1 cup (1/2 pt.) ripe cherries, stoned 1 teaspoon lemon extract
1/2 cup (1/4 lb.) sugar or honey 1/4 cup (1/2 gill) water
Line twelve tartlet tins with pastry, and bake them in a hot oven until the pastry is just set. Before baking line them with a little piece of white paper and fill up with rice or small dried beans to prevent the pastry losing its shape during the baking. Both beans and rice used in this way will serve over and over again for the same purpose. When tartlets are ready, remove filling, and if the pastry underneath seems soft, return them to the oven for a few minutes to dry.
Stone the cherries. Put lemon extract, sugar, and water into a saucepan, and boil them for eight minutes, pour this sirup over fruit, and stand in a warm place thirty minutes. Then lift out fruit carefully, place it in ready cooked tartlet cases, and pour over it three teaspoons of the sirup. Serve either hot or cold.
Strawberries or raspberries may be used in the same way.
1 tablespoon cornstarch
3 squares (3 ozs.) chocolate, grated 1/4 cup (1/2 gill) milk 1/2 teaspoon vanilla extract
Beat butter substitute and sugar until creamy; add yolks of eggs, bread crumbs, and cornstarch. Mix chocolate with milk and stir over the fire until chocolate is dissolved, then add to other ingredients; lastly add vanilla and stiffly beaten whites of eggs.
Line pie plate with pastry, pour in chocolate filling, and bake three fourths of an hour.
1 cup (1/2 pt.) cranberries
1 cup (1/2 lb.) seeded raisins, chopped 1 cup (1/2 lb.) sugar or honey
3/4 cup (1 1/2 gills) boiling water 1 tablespoon flour 1 teaspoon vanilla extract Pie crust
Cut cranberries in halves and wash in cold water to remove seeds. Now add raisins, sugar, water, flour, and extract. Mix and bake between two crusts.
1 cup (1/2| lb.) sugar or honey
1 tablespoon flour
1 tablespoon (1/2 oz.) butter
1 teaspoon powdered cinnamon
2 eggs, separated
1 cup (1/2 pt.) boiling water
1 tablespoon powdered sugar
Mix sugar, flour, butter, cinnamon, and yolks of eggs, then add water, slowly stirring until smooth. Turn into pastry lined pie plate and bake in moderate oven twenty to twenty-five minutes. Beat up whites of eggs to a stiff froth, add powdered sugar, and beat again and spread on top of pie. Brown lightly in oven.
2 cups (1/2 lb.) flour
1 1/2 cups (12 ozs.) sugar or honey
1/2 cup (4 ozs.) butter substitute 2 teaspoons baking powder 2 eggs, beaten
1/2 cup (1 gill) milk
Line three deep pie plates with pastry. Mix flour, sugar, butter substitute, and baking powder together and rub them into crumbs. Take out one cup of these crumbs to sprinkle over top of pie and to remainder add eggs and milk. Divide into the prepared plates, sprinkle over with reserved crumbs, and bake in moderate oven twenty to twenty-five minutes.