Orange Tarts

2 oranges

3/4 cup sugar

1 teaspoon corn-starch

1 tablespoon butter

1 1/2 tablespoons lemon-juice

Beat together the juice of the two oranges and the grated rind of one, the sugar and melted butter. Add corn-starch stirred into the lemon-juice and bake in tart shells.

Peach Dumplings With Whipped Cream

Pare freestone peaches, cut hole in ends and carefully remove stones. Wrap in circular pieces of puff paste rolled to 1/4 inch thickness and tuck in the paste where the stones were removed. Bake in hot oven (450° F.). Before serving, fill holes with sweetened and flavored whipped cream.

Pastry Pinwheels

2 cups flour

3 teaspoons baking powder 1/2 teaspoon salt

2 tablespoons sugar

4 tablespoons shortening

1 egg

2/3 cup milk

Sift flour, baking powder, salt and sugar together. Cut in shortening. Beat egg and add milk. Add to dry ingredients to make a soft dough. Turn out on floured board and knead gently or pat and fold 4-6 times. Roll out 1/8 inch thick. Cut with pastry cutter into 3-inch squares, then diagonally from each corner towards center, making cuts about 1-inch long. Place a teaspoonful of jam in center. Fold corners toward center, pinwheel fashion. Bake on cookie sheet 12 minutes in hot oven (450° F.).


Cut thin pie-crust in rounds about three inches in diameter. Prick one-half of the rounds with a fork. In each of the other rounds cut three holes, to form a triangle, using a thimble or some other small cutter. Bake in a quick oven (450° F.). Spread jelly on the pricked rounds, cover with the perforated ones, putting in extra jelly through the holes. Sprinkle with powdered sugar.

Pineapple Tarts

Roll puff or flaky paste about one-half inch thick. Cut rounds with a biscuit-cutter. Dip half of these in ice-water and place in a greased pan. Cut holes in the centers of the other circles. Dip the rings in ice-water and place on top of the rounds in the pan. Put a small piece of butter in each center and bake in a hot oven (400°-450° F.) fifteen to twenty-minutes. Before serving, fill the centers with crushed pineapple and cover with whipped cream.

Prune Tart

Fresh or dried prunes


1 tablespoon flour

3 eggs

1 tablespoon cream 1/2 cup sugar 1/2 cup cake-crumbs 1/4 cup powdered sugar

1/2 teaspoon vanilla

Line a baking-dish with paste and fill the middle with fresh or soaked dried prunes that have had the stones removed. Sprinkle with sugar and the flour and bake in a hot oven (450° F.) for ten minutes. Then reduce the heat to 325° F. and bake till the fruit is tender. Pour over it the yolks of the eggs, mixed with the cream, one-half cup of sugar and the cake-crumbs. Bake at 325° F. until the custard is set. Cover with meringue made from the egg-whites, powdered sugar and vanilla. Brown and serve.

Raspberry Or Other Fruit Turnovers

Cut circles of puff or flaky paste three inches in diameter, having the paste not more than one-eighth of an inch thick. Moisten half the edge of the circle with cold water and in the center lay a teaspoon of thick raspberry preserve. Fold one-half of the circle over the other, making edges meet. Press closely and mark with a fork dipped in flour. Brush with beaten egg, prick the top with a fork, and chill before placing in the oven. Bake fifteen minutes at 450° F. Dust with granulated sugar before serving. If desired, decorate the top of each with a single preserved berry or a candied cherry. Other fruit may be used in the same way.