1/3 cupful currants
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
1/2 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.