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Windsor Tartlets

Crisco Plain Pastry, 2 eggs, 4 tablespoons Crisco, 4 tablespoons sugar, 1 1/2 tablespoons cornstarch, 5 powdered macaroons, 18 glace cherries, 1 piece of lemon peel, and 1/2 tablespoon chopped almonds.

Put Crisco and sugar into 1 basin and beat them to a cream. Add yolks of eggs, 1 at a time, and beat each well in. Chop cherries and peel, add them and macaroons to mixture, mix thoroughly, add almonds and cornstarch. Roll out Crisco Plain Pastry and line small tartlet tins thinly with it. Beat whites of eggs to stiff froth and stir lightly into mixture. Fill each lined tin three parts full. Bake them in moderate oven until mixture is set and brown. Dust with sugar and serve either hot or cold. Place crossbars of pastry over mixture, if liked. Stale cakecrumbs can be used instead of macaroons.