Bambury Tarts

1 egg, beaten.

1 cup finely chopped raisins.

1/2 lemon grated rind and juice.

1 sodacracker rolled to fine crumbs.

2 tablespoons sugar.

Mix in the order named. Roll flaky pastry 1/3 inch thick. Cut into 4 inch squares. Place a spoonful of the Bambury mixture in the center of each square, fold over in a triangular shape, brush the edges with cold water and press together. Bake in a hot oven.

Fruit Tarts No. 1

Line patty pans with flaky pastry. Prepare 1/2 of the French cream filling and place a tablespoonful in each tart. Bake in a hot oven. Cool and fill with fresh berries or halves of cooked peaches, apricots or pears turned round side up. Melt a little jelly and pour over for a glaze.

Fruit Tarts No. 2

Line patty pans with flaky pastry. Fill with apple sauce or any fruit marmalade or jam. Slice apples or bananas very thin and cover the top. Bake in a hot oven.

Apple Roll

Make a flaky or plain pastry. Roll out to 1/3 inch thickness. Cover with thinly sliced apples, sprinkle with sugar and a little nutmeg and dot with bits of butter about 1 tablespoonful. Roll as for jelly roll, brush the edges with cold water and pinch together. Bake in a hot oven and serve with a hard sauce.

Baked Fruit Pudding

Cover the bottom of a buttered baking dish or casserole with fruit cooked or raw having dish about 1/3 full. Make 1/2 of the plain pastry recipe and roll out to cover the top of the fruit. Place in a hot oven reducing heat after 10 minutes, and bake until fruit is cooked. Apples sliced thin, logan or blackberries are very good for this pudding. Canned fruit such as apricots or peaches are also good. Serve hot or cold.