1 heaping cup ripe cherries.

1 level cup light brown sugar.

1 1/2 pounds puff paste.

Set the cherries on to cook in a small saucepan with a bastingspoon of water, and sugar spread over the top. Put on the lid and let simmer slowly then set them away to become cold. The fruit for this purpose should be rich with a thick strong syrup, because only a small quantity is used and it should not run out of the tartlets.

Roll the puff paste to 1/4 inch thick, cut out with a biscuit cutter, and cut the middle of each part way through with a smaller cutter. Put them in a hot oven and when they are risen open the door partly and let them dry well done. Take out the middle piece with a knife point and fill the tarttets with the stewed fruit.

Cost - about 2c each, or according to whether fresh or cannnd frut is used and the price.