en whites of eggs to which two tablespoonfuls powdered sugar have
been added.

Sufficient for one small pie.

Sugar Paste for Tartlets

1 cupful sugar
4 cupfuls flour
1/2 cupful Crisco, generous measure
1/2 teaspoonful salt
3 eggs
1 lemon

Sift flour on to baking board, make hole in center, and put in grated
lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff
pastry. This paste is used for the bottom layer of pies and to
line tartlet tins of various kinds. It is excellent for turnovers.
Sufficient for thirty tartlets.

Currant Tartlets

1/3 cupful currants
3 tablespoonfuls ground rice
2 whites of eggs
4 tablespoonfuls Crisco
3/4 cupful sponge cake crumbs
4 tablespoonfuls sugar
2 tablespoonfuls chopped candied orange peel
1/2 teaspoonful lemon extract
Pinch of salt
Crisco pastry
1 tablespoonful cream

Cream Crisco and sugar together, add ground rice, crumbs, peel,
currants, cream, salt, lemon extract, and whites of eggs well beaten.
Roll out paste, cut into rounds, line some Criscoed tartlet tins with
rounds, put in each a tablespoonful of the mixture. Bake tartlets in
moderate oven from twelve to fifteen minutes. Or, these tartlets may
be covered with frosting, and a little chopped cocoanut sprinkled over
tops.

Sufficient for nine tartlets.

Bartemian Tarts

1 cupful sugar
1 lemon
1/4 lb. chopped candied citron peel
Crisco flake pastry
1 egg
1 cupful raisins
1 tablespoonful melted Crisco
1/4 teaspoonful salt

Roll pastry thin and cut out large cakes of it. Beat egg, add sugar,
Crisco, rind and strained juice of lemon, salt, citron, and raisins.
Mix and put tablespoonful of mixture on each of pastry cakes, wet
edges of paste and fold like old fashioned turn over. Do not stick
with fork or juice will run out. Lay turn overs on Criscoed tins and
bake in hot oven from twelve to fifteen minutes.

Sufficient for twelve tarts.

Apricot Tarts

2 cupfuls flour
1/2 cupful Crisco
4 tablespoonfuls sugar
1/2 teaspoonful salt
1 egg
2 teaspoonfuls vanilla extract
1 teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Angelica
Preserved cherries

Rub Crisco into flour, add salt, sugar, baking powder, break egg in
and mix well with fork, then add vanilla. Roll out, cut with cutter
and line Criscoed tartlet tins with the rounds. Line with paper and
put in some rice or peas to keep pa