Raspberry and Currant Jelly Tart.

Roll out the raw paste reserved for to-day from Saturday, and line two pie-dishes. Fill them nearly full of canned raspberries, sweetened to your liking. Spread a coating of currant jelly over the top, and cover with a lattice-work of pastry, cut with a jagging-iron. Watch your chance of putting them into the oven, as they are better when not hot.