Currant Tartlets
| 1/3 cupful currants | 4 tablespoonfuls sugar |
| 3 tablespoonfuls ground rice | 2 tablespoonfuls chopped candied orange peel |
| 2 whites of eggs | 1/2 teaspoonful lemon extract |
| 4 tablespoonfuls Crisco | Pinch of salt |
| 3/4 cupful sponge cake crumbs | 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.