Currant and Raspberry Tart.
Mix together three cups of currants and one of raspberries. Sweeten abundantly; fill shells of good pie-paste with them; cover with crust, and bake. Eat cold, with powdered sugar sifted over them.
Second Week. Saturday.
Mix together three cups of currants and one of raspberries. Sweeten abundantly; fill shells of good pie-paste with them; cover with crust, and bake. Eat cold, with powdered sugar sifted over them.
Second Week. Saturday.