Fried Tartlets

Make a rich puff paste and cut it into pieces six inches square. In the center of each square put a great spoonful of raspberry, strawberry, currant or gooseberry jam. Pinch the four corners of the square together, or fold it in half and pinch the edges tightly together that the fruit may not ooze out. Drop the tarts carefully into a kettle of deep, boiling cottolene or other fat, and fry quickly to a delicate brown. Drain in a colander lined with tissue paper.

These are the celebrated "Banbury tarts" of English folk-lore.