PEACH ROLL

Place in a mixing bowl Two cups of flour, One teaspoon of salt, Four teaspoons of baking powder, Three tablespoons of sugar. Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water. Roll out on a well-floured pastry board one-quarter inch thick. Now cover with the prepared peaches and then sift over One-half cup of sugar, One-half teaspoon of cinnamon. Roll as for jelly roll, tucking the ends in securely. Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes. Baste every ten minutes with One-half cup of syrup, Five tablespoons of water, One-quarter teaspoon of nutmeg. Stir to thoroughly mix before basting the roll. Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce. To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.