugar. Bake about twenty-five minutes. Serve hot with the rest of the blackberry, kept hot in boiling water, as a sauce.