Fruit Turnovers

Shape any kind of pastry into rounds of the size desired. They should be as large as a small saucer. Put a tablespoonful of chopped raw and sweetened fruit, or cooked sweetened fruit on one-half of each round, moisten the edges with cold water, fold over and press together with the fingers or a fork. Brush over with milk and bake according to the general directions for pie, or fry in deep fat hot enough to brown a bit of bread in a minute and drain on crumpled paper.

Meat Turnovers

Shape pastry as described in the previous recipe and substitute cooked, minced and seasoned meat for the fruit. Proceed as directed.