LEMON TARTS

Mabel Martindale, Sovereign, Sask.
Pastry

3 cups flour, 4% teaspoon soda, 2 tea-
spoons baking powder, sift together and
cut in 14% cups lard.

Moisten with buttermilk or _ sour
milk. Roll to % inch thickness and cut
for muffin tins. Place lemon filling in
each and bake in a moderate oven.

Lemon Filling |
2 eggs (beaten), 2 cups white sugar,
2 lemons—juice, 2 tablespoons butter.
Cook slowly until thick and transpar-
ent looking, then cool.

» «Sa *

JAM BUNS
Mrs. Ray Beck, Saskatoon, Sask.

2 cups flour, 3 teaspoons baking
powder, 2 tablespoons sugar, 4 teaspoon
salt, 1 cup shortening. Mix like pastry,
then add 1 egg, 1 teaspoon vanilla,
1% cup milk.

Roll out about as thick as for pie
crust. Cut in squares, place dab of
jam on each and fold corners in. Bake
in gem tins in a 400-deg. F. oven.

ae ee
COCOANUT TARTS

Margaret Craig, Red Deer, Alta.
1%, cup butter, % cup light corn
syrup, % cup brown sugar, % cup

shredded cocoanut, 4 teaspoon nutmeg,
1% teaspoon salt.

Line the tart shells with pastry and
chill while making the filling. Mix the
filling thoroughly and cool. Then add
2 slightly beaten eggs. Pour into tart
shells and bake at 450 deg. F. for

15-20 minutes.

31

RUM AND BUTTER TARTS
Mrs. Wilfred McAulay, Forgan, Sask.

1 cup brown sugar, 4 tablespoons
butter, 2 tablespoons cream, 1 egg, 1
teaspoon rum flavoring, 1 cup currants,
14 cup chopped nuts.

Melt the sugar, butter and cream
together. Add the egg, flavoring, cur-
rants and nuts. Fill unbaked tart shells
and bake at 375 deg. F. until nicely
browned.

w
JAM TARTS

Ann. Vickers, Regina, Sask.
Top Filling

2 tablespoons (heaping) ground rice,
2 tablespoons (heaping) white sugar,
butter, size of an egg, 1 egg (well
beaten), 1 teaspoon almond extract.

Line muffin tins with pastry, place
a good helping of jam in shells. Mix
the rice, sugar and butter as for short-
bread, then add the egg and almond
extract. Place this on top of the jam.
Bake in a 350-deg. F.. oven.

wo
JAM SQUARES

Mrs. C. Gordon, Saskatoon, Sask.

Sift together 2 cups flour, 2% tea-
spoons baking powder, 3 tablespoons
white sugar, %4 teaspoon salt. Cut in
one “cup of shortening and mix like
pastry. Then add 1 egg, 1 teaspoon
vanilla, 4% cup milk.

Mix well together, roll out as thick
as for pie crust. Cut into squares,*place
dab of jam on each square; fold up
corners to resemble envelope. Bake
in a moderate oven.