1 cupful sugar 1 lemon 1/4 lb. chopped candied citron peel Crisco flake pastry 1 egg 1 cupful raisins 1 tablespoonful melted Crisco 1/4 teaspoonful salt Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes. Sufficient for twelve tarts. Apricot Tarts 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. Bakewell Tartlets 4 tablespoonfuls sugar 2 eggs 4 tablespoonfuls Crisco 1 cupful flour 1/2 teaspoonful baking powder 1/4 teaspoonful salt 1/2 teaspoonful lemon extract Preserves Pastry Cream Crisco and sugar, then add eggs well beaten, flour, salt, baking powder, and extract. Line twelve tartlet tins with pastry, put teaspoonful of preserves in each, then divide mixture into them, and bake in moderately hot oven twenty minutes. Sufficient for twelve tartlets. [Illustration] BREADS &c. [Illustration]