THE MANITOBA HEALTH COOK BOOK

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Apple Tasties

1 qt. pared apples 2 eggs Lemon juice
1 ¢c. milk Butter 1 ec. sugar
Nutmeg Cinnamon

Line muffin tins with pastry and fill with following mixture.
Pare apples and slice thinly. Fill each cup with apples, add | T
sugar, '4 t. butter, a few drops lemon juice and spice to taste
Beat eggs light and add milk to them. Add | T. to each pie.
Bake in hot oven until apples are tender.

Cherry Tarts

1 tin unsweetened 6 baked tart shells 1 egg white
cherries 1 T. cornstarch 1 T. butter
Y, t. almond extract 3 T. fine fruit sugar

Strain juice from cherries and add sufficient water to measure
1 cup. Mboisten cornstarch with a little of this then add remainder
and cook, stirring constantly until mixture is thick and smooth, about
15 minutes. Remove from frre, add cherries, butter and flavoring
and cool. Turn into baked tart shells, top each with spoonful of
meringue made by beating | egg white stiff, and then beating in 3 T.
sugar. Place in moderate, 350 deg. F. oven until meringue is deli-
cate brown. Chill and serve.

Glazed Strawberry Tarts

3 c. fresh strawberries 1 ¢. sugar Whipped cream
Y%, t. salt 2 T. cornstarch

Wash and stem berries, and cut if they are large. Cover with
sugar and let stand several hours to extract juice. Strain this off
and add !% c. mashed berries to liquid. Add sufficient water to
make 1|!%4 c. and mix salt and cornstarch with it to make smooth
paste. Cook over hot water about 15 min. Add uncooked berries
and cool. Pour into 6 well baked tart shells and serve with | t.
sweetened whipped cream on top.

Welsh Cheese Tarts

1 egg 4 T. butter 4 T. sugar
8 T. flour Y, t. b-p. Grated lemon rind

Mix into cake batter. Put | t. jam in centre of uncooked patt
shells. Put | t. cake mixture on top and bake. 4 A
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