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Snowden Tart

1 cup cornstarch 2 cups Five Roses flour 1 cup white sugar ½ cup lard or butter 2 eggs 1 teaspoon baking powder Stewed apricots Mix thoroughly cornstarch, flour, sugar and baking powder. Separate yolks of eggs, beat well, mix with other ingredients, adding milk to make soft dough. Roll about ⅛ inch thick on floured board.

Line pie plates, putting in crusts of bread or raw rice to keep in shape. Bake in moderate oven.

Meanwhile, beat up the whites of eggs to a stiff froth with a little sugar. Take out crusts and fill with stewed apricots.

Then fill in roughly the beaten whites on top of fruit. Return to oven for a minute or two to set.