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Currant Tartlets

3 tablespoonfuls ground rice 2 whites of eggs 4 tablespoonfuls Crisco 3/4 cupful sponge cake crumbs 4 tablespoonfuls sugar 2 tablespoonfuls chopped candied orange peel 1½ teaspoonful lemon extract Pinch of salt Crisco pastry 1 tablespoonful cream Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds. put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops. Sufficient for nine tartlets.

Pastries 1 cupful sugar 1 lemon