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Make shortcake dough (see recipe), roll one-quarter inch thick and cut in four to six inch squares. Prepare fruit by paring, coring and cutting in pieces if desired. If whole, somewhat hard fruit like apples is used it should be steamed or cooked in a little water for ten minutes. Place fruit in the center of each square of dough, sprinkle with sugar and add a little cinnamon or nutmeg. Moisten the edges of the dough, fold so that the corners will meet in the center and press the edges together. Bake in a hot oven until the crust is brown and the fruit tender. Time in baking, 25 minutes. Temperature, 400°.
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