Apricot Tarts
| 2 cupfuls flour | 2 teaspoonfuls vanilla extract |
| 1/2 cupful Crisco | 1 teaspoonful baking powder |
| 4 tablespoonfuls sugar | Apricot jam or jelly |
| 1/2 teaspoonful salt | Whipped cream |
| 1 egg | 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.