Fruit pockets

Ingredients

Quantity		Ingredient
2	cups	Cake flour
2	teaspoons	Baking powder
¼	teaspoon	Salt
2	tablespoons	Sugar, confectioners
2	tablespoons	Butter
⅔	cup	Milk
1		Egg white; slightly beaten
¼	cup	Raisins; chopped
¼	cup	Nuts; chopped
2	tablespoons	Orange juice
¼	teaspoon	Cinnamon
1	tablespoon	Lemon juice
¼	cup	Citron; chopped
¼	cup	Currants
¼	teaspoon	Allspice
¼	teaspoon	Cloves
2	tablespoons	Sugar
		Mrs. M. Altman, Lancaster, OH
		in The Household Searchlight cookbook

Directions

FILLING

Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Mix lightly until well blended.

Turn onto lightly floured board. Roll in sheet ⅓ inch thick. Cut in ovals 4 inches long. Combine raisins, nuts, orange juice, lemon juice, spices, currants, citron, and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval. Brush edges of dough with egg white.

Fold over. Press firmly together. Press lightly to flatten. Make 3 short cuts across the top of each oval with the scissors. Sprinkle with powdered sugar. Place 2 inches apart on well-oiled baking sheet.

Bake in hot oven (450 F) until evenly browned.

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