Raspberry Tarts

2 eggs

1 cupful of butter

2 ounces of rice flour

2 cupfuls of pastry flour

2 cupfuls of granulated sugar

Raspberry jam

Put the flour, the sugar and rice flour into a bowl, rub in the butter, then work into them the well-beaten eggs. Roll this mixture into a thin sheet; cut into squares of four inches. Put a teaspoonful of raspberry jam near the middle of the square, fold over the other side, press the edges together, and bake in a quick oven for ten or fifteen minutes. Lift carefully, dust with sugar, and serve.

Banbury Tarts

Roll puff paste into a thin sheet, cut it into squares of four inches; strew each half of the squares thickly with currants, dust lightly with sugar, fold over the other half, and bake in a quick oven until crisp and tender. Dust with powdered sugar and serve.