PECAN TARTS
Line tart tins with flaky pastry.

Filling:
1/2 cup butter
1/2 cup brown sugar
3 eggs
1/4 tsp. salt
1 cup corn syrup
1/2 cup milk
1/2 tsp. vanilla
1 cup chopped pecans

Cream butter and sugar, add eggs
one at a time. Add remainder of
ingredients in order given. Bake
25 minutes at 350°.

- Mrs. Helen Randle.

PUMPKIN CHIFFON TARTS

1 envelope gelatin (unflavored)
1 1/4 cups canned pumpkin

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 =eup cold water

1/2 cup milk

1/2 tsp. salt

pi cup sugar

3 eggs

To slightly beaten egg yolks add
11/2 cups sugar, pumpkin, milk,
salt & spices. Cook until thick in
double boiler. Soften gelatin in
cold water and add to hot pumpkin
mixture. Mix thoroughly and cool.
When mixture begins to thicken,
fold in stiffly beaten egg whites
to which 1/2 cup sugar has been
added. Pour into previously baked
tart shells. Chill and serve with
topping of whipped cream. (This
filling will keep for days in re-
frigerator and can be used later.)

- F. A. Cartwright.

BUTTER TARTS

1/2 cup seedless raisins

1/4 cup butter or margarine

1/2 cup brown sugar (firmly packed)
1/4 tsp. salt

1/2 cup golden corn syrup

l egg, slightly beaten

1/2 tsp. vanilla

Pour boiling water over raisins to
completely cover. Let stand 5 to 10
minutes. Drain, but do not dry. Add
to them the butter, brown sugar and
syrup. Stir until sugar is dissolved
and butter melted. Beat egg slightly.
Add to raisin mixture, add vanilla.
Fill pastry-lined tart pans 3/4 full.
Bake until firm.

- Mrs. C. Mottishaw.

LEMON TARTS

l egg
1/2 cup sugar

Beat well together. Add 1 tbsp.
melted butter, juice and rind of
1 lemon, 1 tbsp.cold water. Put
rich pastry into patty pans. Add
lemon mixture. Bake 15 minutes.

- Mrs. C. Mottishaw.

LEMON JELLY

Juice and rind of 2 lemons
1 cup sugar

3 eggs, well beaten

1/4 lb. butter

Cook in double boiler, stirring un-
til like thick cream. Put away in
jars in a cool place. Will keep for
months.

- Mrs. A. M. Davidson.