Prepare plain or flaky pastry using from 2 to 3 cups flour. Line muffin tins with pastry. Bake in a moderate oven 30 minutes. Fill with gooseberry jam, currant jelly or other preserve.

Hickory Nut Tarts

2 or 3 recipes plain paste

3 eggs

1 cup sugar

2 tablespoons cream

1 tablespoon lemon extract

1 cup hickory nut meats,

chopped 1 cup stoned raisins, chopped 4 tablespoons powdered sugar

Separate the eggs, beat yolks with one white, add the other ingredients in order given. Line muffin tins with pastry, partially fill with hickory nut preparation, and bake half an hour. Then cover with a meringue made of 2 egg whites and the powdered sugar. Return to the oven to brown the meringue. Serves 20 to 24.

Cream Puffs

1 cup hot water 1/2cup butter

1 1/2 cups pastry flour 5 eggs

Heat the butter and water until the water boils. Add the flour all at once and mix thoroughly. Cook until it forms a ball, and when cool add the eggs unbeaten and one at a time. Beat until thoroughly mixed. Drop by tablespoonful on buttered baking sheets, and bake in a hot oven 25 to 30 minutes. When cold make an opening with a round pastry tube, and fill with cream. Serves 16 to 20.

Cream Filling

1/3 cup flour

2 cups milk

3 eggs

1/2 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla 1 1/2 teaspoon butter

Moisten the flour with a little cold milk, scald the remainder of the milk, and add the flour mixture slowly. Cook 15 minutes in a double boiler, beat the eggs, sugar and salt together. Add to them the hot liquid and butter, return to the double boiler, and cook until the egg thickens, stirring constantly. Remove from the fire; when cool add flavoring.

Chocolate Eclairs

Prepare cream puff recipe, shape in long narrow puffs. Bake in a hot oven 25 to 30 miuntes then glaze with chocolate frosting. Serves 12 to 18.

Chocolate Frosting for Eclairs

1/2 square chocolate 1/2 cup cream or milk Salt 1 egg yolk

1/2 teaspoon butter

Confectioner's sugar 1/2 teaspoon vanilla

Melt the chocolate over hot water; add the cream or milk gradually; beat the egg and salt; add the hot milk and butter gradually. Cook till thickened, then remove from the fire, and add sugar until of consistency to spread; then add the flavoring.