| BPRRBRBEEHEE SESE 2 8

75
TARTS
TAFFY TARTS Johanna VanVeen
1/3 ce butter 1 egg, beaten
l ce brown sugar 1 tspe vanilla
2 T. cream
Mix and place spoonfuls in a pastry shell (your favorite
kind). Bake in hot oven (450° F.) for 8 minutes. Reduce
temperature to 350° F. and bake until delicately browned.
RAISIN TARTS Jenny Winia
1 ce brown sugar 1 tspe butter
1/2 Ce syrup 1 tspe milk
2 eggs 1 tspe vanilla

1/2 ce. raisins
Line muffin tins with pastry. Fill with above filling and
bake in oven at 325° for 15 minutes or until done.

APPLE TART Jane DeVries
1 ce. flour 1 tspe vinegar

1/2 tspe salt 6 mede apples

1/4 ce sugar 1 ce sugar

1/4 ce margarine 1/4 ce. flour

1 tsp. water 1 tsp. cinnamon

Mix 1 cup flour, salt, sugar, margarine, water and vinegar
and press firmly into a 10 inch pie pan. Fill with apples,
peeled and grated, combined with 1 cup sugar, 1/4 cup flour and
cinnamon. Bake at 350° until done.

LEMON APPLE FILLING FOR TARTS

1 med. apple Juice of 1 lemon
1 ce sugar Grated lemon, 1/2 lemon
1 egg

Peel and shred apple. Combine apple, sugar, egg, grated
rind and lemon juice. Cook over low heat until thickened,

stirring constantly. Store in a covered jar in the refrigerator
until needed.