Mrs. Beeton's All About Cookery

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Currant and Raspberry Tart, Red

INGREDIENTS for tart for 6 persons.-1½ pint of picked currants, pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short crust. AVERAGE COST, 1s.

Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from to hour; strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.

TIME. to hour.

SEASONABLE in June, July and Augus Note. In tarts of this description carefully avoid washing the fruit.

CURRANT DUMPLINGS.

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