CRANBERRY TART
Spread a round of paste over an inverted pie plate, prick the paste with a fork eight times. Bake to a delicate brown. Remove the paste from the plate, wash the plate and set the pastry inside. When cold fill with a cold, cooked cranberry filling and cover the filling with a top pastry crust, made by cutting paste to a paper pattern and baking in a pan. Arrange tart just before serving.
Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonfuls of butter and three cups of cranberries, chopped fine. Let simmer fifteen minutes.
Pumpkin Fanchonettes
Mix together one cup and a half of dry, sifted pumpkin, half a cup of sugar, two eggs, two tablespoonfuls of molasses, one tablespoonful of ginger, two tablespoonfuls of melted butter, one teaspoonful of cinnamon, one-fourth a teaspoonful of salt, and one cup of rich milk. Pour into small tins lined with pastry, and bake about twenty-five minutes. Serve cold; just before serving decorate with whipped cream.
PUMPKIN FANCHONETTES
Pilgrim Cookies
