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Sugar Paste for Tartlets

1½ cupful Crisco, generous measure 1½ teaspoonful salt 3 eggs 1 lemon Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets. 1/3 cupful currants