Ingredients. - Short crust, two pounds of black-currants, four tablespoonfuls of moist sugar, one-half of a pint of cream, castor sugar.

Method. - Cook the black-currants with the sugar, and four tablespoonfuls of water, in a jar on the stove or in a slow oven. Line twelve patty-pans with the paste, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup, cover with stiffly-whipped, sweetened cream, and serve cold.