Cherry Tarts

Drain one can preserved cherries. Make a delicate crust and line a pie tin. Bake light brown. Fill with the cherries and cover with juice off the can boiled down thick with more sugar. Turn this hot very slowly over the fruit and set in a warm oven fifteen minutes. Serve cold with or without cream. - J. W. Baylis, Williams. Ariz..

Cheese Tarts

One cup of sugar, one cup of currants, one lemon (grated rind and pulp), two beaten eggs. Boil all together, line pie pan or tart form with pie crust, put in filling and bake. - Mrs. Louis Wuichet, Chicago, 111.

Date Tarts

Whites of eight eggs, four cups of granulated sugar sifted five times, two pounds of almonds chopped fine, one and one-fourth pounds of dates chopped fine, one-half teaspoonful of vanilla; beat eggs stiff, gradually add sugar, add one-half of dates and one-half of nuts, mix, add rest of dates, nuts, and vanilla. Grease and flour pans. - Miss Dempsey, Manistee, Michigan.

Cinnamon Tarts

Ingredients - One cup brown sugar, one-half cup butter, one-fourth teaspoon cinnamon mixed with three tablespoons granulated sugar, one egg, one-half teaspoon baking powder, one and one-half cups flour, blanched almonds or seeded raisins. Method - Sugar to remove lumps, before measuring. Cream the butter, add the sugar, thoroughly beaten eggs and the baking powder sifted with the flour. Roll thin as possible, cut in diamond shape with a thin knife, brush top with beaten white of egg, sprinkle little cinnamon and sugar and place on butter sheet and bake eight minutes in a slow oven. A sheet is better than a pan, the latter retains too much heat. - Mrs. Richardson, Los Angeles, Calif.

"A pint is a pound the world around."