PINEAPPLE TARTS

Y2 cup butter 32 graham wafers (rolled fine)
1 cup sugar 2 tsp. baking powder

2 egg yolks 1] cup walnut meats

2 egg whites 1 tsp. vanilla

1 cup milk Pinch salt

Cream butter, sugar and egg yolks. Add dry ingredients altern-
ately with milk. Add vanilla and nut meats. Blend in stiffly beaten
egg whites. Fill crinkle cups % full. Bake 15 to 20 minutes in hot
oven 400°.

TOPPING:

Boil together slowly 1 small tin crushed pineapple (drained)
and one cup sugar for 10 minutes. Pour | spoonful on each cake

after baked.
Pete Wallace

BUTTER TARTS (18 medium)

] cup currants | tsp. rum flavouring
3 tbsp. butter 1 egg, well beaten
4 tbsp. cream Unbaked tart shells

1 cup brown sugar

Pour boiling water over currants, and allow them to stand until
soft. Drain well. Melt butter, add cream, brown sugar, and flavoring.
Add currants, stir in egg. Fill tart shells and bake at 375 to 400° for
about 15 to 20 minutes or until pastry fillings are light brown.

Ella McDonald

ST. DENNIS TARTS

¥Y2 cup sugar 3 tbsp. rolled nuts
Y2 cup butter 3 drops almond flavouring
1 egg Raspberry jam

Cream butter and sugar, add egg. Mix in nuts and flavoring.

Put in unbaked tart shells which have a teaspoon of raspberry jam
in them. Bake 15 minutes at 375°.

Alva Moe

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