Fruit Roll
Heat oven to 450° (hot). Measure ¾ cup sugar and ½ cup water into a 9″ square pan. Bring to a boil and boil 1 min. Make Shortcake dough (recipe [page 18]). Roll ¼″ thick into an oblong, 15×7″. Spread with 2 cups fresh fruit or well drained canned fruit. Sprinkle with ¼ cup sugar. Roll up beginning at wide side. Seal well by pinching edge of dough into roll. Cut into 9 slices about 1½″ thick. Place slices cut-side-up in the pan of hot syrup. Bake about 25 min., until golden brown. Serve warm with cream, if desired. 9 servings.