"The Queen of Hearts, She made some tarts, All on a Summer's day."

"Mother Goose."

Tarts, so called in America, differ very much from the dainties similarly designated in England. We have learned to call by that name very small shells of crust, which are generally filled after cooking with a preparation made expressly for the purpose. The tarts made by the " Queen " mentioned above were evidently like our American pies - that is made with no upper crust, or with narrow strips laid across the top and forming a kind of lattice-work.

Tarts are made of pie-crust or of puff paste. No remnants or cuttings of either should therefore be thrown away as useless. Pans in which to bake the crust may be purchased at little cost; and the tarts are easily made and form an agreeable addition to the home luncheon or supper table.

Tart Shells

Roll thin a quantity of plain or puff paste, and cut it out with a glass or biscuit cutter. With a wine-glass or a smaller cutter, remove the centers of two out of three of these circles; and lay the rings thus made on the third, in this way building a little wall around the shell. Bake on a baking-pan in a quick oven. When these shells are used, no small pans are required. In using patty-pans, carefully line them with the crust, and bake quickly. When the crusts are cold, fill them with jelly. Beat to a stiff froth the whites of two eggs, add two table-spoonfuls of sugar to the whites, and spread the latter on top of the jelly in the shells. Return the shells to the oven, and brown the egg delicately. The whites of two eggs will make enough meringue for one dozen tarts. The meringue, of course, need not be used if not liked, but it adds much to the attractiveness of the tarts.

Apple Tarts

Five apples.

Three eggs.

One lemon (juice and rind).

One-quarter cupful of butter.

Three-quarters cupful of sugar.

One-half cupful of water.

Peel and core the apples, which should be tart; and cook them in the water until soft; stewing them very slowly. Beat the sauce very smooth, and when partly cooled, add the beaten yolks of the eggs, the lemon-juice and grated rind and the sugar, increasing the amount of sugar if desired very sweet. Line the patty-pans with paste, fill them with the mixture, and bake five minutes in a very hot oven. Beat the whites of the eggs stiff, add to them two table-spoonfuls of sugar, spread the egg on top of the tarts, return the latter to the oven, and brown delicately.

Almond Tarts

Three eggs.

One-half cupful of sugar.

One-half pound of shelled almonds.

Beat the yolks of the eggs to a cream, add the sugar, and beat vigorously. Pound the almonds slightly, and add them to the eggs and sugar. Place the mixture in patty-pans lined with paste, and bake eight minutes. Beat the whites of the eggs stiff, add two table-spoonfuls of sugar, distribute the egg among the tarts,"spreading it on top, and brown nicely in the oven.

Cocoanut Tarts

One cupful of sugar. One-half cupful of water. One-half of a grated cocoanut. Three eggs.

Boil the water, sugar and cocoanut together for five minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of the eggs, well beaten. Stir all well together, pour the preparation into pattypans lined with crust, and bake eight minutes. Beat the whites stiff, add two table-spoonfuls of sugar, distribute this meringue among the tarts, and return them to the oven to brown lightly.

Many other fillings may be made for tart shells, marmalade, apple sauce, nicely seasoned jams, etc., being very satisfactory for the purpose.