Currant Tartlets


1/2 cup (1 gill) milk

1 tablespoon (1/2 oz.) sugar

1 tablespoon fruit juice

1 tablespoon ground rice

2 tablespoons (1 oz.) butter substitute

3 tablespoons currants

1 egg, beaten

Line twelve tartlet tins with pastry, but do not bake them. Mix ground rice with milk, and put this into a saucepan with butter substitute, stir over the fire until boiling, simmer five minutes, and remove the pan from the fire. Add sugar, fruit juice, currants, and egg. Mix all together, cool slightly, and fill into tartlet cases. Bake in a moderate oven twenty minutes.

Custard Tartlets

1 cup (1/2 pt.) milk

1 egg, beaten

2 teaspoons cornstarch

1/2 teaspoon lemon extract 2 tablespoons (1 oz.) sugar Pastry

Line greased gem pans with pastry and then half cook it. Put in the custard mixture and finish cooking.

Mix cornstarch with a little of the milk. Put the remaining milk into a saucepan, and bring slowly to the boil, then pour it over the cornstarch, return to the saucepan, and stir until it has cooked eight minutes. Whip up egg, sugar, and flavoring together, then pour over the cornstarch mixture and stir until sugar is dissolved. When cool, it is ready for use.

Grated Pineapple Pie

1 cup (1/2 lb.) sugar or honey

2 tablespoons (1/2 oz.) flour

1 cup (1/2 pt.) grated pineapple

1 pinch salt

2 eggs, separated 1 1/2 cups (3/4 pt.) milk

Pie crust

Mix sugar, flour dissolved in a little milk, pineapple, salt, and beaten yolks mixed with remainder of milk. Pour into pastry-lined pie plate and bake in moderate oven twenty to twenty-five minutes. Beat up whites of eggs to stiff froth, spread on top of pie, sprinkle with sugar, and return to oven to brown.

Lemon Tarts


2 eggs, beaten

1 cup (1/2 lb.) sugar or honey

1 lemon

2 tablespoons (1 oz.) chopped nut meats or cocoanut

4 tablespoons (2 ozs.) butter substitute, melted

Line ten tartlets with pastry. Add eggs to sugar and beat well, add grated rind and strained juice of lemon, nuts, and butter substitute. Divide into prepared tins and bake in moderate oven twenty minutes, or until mixture is firm in center. These tarts are delicious if served warm.

Molasses Pie

1 cup (14 ozs.) molasses

2 cups (1 pt.) hot water

1 teaspoon soda

2 cups (1/2 lb.) corn flour

2 cups (1/2 lb.) flour 1 cup (1/2 lb.) lard 1 cup (1/2 lb.) sugar Pie crust

Line three pie plates with crust. Mix molasses, hot water, and soda together and divide into pie plates. Mix flour, lard, and sugar, cut and rub into crumbs. Divide this mixture and sprinkle over top of molasses mixture. Bake in a moderate oven thirty minutes.

These pies are delicious served with milk.

Peach Pie

Pie crust

1 quart canned peaches

2 eggs, beaten

3/4 cup (1 1/2 gills) milk

1/2 cup (4 ozs.) sugar or sirup

Line pie plate with pastry and fill with peaches which have been drained. Mix eggs, milk, and sugar and pour over peaches. Bake in moderate oven twenty to twenty-five minutes. This is very good served with whipped cream.