Pineapple Tartlets

Roll paste to one-quarter inch in thickness. Line patty pans with paste, prick, fill two-thirds full of rice or barley and bake in a hot oven until delicately browned. Mix three-quarters cup sugar and two tablespoons flour. Pour on gradually, while stirring constantly, one-half cup water, bring to the boiling point and let boil five minutes. Add one-half can shredded pineapple, yolks two eggs, slightly beaten, and one-quarter teaspoon salt. Fill pastry cases with pineapple mixture, cover with meringue and bake in a moderate oven until meringue is set and delicately browned.

Pineapple Circles

Put one can sliced pineapple in saucepan, add one-third cup sugar, bring to the boiling point and let simmer until fruit is soft. Roll paste to one-fourth inch in thickness, cut in circles, same size as pineapple slices, arrange on tin sheet, prick and bake in a hot oven ten minutes. Put together in pairs with White Mountain Cream Filling (see p. 345). Place a slice of pineapple on each and garnish centres with halves of candied cherries.