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Cherry Tart

Line the edges of a deep pie-dish with a good short crust. Fill it with cherries, picked and washed, put a cup or small jelly pot in the middle of the dish, strew a little sugar over, and a few red currants, if they can be got, as they will considerably improve the flavour of the tart. Cover the dish with a crust, and ornament the edges. Brush the tart all over with cold water, and sprinkle white sugar upon it. Bake in a good oven. Time to bake, thirty to forty minutes. Probable cost of a medium-sized tart, 10d. Sufficient for five or six persons.