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Peach Tarts

Make shells of puff paste as previously directed, and, when baked, and cool, place in each little case one-half a canned peach. Imitate the peach-stone by placing in this cavity a few chopped nuts, or a couple of blanched almonds. These may be attractively furnished with handles, made from strips of paste baked over one-fourth pound baking powder tins, to insure the proper curve. Any fruit may be acceptably used in this way, and fresh fruit in season, may replace the canned.