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Little French Tarts

1 pint strawberries, raspberries, Few grains salt blueberries, sliced peaches, apricots or stoned cherries 11/2 tablespoons Argo or Kingsford's Cornstarch 3/4 cup Karo, Red Label 1/2 cup water Pastry shells If fresh fruit is used, it should be cooked in the combined syrup and water until tender-about ten minutes. If canned fruit is used, this cooking is not necessary. Thicken with the cornstarch mixed with an equal quantity of cold water, add the little cinnamon or nutmeg if the flavor is liked.

When partly cooled, pour into the pastry shells. salt and a