1 3/4 cups pastry flour, 3 tablespoons sugar, 1/2 teaspoon salt, 2 1/2 tablespoons oil, 1/3 cup water, § cup ground sultana raisins or figs.

Sift the flour and salt into mixing bowl; add the oil and rub it well into the flour; add the water all at once and mix as for whole wheat sticks. Roll it out into a long thin sheet as for pie crust. Have the raisins or figs previously washed and dried in a clean towel, put through a fine mill, lay on a well floured board and roll out in a thin sheet so as to cover half of the dough; recover with the other half and roll out quite thin so it will be pressed well together; cut it into squares, crescents or diamond shapes, prick them through with a fork, and bake in a very quick oven. Fruit sugars burn at a very low degree of heat, so the crisps should bake only until the crust is baked. If the fruit is allowed to cook it will harden.

Fruit Crisps No. 2

Use mixture for cream rolls. Roll out very thin and finish as for No. 1.