Chocolate Tarts

1/2 cup milk and 1/2 cup water, add 1 cup sugar, 1 teaspoon butter, a pinch of soda, and 1/2 cake grated chocolate. When this boils add 1 1/2 tablespoons corn starch, or more, to make stiff enough, dissolved in a little water, let boil until thickened, add 1 teaspoon vanilla. Place in tart shells and put icing on top. - Mrs. S. A. Perkins, Palos Park, 111.

Cranberry Tart

2 1/2 cups cranberries, 1 1/4 cups sugar, 1/2 cup water. Pick over and wash berries, add water, to cover and cook over moderate fire until all the berries have burst, then add sugar, and cook to thoroughly combine. Cook and put in baked shell, and just before serving cover with lattice of baked crust, or bake mixture in crust without previously baking. - Mrs. R. A. Watkins, Oak Forest, 111.

Cocoanut Tarts

Boil together 1 cup of sugar, 1/2 cup of water, 1/2 of a grated cocoanut. Boil the water, sugar and co-coanut together for 5 minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of 3 eggs, well beaten. Stir all well together, pour the preparation into patty pans, lined with crust, and bake 8 minutes. Beat the whites stiff, add 2 tablespoons of sugar, distribute this meringue among the tarts and return them to the oven to brown lightly. - Mrs. F. Alexander, Greenwood, 111.

Date Tarts

Blanch 1/2 lb. shelled almonds, stone 1/2 lb. dates, and chop both. Beat 4 eggs and 1 1/2 cups fruit sugar, gradually add flavoring, add almonds and dates. Drop in buttered pan and bake 1 hr. in a slow oven. - Mrs. M. E. Holmes, Homewood, 111.

Hazelnut Tarts

Mix 1 scant cup of powdered sugar and well-beaten yolks of 6 eggs, add 1 tablespoon of rum, 2/3 lb. ground nuts, 1 1/4 cups of ground bread, keeping 1/3 cup for filling, and the whites of eggs. Bake in 2 layers.

Filling

1 cup milk, 1 1/2 cup sugar, butter size of an egg', let them come to a boil. Set aside and add 1/3 lb. ground nuts, remaining bread, and 1 teaspoon of rum.

Frosting

1 1/3 cups of confectioner's sugar with enough cream to make it stiff. Flavor with almond or vanilla extract. - Mrs. F. Alexander, Glenwood, 111.

Lemon Cheese For Tarts

1 lb. white sugar, rind of 2 lemons, juice of 3 or 4 small ones, yolks of 3, whites of 3, 6 oz. of butter. Boil until thickness of honey. Put into sealers and keep in a cool place. Will keep a long time. - Mrs. M. E. Holmes, Homewood, 111.