CUSTARD TARTS.

2 cups flour.

1 cup butter (scant).
1 tablespoon sugar.
Yolk of egg.

1% teaspoon salt.
Cold water.

Mix flour, salt and sugar. Add but-
ter. Make hole in centre, mix in yolk
of egg and 2 tablespoons water. Add
more water gradually until mixed to a
very stiff paste. Knead lightly to-
gether and roll out fairly thin.

Custard—

3 eggs.

34 pint milk.
Little sugar.
Pinch of salt.
Vanilla.

Beat eggs, add other ingredients and
strain into shells made with above
paste. Sprinkle a little cinnamon on
each tart. —Mrs. Aslaug Olafson.

GRAHAM CRACKER DELIGHT.
1 cup brown sugar.
14 cup butter.
1 cup cocoanut.
34 cup currants (dates, raisins or wal-
nuts may be used).
1 egg, beaten.
Vanilla.

Put teaspoonful on top of graham
cracker and put under broiler just long
enough to brown, being careful not to
burn.

Note—These are very easily made
and the filling will keep in the refriger-
ator for weeks at a time, or may be
used as a tart filling.

—Mrs. J. J. Sebastian.

LEMON FILLING FOR TARTS.

4 tablespoons flour.

14 cup white sugar.

14 cup boiling water.

1 teaspoon butter.

2 egg yolks.

3 tablespoons lemon juice.
grated rind of 1 lemon.

Method.—Mix flour and sugar, add
boiling water. Cook, stirring constant-
ly until thick, then continue cooking
10 minutes stirring frequently. Add
butter and slightly beaten egg yolks.
Remove from heat, add lemon juice

and rind. —Bensa Doll, Hecla, Man.

50

SUET MINCE MEAT.

1 lb. beef suet, chopped fine.
114% lbs. seeded raisins, chopped.
34 |b. currants.

1 lb. apples, peeled and diced.
1 lb. brown sugar.

1 cup mixed peel.

1 tablespoon mixed spice.

ly teaspoon salt.

Ye cup chopped almonds.
Rind and juice of 1 lemon.
Rind and juice of 1 orange.

Method—Chop the suet fine and mix
with the remaining ingredients. You
may blanch the almonds or not just as
you like. Put the orange and lemon
rind through the food chopper.

Mix all the ingredients and turn
into a stone jar. Stir once each day
for a week to thoroughly blend the
flavors and prevent the juice settling
at the bottom. This will keep without
being canned and will make about 6
pies. —Mrs. G. L. Stephenson.

SCOTCH MINCE MEAT.

14 |b. raisins.
1% |b. light sultanas.
34, lb. beef suet.
1 lb. apples.
% lb. currants.
3, lb. mixed peel.
% lb. granulated sugar.
14 teaspoon nutmeg.
Juice of lemon.
Mix well, put in jars and pour over

wine glass of brandy.
—Mrs. Geo. Eby.

ENGLISH MINCE MEAT.

1 lb. good lean beef, stewed tender in
very little water with salt, pepper
and a little mace. When cooked
put through mincer.

Add—

2 Ibs. seedless raisins.

2 lbs. brown sugar.

1 lb. orange peel.

1 lb. lemon peel.

1% |b. citron peel.

3 lbs. seeded raisins.

2 Ibs. currants.

6 Ibs. cooking apples, peeled and chop-
ped fine.

Mix all together and keep in cool
place.
—Mrs. W. H. Olson.