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Tarts and Shells (Makes 15 Large Tarts or 2 Shells)

Into 1 large cup of Five Roses flour stir 1 teaspoon baking powder ½ cup butter and lard mixed. Fill cup up with boiling water and let stand. Beat stiff and dry white of 1 egg and put in the flour. Stir lightly. Add a little more flour (if needed) and roll as light and quickly as possible.

Bake in a hot oven. These tarts are best with lemon or cream filling.

Notes on Tarts-Bake pie shells on outside of pan bottom up, and see how nice and even they will be.

Always put the sugar used in a tart in the centre of the fruit, not on the top, or it will make the paste sodden.

DISCRIMINATING housewives have long since to be the best "all purpose" flour. For thickening soups and gravies, for rolling meats or dredging fruit, wherever flour comes into use, no matter how small the quantity, the fineness and uniform texture of Five Roses add class and quality.