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FRUIT PIE (for invalids)

The rich crusts usually made for fruit tarts are highly indigestible, and should not be eaten by delicate persons. As a light substitute for pastry, the following recipe will be found useful. Cover the bottom of a pie-dish with rather thick slices of spongecake. If small ones be used, make only two slices of them, and lay the brown part downwards in the dish. Fill up with any seasonable fruit, and strew amongst it as much fine sugar as will be required to sweeten. Pour in water nearly even with the fruit, and make a cover with the remaining slices of spongecake. Bake in a moderate oven for forty minutes. Sufficient for five or six persons.