1½ cups barley flour ½ cup corn flour (not cornstarch)

1 teaspoon salt ½ cup hard vegetable shortening 4 tablespoons ice-cold water

Sift the two flours and salt together; cut into it the shortening, using a knife, until it is in tiny bits. Then rub together lightly with the hands until all the ingredients are well blended. Now add the water, mixing as little as possible.

Wheatless Fruit Tart.

Mold into a ball. Place on a well-floured bread-board. Roll thin, using a little flour on the rolling-pin.

Cut with a large biscuit-cutter and place over bottoms of muffin tins.

Bake in a hot oven until light brown.

When cold, fill the shells with fruit filling.

Fruit Filling For Tarts

Use rhubarb, strawberries, cherries, raspberries or currants.

Canned fruit may be used in winter, but as they are sweetened, reduce the sugar quantity one-half.

1 quart fruit (any of the above varieties) 1 cup maple sugar (crushed) ¼ cup water 3 level tablespoons cornstarch

Boil until the fruit is tender. Then add three level tablespoonfuls of cornstarch, dissolved in a tablespoonful of water. Boil slowly, stirring constantly, for about five minutes longer.

When cold, fill the tart molds and serve.