Mary Pickford
HARTSDOK
PHOTO
L.RASE
RASPBERRY JAM TARTS
14 lb. pot cheese or cream cheese 14 lb. butter I 14 lb. Flour Mix into a dough then cut into very thin squares.
Fill the center of each square with raspberry jam and then turn up the corners in envelope fashion.
Bake in a moderate oven until nicely browned.
These are so simple to make that I often do them myself. 18 Sincerely f Willesin Elliott 1916
WHIP
Boil one pound of prunes until soft and remove the pits.
Cut them in small pieces and mix with a cup of walnut meats and the beaten white of an egg.
Bake for about ten minutes and serve with whipped cream.
I confess that I do not know how to cook this myself, but I am very fond of it.