2 cupfuls flour
1/2 cupful Crisco
4 tablespoonfuls sugar
1/2 teaspoonful salt
1 egg
2 teaspoonfuls vanilla extract
1 teaspoonful baking powder
Apricot jam or jelly
Whipped cream
Angelica
Preserved cherries
Rub Crisco into flour, add salt, sugar, baking powder, break egg in
and mix well with fork, then add vanilla. Roll out, cut with cutter
and line Criscoed tartlet tins with the rounds. Line with paper and
put in some rice or peas to keep paste from rising; bake in hot oven
twenty minutes. Remove rice and papers. When pastries are cold put in
each one a spoonful of the jam or jelly. Fill with whipped cream and
decorate with cherries and angelica.
Sufficient for thirty tarts.