Required: One and a half pounds of red currants. Vanilla and sugar. Half a pound of any nice pastry. A slice of bread. Threepennyworth of cream.

This is a somewhat uncommon recipe, and forms a nice change from the ordinary fruit tart.

Wash and pick over the currants, and put them in a pie-dish with sugar to taste-no water will be needed. On the currants lay a slice of bread, thick enough to fill the dish when the currants have sunk, as they will do with cooking. This is to prevent the pastry slipping in and becoming sodden:

Cover with pastry, and bake in a quick oven till the pastry is a nice brown and the fruit is sufficiently cooked. Then with a sharp knife lift off the lid of pastry, take out the slice of bread, and in its place put the cream, after first whipping it till it will just hang on the whisk, and then adding to it sugar and vanilla to taste. Put on the lid again, ana brush round the edge of the pastry with beaten white of egg. Put the dish back in the oven for a minute or two, so that the

Junket and Cream white may set and keep the pastry in place. Serve it either hot or cold.

Junket and Cream white may set and keep the pastry in place. Serve it either hot or cold.

If more convenient, a good boiled custard can be used in the place of the cream.

Cost, is. 6d.